It’s frustrating when you don’t have the exact pan that a recipe calls for. Or, what if you want to halve the recipe, or quarter it? What size pan do you use? Well, I’ve spent so much time calculating this (repeatedly), I finally got smart and made a chart! I decided to share.
Isn’t it lovely? (clickety on the image for a larger, printable view).
Yes, you can substitute an 8 x 8 square pan for a 9″ round one; the only consequence will be the shape. If you want to do half of a recipe that calls for an 8 x 8 recipe, simply look at the row for the 8 x 8 pan, then under the header “one-half,” which says 32. In the left column, we don’t have a pan that is exactly 32, so you have a few options: 6″ round or 6 x 6 square would be your best options.
Looking for some good pan suggestions?
Calphlon Nonstick 9 x 13 pan
Calphalon Nonstick 8 x8 pan
Chicago Metallic 9 x 9 Nonstick pan
Chicago Metallic Nonstick Mini Loaf 5.75″ x 3.25″
Chicago Metallic 8″ Round Nonstick Cake Pan
Chicago Metallic 9″ Round Nonstick Cake Pan
Look how fabulous you are!! Any chance you could email that to me? TIA
Oh, never mind – it gave me a bigger version when I clicked on it. Thanks again for doing that!
In order to prevent that burn spot in the pot from ur elect stove use a defuser. In the army we used the top of a #10 can with lots of wholes poked in it with a pick and hammered flat
My recipe calls for an 8×8″ pan & baking time of 25 min @ 325 degrees. I have an 8.5 x 4.5″ loaf pan. How long should I bake my recipe in the loaf pan & at what temp.? Thanks!