Pan or dish?

I have a question for all the TWDers out there.  What is the difference between a pan and a dish?  I have a cookbook that, in the instructions of many recipes asks for a “13 x 9 pan or dish.”  Then in other recipes it will specify that if I use a dish, I need to lower the temperature by 25 degrees.  In my head a pan and a dish are interchangeable.  What am I missing?

8 thoughts on “Pan or dish?

  1. I hear “pan” and I think aluminum or non-stick such as the kind you use to make brownies or bar cookies. When I hear “dish” I think glass like pyrex or maybe stoneware like le creuset.

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