Q: Can I use a different pan than what a recipe calls for?

A: There's only one steadfast rule for using a pan that's a different size than the one called for: Fill pans about two-thirds full with quick bread batters. This leaves enough room for the dough to rise, but will not cause the batter to dry during cooking.

To do this accurately, pour water into the cake pan before making the batter, measuring how many cups it takes to fill the pan two-thirds full. Then, once the batter is made, measure it into the measuring cup to the same amount, and pour that amount into the pan.

The shape of the pan is not as important as the size. The size of the pan affects the texture and height of the finished product, as well as how fast it will cook. A shallow batter will cook quickly and be lighter and drier. A deep batter will take more time to cook, and be dense and moist.

You can also determine whether pans have similar surface area and volume. Pans with similar surface area are somewhat interchangeable.

To determine the surface area of a square or rectangular pan, turn the pan over and measure the width and the length of the pan. Then, multiply the width by the length.

To determine the surface area of a circular pan, turn the pan over and measure the width of the pan. Divide that number by two to get the radius, then multiply the radius by itself. For example, a 10-inch-wide pan divided by two would equal a 5-inch radius. Multiply five by itself to get 25. Then multiply that number by three to get the approximate number of square inches of surface area in the pan - 75.

These measurements will give you a rough idea on which pans to rule out first. Then, with the pans that have a similar surface area, you can do a volume measurement for the batter. Cooking times should stay the same, since the cake takes up the same volume in the suggested pan and the pan in use.

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