When I read your statement "Your favorite cake recipe calls for a 9” x 13” pan. You want to double it for a crowd, and bake it in a half-sheet (18” x 13”) pan. DON’T DO IT." in a Facebook post, I just had to go check out the link because I've been doubling recipes for, uh, MANY years (not counting that high today!) and always double a 9 x 13 recipe for an 18x12 pan. Reading on I realized what what I think of as a 1/2 sheet pan is 2" high, not that itty bitty short thing pictured. I think of your pan, which I also have, as a cookie sheet! Terminology, the downfall of precision bakers. : )

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