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Pan Swapping Dimensions


 

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-1 pie plate

8-by-1 round cake pan

8-by-4-by-2 loaf pan

9-by-1 pie plate

9-by-1 round fluted tart pan

11-by-7-by- jellyroll

5 cups:
9-by-1 pie plate

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

8-by-2 round cake pan

9-by-1-round cake pan

8-by-8-by-1-square cake pan

8-by-4-by-2 loaf pan

7 cups:
9-by-2 deep dish pie plate

11-by-2 oval ceramic dish

8 cups:
9-by-2 round cake pan

9-by-2 wide tube pan

9-by-3 narrow tube pan

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

9-by-9-by-1 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

9-by-2 springform pan

11-by-7-by-1 baking dish

15-by-10-by-1 jellyroll

11 cups:
9-by-3 springform pan

10-by-2 round cake pan

12 cups:
10-by-3 Bundt pan

9-by-13-by-2 rectangular pan

10-by-2-springform pan

13 cups:
17-by-11-by-1 jellyroll

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