Cafeteria Baking Pan: What's The Standard Size?

Large cafeteria baking pans come in a variety of sizes, depending on their shape. Full-size pans, which are the largest standard size, measure 26 by 18 inches. The smallest standard size, eighth pans, measure around 9 by 6 inches. Other sizes include three-quarters, two-thirds, half, and quarter pans.

Standard baking pan sizes

Baking pans come in a wide range of sizes, from round cake pans to loaf pans. The size of the pan you choose will depend on the number of portions you want to make, the type of dish you are making, and the physical needs of the dish. Here is a list of standard baking pan sizes:

9- or 10-inch pie pans

These pans are needed to make pies and quiches at home. Glass and ceramic pie pans tend to work best as they heat more evenly, preventing overcooked spots.

10x3 inch Bundt pans

Bundt pans are not as commonly used as other pans, but they allow you to make cakes with a unique shape and texture. The hollow centre of the pan lets heat move through the cake, ensuring it cooks evenly. Bundt pans are used for coffee cakes, monkey bread, and pull-away cakes.

8x8 inch square baking dish

This size is used for desserts like brownies, blondies, shortbread, tiramisu, and crispy rice treats. It can also be used for cornbread or a small focaccia. This size can substitute a 9" round cake pan, a 9x5 loaf pan, or a deep-dish pie dish.

9x13 inch rectangular baking dish

This size is commonly used for savory dishes like stuffing, big-batch desserts like peach cobbler, and sticky buns. It is useful for meal prepping, batch cooking, and dinner parties.

9x9 inch square baking pan

This size is used for the same kinds of bakes as the 8x8 pan but allows you to scale up recipes by about 20%. It is particularly useful for roasting chicken or vegetables for a larger family.

9-inch round baking pan

This size is mostly used for cakes and some breads, such as biscuits or sweet rolls.

10-inch round baking pan

This is where you scale up your cake and bread recipes. It is about 25% larger than a 9-inch pan of the same depth, making it great for entrees.

18x13 inch half sheet pan

Sheet pans are the most versatile of all bakeware and can be used for grunt work like toasting nuts, as well as more high-stakes operations like ensuring perfectly baked bars, sheet cakes, and loaves of bread.

Loaf pan

The standard size for a loaf pan is around 9x5, but you can also find 8x4, 10x5, and other variations. Loaf pans from grocery stores tend to be closer to 9x5 and feature curved, sloping edges. For a more polished look, choose an 8.5x4.5" loaf pan with straight edges and right corners.

Cupcake or muffin tin

Most cupcake or muffin recipes can be baked as snacking cakes in an 8x8 or 9x13 pan, but a cupcake tin is useful for bake sales and making handheld treats like muffins, mini quiches, and pasteis de nata.

It's important to note that the type of material you choose for your baking pan will depend on what you want to use it for. Metal tends to work best for desserts, while glass and ceramic are better for roasting. Ceramic is more resistant to thermal shock, while metal and glass are cheaper and can be found in thermal-resistant variants.

Converting recipes to fit different pans

When converting recipes to fit different pans, the key thing to remember is that the depth of the batter will affect the baking time and temperature. If you use a larger pan than the recipe asks for, the batter will be shallower and will bake more quickly. Conversely, if you use a smaller pan, the batter will be deeper and will take longer to bake.

To determine the pan's volume (i.e. how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim.

If you want to keep the same batter depth as the original recipe, you should use a pan with a similar shape but a different size. This way, you won't have to make any major changes to the baking time and temperature. For example, an 8 x 8 inch square pan can be substituted for a 9-inch round pan without changing the baking time or oven temperature.

If you use a pan that makes the batter shallower than the original recipe, you will need to shorten the baking time and raise the oven temperature slightly to compensate for the increased evaporation. On the other hand, if the new pan makes the batter deeper, you will need to lengthen the baking time and lower the oven temperature to prevent over-browning.

• For batter-based recipes like cakes and brownies, find the area of the pan you want to use and compare it to the pan specified in the recipe. You can then adjust the recipe accordingly.
• Rectangular and square pans: Find the area by multiplying the length by the width.
• Round pans: Find the area by multiplying π (3.14) by the radius (the distance from the centre of the circle to the outside) squared.
• Factor in the volume by multiplying the area by the height. Cake pans are generally the same height, but remember that pans of very different heights, such as a tall loaf pan vs a shallow cake pan, will create different end products.
• When converting a recipe from a square to a round pan or vice versa, remember that the volume will be different. For example, an 8-inch round pan has the same volume as a 9-inch square pan, so you can swap them without any issues.
• Weigh your ingredients in grams or ounces for more accurate calculations.
• For small quantities of ingredients such as baking powder, baking soda, vanilla extract, and salt, you can round them off to the nearest tablespoon or teaspoon.
• If you need to halve an egg amount, you can either beat the egg and use half the quantity by weight, or replace it with a smaller egg.
• Remember that the pans should not be filled more than two-thirds full. You can make cupcakes or muffins with any leftover batter!
• Larger pans may take longer to bake than the recipe states, while smaller pans may take less time, so adjust the baking time accordingly.
• Divide the volume of the new pan by the volume of the old pan to get the "multiplying factor".
• Multiply all ingredient quantities by this factor to get the new quantities.

For example, if you want to convert a recipe from an 8-inch round pan to a 9-inch round pan, calculate the multiplying factor by dividing the volume of the 9-inch pan (3.14 x 4.5 x 4.5 x 2 = 127.2 cubic inches) by the volume of the 8-inch pan (3.14 x 4 x 4 x 2 = 100.5 cubic inches). The multiplying factor is approximately 1.26, which means you need to increase all the ingredient quantities by 25% to get a 9-inch cake.

Remember that some recipes are developed specifically for certain types of pans, such as Bundt cakes, angel food cakes, and cheesecakes, and should not be converted.

Perforated vs non-perforated pans

When it comes to cafeteria-style baking pans, there are a few standard sizes that are commonly used. These sizes include:

• 8x8” Square Baking Dish: This size is commonly used for desserts like brownies, blondies, and tiramisu, and can also be used for a small focaccia or cornbread.
• 9x13” Rectangular Baking Dish: This size is often used for larger batches or meal prepping, and is great for savory dishes like stuffing, peach cobbler, and sticky buns.
• 18x13” Half Sheet Pan: Versatile and essential for baking cookies, sheet cakes, and loaves of bread.

Now, let's discuss the differences between perforated and non-perforated pans in four to six paragraphs.

Perforated vs. Non-Perforated Pans:

The debate between perforated and non-perforated pans is a common one, especially when it comes to pizza-making and achieving the perfect crust. Perforated pans have small holes across the surface, allowing air to circulate under the food and promote crispiness. This is especially useful for pizzas with moist toppings. Perforated pans also ensure even cooking, as the heat is distributed evenly, and can slightly reduce cooking time. However, they can be messy, as sauce or toppings may drip through the holes, and they may not be suitable for all types of baking due to the holes.

On the other hand, non-perforated pans have a completely solid and flat surface. This promotes even browning and provides full support for the food being baked. Non-perforated pans are more versatile and can be used for various types of pizzas and thicker crusts. They also don't have the issue of toppings falling through the holes. However, the lack of holes may result in a softer, chewier crust, and there is a potential for the center of the pizza to become soggy due to trapped moisture. Non-perforated pans may also take slightly longer to cook the pizza.

The choice between perforated and non-perforated pans ultimately depends on personal preference and the specific baking needs. If you're looking for a crispier crust and are mainly focused on pizza-making, a perforated pan is a good option. Perforated pans are also ideal for achieving a flaky crust on tarts and quiches, as they allow steam and excess air bubbles to escape. However, if you prioritize versatility and a consistently golden-brown crust, a non-perforated pan is the way to go.

Additionally, it's important to note that the size of the pan can impact the baking process. Using a larger pan than specified in a recipe will result in a shallower depth of batter, causing it to bake more quickly. Conversely, using a smaller pan will result in a deeper batter and a longer baking time. Therefore, when substituting pan sizes, it's crucial to consider the batter depth and make adjustments to the baking time and temperature accordingly.

Different materials for baking trays

While the size of a pan is important, the material it is made of is equally important. Here are some of the most common materials used for baking trays and how they affect the baking process:

Aluminium

Aluminium is the most common material for baking trays and pans due to its lightweight nature and ability to distribute heat evenly. It is also durable and affordable. However, aluminium pans are not non-stick, so greasing is required.

Non-stick

Non-stick pans are another popular option as they make it easy to remove baked goods. However, they require extra care to maintain the non-stick coating, and metal utensils should be avoided as they can scratch the surface.

Glass

Glass baking dishes are ideal for foods that require a consistent, even temperature. However, they are poor heat conductors, taking longer to heat up and cool down. Glass dishes can also be more susceptible to thermal shock and breakage.

Silicone

Silicone baking moulds are flexible, naturally non-stick, stain-resistant, and odour-absorbent. They are perfect for delicate foods that may easily break apart. However, they are poor heat conductors, resulting in longer baking times.

Stainless Steel

Made from a blend of steel and chromium, stainless steel baking pans are designed to resist warping, denting, and scratching. They are non-reactive, corrosion-resistant, and rust-resistant, making them durable and easy to clean. However, they are inefficient heat conductors, which can lead to uneven baking.

Stoneware

Stoneware baking dishes retain heat well and ensure slow, even heat distribution. However, they may cause browning or burning in sweet dishes and must be monitored closely. Stoneware dishes are also susceptible to thermal shock and can be heavy and delicate.

Carbon Steel

Carbon steel baking pans are made from raw, heavy-gauge steel, resulting in a durable material. They are superior heat conductors and have non-stick properties. However, they require regular seasoning and maintenance and are prone to rust if not carefully cleaned.

Tin-Plated Steel

Tin-plated steel baking pans are made from steel coated with a thin layer of tin, providing excellent heat retention and distribution. They are perfect for crafting delicate pastries but are prone to rust and must be thoroughly dried after cleaning to prevent damage.

Cast Aluminium

Cast aluminium pans are durable, lightweight, and excellent at distributing and retaining heat. They are also affordable and react to acidic ingredients. However, cast aluminium pans will darken over time.

How to measure a pan's volume

To measure the volume of a pan, you will need a measuring tape and a liquid measuring cup.

First, measure the pan's dimensions by measuring from the inside edge to the inside edge. This ensures that you do not include the thickness of the pan in your measurement.

Next, measure the depth of the pan by placing a ruler straight up from the bottom of the pan. Do not slant the ruler, even if the pan edge is slanted.

Finally, determine the volume of the pan (how much batter it will hold) by pouring pre-measured water by the cupful into the pan until it is filled to the brim.

If you are substituting a pan of a different size than what is called for in a recipe, keep in mind that using a larger pan will result in a shallower batter that will bake more quickly. Conversely, using a smaller pan will result in a deeper batter that will take longer to bake. To account for these differences, you may need to adjust the baking time and oven temperature.

For example, if you are using a pan that is shallower than the one in the recipe, you will need to shorten the baking time and raise the oven temperature slightly to compensate for the faster heat conduction and increased evaporation. On the other hand, if you are using a deeper pan, lengthen the baking time and lower the oven temperature to prevent over-browning.

By following these steps, you can accurately measure the volume of a pan and make any necessary adjustments to your recipe for the best baking results.

Frequently asked questions