Have you ever read a recipe that calls for a certain size pan and you didn’t have it? You wonder what size would be a good substitute and how it will affect the baking. Here’s some useful information for you:
If you don’t know the size of the pan you would like to use, measure it on the inside for length and width. Using a ruler that is standing up straight, measure the depth. If the pan you are using is shallower than the recipe calls for, it will heat more quickly in the middle. You will need to raise the oven temperature slightly and shorten the baking time (by about 1/4), so if your recipe says to cook for one hour, reduce it to 45 minutes and check for doneness. If the pan you are using makes the batter deeper than the recipe calls for, the batter will take longer to cook. You will need to lower the oven temperature slightly and lengthen the cooking time (by about 1/4), so if your recipe calls for one hour of cooking time, make it about 1 1/4 hours, checking for doneness after the initial first hour. When using glass dishes or dark pans, reduce the oven temperature by 25°.
Here’s a great conversion chart from allrecipes.com: