Instructions: The intro by Denorah Pankey, food editor. If the recipe calls for a pan you do not have, here is a list of substitutions. If your unsure of the pans volume, measure water and pour it in to check.

1-quart casserole
9-inch pie plate
8-inch round pan
7 1/2-by-3 1/2-by-2 1/2-inch loaf pan
6-inch souffle dish

1 1/2-quart casserole
9-inch round pan
10-inch pie plate
8 1/2-by-3 1/2-by-2 1/2-inch loaf pan
7-inch souffle dish

2-quart casserole
8-by-8-by-2-inch pan
11-by-7-by-1 1/2-inch pan
9-by-5-by-3-inch loaf pan
8-inch souffle dish

2 1/2-quart casserole
9-by-9-by-2-inch pan
11 3/4-by-7 1/2-by-1 1/4-inch pan

3-quart, or larger casserole
8-by-8-by-3 1/2-inch pan
13 1/2-by-8 1/2-by-2-inch glass dish
13 1/2-by-9-by-2-inch metal pan (15 to 16 cups)

10-by-10-by-4-inch pan (20 cups)

14-by-10 1/2-by-2 1/2-inch roasting pan (18 to 20 cups)

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