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Pan Size Converter

Written by · Updated August 13, 2026

Recipe calls for a pan you don’t have? Pick the recipe’s pan and the one you’ve got, this tool compares their area and tells you how to adjust.

Your pan is
79% of the size

Your pan is smaller (79% of the area). The batter will sit deeper, so it bakes longer, lower the temperature 25°F and add time, or use about 79% of the batter to keep the same depth and avoid overflow.

How to substitute a different pan size

Pans are interchangeable when their surface area is similar. Swap to a pan within about 10% and you can keep the recipe and bake time the same. Bigger differences change how deep the batter sits, and depth, not volume, is what changes the bake time.

Common pan sizes by area

PanApprox. area
8-inch round 50 sq in
9-inch round 64 sq in
10-inch round 79 sq in
8×8 square 64 sq in
9×9 square 81 sq in
9×13 rectangle 117 sq in
11×7 rectangle 77 sq in
8½×4½ loaf 38 sq in
9×5 loaf 45 sq in
9-inch springform 64 sq in
10-inch springform 79 sq in
10×15 jelly roll 150 sq in

Rules of thumb

  • Smaller pan: batter is deeper, lower the oven 25°F and bake longer, or use less batter to avoid overflow.
  • Larger pan: batter is thinner, start checking 25–30% sooner.
  • 9×13 ≈ two 8-inch rounds ≈ two 9-inch squares in capacity.

Frequently asked questions

Can I use a different size pan than the recipe says?

Yes, if the surface area is within about 10%. For bigger differences the batter depth changes, so adjust the bake time, deeper batter bakes longer at a slightly lower temperature; thinner batter bakes faster.

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