If you don’t have an 8x8 pan, a few common pans are close in capacity and can work with small adjustments:

• 9-inch round cake pan: Very similar baking area, good for brownies and cakes.
• 9-inch pie plate: Similar area but sloped sides; batter may sit slightly thinner at the edges.
• 11x7-inch baking dish: A bit larger; layers may be thinner and bake a little faster.

Try to fill the substitute pan no more than about two-thirds full and start checking doneness a few minutes earlier. Results can vary by pan depth and material, so use the recipe’s visual cues as a guide.

Both can work well—each behaves a bit differently, so it depends on what you’re baking:

• Metal (aluminum or steel): Heats quickly and promotes browning, which can be helpful for brownies, bars, and crusts. Nonstick coatings can aid release.
• Glass: Retains heat and can bake evenly, making it a solid pick for casseroles and lasagnas. Some recipes suggest lowering oven temperature slightly for glass.
• Ceramic or silicone: Ceramic retains heat like glass; silicone releases easily but may brown more slowly.

Always check the item page for care and temperature guidelines, and avoid sudden temperature changes with glass or ceramic to help reduce the risk of thermal shock.

They’re quite different in baking area and capacity:

• 8x8 square: About 64 square inches of surface area; often around 2 quarts when ~2 inches deep.
• 9x13 rectangle: About 117 square inches; holds roughly 1.8x as much as an 8x8 of similar depth.

Because of that, a recipe written for a 9x13 usually makes too much for a single 8x8. Many bakers halve 9x13 recipes to fit an 8x8, adjusting bake time as needed. Thickness and material affect timing, so start checking a bit earlier than the original recipe suggests and use visual doneness cues.

Capacity can vary with depth, but a typical 8x8 pan that’s around 2 inches deep holds about 2 quarts. Deeper versions will hold more (for example, ~2.5 inches deep may be closer to 2.5 quarts).

To estimate your exact pan’s capacity:

1. Place the empty pan on a level surface.
2. Fill it with water using a measuring cup, noting how many quarts it takes to reach the rim.

When baking, it’s generally a good idea not to fill to the brim—leaving some headroom can help reduce overflow. Check the product details on the item page for listed capacity when available.

Gentle care can help nonstick surfaces last longer:

• Let it cool: Avoid shocking a hot pan with cold water.
• Hand-wash when possible: Use warm soapy water and a soft sponge; many pans are dishwasher safe, but hand-washing may help preserve the coating.
• Skip abrasives: Avoid steel wool and harsh scouring powders. A nylon scrubber or a baking-soda paste can help with stubborn spots.
• Utensils matter: Stick to silicone, nylon, or wood to help minimize scratches.
• Storage tip: If stacking, place a soft liner between pans to reduce wear.

Always follow the care instructions listed on the item page for the best results.