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Typical pans (for cakes, pies, tarts, bread etc.)


Angel cake pan

Baking pan

Brioche pan
 
Bundt pan or
Tube bundt pan

Fancy tube mold

Jelly roll pan

Loaf pan 

Metal baking pan

Rectangular pan
 
Ring mold

Roasting pan

Round cake pan
 
Round layer cake pan

Round pie pan

Round pie plate
 
Round tart pan

Springform pan

Square pan

 

Pan substitutions

Use the table below to substitute pans from one size to another. This can be helpful if you are making a recipe that calls for a pan size that you do not have. Please note though that changing a pan to another one with a different depth might require changes in the baking time (a 3 inch high cake batter for example takes more time to cook than a 2 inches high batter).

Substitution notes:
  • A round pan is measured by the diameter and height, that is a 10" by 2" round cake pan is 10 inches in diameter and 2 inches high
  • A rectangular or square pan is measured by the length of its sides and height, for example, a 8" by 4" by 2 1/2" loaf pan is 8 inches in length, 4 inches in width and 2 1/2 inches in height

Substitute a 7 1/2" x 3" bundt tube pan with one of the following pans:

  • 8" round cake pan
  • 8" x 8" x 2" square pan
  • 8 1/2" x 4 1/2" x 2 1/2" loaf pan
  • 9" x 1 1/2" round layer cake pan
  • 9" x 2" round pie plate (deep dish)
  • 9" x 9" x 1 1/2" rectangular pan
  • 10" x 1 1/2" round pie plate
  • 11" x 7" x 2" rectangular pan


Substitute a 8" round cake pan with one of the following pans:

  • 7 1/2" x 3" bundt tube pan
  • 8" x 8" x 2" square pan
  • 8 1/2" x 4 1/2" x 2 1/2" loaf pan
  • 9" x 1 1/2" round layer cake pan
  • 9" x 2" round pie plate (deep dish)
  • 9" x 9" x 1 1/2" rectangular pan
  • 10" x 1 1/2" round pie plate
  • 11" x 7" x 2" rectangular pan


Substitute a 8" x 1 1/2" round layer cake pan
with one of the following pans:

  • 8" x 4" x 2 1/2" loaf pan
  • 9" x 1 1/2" round pie pan
  • 11" x 1" round tart pan


Substitute a 8" x 2" round cake pan with one of the following pans:

  • 9" x 9" x 2" rectangular pan


Substitute a 8" x 2 1/2" springform pan with one of the following pans:

  • 9" x 9" x 2" square pan
  • 11 3/4" x 7 1/2" x 1 3/4" baking pan
  • 13" x 9" x 2" rectangular pan
  • 15 1/2" x 10 1/2" x 1" jelly-roll pan


Substitute a 8" x 3" bundt pan with one of the following pans:

  • 9" x 3" tube pan


Substitute a 8" x 4" x 2 1/2" loaf pan with one of the following pans:

  • 8" x 1 1/2" round layer cake pan
  • 9" x 1 1/2" round pie pan
  • 11" x 1" round tart pan


Substitute a 8" x 8" x 2" square pan with one of the following pans:

  • 9" x 2" round cake pan
  • 9" x 5" x 3" loaf pan
  • 9" x 9" x 1 1/2" square pan
  • 9 1/4" x 2 3/4" ring mold
  • 9 1/2" x 3 1/4" brioche pan
  • 11" x 7" x 1 1/2" baking pan


Substitute a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with one of the following pans:

  • 8" round cake pan
  • 7 1/2" x 3" bundt tube pan
  • 8" x 8" x 2" square pan
  • 9" x 1 1/2" round layer cake pan
  • 9" x 2" round pie plate (deep dish)
  • 9" x 9" x 1 1/2" rectangular pan
  • 10" x 1 1/2" round pie plate
  • 11" x 7" x 2" rectangular pan


Substitute a 9" x 1 1/2" round pie pan with one of the following pans:

  • 8" x 1 1/2" round layer cake pan
  • 8" x 4" x 2 1/2" loaf pan
  • 11" x 1" round tart pan


Substitute a 9" x 1 1/2" round layer cake pan with one of the following pans:

  • 8" round cake pan
  • 7 1/2" x 3" bundt tube pan
  • 8" x 8" x 2" square pan
  • 8 1/2" x 4 1/2" x 2 1/2" loaf pan
  • 9" x 2" round pie plate (deep dish)
  • 9" x 9" x 1 1/2" rectangular pan
  • 10" x 1 1/2" round pie plate
  • 11" x 7" x 2" rectangular pan


Substitute a 9" x 2" round cake pan with one of the following pans:

  • 8" x 8" x 2" square pan
  • 9" x 5" x 3" loaf pan
  • 9" x 9" x 1 1/2" square pan
  • 9 1/4" x 2 3/4" ring mold
  • 9 1/2" x 3 1/4" brioche pan
  • 11" x 7" x 1 1/2" baking pan


Substitute a 9" x 2" round pie plate (deep dish) with one of the following pan:

  • 8" round cake pan
  • 7 1/2" x 3" bundt tube pan
  • 8" x 8" x 2" square pan
  • 8 1/2" x 4 1/2" x 2 1/2" loaf pan
  • 9" x 1 1/2" round layer cake pan
  • 9" x 9" x 1 1/2" rectangular pan
  • 10" x 1 1/2" round pie plate
  • 11" x 7" x 2" rectangular pan


Substitute a 9" x 3" angel-cake pan or tube pan with one of the following pans:

  • 10" x 2 1/2" springform pan
  • 10" x 3 1/2" bundt pan
  • 13" x 9" x 2" metal baking pan
  • 14" x 10 1/2" x 2 1/2" roasting pan


Substitute a 9" x 3" tube pan with one of the following pans:

  • 8" x 3" bundt pan


Substitute a 9" x 3 1/2" springform pan with one of the following pans:

  • 10" x 4" fancy tube mold


Substitute a 9" x 5" x 3" loaf pan with one of the following pans:

  • 8" x 8" x 2" square pan
  • 9" x 2" round cake pan
  • 9" x 9" x 1 1/2" square pan
  • 9 1/4" x 2 3/4" ring mold
  • 9 1/2" x 3 1/4" brioche pan
  • 11" x 7" x 1 1/2" baking pan


Substitute a 9" x 9" x 1 1/2" square pan with one of the following pans:

  • 8" x 8" x 2" square pan
  • 9" x 2" round cake pan
  • 9" x 5" x 3" loaf pan
  • 9 1/4" x 2 3/4" ring mold
  • 9 1/2" x 3 1/4" brioche pan
  • 11" x 7" x 1 1/2" baking pan


Substitute a 9" x 9" x 2" square pan with one of the following pans:

  • 8" x 2 1/2" springform pan
  • 11 3/4" x 7 1/2" x 1 3/4" baking pan
  • 13" x 9" x 2" rectangular pan
  • 15 1/2" x 10 1/2" x 1" jelly-roll pan


Substitute a 9 1/4" x 2 3/4" ring mold with one of the following pans:

  • 8" x 8" x 2" square pan
  • 9" x 2" round cake pan
  • 9" x 5" x 3" loaf pan
  • 9" x 9" x 1 1/2" square pan
  • 9 1/2" x 3 1/4" brioche pan
  • 11" x 7" x 1 1/2" baking pan

Substitute a 9 1/2" x 3 1/4" brioche pan with one of the following pans:

  • 8" x 8" x 2" square pan
  • 9" x 2" round cake pan
  • 9" x 5" x 3" loaf pan
  • 9" x 9" x 1 1/2" square pan
  • 9 1/4" x 2 3/4" ring mold
  • 11" x 7" x 1 1/2" baking pan


Substitute a 10" x 1 1/2" round pie plate with one of the following pans:

  • 8" round cake pan
  • 7 1/2" x 3" bundt tube pan
  • 8" x 8" x 2" square pan
  • 8 1/2" x 4 1/2" x 2 1/2" loaf pan
  • 9" x 1 1/2" round layer cake pan
  • 9" x 2" round pie plate (deep dish)
  • 9" x 9" x 1 1/2" rectangular pan
  • 11" x 7" x 2" rectangular pan


Substitute a 10" x 2" round cake pan with one of the following pans:

  • 9" x 3" springform pan


Substitute a 10" x 2 1/2" springform pan with one of the following pans:

  • 9" x 3" angel-cake pan or tube pan
  • 10" x 3 1/2" bundt pan
  • 13" x 9" x 2" metal baking pan
  • 14" x 10 1/2" x 2 1/2" roasting pan


Substitute a 10" x 3 1/2" bundt pan with one of the following pans:

  • 9" x 3" angel-cake pan or tube pan
  • 10" x 2 1/2" springform pan
  • 13" x 9" x 2" metal baking pan
  • 14" x 10 1/2" x 2 1/2" roasting pan


Substitute a 10" x 4" fancy tube mold with one of the following pans:

  • 9" x 3 1/2" springform pan


Substitute a 11" x 1" round tart pan with one of the following pans:

  • 8" x 1 1/2" round layer cake pan
  • 8" x 4" x 2 1/2" loaf pan
  • 9" x 1 1/2" round pie pan


Substitute a 11" x 7" x 1 1/2" baking pan with one of the following pans:

  • 8" x 8" x 2" square pan
  • 9" x 2" round cake pan
  • 9" x 5" x 3" loaf pan
  • 9" x 9" x 1 1/2" square pan
  • 9 1/4" x 2 3/4" ring mold
  • 9 1/2" x 3 1/4" brioche pan


Substitute a 11" x 7" x 2" rectangular pan with one of the following pans:

  • 8" round cake pan
  • 7 1/2" x 3" bundt tube pan
  • 8" x 8" x 2" square pan
  • 8 1/2" x 4 1/2" x 2 1/2" loaf pan
  • 9" x 1 1/2" round layer cake pan
  • 9" x 2" round pie plate (deep dish)
  • 9" x 9" x 1 1/2" rectangular pan
  • 10" x 1 1/2" round pie plate


Substitute a 11 3/4" x 7 1/2" x 1 3/4" baking pan with one of the following pans:

  • 8" x 2 1/2" springform pan
  • 9" x 9" x 2" square pan
  • 13" x 9" x 2" rectangular pan
  • 15 1/2" x 10 1/2" x 1" jelly-roll pan


Substitute a 13" x 9" x 2" rectangular pan with one of the following pans:

  • 8" x 2 1/2" springform pan
  • 9" x 9" x 2" square pan
  • 11 3/4" x 7 1/2" x 1 3/4" baking pan
  • 15 1/2" x 10 1/2" x 1" jelly-roll pan


Substitute a 14" x 10 1/2" x 2 1/2" roasting pan with one of the following pans:

  • 9" x 3" angel-cake pan or tube pan
  • 10" x 2 1/2" springform pan
  • 10" x 3 1/2" bundt pan
  • 13" x 9" x 2" metal baking pan


Substitute a 15 1/2" x 10 1/2" x 1" jelly-roll pan with one of the following pans:

  • 8" x 2 1/2" springform pan
  • 9" x 9" x 2" square pan
  • 11 3/4" x 7 1/2" x 1 3/4" baking pan
  • 13" x 9" x 2" rectangular pan