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Old 11-10-2008, 08:42 PM   #1
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Baking Pan Size, Shape and Volume

When it comes to baking, you may need to alter times but you can substitute pans.

4-cup capacity:

8-by-1 1/2-inch pie plate

8-by-1 1/2-inch round cake pan

8-by-4-by-2 1/2-inch loaf pan

9-by-1 1/4-inch pie plate

9 1/2-by-1 1/2-inch round fluted ceramic tart pan

11 3/4-by-7 1/2-by- 3/4-inch jellyroll pan

8-by-1 1/2-inch round cake pan

5-cup capacity:

9-by-1 1/2-inch pie plate

6-cup capacity:

11-by-7-by-2-inch baking pan

8-by-2-inch round cake pan

9-by-1 1/2-inch round cake pan

8-by-8-by-1 1/2-inch square cake pan

8 1/2-by-4 1/2-by-2 1/2-inch loaf pan

7-cup capacity:

9 1/2-by-2-inch deep-dish pie plate

11-by-2-inch oval ceramic dish

8-cup capacity

9-by-2-inch round cake pan

9 1/4-by-2 3/4-inch wide tube pan

9 1/2-by-3-inch narrow tube pan

8-by-8-by-2-inch cake pan

9-by-9-by-1 1/2-inch cake pan

9-by-5-by-3-inch loaf pan

10-cup capacity:

9-by-9-by-2-inch cake pan

9-by-3-inch spring form pan

9 1/2-by-2 1/2-inch spring form pan

11 3/4-by-7 1/2-by-1 3/4-inch baking dish

15 1/2-by-10 1/2-by-1-inch jellyroll pan

11-cup capacity:

9-by-3-inch spring form pan

10-by-2-inch round cake pan

12-cup capacity:

10-by-3 1/2-inch bundt pan

10-by-2 1/2-inch spring form pan

9-by-13-by-2-inch pan

13-cup capacity:

17 1/4-by-11 1/2-by-1-inch jellyroll pan

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