Baking Pan Converter

The general rule is to monitor your bake. If your new pan is larger (more surface area), the batter will be thinner and bake faster. If the pan is smaller, it will be deeper and bake slower. Our tool gives you specific advice for each conversion.

If the difference is more than 20%, you should either scale the recipe using our Recipe Scaler, or use multiple pans. Do not try to fit 10 cups of batter into a 6-cup pan!

Usually, no. The baking time is the main factor. However, if you are switching from a light metal pan to a dark metal or glass pan, you should lower the oven temperature by 25°F (15°C), as they conduct heat faster.