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Baking Pan Equivalents (my personal cheat sheet)

Writer's picture: Mary DraperMary Draper

Ever go searching in your cupboards for a specifc pan you need for a recipe, and you don't have it? Or do you change batch sizes all the time, like I do? (I like to test 1/2 or 1/4 batches of new recipes before commiting to a whole batch and possibly wasting ingredients). So I use this chart to guide me to pick a new pan.


There are other charts out there, that give you volume/cup measurement, but this gets tricky, because if you don't keep your pan area similar, your bake time may change significantly (this is why a loaf takes WAYYYYY longer to bake than an 8x8 square pan).

Disclaimer: this is my personal cheat sheet, but each recipe bakes different so only use this a guide, and keep an extra close eye on your baked goods if you've changed any variable.


Example: if I've changed a batch size or pan, and it calls for a bake time of 10-12 minutes, I'll start peaking at 8 minutes (or even 6 minutes), to check and make sure I don't over bake something.


PS. You can also use this to make personal size versions of recipes - if you're the only one eatting gf/df in your house. Or if you don't want a full batch kicking around tempting you. You can make a 1/4 batch as a personal sized brownie or cake in a ramekin instead of making a full recipe.


:)


Happy baking!!

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