Baking pan sizes - really?
 

I want to try three new recipes, each calling for one or more pan sizes, 7x3, 8x4, 9x5.

Does it really matter for the end result or is it just the cooking times that are affected?

Are these loaf pans? If so you could buy the disposable ones at the grocery store.

Colleen

Yes the size does matter. I try to use the proper sized pan but, if I am in a pinch, I will use one just a little larger and watch it close at the end. It is a volume to mass type thing for the end product.

Yes, they are loaf pans but I never have luck with the disposable ones. I hope the recipes are worth it! lol

I don't buy special pans. Pick the closest you have and watch your time. If I bought every size of pan called for, I'd need a bigger house.

If you put too little of the batter or dough in, the loaf will cook too fast or rise too much in the middle and if you put too much it may be undercooked in the center and get overcooked on the outside just to get the center done. Just make the size similar to what they call for.
And I have found that glass pans make a crustier and thicker brown area than aluminum.
Ditto on Lisa's post - if you get the quantity about right for the shape and depth, you're bakin'!

Good to know. I did end up buying the foil pans because they were exactly the right dimensions. We'll see.

lol @ Lisa and "bigger house"

Maybe the foil loaf pans need to be put on a cookie sheet.

I do a lot of baking for bake sales etc. Try using 2 foil pans, one inside the other, while baking then remove the bottom one for the cooling on a rack, don't forget to spray oil and flour. This technique helps to bake evenly and no hard edges.