Pan sizes and measurements-- Ellen's Kitchen

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Baking Pan Size
Utensil	Size in inches or quarts	Metric Volume	Size in Centimeters
Baking or Cake pan (square or rectangular)	8 x 8 x 2 9 x 9 x 2 11 x7 x 1 1/2 12 x 8 x 2 13 x 9 x 2 15 x 10 x2 18 x 12 x 2	2 L 2.5 L 1.5 L 3 L 3.5 L 4.5 L 5.5 L	20 x 20 x 5 22 x 22 x 5 27 x 18 x 3.5 30 x 20 x 5 33 x 23 x 5 39 x 25 x 5 44 x 30 x 5
Ring molds, bundt, angelfood or tube pans	7 1/2 x 2 ring mold 7 1/2 x 3 bundt 9 1/4 x 2 ring mold 9 inch bundt 9 Inch angel 9 inch fancy tube 10 Inch bundt 10 Inch fancy tube 10 Inch angel	1 L 6 cups 2 L 9 cups 9 cups 3 L 3 L 4 L 18 cups	23 26
Brioche or turban pan	9 1/2 x 3 1/4	2 L	24
Loaf Pan	7 1/2 x 3 1/2 8 x 4 x 3 9 x 5 x 3	1 L 1.5 L 2 L	18 x 8 x 5 20 x 10 x 7 23 x 13 x 7
Flat pans	Biscuit 11 x 7 11 3/4 x 1 1/2 jelly roll 15 x 10	2 L 2.5 L 2.5 L
Round layer Cake pan	8 x 1 1/2 9 x 1 1/2	1.2 L 1.5 L	20 x 4 23 x 4
Round Springform pan	8 x 3 9 x 3	3 L 4 L	20 x 8 23 x 8
Pie Plate	8 x 1 1/4 9 x 1 1/4 10 x 1 1/4 10 x 2	750 ml 1 L 1.25 L 1.6 L	20 x 3 23 x 3 25 x 3 25 x 5
Baking dish or Casserole dish	1 quart 1 1/2 quart 2 quart	1 L 1.5 L 2 L

Approximate Dimensions of Serving Sizes from Different Pan Sizes
	Number and Approximate Size Servings Per Pan
Pan	Approximate Pan Size	24 25	50	100
Baking or Steamtable	12"x20"x2 1/2"	2"x3 3/4"	2"x2"	........
Sheet or bun pan	18"x26"x1"	3 1/4" x 5"	3 1/4" x 2 1/2"	1 3/4" x 2 1/2"
8 inch pie plate cut 4 servings	8"x1 1/2"	6 pies	12 pies	24 pies
9 inch pie plate cut 6 servings	9"x1 1/2"	4 pies	8 pies	17 pies
10 inch pie plate cut 8 servings	10"x1 1/2"	3 pies	6 pies	13 pies

Remember, a liter is 1 quart plus 3 tablespoons-

Baking Pan Size
Utensil Size in inches or quarts Metric Volume Size in Centimeters

Baking or Cake pan (square or rectangular) 8 x 8 x 2
9 x 9 x 2
11 x7 x 1 1/2
12 x 8 x 2
13 x 9 x 2
15 x 10 x2
18 x 12 x 2 2 L
2.5 L
1.5 L
3 L
3.5 L
4.5 L
5.5 L 20 x 20 x 5
22 x 22 x 5
27 x 18 x 3.5
30 x 20 x 5
33 x 23 x 5
39 x 25 x 5
44 x 30 x 5

Ring molds, bundt, angelfood or tube pans 7 1/2 x 2 ring mold
7 1/2 x 3 bundt
9 1/4 x 2 ring mold
9 inch bundt
9 Inch angel
9 inch fancy tube
10 Inch bundt
10 Inch fancy tube
10 Inch angel 1 L

6 cups

2 L

9 cups
9 cups
3 L

3 L
4 L

18 cups

23

26

Brioche or turban pan 9 1/2 x 3 1/4 2 L 24

Loaf Pan 7 1/2 x 3 1/2
8 x 4 x 3
9 x 5 x 3 1 L
1.5 L
2 L 18 x 8 x 5
20 x 10 x 7
23 x 13 x 7

Flat pans Biscuit
11 x 7
11 3/4 x 1 1/2
jelly roll
15 x 10
2 L
2.5 L

2.5 L

Round layer Cake pan 8 x 1 1/2
9 x 1 1/2 1.2 L
1.5 L 20 x 4
23 x 4

Round Springform pan 8 x 3
9 x 3 3 L
4 L 20 x 8
23 x 8

Pie Plate 8 x 1 1/4
9 x 1 1/4
10 x 1 1/4
10 x 2 750 ml
1 L
1.25 L
1.6 L 20 x 3
23 x 3
25 x 3
25 x 5

Baking dish or Casserole dish 1 quart
1 1/2 quart
2 quart 1 L
1.5 L

2 L

Pan Sizes and Portions

Pan Size (Inches) Capacity (Gallons) Service Size (Cups) Ladle (Fluid Ounces) Scoop No. Number of Servings

12"x20"x2 1/2" 2 1/2 cup
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
64
80
96
128

12"x20"x4" 3 1/2 1/2 cup
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
112
135
168
224

12"x20"x6" 5 1/2 cup
3/8 cup
1/3 cup
1/4 cup 4 oz.
3 oz.
2.66 oz.
2 oz. 8
10
12
16 160
200
240
320

Steam Table Pan Sizes and Capacities
Full-Size Pan (approximately 12×20)

Depth
in inches

Capacity in Quarts
(approximate)

4-Ounce
(1/2 cup)
Portions

1

3½ quarts

28

2

7 quarts

56

3

11 quarts

88

4

15 quarts

120

6

22 quarts

176

8

31½ quarts

252

Half-Size Pan (approximately 10×12)

Depth
in inches

Capacity in Quarts (quarts)

4-Ounce
(1/2 cup)
portions

1

1½ quarts

12

2

3½ quarts

28

4

7 quarts

56

6

10 quarts

80

8

15 quarts

120

Quarter-Size Pan (approximately 6x10)

Depth
in inches

Capacity in Quarts (quarts)

4-Ounce
(1/2 cup)
Portions

1

2 1/2 cups

5

2

1¼ quarts

10

4

3 quarts

24

6

4¾ quarts

38

Adapted from
Schmidt A. Chef’s Book of Formulas, Yields, and Sizes. 3rd ed. Hoboken, NJ: Wiley and Sons; 2003.

Approximate Dimensions of Serving Sizes from Different Pan Sizes

Number and Approximate Size Servings Per Pan

Pan Approximate Pan Size 24
25 50 100

Baking or Steamtable 12"x20"x2 1/2" 2"x3 3/4" 2"x2" ........

Sheet or bun pan 18"x26"x1" 3 1/4" x 5" 3 1/4" x 2 1/2" 1 3/4" x 2 1/2"

8 inch pie plate
cut 4 servings 8"x1 1/2" 6 pies 12 pies 24 pies

9 inch pie plate
cut 6 servings 9"x1 1/2" 4 pies 8 pies 17 pies

10 inch pie plate
cut 8 servings 10"x1 1/2" 3 pies 6 pies 13 pies

Cutting Portions from large pans or baking sheets, 18x26

For 24 servings cut 4x6
For 25 servings cut 5x5
For 50 servings cut 5x10
For 100 servings cut 10x10
For 48 servings cut 3x8, then cut each rectangle diagonally.

Volume Measurements (dry)

Teaspoons, Tablespoons and Cups Milliliters

1/8 teaspoon .5 ml

1/4 teaspoon 1 ml

1/2 teaspoon 2 ml

3/4 teaspoon 4 ml

1 teaspoon 5 ml

1 tablespoon 15 ml

2 tablespoons 25 ml

1/4 cup 50 ml

1/3 cup 75 ml

2/3 cup 150 ml

3/4 cup 175 ml

1 cup 250 ml

2 cups or 1 pint 500 ml

3 cups 750 ml

4 cups or 1 quart 1 L

Volume Measurement (fluid)

Ounces Tablespoons and cups Milliliters

1 fluid ounce 2 tablespoons 30 ml

4 fluid ounces 1/2 cup 125 ml

8 fluid ounces 1 cup 250 ml

12 fluid ounces 1 1/2 cups 375 ml

16 ounces 2 cups 500 ml

Weight (mass)

Ounces Grams

1/2 ounce 15 grams

1 ounce 30 grams

3 ounces 85 grams

3.75 ounces 100 grams

4 ounces 115 grams

8 ounces 225 grams

12 ounces 340 grams

16 ounces or 1 pound 450 grams

Pan Swapping

Pan Size Equivalent Pans and Casseroles*

8" round pan 9" pie pan 11"x4-1/2" loaf pan

9" round pan 8" square pan OR 10" pie pan 9"x5"x3" loaf pan

9"x3" springform pan 10"x3" bundt pan

9"x13" pan two 9" round pans or two 8" square pans

15"x10" jelly roll pan 9" square pan two 8" round pans

1 Quart casserole 8 x 6 x 1½-inch baking dish

1-1/2-quart casserole 9"x5"x3" loaf pan 8 x 8 x 1½-inch baking dish

2 quart casserole 8" square pan 9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch

2-1/2 quart casserole 9" square pan 10 x 10 x 1½-inch baking dish

3 quart casserole 9"x13" pan

4 quart casserole 10"x14" pan

*adjust baking time if needed. Observe whether the new pan has the same DEPTH of ingredients as the original- if it makes a deeper layer, it will cook more slowly, shallower will cook more quickly.

Pan Size (Inches)	Capacity (Gallons)	Service Size (Cups)	Ladle (Fluid Ounces)	Scoop No.	Number of Servings
12"x20"x2 1/2"	2	1/2 cup 3/8 cup 1/3 cup 1/4 cup	4 oz. 3 oz. 2.66 oz. 2 oz.	8 10 12 16	64 80 96 128
12"x20"x4"	3 1/2	1/2 cup 3/8 cup 1/3 cup 1/4 cup	4 oz. 3 oz. 2.66 oz. 2 oz.	8 10 12 16	112 135 168 224
12"x20"x6"	5	1/2 cup 3/8 cup 1/3 cup 1/4 cup	4 oz. 3 oz. 2.66 oz. 2 oz.	8 10 12 16	160 200 240 320

Depth in inches	Capacity in Quarts (approximate)	4-Ounce (1/2 cup) Portions
1	3½ quarts	28
2	7 quarts	56
3	11 quarts	88
4	15 quarts	120
6	22 quarts	176
8	31½ quarts	252

Depth in inches	Capacity in Quarts (quarts)	4-Ounce (1/2 cup) portions
1	1½ quarts	12
2	3½ quarts	28
4	7 quarts	56
6	10 quarts	80
8	15 quarts	120

Teaspoons, Tablespoons and Cups	Milliliters
1/8 teaspoon	.5 ml
1/4 teaspoon	1 ml
1/2 teaspoon	2 ml
3/4 teaspoon	4 ml
1 teaspoon	5 ml
1 tablespoon	15 ml
2 tablespoons	25 ml
1/4 cup	50 ml
1/3 cup	75 ml
2/3 cup	150 ml
3/4 cup	175 ml
1 cup	250 ml
2 cups or 1 pint	500 ml
3 cups	750 ml
4 cups or 1 quart	1 L

Ounces	Tablespoons and cups	Milliliters
1 fluid ounce	2 tablespoons	30 ml
4 fluid ounces	1/2 cup	125 ml
8 fluid ounces	1 cup	250 ml
12 fluid ounces	1 1/2 cups	375 ml
16 ounces	2 cups	500 ml

Ounces	Grams
1/2 ounce	15 grams
1 ounce	30 grams
3 ounces	85 grams
3.75 ounces	100 grams
4 ounces	115 grams
8 ounces	225 grams
12 ounces	340 grams
16 ounces or 1 pound	450 grams

Pan Swapping
Pan Size	Equivalent Pans and Casseroles*
8" round pan	9" pie pan	11"x4-1/2" loaf pan
9" round pan	8" square pan OR 10" pie pan	9"x5"x3" loaf pan
9"x3" springform pan	10"x3" bundt pan
9"x13" pan	two 9" round pans	or two 8" square pans
15"x10" jelly roll pan	9" square pan	two 8" round pans
1 Quart casserole	8 x 6 x 1½-inch baking dish
1-1/2-quart casserole	9"x5"x3" loaf pan	8 x 8 x 1½-inch baking dish
2 quart casserole	8" square pan	9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch
2-1/2 quart casserole	9" square pan	10 x 10 x 1½-inch baking dish
3 quart casserole	9"x13" pan
4 quart casserole	10"x14" pan
*adjust baking time if needed. Observe whether the new pan has the same DEPTH of ingredients as the original- if it makes a deeper layer, it will cook more slowly, shallower will cook more quickly.