So you’re ready to whip up that famous brunch potato casserole or maybe a batch of gooey brownies, but uh-oh—your recipe is meant for a 9x13 pan, and all you’ve got is an 8x8. Don’t panic. Converting between these two classic baking dish sizes is way easier than you think. No fancy math required—just a little kitchen intuition.
The Simple Math Behind Pan Sizes
A 9x13 pan gives you 117 square inches of baking real estate, while an 8x8 pan offers 64 square inches. That’s roughly half the space, which means the conversion is a no-brainer:
Since both pans have similar depths, you usually won’t need to tweak oven temp or bake time. But keep an eye on things—every oven has its quirks, and visual cues (like golden edges or a clean toothpick) are your best friends.
But Wait… How Do You Halve an Egg?
Halving flour or sugar? Easy. But eggs? That’s where things get a little messy. Here’s the deal:
For Casseroles & Savory Dishes
A little extra egg won’t hurt. If your recipe calls for one egg and you’re halving everything else, just toss in the whole egg. The worst that’ll happen? A slightly richer, fluffier texture. Not exactly a tragedy.
For Baking (Cakes, Brownies, etc.)
Baking is a science, so precision matters. Eggs add moisture, lift, and structure—so if you’re scaling down a cake or cookie recipe, you’ll want to measure carefully. Here’s how to halve an egg like a pro:
1、Crack and whisk the egg in a bowl until fully blended.
2、Place an empty bowl on a food scale and hit "tare" to zero it out.
3、Slowly pour in the egg until you hit 0.875 ounces (half of a large egg’s weight).
No scale? No problem. Just beat the egg, measure out about 1.5 tablespoons, and call it a day.
What If the Recipe Doesn’t Divide Neatly?
Some ingredients—like a can of soup or a block of cheese—don’t split perfectly. In those cases, eyeballing is fine. A little extra cheese never ruined a casserole, right?
Bonus Tip: Freeze the Extra
If you’re scaling down but don’t want to waste ingredients (like that half-can of condensed soup), stash the leftovers in the freezer for next time. Future you will be stoked.
Still Unsure? Check the Chart
For more pan conversions (round, square, Bundt—you name it), our baking pan conversion chart has your back. Because let’s be real, nobody has every pan size on hand.
Now go forth and bake—no pan-related panic required.
