Pan Sizes and Volume Many kitchen bowls and pans are suitable for use as accessory items inside most pressure cookers. Metal bowls and pans work best because the conduct heal better and faster which minimizes cooking times and even create a light crust. Stainless steel is the first choice as it will not react with any food. Copper,especially decorative copper molds are excellent for adding shape to steamed breads, puddings and casseroles, although it canbe discolored with certain foods. Aluminum pans and bowls may be used, but it reacts to many food ingredients. If using glass (Pyrex, Corelle, etc.), stoneware, ceramics or other fired clay dishes you will need to increase cooking times by an additional 20% to 30% depending on the thickness of the container. Be cautious in using artisan dishes as the glazes using may contain lead and improper firing methods may cause such dishes to shatter. Pan Size Approximate Volume   Pan Size Approximate Volume Round Pan Loaf Pan 6" x 2" 4 cups 8" x 4" x 2 1/2" 4 cups 8" x 1 1/2" 4 cups 8 1/2" x 4 1/2" x 2 1/2" 6 cups 8" x 2" 6 cups 9" x 5" x 3" 8 cups 9" x 1 1/2" 6 cups Bundt Pan 9" x 2" 8 cups 7 1/2" x 3" 6 cups 9" x 3" 12 cups 9" x 3" 9 cups 10" x 2" 11 cups 10" x 3 1/2" 12 cups Pie Pan Tube Pan or Ring Mold 8" x 1 1/2" 4 cups 8" x 3" 9 cups 9" x 1 1/2" 5 cups 9" x 3" 12 cups 9" x 2" 8 cups 9 1/2" x 4" 16 cups 10" x 1 1/2" 6 cups 10" x 4" 16 cups Square Pan Tart Pan 8" x 8" x 1 1/2" 6 cups 11" x 1" 4 cups 8" x 8" x 2" 8 cups Muffin Cup 9" x 9" x 1 1/2" 8 cups 1 3/4" x 3/4" 1/8 cups 9" x 9" x 2" 10 cups 2 3/4" x 1 1/8" 1/4 cups 10" x 10" x 2" 12 cups 2 3/4" x 1 1/2" 1/2 cups Rectangular Pan 3" x 1 1/4" 5/8 cups 11" x 7" x 2" 6 cups Casserole Dish 13" x 9" x 2" 14 cups 1 quart 4 cups Jelly Roll Pan 1 1/2 quart 6 cups 10 1/2" x 15 1/2" x 1" 10 cups 2 quarts 8 cups 12 1/2" x 17" x 1" 12 cups 2 1/2 quarts 10 cups Springform Pan 3 quarts 12 cups 8" x 3" 11 cups 4 quarts 16 cups 9" x 2 1/2" 10 cups     9" x 3" 12 cups     10" x 2 1/2" 12 cups