Baking Pan Converter by Rechnerzentrale

Pan in the recipe

Diameter

Your pan

Length

Width

Amount in the recipe

For example flour in grams – every ingredient is converted with the same factor.

New amount

Factor 0.61×

303.9g

Instead of 500 g for Ø 24 cm you need 303.9 g for 25 × 11 cm (factor 0.61).

Base areas at the same scale

Ø 24 cm · 452 cm²25 × 11 cm · 275 cm²

How this was calculated

A = π × r² = π × 12² ≈ 452.39 cm²

A = length × width = 25 × 11 = 275 cm²

Factor = area of your pan ÷ area of recipe pan = 275 ÷ 452.39 ≈ 0.61

New amount = 500 g × 0.61 = 303.9 g. Convert all other ingredients with the same factor.

Baking time and temperature

The amount depends only on the area
With very different pans (e.g. round → long, narrow loaf pan) the batter ends up at a different height, which changes the baking time: more batter usually needs 5–10 minutes longer, less batter correspondingly shorter or 10–20 °C lower temperature.
Large difference
With this factor the difference is particularly large – do the skewer test early.