Pan Proportions: Halving A 9 X 13

If you're looking to halve a recipe that calls for a 9 x 13 pan, you're in luck! The best option is to use an 8 x 8 pan, which is almost exactly half the size of the larger dish. This means you can simply cut the ingredients in your recipe in half and use the smaller pan.

The area of a 9 x 13 pan is 117 square inches, while an 8 x 8 pan has an area of 64 square inches. This means there won't be a significant difference in the depth of the batter when you use an 8 x 8 pan, so you won't need to adjust the oven temperature or cooking time.

So, if you're looking to make a smaller portion of your favourite recipe, an 8 x 8 pan is the way to go!

An 8x8 pan is the best alternative for a 9x13 pan when halving a recipe

If you're halving a recipe that calls for a 9x13 pan, the best alternative is an 8x8 pan. This is because the area of a 9x13 pan is 117 square inches, while an 8x8 pan has an area of 64 square inches, which is close to half that of a 9x13 pan. Therefore, you can simply halve the recipe quantities and bake it in an 8x8 pan without needing to adjust the oven temperature or cooking time.

While most ingredients are easy to halve, there are some, like eggs, that are harder to divide in half. In this case, you can use a digital food scale to weigh your ingredients and ensure precision. However, if you're making a savoury dish, you can simply use the entire egg as the extra tablespoon of liquid will not make a significant difference in the final result.

Using an 8x8 pan for a halved recipe that originally called for a 9x13 pan is a convenient option as it requires minimal adjustments to the recipe and cooking process.

The 8x8 pan is almost exactly half the size of a 9x13 pan

This means that if you want to make a smaller batch of a recipe that calls for a 9x13 pan, you can simply halve the ingredients and use an 8x8 pan without needing to adjust the oven temperature or cooking time. This is a handy way to make a smaller portion of a recipe, such as when you are cooking for one or two people instead of a larger group.

It's important to note that while most ingredients are easy to halve, there may be some ingredients in your recipe that are harder to divide in half, like eggs. In this case, you can usually just use the entire egg, as the extra tablespoon or so of liquid will not make a significant difference in the final result. However, if you are halving a baking recipe, it is best to weigh your ingredients and use exactly half of everything.

Additionally, if you are baking something that rises a lot, like a high-rising cake, you may need to be cautious when substituting an 8x8 pan for a 9x13 pan, as there is a risk of overflow. In this case, it may be better to use two 8x8 pans or a larger pan to accommodate the full recipe.

Overall, the 8x8 pan is a convenient option for halving recipes designed for a 9x13 pan, allowing you to make smaller portions without worrying about complicated conversions or adjustments.

The 8x8 pan has 64 square inches of surface area, while the 9x13 pan has 117

When halving a recipe that calls for a 9" x 13" pan, you'll need to use a smaller pan to avoid ending up with a thin, spread-out bake. The 8" x 8" pan is a good option as it has 64 square inches of surface area, while the 9" x 13" pan has 117. This means the 8" x 8" pan is almost exactly half the size of the larger dish.

The 8" x 8" pan's 64 square inches of surface area can contain up to 8 cups, whereas the 9" x 13" pan can hold about 14 cups. This means that when halving a recipe, you can simply cut all the ingredients in half and use the smaller pan without having to adjust the oven temperature or cooking time.

If you don't have an 8" x 8" pan, there are other options available. You could use an 8.5" x 6.5" pan, which is designed for toaster ovens and has a similar height to a standard 9" x 13" pan. Another option is an 11" x 7" pan, which has 77 square inches of surface area (again, close enough).

If you're happy to tweak the recipe a bit, you can increase all the ingredients by 50% and bake in a 9" x 13" pan, which is about 45% larger than a 9" square pan.

It's worth noting that some recipes may be more forgiving than others when it comes to halving ingredients. For example, in a savoury casserole, using a whole egg instead of half will only add an extra tablespoon or two of liquid, which won't make a significant difference to the final result. However, if you're halving a baking recipe, you'll need to be more precise and weigh your ingredients.

So, if you're looking to halve a recipe that calls for a 9" x 13" pan, the 8" x 8" pan is a great option as it has almost exactly half the surface area, allowing for a straightforward conversion without any need to adjust cooking times or temperatures.

You can also use two 8.5 x 6.5 pans designed for toaster ovens

If you're looking to halve a recipe that calls for a 13" x 9" pan, you can use two 8.5" x 6.5" pans designed for toaster ovens. These pans are typically made from sturdy, commercial-grade aluminium, which means they heat evenly and resist warping and bending. They're also versatile and can be used for baking cookies, roasting meats and vegetables, reheating, and even freezing.

You can buy these pans in packs of three, and they're a great option if you're looking to make two smaller versions of a dish to give as gifts, for example. Just remember that the cooking time will be shorter with these smaller pans, so keep an eye on your food to avoid overcooking.

In addition to the convenience of their size, these toaster oven pans are also easy to clean. Simply hand wash with soap and water to maintain the aluminium's finish and prevent residue buildup.

So, if you're looking to downsize a recipe that uses a 13" x 9" pan, consider using two 8.5" x 6.5" toaster oven pans to achieve the same delicious results on a smaller scale.

If halving a baking recipe, weigh your ingredients for precision

If you're halving a recipe that calls for a 9 x 13 pan, an 8 x 8 pan is your best bet. A 9 x 9 pan will yield a thinner result.

Now, if halving a baking recipe, precision is key. Weighing your ingredients is the most accurate way to halve a recipe, and it's easy to cut them in half when measuring in grams. Using a kitchen scale ensures accurate measurements, especially when dealing with smaller quantities.

• Before you begin, carefully read the entire recipe. Calculate what half of each ingredient is and make notes on the recipe itself.
• Baking temperatures will more often than not remain the same, even when halving recipes.
• For most ingredients, you can halve them directly. If a recipe calls for 2 cups of flour, use 1 cup.
• However, for ingredients such as eggs, it’s best to use one whole small egg instead of halving larger eggs. If you do wish to halve eggs, pay attention to the size of the egg the recipe calls for. Place a small bowl on a scale, crack the egg into the bowl, jot down the weight of the whole egg, gently whisk the egg, and then weigh out half of the whisked egg quantity.
• Consider the ingredient ratios in the original recipe. If there’s a specific ratio of flour to sugar, for example, try to maintain that ratio when halving the recipe.
• Halving a recipe can lead to shorter baking times. A good rule of thumb is to set your timer for half the amount of time called for in the original recipe. So if a 9" x 13" cake takes 50 minutes to bake and you've halved the recipe to bake in a 9" cake pan, set your timer to start checking after 25 minutes.
• Be cautious when reducing leavening agents such as baking powder and bicarbonate of soda. A general rule is to reduce them by half, but always consider the specific recipe and make adjustments as needed.
• Baking powder is a premix that already contains bicarbonate of soda. Bicarbonate of soda is a pure leavening agent and must be mixed with moisture and an acidic ingredient, such as lemon juice or buttermilk, to activate. Bicarbonate of soda will give your baked goods a nice golden hue, but it can leave them tasting bitter or soapy if you're not exact when measuring.
• You can use bicarbonate of soda instead of baking powder, but this may result in colour and texture differences. If the recipe calls for 1 teaspoon of baking powder, substitute it with ½ teaspoon of bicarbonate of soda and then include an additional teaspoon of vinegar or lemon juice.

Frequently asked questions