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 pan
8″ x 4″ x 2-1/2″ loaf pan
9″ x 1-1/2″ round pie pan
11″ x 1″ round tart pan
6-cup Baking dish or Pan:
1 (8″) round cake pan
7-1/2″ x 3″ bundt tube pan
8″ x 8″ x 2″ square pan
8 1/2″ x 4-1/2″ x 2-1/2″ loaf pan
9″ x 1-1/2″ round layer cake pan
9″ x 2″ round pie plate (deep dish)
9″ x 9″ x 1-1/2″ rectangular pan
10″ x 1-1/2″ round pie plate
11″ x 7″ x 2″ rectangular pan
7-cup Baking dish or Pan:
8″ x 2″ round cake pan
9″ x 9″ x 2″ rectangular pan
8-cup Baking dish or Pan:
8″ x 8″ x 2″ square pan
9″ x 2″ round cake pan
9″ x 5″ x 3″ loaf pan
9″ x 9″ x 1-1/2″ square pan
9-1/4″ x 2-3/4″ ring mold
9-1/2″ x 3-1/4″ brioche pan
11″ x 7″ x 1-1/2″ baking pan
9-cup Baking Dish or Pan:
8″ x 3″ bundt pan
9″ x 3″ tube pan
10-cup Baking Dish or Pan:
8″ x 2-1/2″ springform pan
9″ x 9″ x 2″ square pan
11-3/4″ x 7-1/2″ x 1 3/4″ baking pan
13″ x 9″ x 2″ rectangular pan
15-1/2″ x 10-1/2″ x 1″ jelly-roll pan
11-cup Baking Dish or Pan:
9″ x 3″ springform pan
10″ x 2″ round cake pan
12-cup Baking Dish or Pan:
2 (9″) round cake pans
9″ x 3″ angel-cake pan or tube pan
10″ x 2-1/2″ springform pan
10″ x 3-1/2″ bundt pan
13″ x 9″ x 2″ metal baking pan
14″ 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 pan
10″ x 4″ fancy tube mold
18-cup Baking dish or Pan:
10″ x 4″ angel-cake or tube pan
Note:To substitute with glass pan, reduce the baking temperature by 25 degrees.
To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.