Are You Using the Wrong Type of Pan for Your Recipe? (2024)

If you’re trying to declutter your kitchen and choose one 13×9 pan (or 8×8, or loaf pan, or…you get the idea) for all your cooking and baking needs, I have some bad news: You might want to consider keeping two. Whether you reach for a glass or metal baking pan depends on a few factors.

Psst: You need these 13x9s in your collection.

When to Use Metal Bakeware

When I was a restaurant chef, everything we used was metal. Glass not only had an increased chance of breaking at our high-volume usage, but the metal pans were just more versatile. Metal bakeware minimizes cleanup on dishes like braised short ribs—you can put the pan directly on the cooktop to sear the meat before adding liquid, covering it with aluminum foil and transferring it to oven to braise. You could also place it directly underneath the broiler to melt cheese on top of your casserole after it bakes.

On the flip side, while metal is a great conductor of heat, it’s not ideal for retaining heat. It will heat up rapidly, but it loses that heat just as quickly when it’s removed from the oven. It’s also important to remember that acidic foods can react with the material, adding a slightly metallic flavor to your meal.

Reach for metal when you’re: making quick-roasted meals, browning food or braising meats.

Skip metal when you’re: making casseroles you want to stay warm in the pan or cooking acidic foods (like fruit cobblers or anything tomato-based).

When to Use Glass Bakeware

Glass is the 13×9 choice of most home cooks (myself included). It might not be great at conducting heat (so it’ll be slow to heat up), but it will retain that heat for significantly longer than a metal pan. This makes it the ideal choice for making tried-and-true casseroles, which may sit on the countertop for some time before serving. In general, glass bakeware is also more dinner table presentable, so it’ll look great if you bring the whole casserole straight to the table.

The one thing you should never do with glass bakeware is put it underneath the broiler. The tempered glass is designed to handle heat but the broiler is too intense; it will definitely crack your dish (or worse). It also can’t be used on the stovetop, so don’t plan on simmering pan drippings in it to make gravy.

Reach for glass when you’re: serving casseroles in the baking dish.

Skip glass when you’re: transferring casseroles from the oven to the stovetop or broiler—even if it’s just to melt cheese on the top of a casserole at the end.

Now that you have the lowdown, try these 13×9 recipes for a crowd. You’ll know just what pan to use.

Potluck-Perfect 13x9 Recipes

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Baked SpaghettiEvery time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio

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Chocolate Mint BrowniesOne of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland

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Fold-Over Tortilla BakeHere’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska

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Taste of Home

Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana

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Classic Chocolate CakeIf you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. —Betty Follas, Morgan Hill, California

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Cuban SlidersThese wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas

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Taste of Home

Bacon Cheeseburger Slider BakeI created this dish to fill two pans because these sliders disappear fast. Cut the recipe in half if you want one batch. —Nick Iverson, Milwaukee, Wisconsin

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TMB Studio

co*keCola CakeWe live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia

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A friend once told me about a potato dish her mother used to make. She remembered that Swiss cheese and butter were standouts. Here's my re-creation—and my friend actually liked it better than her mom’s version. —Barb Templin, Norwood, Minnesota

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Taste of Home

Almond-Coconut Lemon BarsGive traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen

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Taste of Home

Creamy Taco DipYou'll know this snack is a hit at your next gathering when you come home with an empty pan! —Denise Smith, Lusk, Wyoming

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Strawberry Pretzel SaladNeed to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

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Buffalo Chicken LasagnaThis recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina

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Taste of Home

Potluck Banana CakeI found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania

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Italian Sausage Egg BakeThis hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York

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Peanut Butter Custard Blast"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin

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Overnight Pumpkin French Toast CasseroleRecipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

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Taste of Home

Candy Bar BrowniesThe two kinds of candy bars baked into these brownies make them an extra-special treat. —Sharon Evans, Clear Lake, Iowa

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Taste of Home

Bacon Potato BakeThis cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California

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Taste of Home

Blueberry Angel DessertMake the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas

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Vegetable StrataWe always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington

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Taste of Home

My husband and I love to have a hot breakfast, but find it difficult with two kids. This dish is excellent to prepare the night before and bake the next day for your family or to take into work to share with co-workers—there are never any leftovers.—Jennifer Berry, Lexington, Ohio

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Fudgy S'mores BrowniesI combined the perfect summer snack with my favorite brownie recipe to get these s'mores brownies. They're sure to wow at your next big party. —Judy Cunningham, Max, North Dakota

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Are You Using the Wrong Type of Pan for Your Recipe? (2024)

FAQs

Does the type of pan affect baking? ›

Did you know that the correct baking pan can make or break your recipe? The size, material and colour of a baking dish affect the baking time as well as the crust, texture and even the look of your final product. Consider these three things the next time you reach for that pan!

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What will happen if you use the wrong size pan for your product? ›

"If the pan is too big, the sides shield the batter and slow down the baking," says Levy Beranbaum, explaining that the resulting cake will be drier and paler than intended. "If the pan is too small, the batter will run over the sides and the cake will collapse from inadequate support."

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What could possibly happen if you don t select the proper baking pan? ›

If the pan is too thick your product won't get done. If it's too thin you might burn the bottom. If it's too small then your product will be too thick and it might burn on the outside and be raw in the middle. If it's too big then your product will be too thin and might overcook.

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Why does it matter if you use the size pan a recipe calls for? ›

For example, if the recipe calls for an 8-inch round and you are using a 9-inch round, your pan has more surface area exposed and the cake will probably bake faster. If the recipe calls for a 9-inch round and you are using an 8-inch round, the batter will be deeper and need to bake a little longer.

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Does the type of pan matter? ›

The material your cookware is made from can affect every aspect of the dishes you're whipping up—and though it can be easy to grab the first pan you come across while prepping dinner or baking dessert, choosing the right one can vastly improve results and make cooking and cleanup easier.

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Does it matter what pan you cook with? ›

Stainless steel is the most versatile. Nonstick is best for delicate foods like pan-frying flaky fish. Cast iron works well with different heat sources to accomplish tasks inside of the oven or on the grill, meaning you can do everything from baking brownies to making crispy casseroles.

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What happens if I use the wrong size cake tin? ›

A different sized tin will affect the baking time of the cake and also the depth of the finished cake. However if you are having to substitute then it would be best to go for the tin that is closest in size - ie if the recipe is for an 8-inch tin then a 7-inch tin is closer in size than a 10-inch tin.

How does pan size affect baking? ›

The right size is important, because baking times are designed for a specific batter thickness. If a recipe is meant for a 26 cm pan and you pour the whole batter in a 18 cm pan, it will be much thicker and the middle won't get done before the top burns.

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Does it matter what size pan you use? ›

Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly.

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Can I bake without a pan? ›

Yes, you can put a regular pot in the oven and use it to bake a cake. However, it is important to make sure that the pot is oven safe and can withstand the temperature you plan on baking the cake at. If the pot is not oven safe, it can crack or melt, which can be dangerous.

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What if I don't have a cake pan? ›

Make a cake pan out of aluminium foil

The trick's to draw the outline of any shape that you want by folding foil to create the walls of the pan. You'll then need some more foil to cover the outline and the bottom of the pan. Just like that, you can make any shape and size cake pan!

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What is the importance of choosing accurate and correct bakeware in baking? ›

It's incredible how baked goods are influenced by the pan you utilize. Deciding on the appropriate ones for the task will make sure you get the most desirable results. There is little room for error in baking! You must always employ the precise baking pan size and type called for in every recipe.

Can I use 8X8 instead of 9x9 for brownies? ›

If it's something that going to rise (increase in volume as it bakes) the 8X8 will probably work, though you will end up with a “taller” cake, brownies, etc.

Can I use a 9x9 pan instead of 9x13? ›

If you're making brownies or cookie bars that don't rise very much you can use a 9″ square and a 13 x 9-inch rectangular pan interchangeably. If you're making a cake or something with a looser batter, you cannot use them interchangeably.

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Can I bake a cake in a smaller pan? ›

If you're moving the recipe to a smaller pan and the batter seems too deep, bake low and slow: lower the oven temperature by 25 degrees F and increase the baking time. You may notice a slightly coarser texture in some cakes.

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What if my pan is too big? ›

Create A New Pan Wall With Aluminum Foil

Tightly roll up the strips so that they form cylinders strong enough to brace the foil wall against whatever is cooking. You should aim to make at least two of these supports, but making more will make your wall stronger.

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Can I use 8x8 pan instead of 9x9? ›

You can use the 8x8. but the cooking time would be longer. Cake will be thicker. Similarly, the 9x13 time would be shorter.

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Is it unsafe to choose a burner which is larger than the pan size? ›

Using a small pan on a large burner can result in heat loss and energy inefficiency, as the heat will escape around the sides of the pan. Similarly, using a large pan on a small burner can lead to uneven cooking, as the burner may not be able to adequately heat the entire surface of the pan.

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