THE PAN & RECIPE WORKBENCH
Fit your recipe to a different pan, adjust the ingredients, and keep your measurements straight. Simple math, with the assumptions out in the open.
Made for the
“what if I…”
moment in your kitchen.
Compare one original pan with one target pan. For a multi-pan recipe, first use the ingredients for one original pan. Measure inside each pan. Diagrams are illustrative; compare the entered dimensions.
Example quantities demonstrate the calculator; they are not a tested recipe. Replace them with your own. Fractions such as 1/2, 1 1/2 and ½ work.
Adjusted amounts are rounded to 3 decimals (very small amounts use 3 significant digits); the calculation is shown underneath. Units stay exactly as entered. Do not automatically round fractional eggs, seasoning or leavening. A pinch remains an imprecise recipe judgment.
Mass converts only to mass. Volume converts only to volume. This does not change your ingredient list.
Manna Kitchen — My recipe Pan: 8 in round → 9 in round Factor: 1.265625 Same batter depth in both pans. Area ratio; tapered sides and rounded corners are not modeled. Flour: 200 g → 253.125 g Butter: 100 g → 126.563 g Sugar: 3/4 US cup → 0.949 US cup Eggs: 2 item → 2.531 item Displayed ingredient results are rounded to 3 decimals; very small amounts use 3 significant digits. Check calculations before use. All listed amounts are multiplied. Baking time, temperature, technique and recipe-specific changes to seasoning or leavening are not determined.
A LITTLE CONTEXT HELPS
These tools calculate quantities. They do not know your ingredients, oven or recipe technique.
For 4 portions changed to 6, multiply each ingredient by 1.5. A 1½-cup amount becomes 2.25 cups. Seasoning and leavening can need recipe-specific judgment. A fractional egg is an amount to measure, not a direction to round it up.
For an 8-inch round pan changed to a 9-inch round pan, the equal-depth factor is 9² ÷ 8² = 1.265625. That means about 26.6% more batter. Different pan heights do not mean you should fill to the rim. Allow the headroom your recipe needs.
The converter offers a US customary cup (236.5882365 mL), a US nutrition-label cup (240 mL), and a 250 mL metric cup. Confirm which your recipe uses. Ounces here mean mass; fluid ounces are a different measure.
A cup of flour and a cup of honey do not have the same mass. We do not convert between mass and volume without ingredient-specific density. Pan ratios also cannot calculate a safe cooking time or temperature.
Follow the steps for round-to-square pans, different batter depths, or fractional ingredient amounts. These are calculation illustrations, not tested recipes.
US customary factors follow NIST conversion tables. The separate 240 mL cup follows the FDA’s nutrition-label convention. A 250 mL cup is explicitly labeled as a separate choice; we never infer a recipe’s country from your browser.
Everything you type stays in this page’s memory. Reloading clears your entries. Copy or print the result if you want to keep it.
US customary mass and volume definitions; rounded tables are interpreted using the defined inch and pound. Linked reference; original calculations and explanations, no reproduced tables.
The exact definition of one inch as 2.54 centimeters for mixed-unit pan dimensions. Linked official definition; original worked examples.
The separate 240 mL cup used for US nutrition labeling. It is not substituted for the US customary cup. Linked reference, not legal or nutrition advice; no copied guidance.
Practical context on pan area and changes in batter depth; Manna does not claim the examples are tested adaptations. Link and original summary only. No copied recipe, image or table.
Practical context for weighing portions of lightly beaten egg. Link and original summary only. Manna’s quantities are independent arithmetic illustrations.