jpshaw
New member
Halving or doubling a recipe that cooks in a skillet or saucepan is no problem but in baking it is. How would you double or half a recipe that calls for a 9"x9" baking pan. That is 81 square inches and to half or double it would require about 40 sq inches or 160 sq inches in order to keep the same depth in what you are baking or else your times and temps would be off. Am I the only one that tries to change the amounts or do that make pans the have volumes. I've even tried working out volumes in round pans with the Pi(R)2 thingy, (Pi still is 3.14 is it not) but can't get anything to work.