13 x 18 1 1/2 pan

[pastrycake]

hello,
I want to make brownies but it called for a 13 x 18 1 1/2 size pan. I am having a hard time finding these. Most have a 1 inch lip jelly roll kind. Some websites don't have the size listed. Anyone know if I can get by with something else? I am also looking for something that is versatile and durable. I tried doughmakers but unsure if it is worth the cost.

Thanks

[panini]

Use anything of similar size. You can also take the weight of the recipe and divide it by the sq. in. and scale you batter accordingly. Maybe even 2 6x9's.

[panini]

don't know if I explained the weighing part too well.
If you add up all the weight of your recipe, say 6lbs.
take the sq. in. of the pan called for 13"x18"= 234
divide the weight (6lbs.divided by 16 oz.=) 96oz. by the 234
This is .41
If you have a 12"x12" pan. 144 sq. in.
multiply x .41
144 x .41 = 59oz. of batter should do fine in this pan.
OMG! Does this make ANY sense.
MOMO no need to respond, I've now totally confused myself

[pastrycake]

Thanks panini,
I got a pan that is 13 x 18 1.25 inches from doughmakers. Close enough for the brownies. I don't know the weight of the recipe. Do you have any suggestions of baking pans that one should need. I want to invest in some that are long lasting and versatile for many recipes. There are so many out there that is confusing. William sonoma has a professional line and nonstick. Shiny or dark finishes? Aluminum or nonstick? Who would not want a nonstick, right? What cake pan sizes, 9, 10 and 1 or 2 inches deep? Help