If you find yourself without the proper size pan specified in a recipe, it’s usually possible to use another, as long as you substitute a pan with comparable volume and depth (keep in mind that results may vary, depending on the recipe). Download the Baking Pan Equivalents worksheet―it offers equivalents for the most common bakeware. If you make a switch, keep in mind that cooking times will likely change. For example, a pan that spreads a batter into a thinner layer may require a shorter cooking time. A deeper pan may need more time in the oven, so be sure to test for doneness at regular intervals.
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If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.