In article > , "Peter
Aitken" > wrote:

> "Ron West" > wrote in message
> ups.com...
> >I have a recipe that calls for a casserole to be baked inside a 10"
> > skillet (2" depth). I'd like to make a larger portion for an office
> > party and would like to use the same recipe but instead use a 13x9x2
> > pan.
> >
> > Am I correct in my calculations that the 13x9x2 is just a tad bigger
> > than 1.5 times the 10" skillet?
> >
> > (Kicking myself for not paying attention in math)...
> >
> > Thanks!
> >
>
> It's area that matters, or course.

Are you sure, Peter? I'm thinking that volume is what's most important.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.