Equivalent Pan Sizes

Appears in

Published 1994

About

Note that any shape pan of the same volume can be substituted for any other. Remember that because the depth of the batter may change, the baking time may need to be adjusted. All pans were filled to the top to determine the maximum capacity.

ROUND CAKE PANS	6 × 2	3¾ cups
	8 × l½	5 cups
	9 × l½	6½ cups
SQUARE CAKE PANS	8 × 8 × 2	7 to 8 cups
	9 × 9 × 2	10 cups
SPRINGFORM PANS	6 × 3	4 cups
	7 × 2½	5⅓ cups
	8½ × 2½	7½ cups
	9½ × 2½	9 cups
BUNDT AND	6½ × 3½	5½ cups
KUGELHOPF PANS	8½ × 3½	7 cups
	10 × 3¼	12 cups
TUBE PANS
narrow center funnel	9 × 3	10 cups
wide center funnel	9½ × 3	7 to 8 cups
RING MOLD	9 × 2¾	7½ cups
LOAF PANS
miniature disposable foil	5¾ × 3 ¼ × 2	1¾ cups
standard disposable foil	8 × 3¾ × 2	nearly 5 cup
metal	8 × 4 × 2	5 cups
PIE PANS	9 inches	4½ cups
	10 inches	6½ cups
	deep 9½-inch (Pyrex)	7 cups
GRATIN DISHES	oval 11 × 2	7 cups
	oval 13 × 8 × 2¾	11 cups
RECTANGULAR BAKING DISHES
11¾ × 7½ × 1¾ (Pyrex)	10 cups	(2½ quarts)
13 × 9 × 3 (Le Creuset)	about 14 cups	(3½ quarts)

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Cookware and Bakeware

The licensor does not allow printing of this title