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...

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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: 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 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 -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).