Baking Pan Substitutions

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Baking Pan Substitutions



Sunday, November 21, 2004; Page R02

In a perfect world, we would all have the particular size pan or pie
plate or baking dish that all recipes require.

It's not a perfect world. The following advice for pan swapping is
from "In the Sweet Kitchen," by Regan Daley (Artisan, 2001): 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. To find
the volume of a given pan, fill it with water, then pour the water
into a measuring cup.

Pan dimensions are in inches.

8 x 1 1/2 pie plate 4 cups

8 x 1 1/2 round cake pan 4 cups

8 x 4 x 2 1/2 loaf pan 4 cups

9 x 1 1/4 pie plate 4 cups

9 1/2 x 1 1/2 round fluted ceramic tart pan 4 cups

11 3/4 x 7 1/2 x 3/4 jelly roll 4 cups

9 x 1 1/2 pie plate 5 cups

11 x 7 x 2 baking pan 6 cuos

8 x 1 1/2 round cake pan 4 cups

8 x 2 round cake pan 6 cups

9 x 1 1/2 round cake pan 6 cups

8 x 8 x 1 1/2 square cake pan 6 cups

8 1/2 x 4 1/2 x 2 1/2 loaf pan 6 cups

9 1/2 x 2 deep dish pie plate 7 cups

11 x 2 oval ceramic dish 7 cups

9 x 2 round cake pan 8 cups

9 1/4 x 2 3/4 wide tube pan 8 cups

9 1/2 x 3 narrow tube pan 8 cups

8 x 8 x 2 square cake pan 8 cups

9 x 9 x 1 1/2 square cake pan 8 cups

9 x 5 x 3 loaf pan 8 cups

9 x 9 x 2 square cake pan 10 cups

9 x 3 springform pan 10 cups

9 1/2 x 2 1/2 springform pan 10 cups

11 3/4 x 7 1/2 x 1 3/4 baking dish 10 cups

15 1/2 x 10 1/2 x 1 jelly roll 10 cups

9 x 3 springform pan 11 cups

10 x 2 round cake pan 11 cups

10 x 3 1/2 Bundt pan 12 cups

10 x 2 1/2 springform pan 12 cups

9 x 13 x 2 rectangular pan 12 cups

17 1/4 x 11 1/2 x 1 jelly roll 13 cups

Sources: "In the Sweet Kitchen" by Regan Daley (Artisan, 2001); "The
Food Lover's Companion" by Sharon Tyler Herbst (Barron's, 1995).

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