Pan Substitution Guide

Use this chart to find a pan or dish that can be substituted for another in a recipe. You can view the chart grouped by the Type of pan or Volume by clicking on the menu to the right of the "Group by" header.

Baking Dish or Pan

3 cups
8" x 1-1/4 round pan

Bundt

6 cups
7 1/2" x 3"
9 cups
9" x 3"
12 cups
10" x 3 1/2"

Casserole

3 cups
1 Quart
6 cups
2 Quart
10 cups
3 Quart

Jelly roll

10 cups
15" x 10" x 1"

Loaf

4 cups
7 3/8" x 3 5/8" x 2 1/4"
6 cups
8 1/2" x 4 1/2" x 2 1/2"
8 cups
9" x 5" x 3"

Mini muffin cup

1/8 cup
1 3/4" x 1 1/8"

Muffin Cup

1/4 cup
2 3/4" x 1 1/8"

Pie

4 cups
8" x 1 1/2"
5 cups
9" x 1 1/2"
6 cups
10" x 1 1/2"

Pie (Deep dish)

8 cups
9" x 2"

Rectangular

6 cups
11" x 7" x 2"
15 cups
13" x 9 " x 2"
10 cups
11 3/4" x 7 1/2" x 1 3/4"
8 cups
11" x 7" x 1 1/2"

Ring Mold

8 cups
9 1/4" x 2 3/4"

Roasting

18 cups
14" x 10 1/2" x 2 1/2"

Round Cake

6 cups
8" x 2"
6 cups
9" x 1 1/2"
11 cups
10" x 2"

Springform

12 cups
10" x 2 1/2"

Square

6 cups
8" x 8" x 1 1/2"
8 cups
8" x 8" x 2"
8 cups
9" x 9" x 1 1/2"
10 cups
9" x 9" x 2"

Tart

4 cups
11" x 1"

Tube

9 cups
8" x 3"
16 cups
10" x 4"
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