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THE PAN PLAN
PAN-WICHES
3 TO LOVE
BREAKFAST
SWEETS
BRUNCH BAKES
SAVORY SPIRALS
3 TO LOVE
TOT CASSEROLES
PARTY BITES
COZY COMFORTS
PAN WITH A
PASSPORT
3
4
ONE-PAN
DINNERS
BETTER-FOR-YOU
FAVORITES
WEEKNIGHT
VEGETARIAN
MAKE & FREEZE
SIDES TO SHARE
BRING ON THE
BARS
3 TO LOVE
MAKE & TAKE
CAKES
DESSERTS FOR
A CROWD
48
52
6
58
10
66
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22
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Editor
JESSICA CHRISTENSEN
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x
9
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PRINTED IN THE USA
equivalent to a 3-quart rectangular baking dish.
They can be used interchangeably in recipes,
though their dimensions may vary slightly
depending on the manufacturer.
When you see the term baking dish,
think glass. Glass is nonreactive, which
is necessary when baking citrusy
dishes, egg casseroles, and
tomato-base dishes. These acidic
ingredients can discolor food and
produce an off flavor if made in a
metal pan, such as aluminum. Don’t
put a glass dish under the broiler
or add cold ingredients to a hot
dish—it could crack with the sudden
temperature change.
BECAUSE A 13×9-INCH
BAKING PAN HAS A
VOLUME OF 3 QUARTS,
you can use it in many
recipes that call for a 3-quart
casserole. A casserole is
typically round or oval with a
lid and is deeper than a
13×9-inch pan. Because of the
pan’s shallow depth, foods
cook faster and more evenly.
METAL
A baking pan is made from metal—
steel, aluminized steel, or aluminum—
with or without a nonstick surface.
Pans are most often used for baking
cakes, bars, and brownies. Pans with
darker surfaces tend to brown foods
faster, so check for doneness sooner
than later.
STONEWARE
Like glass, stoneware is a good
nonreactive baking dish, but unlike
glass, it can usually be put under a
broiler. Check the manufacturer’s
directions to be sure. Cool the dish
completely before cleaning to avoid
cracking.
VOLUME
CHECK
If you’re unsure of the
size of a dish, check its
capacity by fi lling it
with water, 1 quart
at a time.
A 13×9-inch pan is almost
twice the size of an 8-inch
square pan. You can easily
double recipes such as bars,
brownies, and coffee cakes
made in the smaller pan.
CAST IRON
Cast-iron pans cook foods evenly
and retain heat well, keeping foods
hot longer after removing from the
oven. Enameled cast-iron pans are
nonreactive and require no special
care. Classic cast iron is reactive so
shouldn’t be used for acidic dishes.
Follow the manufacturer’s directions
for seasoning and care.

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