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 matter when cooking? ›

Pans made from glass or ceramic conduct heat slowly and evenly, which makes them the perfect vessels for any delicate ingredients that can burn, curdle, or dry out easily. Common casserole ingredients such as eggs, cheese, and pasta do best when baked gently, which you can more easily do in a pan that heats slowly.

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Does the type of baking pan matter? ›

Glass pans are slower to transfer heat, but retain that heat for longer than metal, which can cause edges and bottoms of baked goods to become hard and overdone by the time the center cooks through. We recommend you reduce your oven's temperature by 25°F when using a glass pan.

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What happens when you bake the cake in a wrong pan size and pan type? ›

Lots of things can go wrong. 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.

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Can I use a 9x13 pan instead of 8x8 for brownies? ›

The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.

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What type of pan to avoid? ›

Based on this list, it is best to avoid Teflon and other nonstick pans, especially those made with either PTFE or PFOA, as well as aluminum pots and pans. Additionally, you want to pay special attention to any types of glazes and coatings to ensure they will not leach heavy metals, including cadmium, nickel, and lead.

Does it matter if you have the correct size pan when you are baking? ›

The baking time, ingredient amounts, and, yes, pan size are all intrinsically important to the success of the dish. A 9-inch round cake pan might look a lot like an 8-inch round one, but in truth, their volume isn't nearly as close as you think.

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Can I use an 8x8 pan instead of a loaf pan? ›

Quick Conversions: The 8x8” Baking Dish can substitute as a 9” round cake pan, a 9x5 loaf pan, or a deep-dish Pie Dish. Halved recipes intended for 9x13 rectangular baking dishes are also compatible.

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Can I use 2 loaf pans instead of 9x13? ›

A 9×13 baking dish. The batter that fills two loaf pans is perfect for one baking dish. We didn't even need to adjust the cooking time that much; since the baking dish is more shallow, it bakes in about the same time as a loaf pan, even though it's bigger. We kept an eye on it and may have added 5 or 10 minutes max.

Can I use a 9x13 pan instead of 2 8x8 pans? ›

For a rectangle, simply take the measurements of the long side and the short side of a rectangular one and multiply them, i.e. 9x13=117 square inches. From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough.

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When would you use a 9x13 pan? ›

For example, pans made by different manufacturers may vary slightly by depth—two inches versus 2¼ inches. But whether the pan's labeling says 13- by 9-inch or 9- by 13-inch, it should have a volume of about 14 cups (or 3.3 liters) and be the right size for most sheet cake or bar cookie recipes.

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What is the best pan to cook everything in? ›

Stainless Steel Frying Pans

Best for: Almost any food that needs frying, browning, or searing. Because it's ovenproof, stainless is also a good choice for foods that you start on the stovetop and then move to the oven to finish, like thick pork chops.