Baked goods come in all shapes and sizes. From intricate Bundt cakes to deep dish pies to a big ol' batch of brownies, each recipe requires its own unique shape of baking pan. This variety makes for some beautiful desserts, but also for an overly crowded kitchen. What's a baker (who doesn't want to own every baking pan the world has ever made) to do? Substitute.
Substituting one pan for another is relatively simple, it's just a matter of doing a little math. But if math isn't your thing, the folks at Fix.com have put together an infographic that does all the conversion work for you. This is gold.
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