Baking pan size scaling

Compare pan areas or volumes to find a recipe scaling factor.

Your inputs

The editable example is illustrative. Enter your own dimensions, operating data, prices, and fees. Results update as you edit.

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Complete the inputs to see your result.

Round pan Area = πd²/4; Rectangle Area = L×W; Equal-depth area ratio = A₂/A₁; Explicit-depth volume ratio = V₂/V₁
Worked example: 25²/20² = 1.5625; 800 g × 1.5625 = 1250 g
Supported input limits: Original: Diameter: 1e-12 ≤ x ≤ 1000000000000; Original: Length: 1e-12 ≤ x ≤ 1000000000000; Original: Width: 1e-12 ≤ x ≤ 1000000000000; Original: Depth: 1e-12 ≤ x ≤ 1000000000000; Target: Diameter: 1e-12 ≤ x ≤ 1000000000000; Target: Length: 1e-12 ≤ x ≤ 1000000000000; Target: Width: 1e-12 ≤ x ≤ 1000000000000; Target: Depth: 1e-12 ≤ x ≤ 1000000000000; Original batter mass: 0 ≤ x ≤ 1000000000000

Masses use grams. These calculations do not determine cooking time, temperature, fermentation or food safety.