Calculator
Scale ingredient weights by total round or rectangular pan base area and pan count, assuming the same batter depth.
Results update as you type · Prefilled values are a worked example
Base-area ratio at the same batter depth
| Ingredient | Original weight | Scaled weight |
|---|---|---|
| A | 200 | 168.75 |
| B | 160 | 135 |
| C | 120 | 101.25 |
New pans must be tall enough. This scales ingredients at equal depth, not baking temperature, time or doneness. Assess unusual pans and recipes separately.
Round base area = π × radius²; rectangular base area = base length × base width. Ingredient multiplier = new single-pan base area × new pan count ÷ (original single-pan base area × original pan count). Measure the inside base, excluding rims, handles and wall thickness. The rectangular width is not the wall height.
Equal batter depth and sufficient new pan height are required. Hollow, irregular or strongly tapered pans do not fit this simplified model. Materials and shapes affect heat transfer. The tool multiplies ingredient weights only; it does not convert oven temperature, baking time, doneness or food-safety requirements, and cannot validate an arbitrary recipe.
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