Pick the pan a recipe calls for and find equivalent pans by volume, so you can bake in whatever you actually own.
Unlike the plain Pan Size Converter, this tool matches pans by volume rather than just diameter — since two pans with the same diameter but different depths can hold quite different amounts of batter, matching by actual volume gives a more reliable substitute when you don't have the exact pan a recipe calls for.
To measure your own pan's volume, fill it level to the rim using a liquid measuring cup, counting cups as you pour — that total is its true volume, which you can then match against the reference list to find pans of a similar capacity.
This is especially useful when a recipe specifies an unusual or regional pan size you don't own — rather than guessing based on diameter alone, matching by volume gives you a substitute pan that should hold a similar amount of batter, keeping baking times and results reasonably close to what the recipe expects.
Fill it level to the rim using a liquid measuring cup, counting cups as you go — that total is its volume, which you can then match against this list.
Not usually, as long as the volumes are close (within about 10–15%). Batter depth is what changes bake time and browning, not the total amount of batter.
Volume match is a good starting point, but depth affects bake time independently — a shallower pan bakes faster at a slightly lower temperature; a deeper one needs longer, often with foil over the top to stop it browning before the centre is done.
