WIN-J COOKING & BAKING
Baking pan converter
Calculate ingredient multipliers for round and rectangular baking pans, including multiple pans. Scale batter by area or by volume using the actual batter depth.
Calculation result
Volume mode uses actual batter fill depth, not pan height. Use the multiplier for ingredients; do not multiply baking time by the same factor.
How to use
- Enter the shapes, inside dimensions, length units and counts of the original and target pans.
- Choose area when batter depth stays the same. Choose volume to change depth too, and enter the actual depth of batter you will fill.
- Enter the total batter weight across all original pans. Review the multiplier and scaled weight, then copy or save the result as text.
Calculation example
Changing one 18 cm round pan to one 24 cm round pan at the same batter depth gives (24 ÷ 18)² ≈ 1.777778. A 500 g batch becomes about 888.89 g.
Method and limits
Round area = π × (diameter ÷ 2)²; rectangular area = length × width. Multiply by pan count for total area and by actual batter depth for total volume. Ingredient multiplier = target total area or volume ÷ original value. 1 in = 2.54 cm; results use cm², cm³ and g. Each length supports 0.01–1,000 in the selected unit, pan counts are integers from 1 to 100, and original batter weight supports 0–1,000,000,000 g. Tapered pans, tube pans and complex shapes are not approximated. Baking time, temperature, expansion and heat transfer are not calculated.
Frequently asked questions
Why is 18 cm to 24 cm not a multiplier of 1.33?
At equal batter depth, the amount depends on the base area rather than diameter. For round pans, square the diameter ratio to get about 1.777778.
Can I use two pans of the same size?
Enter each pan count to compare total areas or volumes. Original batter weight must be the total across all original pans.
Should I enter the pan height as depth?
Enter the actual depth you plan to fill with batter. Decide suitable fill depth and expansion space separately for your recipe and pan.