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Kitchen / Everyday tools

Baking-pan converter

Compare round and rectangular pans using inside dimensions, depth and an explicit batter-fill assumption.

Make it your own.

Editable example inputs.

Your result.

Clear numbers for your next step.

Ready when you are.

Calculate again after changing inputs.

The working, clearly explained

Behind the numbers.

FIGGYR / FIELD NOTES

How it works

Measure inside dimensions. The model assumes straight-sided pans with flat bases; tapered, shaped and tube pans are not represented. Same-depth mode preserves the original batter depth and checks whether it exceeds the new pan depth. Same-fill mode preserves the percentage of each pan occupied. The entered fill is an assumption, not a safe baking recommendation: allow recipe-appropriate headroom for expansion.

The formulaRound area = π × (diameter / 2)²
Rectangle area = length × width
Same-depth scale = new area / original area
Same-fill scale = new pan volume / original pan volume

Put it into practice

EXAMPLE

A 9-inch round pan has about 63.617 in² of base area. An 8 × 8-inch square has 64 in², so the same-depth recipe factor is about 1.006.

Good to know

Can this calculate baking time?

No reliable baking-time conversion is provided. Shape, batter depth, material and oven behavior affect timing.

Is a fill under 100% safe?

Not necessarily. Rising batter needs sufficient headroom. Follow the recipe and pan manufacturer’s guidance.