Pan size, shape, and volume substitutions

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Pan size, shape, and volume substitutions

An acceptable substitute to any pan has to have the same volume and fall within half an inch of the original depth. That being said, the baking time may have to be decreased for shallower pans or increased for deeper ones.
To find the volume of a given pan, fill it with water, then pour the water into a measuring cup.


4-cup capacity:
8-by-1 1/2-inch pie plate
8-by-1 1/2-inch round cake pan
8-by-4-by-2 1/2-inch loaf pan
9-by-1 1/4-inch pie plate
9 1/2-by-1 1/2-inch round fluted ceramic tart pan
11 3/4-by-7 1/2-by- 3/4-inch jellyroll pan
8-by-1 1/2-inch round cake pan


5-cup capacity:
9-by-1 1/2-inch pie plate

6-cup capacity:
11-by-7-by-2-inch baking pan
8-by-2-inch round cake pan
9-by-1 1/2-inch round cake pan
8-by-8-by-1 1/2-inch square cake pan
8 1/2-by-4 1/2-by-2 1/2-inch loaf pan

7-cup capacity:
9 1/2-by-2-inch deep-dish pie plate
11-by-2-inch oval ceramic dish

8-cup capacity:
9-by-2-inch round cake pan
9 1/4-by-2 3/4-inch wide tube pan
9 1/2-by-3-inch narrow tube pan
8-by-8-by-2-inch cake pan
9-by-9-by-1 1/2-inch cake pan
9-by-5-by-3-inch loaf pan

10-cup capacity:
9-by-9-by-2-inch cake pan
9-by-3-inch spring form pan
9 1/2-by-2 1/2-inch spring form pan
11 3/4-by-7 1/2-by-1 3/4-inch baking dish
15 1/2-by-10 1/2-by-1-inch jellyroll pan

11-cup capacity:
9-by-3-inch spring form pan
10-by-2-inch round cake pan

12-cup capacity:
10-by-3 1/2-inch bundt pan
10-by-2 1/2-inch spring form pan
9-by-13-by-2-inch pan

13-cup capacity:
17 1/4-by-11 1/2-by-1-inch jellyroll pan
 
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