There is a saying, “Great Bread comes from Great Pan”…Hope we all agree to this line!! Because we all knew that the perfectly baked bread or a loaf is all about considering quality ingredients measured in perfect measurements using simple techniques. Appropriately measured ingredients along with little patience while selecting appropriate baking tins of perfect size and shape-that’s it, you can have a perfectly baked delicious and comforting bread. All you need to do is ‘Do not afraid and confuse to add new ingredients into your own recipes and techniques and at the same time consider your traditional ingredients into your new recipes’. That’s it, just follow this simple technique and see fruitful results in your recipes of any country or state.

In this article, my goal is to give you confidence and enough Australian measuring tips in order to bake a great bread or cake etc.

At times, we feel like cooking different recipes from different countries, but as always we are also confused on how to start and where to start. But now you do not need to have any doubt before starting any Australian recipe. Because we have listed Australian baking pan sizes and measurement conversions as a guide which you can use in your recipes. So, use our measurement conversion charts and try different handful of Australian recipes.

Holds the same as  > >			Square Tins		Round Tins
Metric	Imperial		Metric	Imperial	Metric	Imperial
1 kg	2 pound	loaf tin	18 cm	7 inch
				shallow cake tin
1 kg	2 pound	loaf tin	13 cm x 23 cm	9 inch
				Swiss roll tin
5.7 litres	10 pints		28 cm	11 inch	30 cm	12 inch
4.5 litres	8 pints		25 cm	10 inch	28 cm	11 inch
3.4 litres	6 pints		23 cm	9 inch	25 cm	10 inch
2.3 litres	4 pints		20 cm	8 inch	23 cm	9 inch
1.7 litres	3 pints		18 cm	7 inch	20 cm	8 inch
1.2 litres	2 pints	pudding basin	12.5 cm	5 inch deep	15 cm	6 inch deep
1.1 litres	2 pints		12.5 cm	5 inch	18 cm	7 inch
800 ml	1.5 pints	pudding basin			14 cm	5.5 inchvv

More Tin Sizes and Conversions

Metric		Imperial
2 litre	casserole	2 quart	casserole
1.5 litre	casserole	1.5 quart	casserole
20 cm	springform tin	8 inch	springform tin
18 cm	springform tin	7 inch	springform tin
22 x 4 cm	pie plate	9 inch	pie plate
30 x 20 x 3 cm	baking tin	2 quart	rectangular baking dish
30 x 25 x 2 cm	baking tin	15 x 10 x 2 inch	baking tin
23 x 20 x 3 cm	baking tin	13 x 9 x 2 inch	baking tin
28 x 18 x 4 cm	baking tin	11 x 7 x 1.5 inch	baking tin
23 x 13 x 7 cm	narrow loaf tin	9 x 5 x 3 inch	loaf tin
23 x 3.5 cm	cake tin	9 x 1.5 inch	round baking tin
20 x 4 cm	cake tin	8 x 1.5 inch	round baking tin

Types of Baking Pans

Where ever you are and whatever the recipe you are trying, if your recipe requires a baking ware, then you need to check whether you have perfect and proper baking pan size. We will get different types of baking pans in the market in the form of different shapes such as round, square, tube, bundt, rectangle, loaf, jelly roll, roasting pans, etc. Your recipe is the best guide for you to decide which type of baking pan and size is required for your recipe.

Bakeware Pan Sizes and Volume
Bakeware Pan Size	Approximate Volume	Bakeware Pan Size	Approximate Volume
Round		Loaf
6″ x 3″	4 cups	8″ x 4″ x 2 1/2″	4 1/2 cups
8″ x 1 1/2″	4 1/2 cups	8 1/2″ x 4 1/2″ x 2 3/4″	6 cups
8″ x 2 1/2″	6 cups	9″ x 5″ x 3″	8 cups
9″ x 1 1/2″	6 cups	Bundt
9″ x 2″	8 1/2 cups	7 1/2″ x 3″	6 cups
9″ x 3″	12 cups	9″ x 3″	9 1/2 cups
10″ x 2 1/2″	11 cups	10″ x 3″	12 cups
Pie		Tube
8″ x 1 1/2″	4 cups	8″ x 3″	9 cups
9″ x 1 1/2″	5 cups	9″ x 3″	12 cups
9″ x 2″	8 cups	9 1/2″ x 4″	16 cups
10″ x 1 1/2″	6 cups	10″ x 4″	16 cups
Square		Tart
8″ x 8″ x 1 1/2″	6 1/2 cups	11″ x 2″	4 cups
8″ x 9″ x 2″	8 cups	Muffin Cup
9″ x 9″ x 1 1/2″	9 cups	1 3/4″ x 3/4″	1/8 cups
9″ x 9 3/4″ x 2″	10 cups	2 3/4″ x 1 1/8″	1/4 cups
10″ x 10″ x 2″	13 cups	2 2/5″ x 1 1/2″	1/2 cups
Rectangular		3″ x 1 1/4″	5/9 cups
11″ x 8″ x 2″	6 1/2 cups	Casserole
12″ x 9″ x 2″	14 cups	1 quart	4 1/2 cups
Jelly Roll		1 1/2 quart	6 cups
10″ x 15 1/2″ x 1″	12 cups	2 quarts	8 cups
12 1/2″ x 17″ x 1″	12 cups	2 1/2 quarts	10 cups
Springform		3 quarts	12 cups
8″ x 3″	11 cups	4 1/2 quarts	15 cups
9″ x 2″	11 cups
9″ x 3 1/2″	12 cups
10″ x 2 1/2″	12 cups

Do you have these ten types of standard baking pans that every baker needs to have and is a must for every kitchen. We generally see a lot many types of baking pans in the kitchen stores and observe that the models keep on updating seasonally. But, finally we will choose which type of pan we need to buy based on our recipe requirements. We have rounded off basic and standard ten types of baking pans which everyone should have in your kitchen. The list we are going to discuss is a great help for you if you are planning to build your baking ware collection. Have a look!

Muffin Pan: Baking Muffins is the great idea to start with if you are a beginner in cooking and baking. They are also the most favorite snacks for every one to munch on with coffee and Tea. So, muffin pan is a must to have baking ware. You can use muffin pans to bake cup cakes and many more treats for your kids just by adjusting the baking time.

Bundt Pan: Bundt pans are heavy weight pans and the bundt cakes are one of the pan wonders in baking world. Bundt pans produce bundt cakes, pound cakes, and coffee cakes that are perfect for any occasion.

Sheet Pan: Are you planning a family get-to and looking for ideas to bake some cookies in no time!? Then, sheet pans are perfect! They come in flat shape with shallow rim edges and people commonly call it as ‘cookie sheets’. The shallow edged rim of sheet pans make sure that the parchment paper does not slip off or move to its sides. Sheet pans are available in different sizes, in which, ‘half sheet’ that come in 12″ x 16″ measurements is a standard one. Even more smaller sizes are also available.

Loaf Pan:  Loaf pans are like workhorses in the Kitchen or Baking House. This is perfect for quick bread recipes like banana breads, almond breads, etc. As an added bonus, you can bake your own bread sandwiches with ease.

Tube Pan: Looks like bandt pan but their purpose is different i.e. they are primarily used for baking lighter and airy cakes such as chiffon and angel food.

8″ Square Baking Pan: As the name suggests, it is an 8″ small and square shaped pan, great for baking bar cookies and brownies.

Pie Plate: You cannot say, your bake ware collection is perfect without a pie plate. Yes, you cannot make pies without pie plates. Hence, having a pie plate in your kitchen is a must bake ware. The other bonus benefits of having pie plate in your kitchen includes you can cook loaf breads, brownies, loaf cakes, and many other simple baking food by simply adjusting the baking times. A pie plate with ceramic plates is an excellent choice to enjoy deeply browned crusts but glass ones also works effectively since you can observe the crust color when your pie is in the oven.

9″ Spring-form Pan: This is ideal for baking cheese cakes but also works great for baking tarts (if you do not have tart pan), regular cakes, and quiches. It is described as it contains a removable outer edge that unclasps once baking is done.

9″ Round Cake Pans: I think all the baking food lovers are already have these round cake pans in their kitchen since they are the most common baking pans that are very handy and often come in use. 8″ and 9″ round cake pans are the most common and standard sized ones.

9-13-inch Baking Pan: This is an all-purpose baking pan used not to bake cakes but excitingly to roast chickens. 9-13 inch is the standard size and has bigger edges than sheet pan. This is a perfect pan for making instant brownies and cakes in less time for any occasions and parties.

Which Pan for Which Cake?

We have seen standard types of baking pans, now we are going to discuss on the most interesting heading in our topic i.e. ‘Which pan is used for which cake!’. Sounds interesting, isn’t it?

Sponge Cakes: Traditionally shallow pans are used to bake sponge cakes but in the modern life, many are preferring to bake in deep-sided pans since the high edges prevent crust development.

Mud and Ginger type cakes: Flat, open pans are perfect for these type of cakes

Butter Cakes: Flat, deep and patty pans are ideal to bake butter cakes.

Fruit Cakes: Fruit cakes can be perfectly baked using any type of cake pans you have by simply adjusting the baking times and quantities.

Biscuits: Best bakes on flat oven pans or trays with shallow sides.

Christmas Cakes: Perfect in deep round or square pans as they are a bit of height.

Slices: Slices cook perfectly in slice pans or lamington pans. These pans rectangular in shape and comes in 2.5cm height sides.