02
Read a fraction
½Turn a mixed amount into a fraction and decimal.
Try 1-1/2, ¾, 0.375, or 2 1/4. The fraction is exact; decimals display up to 6 places.
COOKING CONVERSION DESK / PAN CONVERTER
New pans.
Same recipe.
Move a full recipe between multiple round, square or rectangular pans. Keep the batter depth, or keep the entire batch and see how its depth changes.
Compare my pans ↓A SMALLER SET, A PRECISE PLAN
2 × 8-inch rounds
→ 2 × 6-inch rounds
9/16
of the original recipe at the same batter depth.
400 g → 225 g · 2 eggs → 1 1/8 eggs
Changing pans? or open the pan converter guide ↗.
PAN & RECIPE PLAN
Different pans. One clear multiplier.
Compare total inside base area across both sets. Enter the ingredients for the whole original batch below, not the amount for one pan.
Straight-sided, flat-base pans only. No Bundt, tube, fluted or sloping-wall pans. This does not check usable capacity, headroom or rise. It does not predict baking time or oven temperature.
Apply to ingredients below ↓01 / RECIPE SCALER
A place for your ingredients.
Paste. Adjust. Check. Cook.
What can I paste?
Start with a number, fraction (3/4), mixed fraction (1 1/2 or 1-1/2), or ½. Then add a unit and ingredient.
Supported: cup, tbsp, tsp, US fl oz, mL, L, g, kg, oz, lb, eggs. Write “US cups” or “metric cups” to override the selector. Metric tablespoons here are 15 mL; Australian 20 mL tablespoons need conversion separately. Ranges, unknown units and lines without amounts stay unchanged for your review.
Your recipe stays in this tab. Download a backup before closing.
YOUR KITCHEN COPY
× 1.5Ready for your recipe
For cups-to-grams, choose a basis for each ingredient below. We never guess one from its name.
Add ingredients to see your resized recipe.
KEEP EVERYTHING ON ONE DESK
The small conversions, sorted.
Send a scaled volume to the converters below.
03
Cups, spoons & mL
↔Choose the measure written in your recipe.
Volume only. A US cup and a metric cup are different sizes.
04
Your ingredient, in grams
gA cup of flour is not a cup of sugar. Use your recipe’s grams per cup, or choose one of a few labeled references. Check that the ingredient and preparation match.
Enter your own measurement or recipe value below.
Choose a source and filling method that match your recipe. Ingredient weights are estimates, not universal constants.
Why does one source say 120 g and another 125 g?
For all-purpose flour, King Arthur lists 120 g per cup; The Calculator Site lists about 125 g per US cup. They are different recipe/density assumptions, not a universal conversion. Both describe spooning flour; brand and packing can still change the weight. Follow your recipe’s source or measure your own.
Reference facts checked October 10, 2026. US cup = 236.5882365 mL; metric cup = 250 mL. Selecting a reference sets its cup basis. Changing the value, cup or preparation makes it a custom basis; we do not silently relabel a US-cup value as metric.
05
Temperature
°Translate the units on an oven temperature.
Unit conversion only. No fan adjustment, cooking time, or food-safety recommendation.
KITCHEN NOTES
A little context for better conversions.
How do I halve a recipe?
Set new servings to half the original, or tap Half. Every recognized amount is multiplied by 0.5. For example, 3/4 tsp becomes 3/8 tsp. The original line stays beside the result so you can check it.
How many grams are in a cup?
There is no single answer for every ingredient or filling method. References are optional; the calculation is volume in your chosen cup × your ingredient’s grams per cup. If your own flour value is 120 g per US cup, 2 1/4 US cups equals 270 g under that assumption.
What happens to half an egg?
A fractional egg stays fractional. We never round it to a whole egg. Review the result and choose a recipe-appropriate way to measure it. “Salt to taste” and “as needed” also remain unchanged.
Is 350°F the same as 177°C?
The formula gives 176.666…°C. This desk displays 177°C rounded to the nearest degree and shows the unrounded calculation below it. It does not select a dial setting or alter an oven mode.
METHOD & SOURCES
Know what’s in the numbers.
Scaling uses new servings ÷ original servings. Fractions stay exact through scaling. Unit conversions use full constants internally, with volume and weight displays rounded to 3 decimals, and temperature to a whole degree. A “≈” marks rounding or an approximate ingredient-weight basis. Extremely small values retain scientific notation in calculation details.
US customary cup: 236.5882365 mL; tablespoon: 14.78676478125 mL; teaspoon: 4.92892159375 mL. Metric cup: 250 mL; tablespoon: 15 mL; teaspoon: 5 mL. US fluid ounces are volume; plain ounces are mass. This desk does not infer a 240 mL labeling cup or an imperial cup.
Supported limits: 0.001–10,000 servings, up to 1,000,000 per input amount, 100 ingredient lines and 20,000 characters. Negative ingredient amounts, zero original servings, overflow and unsupported units are rejected with originals preserved. Numerical limits are software limits, not cooking advice.
Read further
NIST · volume units ↗NIST SP 430 · household measures ↗King Arthur · measuring flour ↗NIST SP 430 uses approximate household equivalents and ingredient weights. This desk offers a few attributed ingredient references alongside editable personal values. Each gram estimate carries its cup standard, preparation and source. No complete source table is reproduced.
Sources reviewed October 10, 2026. This is an arithmetic aid for your existing recipe. Changes in size can affect cooking time and results.
THE GEOMETRY, WITH A COUNTEREXAMPLE
Count the pans, then compare their area.
8 → 6 is not a 3/4 recipe.
A circle’s base area is π × (diameter ÷ 2)². Both dimensions shrink, so (6 ÷ 8)² = 9/16. For two pans on each side, the counts cancel.
400 g becomes 225 g. Two eggs become 1 1/8 eggs. Keep the fraction. For that example, use one whole egg plus 1/8 of a separate uniformly beaten egg, measured by weight. Do not round to one or two eggs.
Same diameter, fewer pans: a different question.
Two 8-inch round pans to one 8-inch round pan has half the total base area. Keeping the same batter depth needs 1/2 of the full original recipe. Keeping every ingredient instead predicts twice the original batter depth. That is not a capacity check or a recommendation to double the fill level.
Round, square and rectangle formulas
Total area = pan count × area per pan. Round: πd²/4. Square: side². Rectangle: length × width. Same-depth recipe multiplier = target total area ÷ original total area. Full-batch depth multiplier is the reciprocal. Dimensions are converted to centimeters first using 1 inch = 2.54 cm and 10 mm = 1 cm.
Round-to-round calculations cancel π. Mixing round with square or rectangle uses π ≈ 3.141592653589793, so those results are marked approximate. Input dimensions are measurements; exact arithmetic does not make a measured pan exact. Display decimals use up to eight significant digits for pan factors and three decimal places in converted recipe output.
Use the recipe’s own pan guidance for usable depth, rise and baking. The model assumes straight sides, flat bases, the same batter and even distribution. It cannot model a central tube or tapered walls. No baking-time or temperature adjustment follows from an area ratio.
Recipe scaler, cups-to-grams and kitchen converters ↗. Your recipe stays in its current tab; download a backup to move it between desks. Original explanation and diagram, checked October 12, 2026. For further context, see King Arthur’s discussion of alternative pan sizes and the importance of pan depth. No source chart is copied here.