Read Pan Sizes: Choose The Right Fit

Choosing the right pan size is essential for successful baking and cooking. The size of the pan can impact the cooking time, temperature, and even the final product's appearance. For example, a larger pan than specified in a recipe will result in a shallower batter depth, causing it to bake faster, while a smaller pan will lead to a deeper batter and a longer baking time.

Pan sizes vary depending on their type and intended use. For instance, baking pans come in various sizes, from round cake pans to loaf pans, each holding different batter capacities. Frying pans, on the other hand, are sized based on their overall diameter, with a range of sizes catering to different cooking needs and kitchen sizes.

Additionally, the volume of the pan is crucial when substituting one pan for another in a recipe. While some recipes may provide specific pan sizes, others may require you to determine the appropriate pan size based on the batter volume.

How to measure a pan's size

When measuring a pan, it's important to consider its dimensions, depth, and volume. Here's a comprehensive guide on how to measure a pan's size:

Measuring the Dimensions

To determine the pan's dimensions, always measure from the inside edge to the inside edge. This ensures that you're getting the accurate size of the cooking area and aren't including the thickness of the pan in your measurement.

Measuring the Depth

To measure the depth, hold a ruler straight up from the bottom of the pan. Do not slant the ruler, even if the pan edge is slanted. Measure straight up to get the accurate depth.

Determining the Volume

The volume of a pan refers to how much batter or liquid it can hold. To determine this, use a liquid measuring cup to pour water into the pan until it reaches the very top. This will help you understand the volume of the pan in cups or millilitres.

Measuring Round-Shaped Pans

For round pans, measure the diameter of the inner circle. Measure from one end of the rim to the other, passing through the centre. Avoid measuring the outer ends if you want the most precise result. The total diameter will depend on the edge thickness of the pan.

Measuring Square-Shaped Pans

For square pans, you can follow a similar method as round pans. Measure the two longest points of the pan, forming a cross. Multiply the two results to get the total size in square units (e.g., square inches or square centimetres).

Measuring Oval-Shaped Pans

Measuring oval-shaped pans can be a bit more challenging. Start by measuring the widest part of the centre across the shorter side. Multiply the shorter and longer sides to get the total size in square units.

Understanding Pan Sizes

Pans come in various sizes, and the appropriate size depends on your specific cooking needs and family size. Here's a general guideline for skillet sizes:

• Small skillet: Approximately 6 inches
• Medium skillet: Commonly around 8 to 10 inches
• Large skillet: Often 12 inches or larger

Additionally, the standard size for full-size food pans in the foodservice industry is approximately 20 3/4" by 12 3/4". All other sizes are variations of these dimensions.

Impact of Pan Size on Cooking

Using the correct pan size is crucial for recipe success. If you use a larger pan than specified in a recipe, the batter will be shallower, causing it to bake more quickly. Conversely, a smaller pan will result in a deeper batter that takes longer to bake.

Additionally, the size of the pan can impact the heat distribution and cooking time. A smaller pan produces more evenly distributed heat and can reach higher temperatures, while a larger pan offers more room without overcrowding and better heat retention.

In conclusion, measuring a pan's size involves considering its dimensions, depth, and volume. By following the steps outlined above, you can ensure you're using the right pan for your cooking needs and achieving the desired results in the kitchen.

Pan sizes for different recipes

Baking pans come in a wide range of sizes, from round cake pans to loaf pans, and different recipes require different pan sizes. For example, a 9-inch round cake pan is 64 square inches and can hold 8 cups of batter, whereas a 10-inch round cake pan is 79 square inches and can hold 10-11 cups of batter.

The size of the pan can affect the baking time and oven temperature required. If you use a larger pan than specified in the recipe, 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. Therefore, it is important to use the correct pan size to ensure the recipe turns out as intended.

• Round Pans: A 6x2-inch round pan holds 4 cups of batter, while an 8x2-inch round pan holds 6 cups, and a 9x2-inch round pan holds 8 cups. These pans are commonly used for cakes, such as vanilla cake, chocolate cake, and banana cake.
• Square Pans: An 8x2-inch square pan holds 8 cups, a 9x2-inch square pan holds 10 cups, and a 10x2-inch square pan holds 12 cups. Square pans are often used for cakes, brownies, and bars, such as a snickerdoodle cake or chocolate brownies.
• Rectangular Pans: A 13x9-inch rectangular pan holds 14 cups and is commonly used for recipes such as lasagna or brownies. An 11x7-inch pan holds 10 cups and can be used for bar cookies or small cakes.
• Springform Pans: A 9x2.5-inch springform pan holds 10 cups, while a 10x2.5-inch springform pan holds 12 cups. These pans are commonly used for cheesecakes, tortes, or other delicate cakes.
• Bundt Pans: The volume of Bundt pans varies due to their different designs, but a standard 10x3-inch Bundt pan holds 10-12 cups. Bundt pans are typically used for cakes with a decorative shape, such as lemon pound cake or chocolate chiffon cake.
• Tube Pans: A 9x3-inch tube pan holds 12 cups and is commonly used for angel food cakes or bundt cakes.
• Jelly Roll Pans: These are typically rectangular pans with a 1-inch height. A 10x15-inch jelly roll pan holds 10 cups, while a 12x17-inch jelly roll pan holds 12 cups. These pans are used for thin cakes or cookies that are rolled after baking, such as Swiss rolls or jelly rolls.
• Loaf Pans: An 8x4-inch loaf pan holds 4 cups, while a 9x5-inch loaf pan holds 8 cups. Loaf pans are used for quick breads, such as banana bread or zucchini bread.

When substituting a different pan size, it is important to maintain the same batter depth as the original recipe to avoid significant changes in baking times and temperatures. To do this, calculate the volume of the pan you want to use and divide it by the volume of the pan specified in the recipe. If the new pan makes the batter shallower, reduce the baking time and raise the oven temperature slightly. If it makes the batter deeper, increase the baking time and lower the oven temperature.

Pan substitutions

When substituting a pan, it is important to keep the same batter depth as the original recipe to avoid having to make drastic changes to baking times and oven temperatures. The easiest pan substitution is a 9-inch round and an 8-inch square pan.

If the new pan is shallower than the original, the heat will reach the centre of the batter more quickly, causing more evaporation. To solve this, shorten the baking time and raise the oven temperature slightly.

If the new pan is deeper than the original, there will be less evaporation and the batter will take longer to cook. To solve this, lengthen the baking time and lower the oven temperature slightly.

• 8-inch x 8-inch x 2-inch square pan = 10-inch x 1.5-inch pie plate = 11-inch x 7-inch x 2-inch rectangular pan
• 8-inch x 8-inch x 2-inch square pan = 9-inch x 5-inch x 3-inch loaf pan
• 9-inch x 2-inch round pan = 9-inch x 5-inch x 3-inch loaf pan = 10-inch x 2-inch round pan = 11-inch x 7-inch x 2-inch rectangular pan = 9-inch x 13-inch x 2-inch rectangular pan = 15.5-inch x 10.5-inch x 1-inch jelly-roll pan
• 2 (9-inch) rounds = 2 (8-inch) rounds = 9-inch x 9-inch x 2-inch square pan = 10-inch bundt cake pan = 20-30 cupcakes
• 9-inch x 3-inch round springform pan = 10-inch bundt pan = 9-inch tube pan (angel food cake pan) = 10-inch x 2-inch square pan = 10-inch springform pan
• 15.5-inch x 10.5-inch x 1-inch jelly-roll pan = 9-inch x 9-inch x 2-inch square pan
• 10-inch springform pan = 9-inch tube pan (angel food cake pan) = 2 (11-inch x 7-inch) rectangular pans = 18-24 cupcakes = 2 (9-inch) rounds = 9-inch x 13-inch x 2-inch rectangular pan
• 8-inch x 4-inch x 2.5-inch loaf pan = 8-inch x 8-inch x 2-inch square pan = 9-inch x 5-inch x 3-inch loaf pan = 3 mini loaf pans (approx 6-inch x 3.5-inch x 2.5-inch) = 9-inch x 2-inch deep dish pie plate = 10-inch pie plate = 8-inch or 9-inch square pan = 12-18 cupcakes = 11-inch x 7-inch x 1-1/2-inch baking pan

Pan sizes for different uses

The size of the pan you use can vary depending on the type of dish you are preparing and the number of servings you require. Here are some common pan sizes and their typical uses:

Frying Pans

Frying pan sizes are determined by the pan's overall diameter from wall top to wall top, rather than the diameter of its cooking surface. Frying pans come in various sizes, typically ranging from small (8") to medium (10") to large (12").

• Small frying pans (6-8"): Ideal for single servings such as one fried egg, steak, or chicken breast. They are also suitable for making thick, fluffy omelettes, as the smaller cooking surface forces the eggs upward.
• Medium frying pans (10"): Offer a middle ground, allowing you to cook 2-3 servings without overcrowding, with minimal heat retention sacrifice. Suitable for frying 3 eggs, 2 chicken breasts, or sautéing a large amount of vegetables.
• Large frying pans (12"): Perfect for cooking larger portions or feeding a family. You can comfortably fit 8 chicken thighs or sear 2 steaks in this pan. It's also useful for frying multiple eggs (up to 6) or bacon strips without trimming the ends.

Baking Pans

Baking pans come in a wide range of sizes and shapes, including round, square, rectangular, and loaf pans. The size of the pan will determine the volume of batter it can hold, which is crucial when substituting pan sizes in a recipe.

• Round cake pans: Common sizes include 6x2" (holds 4 cups of batter), 8x2" (6 cups), and 9x2" (8 cups).
• Square cake pans: Standard sizes are 8x2" (8 cups), 9x2" (10 cups), and 10x2" (12 cups).
• Rectangular pans: The 11x7" pan typically holds 10 cups, while the larger 13x9" pan holds around 14 cups.
• Springform pans: These are typically 9x2.5" (10 cups) or 10x2.5" (12 cups).
• Bundt pans: The volume varies due to different designs, but a standard 10x3" Bundt pan holds 10-12 cups.
• Tube pans: A standard 9x3" tube pan holds 12 cups of batter.
• Jelly roll pans: The 10x15" pan holds 10 cups, while the larger 12x17" pan holds 12 cups.
• Loaf pans: The standard sizes are 8x4" (4 cups) and 9x5" (8 cups).

Food Pans (Commercial Kitchen Use)

Food pans are essential in commercial kitchens for storing, transporting, and serving food. The standard full-size food pan measures approximately 20 3/4" x 12 3/4", and all other sizes are variations of these dimensions.

• Half-size pan: Measures 12 3/4" x 10 3/8".
• Two-thirds size pan: Measures 13 3/4" x 12 3/4".

Additionally, food pans come in various depths, with the most common sizes being 2", 4", 6", and 8".

Pan sizes for different ovens

Baking pans come in a wide range of sizes, from round cake pans to loaf pans. The size of the pan is important because different-sized pans hold different capacities (volumes) of batter. This must be taken into account when substituting one pan size for another in a recipe.

For example, if you use a larger pan than asked for in a recipe, the batter will be shallower and will therefore bake much more quickly. Conversely, if you use a smaller pan than asked for in a recipe, the batter will be deeper and will therefore take longer to bake.

The ideal pan substitution is one that keeps the same batter depth as in the original recipe, as this means you won't have to make any drastic changes to baking times and temperatures. For example, you could substitute an 8 x 8 inch (20 x 20 cm) square pan (which is 64 square inches), for a 9 inch (23 cm) round pan (which is 63.5 square inches), without changing the baking time or oven temperature stated in the original recipe.

It's also important to note that most home ovens will only accommodate a pan up to 17 x 14 inches (43 x 36 cm). Full-size sheet pans, which measure 26 x 18 inches, are designed for larger ovens in commercial kitchens. However, half sheet pans, which are 18 x 13 inches, are a good option for home bakers and can be used for baking cookies and sheet cakes.

For smaller ovens, quarter sheet pans, which are 13 x 9 inches, or eighth sheet pans, which are approximately 6.5 x 9 inches, may be a better option. These small pans are useful for small batch baking, as well as for gathering ingredients, toasting nuts, or roasting vegetables.

Frequently asked questions