Good baking info: What recipe fits into what pan?

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jkath

Hospitality Queen
Joined
Sep 2, 2004
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Southern California
This has been around for a while, but it's always good to
print it out and post it inside your pan cupboard:


Wednesday, December 15, 2004
THE WASHINGTON POST

The following advice for pan swapping is from "In the Sweet Kitchen," by Regan Daley. An acceptable alternative to any pan has an identical volume and falls within half an inch of the original depth. The baking time may have to be decreased for shallower pans or extended for deeper ones.

Pan dimensions are in inches.

The following pans hold 4 cups:
8-by-1½ pie plate

8-by-1½ round cake pan

8-by-4-by-2½ loaf pan

9-by-1¼ pie plate

9½-by-1½ round fluted tart pan

11¾-by-7½-by-¾ jellyroll

5 cups:
9-by-1½ pie plate

6 cups:
11-by-7-by-2 baking pan

8-by-2 round cake pan

9-by-1½-round cake pan

8-by-8-by-1½-square cake pan

8½-by-4½-by-2½ loaf pan

7 cups:

9½-by-2 deep dish pie plate

11-by-2 oval ceramic dish

8 cups:
9-by-2 round cake pan

9¼-by-2¾ wide tube pan

9½-by-3 narrow tube pan

8-by-8-by-2 square cake pan

9-by-9-by-1½ square cake pan

9-by-5-by-3 loaf pan

10 cups:
9-by-9-by-2 square cake pan

9-by-3 springform pan

9½-by-2½ springform pan

11¾-by-7½-by-1¾ baking dish

15½-by-10½-by-1 jellyroll

11 cups:
9-by-3 springform pan

10-by-2 round cake pan

12 cups:

10-by-3½ Bundt pan

9-by-13-by-2 rectangular pan

10-by-2½-springform pan

13 cups:

17¼-by-11½-by-1 jellyroll
 
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