Cake & baking pan size converter
Compare the pan a recipe calls for with the round, square or rectangular pan you own, calculate a batter multiplier, and get a conservative point to start checking doneness.
What the calculator can estimate
For rectangular pans, FOOGG uses width × length. For round pans, it uses π × radius². If both pan depths are entered, the target-to-original area × depth ratio is used as an approximate capacity ratio and suggested batter scale factor.
Why FOOGG no longer gives a fake “exact” baking window
Pan geometry does not determine baking time by itself. Batter composition, pan material, oven calibration and actual fill depth all matter. FOOGG therefore gives an intentionally conservative start checking point rather than pretending it can predict a guaranteed finish time.
Overflow matters more than arithmetic
If the target pan is materially smaller and you keep the full batch, FOOGG warns that the batter may sit much deeper or overflow. Do not overfill a pan just because the calculation fits on paper.
Do not use the estimate as a food-safety rule
Use the original recipe's doneness cues and appropriate food-safety guidance. PanFit is a planning aid for pan changes, not proof that food is properly cooked.
Read the guide to changing pan size and the methodology for the assumptions behind the tool.