[jenjen]

Hi All,
I am struggling trying to translate a 10inch cake tin into metric. I have all of my cake tins and a ruler out on the counter and none of it makes sense!
Would't it be great if we could have universal measures for recipes!

Bon appetite:-))

[Dana]

Dear Jenjen,

that would be the standart European 25cm baking pan, most of the spring forms are that size. Clotilde has a conversion chart posted, but I don't remember if it includes the sizes of baking dishes.

[Erin]

I just need to gripe for a moment. As an American we were told all through school that we needed the metric system and so were tortured with vague explanations and yet even after culinary school I still need a conversion chart. Change already!! So far the only thing I know are kilometers from all of my trips to Canada to visit relatives. Grip session over.
_________________
"It's watery....and yet there's a smack of ham."

"It's hot ham water."

[Judy]

In Australia we switched to the metric system in the mid-70's, while I was in high school. I guess it's been handy having a knowledge of both - I use my grandmother's old Salter scales, which are in pounds and ounces, so for every metric recipe I have to divide anything in grams by 30.

In my professional life as a midwife, we always weigh babies in kilograms, then convert to pounds and ounces because no matter how old or young the parents are, they all need to know in the 'old system'.

Judy

[clotilde]

I have just updated the conversions page to include some dish size conversions! Hope that helps a bit, and do let me know if you think other conversions should go up there!