A Question About Loaf Pans
This is more of a general baking question than a bread baking question. But then the web site is called "The Fresh Loaf" - and the question is about loaf pans.
A recipe I made the other day - Pear Bread, and boy! is it good! - called for two 8x4 inch loaf pans. I have 8.5x4.5 inch loaf pans. I ended up using one 8x8 inch square pan. Some recipes call for 9x5 inch pans. JoyOfBaking.com lists capacities of these three loaf pans at 4 cups, 6 cups, and 8 cups respectively, so fudging is not necessarily inconsequential.
My question is whether other people out there keep all three sizes around or what. Furthermore, while we're at it, do you use Pyrex (like mine) or metal?