Baking Pan Size Converter
Got a recipe written for a different pan than the one you own? Enter both pan sizes and shapes, list your ingredients, and see the amounts recalculated for your pan - plus tips on adjusting the bake time and temperature. Nothing uploaded.
Recipe's pan
Your pan
Size comparison
Ingredients
Bake time & temperature
Baking pan scaling and recipe conversion
How pan size affects baking depth and results
Baking is geometry. A recipe for a 9-inch round (area 64 sq in) scaled to a 6-inch round (area 28 sq in) concentrates the same amount of batter into a much smaller space, doubling the depth. Deeper batter takes longer to bake internally and risks burning edges. Scale factor above 1.15 or below 0.85 requires adjusting both time and temperature. Larger pans (thin batter): lower temperature 20-25°F to slow browning. Smaller pans (deep batter): raise temperature 15-20°F to cook the center faster. Always use visual cues - check 15% earlier than the original time, then adjust based on what you see.
Weights vs volumes and precision
This calculator scales ingredient quantities proportionally, which works well for most cakes and brownies where sugar and flour ratios are forgiving. For precision baking (bread, pastry) where hydration ratios matter, weigh ingredients instead of scaling by volume. A tablespoon of flour varies by 20% depending on how you scoop. If your recipe lists weights (grams, ounces), scale those directly instead of relying on volume scaling.
FAQ
When do I need to adjust temperature and time?
Only when your pan size differs significantly from the original recipe (more than 15% larger or 15% smaller). Small variations - swapping a 9 inch round for an 8.5 inch - don't require adjustments. Large jumps - 9 inch to 6 inch - require temperature and time changes because batter depth affects baking geometry.
Why do you lower temperature for bigger pans?
Larger pans spread the batter thinner. Thin batter bakes faster, so the outside browns before the inside cooks through. Lowering the temperature (typically 20-25°F or 10-15°C) slows browning and lets the center bake evenly. Smaller pans do the opposite: deeper batter needs higher heat to bake the interior without burning the edges.
Can I use this for every baked good?
This method works best for sheet cakes, brownies, and quick breads where depth is the main variable. Bread dough and laminated pastries (croissants, danishes) are far more sensitive to changes because they rely on specific hydration ratios and structure. For those, scale the recipe by weight, not by pan geometry.