PRINTABLE BAKING REFERENCE

Pan substitution chart

Find your original pan in the left column and the pan you want to use across the top. Multiply each ingredient by their intersection.

Content disclosure: Prepared with AI assistance. The examples explain arithmetic and measuring assumptions; no physical baking test is claimed.

Download the one-page PDF Compare your own pans

Same-depth multiplier matrix

One pan to one pan, measured inside at the base, with the same intended batter depth. Values are rounded to three decimals; use the calculator for the full precision, metric pans, multiple pans or different batter depths.

On a small screen, scroll the table sideways to see every target pan.

Original pan down the side; target pan across the top
Original / target	8-inch round	9-inch round	8-inch square	9-inch square	9 x 13-inch rectangle
8-inch round	1.000×	1.266×	1.273×	1.611×	2.328×
9-inch round	0.790×	1.000×	1.006×	1.273×	1.839×
8-inch square	0.785×	0.994×	1.000×	1.266×	1.828×
9-inch square	0.621×	0.785×	0.790×	1.000×	1.444×
9 x 13-inch rectangle	0.430×	0.544×	0.547×	0.692×	1.000×

Read one conversion

For an 8-inch round recipe in a 9-inch round pan, the circle factor cancels: 9² ÷ 8² = 1.265625. A 200 g flour quantity becomes 253.125 g before practical rounding. Open the recipe scaler with this exact factor.

Check before substituting

Measure the inside base. A pan's retail size can describe its outside rim.
Keep suitable headroom for the recipe. Equal area does not prove that a pan is deep enough.
Tube, Bundt, fluted, sloped and strongly rounded pans need a different model; this chart does not cover them.
Time, temperature and leavening are not recipe quantities to multiply automatically. Follow the method and check doneness.

For two identical target pans, multiply the listed factor by two. For two original pans going into one target pan, divide by two. Verify unusual combinations with the pan converter.

Need exactly half a recipe? Use the halving card · All baking tools and references