Step 1

Measure Dimensions: To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.

Step 2

Measure Depth: To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). If the pan edge is slanted, do not slant the ruler, measure straight up.

Step 3

Pan Volume: To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim. Use a liquid measuring cup to pour water into the pan until it reaches the top.

Step 4

If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.

Step 5

If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.

Step 6

The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe. To substitute with glass pans, reduce the baking temperature by 25 degrees.____________________________________________________3-cup Baking Dish or Pan:8" x 1-1/4 round pan____________________________________________________4-cup Baking Dish or Pan:8" x 1-1/2" round layer cake pan8" x 4" x 2-1/2" loaf pan9" x 1-1/2" round pie pan11" x 1" round tart pan____________________________________________________6-cup Baking dish or Pan:1 (8") round cake pan7-1/2" x 3" bundt tube pan8" x 8" x 2" square pan8 1/2" x 4-1/2" x 2-1/2" loaf pan9" x 1-1/2" round layer cake pan9" x 2" round pie plate (deep dish)9" x 9" x 1-1/2" rectangular pan10" x 1-1/2" round pie plate11" x 7" x 2" rectangular pan____________________________________________________7-cup Baking dish or Pan:8" x 2" round cake pan9" x 9" x 2" rectangular pan____________________________________________________ 8-cup Baking dish or Pan:8" x 8" x 2" square pan9" x 2" round cake pan9" x 5" x 3" loaf pan9" x 9" x 1-1/2" square pan9-1/4" x 2-3/4" ring mold9-1/2" x 3-1/4" brioche pan11" x 7" x 1-1/2" baking pan____________________________________________________9-cup Baking Dish or Pan:8" x 3" bundt pan9" x 3" tube pan____________________________________________________10-cup Baking Dish or Pan:8" x 2-1/2" springform pan9" x 9" x 2" square pan11-3/4" x 7-1/2" x 1 3/4" baking pan13" x 9" x 2" rectangular pan15-1/2" x 10-1/2" x 1" jelly-roll pan____________________________________________________11-cup Baking Dish or Pan:9" x 3" springform pan10" x 2" round cake pan____________________________________________________12-cup Baking Dish or Pan:2 (9") round cake pans9" x 3" angel-cake pan or tube pan10" x 2-1/2" springform pan10" x 3-1/2" bundt pan13" x 9" x 2" metal baking pan14" x 10-1/2" x 2-1/2" roasting pan____________________________________________________15-cup Baking dish or Pan:13" x 9" x 2" rectangular pan____________________________________________________16-cup Baking dish or Pan:9" x 3-1/2" springform pan10" x 4" fancy tube mold____________________________________________________18-cup Baking dish or Pan:10" x 4" angel-cake or tube pan