Converting baking pan size to dutch ovens

[Delmonico]

Baking Pan Size Reference

As I always tell people you really don't need dutch oven recipes because any recipe you cook in one becomes a dutch oven recipe.  One of the problems one runs into when using a dutch oven for recipes out of modern cook books or even older ones, is trying to figure out what oven fits the recipe or what percent you need to add or subtract to get it to fit in the size oven you have or want to use.   With a little basic math and this chart one can get an idea of what size oven to use or what percent of change one needs to make a recipe bigger or smaller. 

I include surface area of the top of the product in each pan or oven as well as the volume each will hold; the surface area is most helpful with baked items like cakes; the volume is more useful with items like casseroles and similar dishes.

With a dutch oven one really don't need to fill it full, one must remember a dutch oven needs some space for baked items to rise with out touching the lid and burning and even items that don't rise more will burn if they touch the hot lid.  I do like to try to have an oven at least 1/2 to 2/3rds full, when there is a lot of space the radiant heat from the lid has to reach further so you will need a few more coals on top.   

Shallow Ovens are 3  inches deep and the deep ones are 5 inches deep , the 16 inch is between being a true shallow or deep and is 4 inch deep, this is based on measurements of the recent Lodge products other brands can vary as well as be available in sizes not mentioned here.


8 inch shallow---------------------------------------------50 square inches-----------2 quart------8 cups

10 inch shallow---------------------------------------------78 square inches-----------4 quart-----16 cups

10 inch deep-------------------------------------------------78 square inches-----------5 quart-----20 cups

12 inch shallow--------------------------------------------113 square inches----------6 quart-----28 cups

12 inch deep------------------------------------------------113 square inches----------8 quart-----32 cups

14 inch shallow---------------------------------------------154 square inches----------8 quart-----32 cups

14 inch deep-------------------------------------------------154 square inches---------10 quart----40 cups

16 inch medium --------------------------------------------201 square inches---------13 quart----52 cups


The 9 inch X 13 inch X 2 inch and the 9 inch X 9 inch X 2 inch are the most common baking pan sizes for most casseroles.   

Pans

8 inch X 1 1/2 round cake pan -------- -------------------50 square inches----------4 cups

9 inch X 1 ? inch round cake pan-------------------------64 square inches---------- 6 cups

8 inch X2 inch round cake pan ----------------------------50 square inches---------- 7 cups

9 inch X 2inch round cake pan---------- ------------------64 square inches----------8 cups

9 inch X 5 inch X 3 inch loaf pan --------------------------35 square inches ---------8 cups

9 inch X 9 inch X 1 1/2 inch square pan------------------81 square inches----------8 cup

9 inch X 9 inch X 2 inch square pan-----------------------81 square inches------ ---10 cups

13 inch X 9 inch X 2 inch rectangle pan-----------------117 square inches------  --14 cups

The 9 inch X 13 inch X 2 inch rectangular casserole pan is by far the most called for dish in casserole cookery, followed closely by the 9 inch X 9 inch X 2 inch pan. 

When you the product to be cooked ends up deeper than the original recipe then the cooking time will need to be increased slightly, when the product being cooked is shallower cooking times will be shorter.