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Old 09-02-2013, 12:45 PM   #1
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What Size DO for Baking

I see a lot of recipes that I'd love to try in my dutch ovens, but the recipes call for a certain size of baking dish/pan. For example, a cake recipe that requires a 9 X 13 pan. What size dutch oven would be used in place of the baking dish? A 12" ( 6 quart ) or a 10" ( 4 quart )? I'm never sure which one to use. Is there some type of conversion chart or method that can be used to make the change? I hate just guessing and not having the right size for what I'm trying to bake.

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Old 09-02-2013, 01:09 PM   #2
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I see a lot of recipes that I'd love to try in my dutch ovens, but the recipes call for a certain size of baking dish/pan. For example, a cake recipe that requires a 9 X 13 pan. What size dutch oven would be used in place of the baking dish? A 12" ( 6 quart ) or a 10" ( 4 quart )? I'm never sure which one to use. Is there some type of conversion chart or method that can be used to make the change? I hate just guessing and not having the right size for what I'm trying to bake.
The surface area of the 9x13 pan is 117 square inches (13 times 9 = 117)
The SA of a 12" round DO is 113 square inches (radius x radius x pi or 6x6=36 x 3.14 = 113). So I'd go with the 12" round DO to approximate the surface area which will result in a cake that's about the same thickness.
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Old 09-02-2013, 01:11 PM   #3
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The surface area of the 9x13 pan is 117 square inches (13 times 9 = 117)
The SA of a 12" round DO is 113 square inches (radius x radius x pi or 6x6=36 x 3.14 = 113). So I'd go with the 12" round DO to approximate the surface area which will result in a cake that's about the same thickness.
If the DO is heavier and thicker (cast iron?) then you have to compensate for the difference in heat transference rates. Consider lowering the baking temp by 25F
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Old 09-02-2013, 01:21 PM   #4
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Wow! Never thought I'd have to be a mathematician to enjoy Dutch oven cooking! :-)
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Old 09-02-2013, 01:28 PM   #5
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Wow! Never thought I'd have to be a mathematician to enjoy Dutch oven cooking! :-)
Just be glad you don't have to convert it to metric! My DOs are metric, half my baking pans are Imperial, and the others are metric. And then I have those that are quarts/cups...
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Old 09-02-2013, 01:32 PM   #6
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That could be enough to make me quit! ;-)
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Old 09-02-2013, 01:40 PM   #7
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!2" aluminum works well for baking. Bottom right.
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Old 09-02-2013, 01:44 PM   #8
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Talk about the white sheep of the family.
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Old 09-02-2013, 01:47 PM   #9
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You've got some nice looking cast iron there. I've never used any aluminum as I only have cast iron.
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Old 09-02-2013, 01:57 PM   #10
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Wow! Never thought I'd have to be a mathematician to enjoy Dutch oven cooking! :-)
Well, if you're not a numbers geek, I suppose you could use this chart.
Attached Files
File Type: pdf Baking Pan Substitution Chart.pdf (68.7 KB, 210 views)
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