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Baking Pan Converter

Convert quantities between different baking pan sizes based on diameter

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๐Ÿ‡ฉ๐Ÿ‡ฐ All calculations are based on Danish rules, rates, and currency (DKK). This calculator is translated for convenience but applies exclusively to Denmark.

Baking Pan Converter

This calculator helps you convert recipe quantities when you want to use a different baking pan size than the one specified in the recipe. The conversion is based on the ratio between the areas of the two pans.

How the conversion works

When switching pan sizes, it's important to adjust the amount of batter or filling. The ratio is calculated from the diameters, since the area of a circle grows with the square of the diameter. A 26 cm pan has about 17% more area than a 24 cm pan.

Common baking pan sizes

The most common round baking pans are 18, 20, 22, 24, and 26 cm in diameter. Springform pans are typically 24 or 26 cm. Tart pans are often 22 or 24 cm. Select the pan you have and the pan the recipe requires to calculate the right amount.

Tips for use

Remember to adjust baking time when changing pan size. A larger pan with a thinner layer of batter bakes faster, while a smaller pan with a thicker layer takes longer. Watch the cake during the last minutes and use a cake tester to check if it's done.

Frequently Asked Questions

How do I convert from a round to a square baking pan?

To convert from round to square, find a square pan with about 89% of the diameter. A round 24 cm pan is roughly equivalent to a square 21 cm pan, as the areas are nearly equal.

Should I adjust baking time when using a different pan size?

Yes, absolutely. A larger pan gives a thinner batter layer that bakes faster. A smaller pan gives a thicker layer that takes longer. As a rule of thumb, reduce baking time by about 5-10 minutes when going up in size, and increase accordingly when going down.

What are the most common baking pan sizes in Denmark?

The most common round baking pans in Denmark are 18, 20, 22, 24, and 26 cm in diameter. Springform pans are typically 24 or 26 cm. Tart pans are often 22 or 24 cm. Sheet pans are typically 25x38 cm or 30x40 cm.

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