Pan Size Converter
Convert between pan sizes by area and scale the recipe accordingly.
About Pan Size Converter
Pans scale by area rather than by diameter, so a 23 cm round pan holds about 32 per cent more than a 20 cm one despite being only 15 per cent wider. Depth changes inversely with area if the recipe is unchanged. Batter depth determines baking time and texture, so an unscaled recipe in a larger pan bakes faster and comes out dry rather than merely thinner.
Formula
Pan Size
Scale factor = target pan area ÷ original pan area
- round area
- π × (diameter ÷ 2)²
- depth change
- Using the same batter in a different area changes depth inversely
Worked example
With the default values below, Pan Size Converter returns Recipe Scale Factor of 1.6839. Change any input above and every figure here is recalculated in your browser.
Inputs used
- Original pan shapeone of Round, Square or rectangular
- Round
- Original diameter or lengthminimum 1 cm
- 20 cm
- Original width, rectangles onlyminimum 1 cm
- 20 cm
- Target pan shapeone of Round, Square or rectangular
- Square or rectangular
- Target diameter or lengthminimum 1 cm
- 23 cm
- Target width, rectangles onlyminimum 1 cm
- 23 cm
Results
- Recipe Scale Factor
- 1.6839 x
- Original Pan Area
- 314.16 cm2
- Target Pan Area
- 529.00 cm2
- Batter Depth Change if Unscaled
- -40.61%
- Guidance
- Target pan is larger — scale the recipe up or the bake will be thin and dry
Step by step
- 1Values used
- 2Pan Size
- 3Recipe Scale Factor= 1.6839 x
- 4Original Pan Area= 314.16 cm2
- 5Target Pan Area= 529.00 cm2
- 6Batter Depth Change if Unscaled= -40.61
- 7Guidance= Target pan is larger — scale the recipe up or the bake will be thin and dry
Assumptions and limits
- The result is derived only from the 6 inputs listed above. Anything not among them is not part of the calculation.
- In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
- Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.
Frequently Asked Questions
How is Pan Size calculated?
Scale factor = target pan area ÷ original pan area Pans scale by area rather than by diameter, so a 23 cm round pan holds about 32 per cent more than a 20 cm one despite being only 15 per cent wider. Depth changes inversely with area if the recipe is unchanged.
Why does Pan Size matter?
Batter depth determines baking time and texture, so an unscaled recipe in a larger pan bakes faster and comes out dry rather than merely thinner.
What values do I need to enter?
This calculator takes 6 inputs: Original pan shape, Original diameter or length, Original width, rectangles only, Target pan shape, Target diameter or length, Target width, rectangles only. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.