How Many Quarts are there in a 9×13 Pan?

A 9×13 inch pan can hold up to 14 – 15 cups of batter, provided its sides are 2 inches high. It isn’t surprising to see why.

There are 4 cups in a quart, which means that the pan can hold anywhere between 3 ½ to 3 ¾. A cake can bake in 20 to 35 minutes in this pan, provided the temperature is kept to 350F.

13×9 Pan vs. 9×13 Pan

There is no difference between a 13×9 and a 9×13 inch pan. They are the same thing, literally. However, different manufacturers may make different size pans.

Whether a pan is labeled as one or the other will still hold 3.3 liters of batter. This makes it ideal for cookies as well as cakes.

The fact is that there is no standard measurement when it comes to the shape and size of common pans. Most companies set standards that can confuse shoppers.

For example, the bakeware giant Williams-Sonoma lists the width and then the length while others such as USA Pan do the opposite. The choice depends on the company policy and customer requirements.

So it would be best if you named the pan as per what you are used to hearing. Some people prefer to say the smaller number first because it makes sense to them.

Whatever you decide to call it, both pans will hold the same amount of batter. In the end, the choice you make should depend on the size of your oven and your needs. 

Number of Quarts in A 9×13 Pan

You can change a 9×13 cake pan with two round cake pans that are either 9 inches or 8 inches long. These hold almost the same amount of batter as the original pan. Just be careful.

You may have to alter the time it takes to bake the cakes if you are using different pans. So if you use nine or 8-inch pans, you will have to ensure the cake doesn’t burn.

However, this is trickier than you think. Since bakeware does not have defined standards, not all 9×13 pans are nine by 13 inches.

Some may have thicker edges because of a specific design. However, you have to make sure that you are using the correct size or ruin your recipe.

Why Choose A 9×13 Pan?

If you choose correctly, the baking dish will be the equivalent of a Swiss army knife without the blades.

It is quite versatile, so if you don’t have one, you should get one as soon as possible. Besides being excellent for baking sweet treats, it can also be used to bake savory items.

This includes delicious options such as enchiladas, lasagna, mac and cheese, pasta, and nachos, to name a few. 

You can also use the pan for baking potatoes, other veggies, chicken, and fish. The pan can bake almost anything.

You have a few options when it comes to buying a 9×13 pan. If you are willing to spend a bit more than your budget, you should invest in an enameled iron baking dish.

These retain heat quite well and can also be used right on the stovetop. 

However, if you want to ensure you can use your pan for years, go for Pyrex. You can see whether your cake is browning nicely or not via the clear glass.

Plus, the pan is thick enough to handle a wide range of temperatures than ceramic baking dishes.

In other words, Pyrex baking dishes can take a lot of beating, which can come in handy if you are an adventurous baker.  

Measuring a Baking Pan 

Don’t worry if the measurements are not written on the pan you have your eye on. There are a few ways you can ensure your baking pan is 9×13 inches.

First, measure the pan from the inside from one corner to another. Make sure you include the borders when you measure from the outer edges, or you will throw off your measurements.

You can also use a ruler to measure the pan from the top rather than the bottom. To calculate the volume of the pan, fill it with water right up to the top.

A 9×13 inch pan should be able to hold 14 cups, at least depending on the size of the cups you use. Make sure you measure the cups as you fill them.

The measurements may be off otherwise, and you can end up ruining your cake.

Do not forget the depth of the pan. A 9×13 pan should be at least 2 inches deep.

To determine the measurement, hold a ruler-straight up in the bottom of the pan. If the pan is too shallow, it may not be able to accommodate all of your batters.

If it is too deep, the batter may not cook evenly at the center.

Just because a pan looks as if it is 9×13 inches doesn’t mean it is. Always measure the pan first using this method.

Otherwise, you may end up burning your baked goods. Re-baking uncooked batter is not a good idea. 

Types of Bakeware You Should Consider For Sweet and Savory Goods

Baking is an exact science. You can’t just throw in some batter in a pan, pop it in the oven and expect it to rise and be delicious.

You have to make sure that the ingredients are measured with precision. Plus, the ones you use in the recipe should not react to the cooking pan’s material.

Here are some common types of bakeware you can use:

Metal Pans

Metal baking pans retain heat quite well. This makes the material ideal for any food that you want to ensure comes out moist and crispy from the oven.

Some of them include pie crusts, pizza crusts, and of course, French fries.

Pans made of copper, aluminum, cast iron, or stainless steel are ideal for recipes that require high heat. This is important since ceramic and glass pans can shatter easily under high temperatures.

Metal pans can tolerate them even if they are placed under the broiler. 

However, if you are baking acidic food such as a peach cobbler, use pans other than metal ones. The food can undergo a chemical reaction when it is heated in those pans.

The result?

The pan can retain an odor and can also get discolored. It can also transfer an acidic taste to the food it is used to bake. 

The only exception to this rule is non-stick metal bakeware and stainless steel pans.

However, if you want to ensure a casserole remains hot for a while, you should use a glass pan. Metal can cool down relatively fast, after all.

Glass Pans 

Glass is a preferred baking pan for most people. It can be used to make a variety of casseroles and other recipes that need to cook evenly.

However, the material does not conduct heat as well as metal can. Plus, it can also crack or shatter if it is popped into a scorching oven.

On the other hand, pans that are made of glass are great insulators.

The material absorbs heat gradually, which means it can cook batter right through the middle. Plus, it remains warm well after it is taken out of the oven.

So, you can pop it on the table straight away.

Or remove it from the oven an hour before you need to serve the dish. The food will keep on cooking otherwise. No one likes overcooked lasagna!

Copper Pans

Copper pans conduct heat well. The material heats up fast and cools down just as quickly when it is taken out of the oven.

In other words, you can have complete control over heat application. Since it is highly responsive, it is preferred not only by serious home cooks but also by renowned chefs worldwide.

The ideal copper pans are 1/8 or 1/16 inches thick. That is the best thickness for the material to retain and conduct heat.

However, since the material reacts to acidic food and minerals, it cannot be used to bake all recipes. It can add a metallic taste and a yellow tint to your food otherwise. 

That is why most copper pans today are lined with non-reactive metal, such as stainless steel. It creates a barrier between the food and the pan, so your baked goods come out fresh and without tasting like metal.

While tin is the material of choice for lining, it can grow thin with age and use and will need to be replenished. 

In comparison, stainless steel lining can last for a long time. However, the material can compromise the responsiveness of the copper pan.

The thicker the lining is, the more uncooked your baked goods will be.

Whether you choose a 9×13 pan or a smaller or larger pan, measurements will make or break your recipes.

Just make sure you follow the tips given in this guide, and you should be able to get the perfect pan for your needs. 

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