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Baking Pan Size Converter

Convert a recipe between baking pans by comparing base areas, get the scale ratio and a batter-depth note, and auto-scale your ingredient list.

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Baking Pan Size Converter is free to use as often as you like, directly from this page. Its place is under Cooking & baking; Air Fryer Converter and Baker's Percentage Calculator answer the questions closest to this one.

How to use it

  1. Open the tool — no signup or install needed.
  2. Enter your input or adjust the available options.
  3. Get your result instantly, then copy or download it.

Frequently asked questions

What does Baking Pan Size Converter do?

Convert a recipe between baking pans by comparing base areas, get the scale ratio and a batter-depth note, and auto-scale your ingredient list.

When would I actually use this?

Cooking from a recipe that does not match your kitchen: scaling for a different number of people, converting cups to grams, and substituting what you do not have.

What is the most common mistake?

Converting a cup as if it were a volume of weight. A cup of flour and a cup of sugar differ by nearly a third in mass, so a single conversion factor gets one of them badly wrong.

How is Baking Pan Size Converter different from Air Fryer Converter?

They sit next to each other but answer different questions: Air Fryer Converter is the one to open when you need it to convert any oven recipe to air fryer temperature and time, adjusted for food type and basket load. Pick whichever matches what you're starting from — both are free.

Is there a tool for the next step?

Baker's Percentage Calculator is the closest one after this: Convert baker's percentages to ingredient weights, with the flour as the 100% base.

What else is worth having open alongside it?

BBQ Calculator and Cheese Board Calculator — they come up in the same task often enough to be worth a second tab.

Where do the figures come from?

Volume-to-weight factors are per ingredient, because density is. Cooking times assume a conventional oven at the stated temperature; fan ovens run hotter and need roughly twenty degrees less.

Further reading

All guides →
How-toHow to Substitute a Cake Pan Size Without Ruining the BakeSwap one cake pan for another by matching their area, then adjust batter depth and baking time so the cake rises and bakes evenly in the pan you actually own.How-toHow to Convert Any Oven Recipe for an Air FryerDrop 25 °F and cut the time by about a fifth — then adjust for what the food is and how full the basket is, because those two change the answer more than the rule does.ExplainerBaker's Percentage Explained: One Formula, Any Batch SizeFlour is 100 percent and everything else is measured against it. That one convention lets the same recipe scale from a single loaf to a bakery batch without a single new calculation — and yes, the percentages are supposed to add up to more than 100.ExplainerA Cup Is Not a Cup — and That Is Why Your Cake FailedFour different cups are in legal use, and the Australian tablespoon is a third bigger than everyone else's. But the error that actually ruins a bake is smaller than a border: the same cup of flour weighs 120 g or 160 g depending on how you filled it.ExplainerPizza Dough Hydration Explained: What the Percentage MeansUnderstand what hydration percentage means, how water-to-flour ratio shapes your crust, and which level to choose for pan, Neapolitan, or New York style pizza.ExplainerHow Much Wine for a Wedding: Work From Bottles, Not From a Rule of ThumbA 750 ml bottle pours five glasses, and guests average about one drink per hour. Everything else is arithmetic — here it is for 50 to 250 guests over three, four and five hours, with an honest range rather than a single number.