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Article: Baking Pan Substitutions
- Article from:
- The Washington Post
- Article date:
- November 21, 2004
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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In a perfect world, we would all have the particular size pan or
pie plate or baking dish that all recipes require.
It's not a perfect world. The following advice for pan swapping is
from "In the Sweet Kitchen," by Regan Daley (Artisan, 2001): An
acceptable alternative to any pan has an identical volume and falls
within half an inch of the original depth. The baking time may have
to be decreased for shallower pans or extended for deeper ones. To
find the volume of a given pan, fill it with water, then pour the
water into a measuring cup.
Pan dimensions are in inches.
8 x 11/2 pie plate 4 cups
8 x 11/2 round cake pan 4 cups
8 x 4 x 21/2 loaf pan 4 cups
9 x 11/4 pie plate 4 cups
91/2 x ...