Baking Pan Size Converter
Moving a recipe to a different round, square or rectangular pan? Get the scaling factor and baking time hint.
Compare two pans
- Original area
- cm²
- Your pan area
- cm²
- Ingredient factor
- ×
- Batter depth if not scaled
- %
Common pan sizes
| Pan | Size in inches | Area (cm²) | Compared with round 20 cm |
|---|---|---|---|
| Round 18 cm | 7.1 in | 254 | ×0.81 |
| Round 20 cm | 7.9 in | 314 | ×1 |
| Round 22 cm | 8.7 in | 380 | ×1.21 |
| Round 24 cm | 9.4 in | 452 | ×1.44 |
| Round 26 cm | 10.2 in | 531 | ×1.69 |
| Square 20 × 20 cm | 7.9 × 7.9 in | 400 | ×1.27 |
| Rectangle 23 × 33 cm | 9.1 × 13 in | 759 | ×2.42 |
| Loaf tin 23 × 13 cm | 9.1 × 5.1 in | 299 | ×0.95 |
Sizes are approximate: pan makers round their measurements.
Good to know
- Measure a pan inside, from edge to edge at the top, not outside.
- The same depth of batter bakes in about the same time, whatever the pan shape.
- Deeper batter bakes slower: lower the oven by 10–15 °C and bake longer, covering the top if it browns too fast.
- A dark metal pan browns faster than glass or light metal. Check early.