What can I use instead of an 8X8 baking pan?

In this brief guide, we will address the query, “What can I use instead of an 8×8 baking pan?” and answer other related questions like should you use an 8×8 baking pan for baking and what other sizes of pans can I use for baking.

What can I use instead of an 8X8 baking pan?

You can use other baking pans instead of an 8X8 baking pan. And one can use an 8X8 baking pan for baking various recipes and there are many other sizes of pans that can be used for baking. 

Despite the multitude of baking pans in your kitchen, at some point, you’ll run across a recipe calling for a pan you don’t have. To address the question of what can be used as an alternative to 8X8 baking pan, here are the following alternatives:


Round baking pans – Common sizes: 6 x 2 inches, 8 x 11/2 inches, 8 x 2 inches, 9 x 1, 1/2  inches, 9 x 2 inches, 10 x 2 inches.

Respective capacities: 948 ml, 948 ml, 1.4 liters, 1.9 liters, 2.6 liters


Square baking pan – Common sizes: 9 x 9 x 11/2 inches, 9 x 9 x 2 inches, 10 x 10 x 2 inches

Respective capacities: 1.9 litres, 2.4 litres, 2.8 litres


Rectangular baking pans – Common sizes: 11 x 7 x 2 inches, 13 x 9 x 2 inches

Respective capacities: 2.4 liters, 3.3 liters

What are the elements that play a role in choosing a baking pan?

Baking, according to psychologists, triggers our senses of smell, touch, taste and then, finally seeing the result, a delightful appetite. As much as finding the right ingredients for a dish is important, choosing the right baking pan to prepare is equally important.

A lot of important factors affect the preparation of a dish when prepared using the process of baking. The utility of a pan is primarily assessed based on the type of dish one would like to bake.

Cooking and baking both require time and preparation, however, the key difference between the two is, baking uses only one form of cooking, that is, applying even temperature to cook any baked good. 

When choosing a pan, a lot of important elements play a role in deciding the proper preparation of a dish. The elements are as follows :

Size –  Pans come in a variety of sizes. Each size holds a fixed quantity of food. A small sized pan will fit into a normal-sized oven. The vice versa is not true. The bigger the pan, the bigger has to be the size of the oven. 

Note, simply measuring the size in terms of the metric ‘volume’ isn’t that huge a help. Making the recipe, measuring its batter; only then one can decide if the pan is of the appropriate size. 

Shape – Traditionally, pans are either round, square or rectangular. All other types are usually based on these three shapes. Most modern pans are built following the types of dishes.

Material – Many different types of pans are available in the market. But not all of them have the same quality. Pans are made of many different types of materials such as, cast iron, stainless steel, aluminum, glass, clay/stone, and carbon steel, aluminized steel, tin-plated steel, cast aluminum, hard anodized, etcetera. 

Each material has a different temperature threshold. So obviously, the baking of a dish depends a lot on the material of the pan being used.

Durability – Since many different materials of pans are available, each material as a result has a different level of durability. The long-lasting ones usually have the highest levels of durability. All types of baking pans and their materials react differently with food and heat, giving each a place in the kitchen. 

Kitchen space – Different places have different types of kitchens. Depending upon the availability of space, kitchens could be either small or big. Or, somewhere in between. The aforesaid points should therefore be given a good amount of thought to use the kitchen space effectively. 


In this brief guide, we addressed the query, “What can I use instead of an 8×8 baking pan?” and answered other related questions like “should you use an 8×8 baking pan for baking” and “what other sizes of pans can I use for baking”.



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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.