Marianne Martinez
Baking is a science, and as such, precision is key. The size of your pan can have a significant impact on the outcome of your bake. For example, a shallower pan will cause the heat to reach the centre more quickly, requiring a shorter baking time and a slightly higher oven temperature. A deeper pan will require the opposite. But how do you measure the size of a pan? Do you measure the top or the bottom? Well, it depends on the type of pan. For a loaf pan, the standard sizes are based on the top measurements and are typically given in inches. For a skillet, the top diameter is measured from outer edge to outer edge, not including the handles. To measure the depth, place a ruler straight up from the bottom of the pan. To determine the volume, pour water into the pan until it is filled to the brim, then measure the water.
| Characteristics | Values |
|---|---|
| How to measure depth | Place a ruler straight up from the bottom of the pan |
| How to measure volume | Pour water by the cupful until the pan is filled to the brim |
| How to substitute a shallower pan | Shorten baking time and raise oven temperature |
| How to substitute a deeper pan | Increase baking time |
| Standard loaf pan size (current) | 8.5" x 4.5" x 2.5" |
| Standard loaf pan size (historical) | 9" x 5" x 2.5" |
| Pros of glass pans | Even browning, visibility of sides and bottom, dishwasher-safe |
| Cons of glass pans | Heavier, bulkier, harder to unmold, prone to shattering with temperature changes |
| Pros of silicone pans | Safe in oven, microwave, freezer, and dishwasher; colourful |
| Cons of silicone pans | Poor heat conduction, baked goods are paler |
| Pros of nonstick pans | Easy release and cleanup |
| Cons of nonstick pans | Finishes break down in dishwasher, cannot cut into baked loaf |
| Pros of unfinished metal pans | Easy release and cleanup if greased correctly |
| Cons of unfinished metal pans | Aluminium will turn streaky grey in dishwasher |
| Pros of glass pans | Insulator, safer for handling |
| Cons of glass pans | Longer to heat, may require adjusting recipe temperature |
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What You'll Learn
Bread pan dimensions
When measuring a bread pan, it is important to consider the depth, volume, and overall dimensions. The depth of a bread pan is measured by placing a ruler straight up from the bottom of the pan, without slanting the ruler, even if the pan edge is slanted. The volume of a bread pan, or how much batter it can hold, can be determined by pouring water into the pan until it reaches the top and using a liquid measuring cup.
Standard loaf pan dimensions vary depending on the source. One source suggests that the standard loaf pan dimensions are 8.5" x 4.5" x 2.5" (length x width x height), while another source states that the standard dimensions are 9" x 5" x 2.5". These measurements can be used to determine the volume of the pan, which is useful for adapting recipes. For example, a recipe calling for a 1-quart loaf pan would require a pan that can hold 1 quart of water without overflowing.
The choice of bread pan material is also important, as it can affect the baking time and the evenness of browning. Common materials include aluminum, glass, silicone, ceramic, cast iron, and stainless steel. Aluminum pans are easy to clean and provide an easy release, but they can turn streaky and dull if put in the dishwasher. Glass pans allow for even browning but weigh more and can shatter if subjected to extreme temperature changes. Silicone pans are safe for the oven, microwave, and freezer, but they may result in paler sides due to their poor heat conduction. Cast iron pans typically have a long lifespan and good heat retention but should be seasoned before use.
When measuring the size of a cast iron skillet, it is important to note that the top diameter is measured from outer edge to outer edge, excluding the pour spouts or handles. Different manufacturers and brands may have slightly different dimensions for the same skillet size, so it is always good to measure the pan before use, especially when working with recipes that require specific quantities.
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Measuring pan depth
When measuring the depth of a pan, it is important to place your ruler straight up from the bottom of the pan. Do not slant the ruler, even if the pan edge is slanted. This will give you the depth of the pan.
The advertised size of a frying pan is usually the diameter from rim to rim. However, the cooking surface may differ between pans that are advertised as the same size. The diameter of the cooking surface is often considered more important as this is the available area for cooking most foods. For example, a 12-inch pan usually has a flat cooking area of around 9 inches, while a 10-inch pan offers about 8 inches.
It is worth noting that some brands measure frying pans from the outer rim, which can make the advertised size slightly misleading. The slope of the walls varies by brand, so one brand's 12-inch frying pan could have a larger cooking surface than another brand's 12-inch pan. Therefore, for the best results, it is recommended to check both the diameter and the flat cooking surface before buying a frying pan.
Additionally, frying pans with flared edges for dip-free pouring can be even more deceiving since the diameter is measured from flared edge to flared edge. Some brands include the entire flared edge in their measurements, while others do not.
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Pan volume
The volume of a pan is important to know as it determines how much batter it will hold. Pans are usually measured by their dimensions, such as length, width, and depth, but to find the volume, you need to know the capacity of the pan in terms of liquid measurement.
To find the volume of a pan, you can use a liquid measuring cup to pour water into the pan until it reaches the top. This will give you the volume of the pan in terms of cups or litres. For example, if you have a loaf pan that is 9 x 5 x 2.5 inches, it is a 1-quart pan if 1 quart of water fits inside without overflowing.
Knowing the volume of your pan is important when baking, as using a pan that is shallower or deeper than the one specified in a recipe will affect the baking time and temperature. A shallower pan will cause the heat to reach the centre more quickly and result in more evaporation, so the baking time should be reduced by a quarter and the oven temperature raised slightly. Conversely, a deeper pan will cause less evaporation and the batter will take longer to cook, so the baking time will need to be increased.
It is also worth noting that the material of the pan can affect the volume measurement. Glass pans, for example, weigh more and are bulkier than metal ones, and they can shatter if subjected to extreme temperature changes. Silicone pans are safe for oven, microwave, and freezer use, but they do not conduct heat as well as metal pans, so baked goods may not brown as evenly.
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Glass pans vs. metal pans
When it comes to choosing between glass and metal pans for baking bread, there are several factors to consider. Firstly, let's talk about the reactivity of these materials with certain ingredients. Metal pans are reactive with highly acidic foods, so if you're making a berry cobbler or a dish with a lot of citrus, a glass pan is a better choice. Glass is non-reactive and won't cause discolouration or impart an unpleasant metallic flavour to your food.
Secondly, let's discuss heat conduction and retention. Metal is an excellent conductor of heat, so it heats up quickly and cools down faster once removed from the oven. This makes it ideal for baked goods that don't require long cooking times, such as cookies, biscuits, and scones. Metal pans are also better for achieving even browning. On the other hand, glass pans take longer to heat up but retain heat for much longer. This can be advantageous for certain dishes, such as casseroles, baked pasta, and bread puddings, as they stay warm for a more extended period, even after being removed from the oven.
Another consideration is the visual aspect of your dish. Glass pans allow you to monitor the browning and crisping of your food more easily, which is especially helpful for less experienced bakers. If you're serving your dish directly in the pan, glass or ceramic pans can look more attractive on the table. Metal pans, however, create neat edges and corners, which can be desirable for dishes like brownies or cookie bars.
Lastly, durability and maintenance are important factors. Metal pans are generally more durable and easier to clean, store, and maintain. Glass pans are heavier and more fragile, requiring extra care during cleaning and storage. Glass can also be prone to thermal shock, meaning it may shatter when subjected to extreme temperature changes.
In conclusion, both glass and metal pans have their advantages and disadvantages. Metal pans are generally preferred for most baking recipes due to their superior heat conduction and ease of use. However, glass pans are ideal for certain dishes, especially those containing acidic ingredients, and they excel in heat retention, making them suitable for serving dishes directly to the table. When using a glass pan, remember to adjust your recipe's temperature and baking time accordingly.
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Non-stick pans
When it comes to bread pans, measurements are typically taken from the inside edge of the pan to the other inside edge. This ensures that the thickness of the pan itself is not included in the measurement. The depth of the pan is also measured from the bottom of the pan, with the ruler placed straight up and not slanted.
There are several types of non-stick pans available, each with its own unique features:
- Ceramic non-stick pans are considered a must-have in modern kitchens due to their durability and ease of use. They are known for their lasting power and come in a variety of colours.
- Teflon non-stick pans offer peace of mind with their safe use and cooking capabilities.
- All-Clad non-stick pans are known for their unparalleled heat conduction, durability, and versatility in the kitchen.
- Cuisinart non-stick cookware is valued for its durability, versatility, and innovative designs.
- Circulon non-stick loaf pans are made of stainless steel and have textured bottoms for easy release of baked goods. They are also dishwasher-safe.
- Cast iron non-stick pans, such as the Lodge brand, deliver consistent results but require extra care when washing.
When choosing a bread pan, it is important to consider not only the size but also the material. Common materials include aluminium, glass, silicone, ceramic, cast iron, and stainless steel. Glass pans, for example, provide even browning but are heavier and bulkier than metal pans. Silicone pans are safe for the oven, microwave, and freezer, but they may result in paler sides on baked bread due to their poor heat conduction. Cast iron pans are a traditional choice, while stainless steel is a versatile option loved by chefs.
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Frequently asked questions
Place a ruler straight up from the bottom of the pan. Do not slant the ruler, even if the pan edge is slanted.
Pour water by the cupful into the pan until it is filled to the brim. This will tell you how much batter the pan can hold.
Reduce the baking temperature by 25 degrees. Glass pans are heavier and bulkier than metal pans, and baked goods may take longer to cook.
In America, a standard loaf pan measures 8.5 x 4.5 x 2.5 inches. A larger, common size is 9 x 5 x 2.5 inches.
You can see through a glass pan to check how done the bottom and sides are. However, they are heavier than metal pans and baked goods may take longer to cook.
