Tips for baking pan conversions by dimension and volume, and a discussion of factors to take into account.
Baking Pans by Dimension
This is a chart of typical baking pan physical dimensions, with their equivalent volume sizes. The measurements of a baking pan are determined by measuring inside the pan, from edge to edge. Depth is measured inside as well.
Baking Pans by Volume
This is a chart of typical baking pan volumes. Using a pan with the correct volume can be especially critical when you are baking something that may rise and otherwise overflow.
Stick of butter © Denzil Green Butter Stick / Stick of Butter A stick of butter is the result of taking a one-pound (450g) block of butter, and cutting it lengthwise into quarters (actually, it’s made that way). Each stick of butter therefore weighs ¼ pound (4 oz / 115 g.) Commercially, the sticks are…
Dry Pint Basket
A Dry Pint Basket is a measurement of volume, used mostly for fruits and vegetables. When a dry pint is meant and it’s necessary to distinguish it from a liquid pint, usually “dry” will be stated. It does not measure weight. 1 dry pint = ½ dry quart 1 dry pint = 1 ½ cups…
A Firkin is an old Unit of Measurement. It was equal to ¼ of a barrel, which held 36 imperial gallons. Thus, a Firkin was a volume of 9 Imperial gallons (10.8 US gallons / 40.9 litres.) Language Notes Firkin possibly comes from the Dutch word “vier”, meaning “four.”
Oven Temperatures © Randal Oulton Oven Temperatures can be measured, and given, in degrees, marks or descriptions. Many French, German, British and Austrian stoves don’t have temperatures, just numbers — gas marks. These are called Marks in English, Thermostat in French, and Stufe in German. Gas Marks and Stufe are normally given for gas ovens;…
Pony is a measurement used in making cocktails. It’s equivalent to 1 ounce / 30 ml / 2 tablespoons.
Presa di Sale
An Italian imprecise measurement for salt. Much more than “un pizzico di sale” (a pinch of salt), it’s as much salt as you can scoop up with the ends of your four longer fingers held together. Though it means literally a “taking of salt”, it’s perhaps better thought of in English as a (hand) scoop…
Walms © Randal Oulton Walms is a cooking term used to track how much something has been boiled. A walm is an “surge upwards of boiling water”, when a circular “wave” of water rises from the bottom of the pot and breaks the surface in a surge. Cookbooks would give directions such as, “and so…
Weights and Measures Day
The 20th of May is Weights and Measures Day. It celebrates units of measurement, which are particularly important in the culinary world.