Free Recipe Scaler
A recipe serves 4, you are cooking for 6 — or your only pan is a different size. Scale the whole ingredient list in one go, in fractions you can actually measure.
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| Feature | Free | Pro |
|---|---|---|
| Scale by servings, multiplier or pan size; fractions & metric | Yes | Yes |
| Copy / download the scaled list | Yes | Yes |
| Baker's percentages (flour = 100%) | — | Yes |
| Weight conversion by ingredient (1 cup flour → grams) | — | Yes |
| Ads | Shown on page | Ad-free |
| Updates | — | Lifetime free updates |
Frequently asked questions
How are scaled amounts rounded?
With kitchen fractions on, amounts snap to the nearest half, third, quarter or eighth — the fractions a measuring set actually has. Turn fractions off for plain decimals. Either way, the underlying factor is exact; only the display is rounded.
Why didn't a line change?
Lines with no quantity at the start ("Salt to taste", "Fresh herbs, to serve") are left unchanged, because there is nothing to scale. Only the leading quantity is scaled, so a number inside the name — "1 can (400 g) tomatoes" — stays as the can size while the count of cans scales.
Does scaling change bake time or seasoning?
No — and no calculator can. Leavening, salt, spices and bake time do not scale linearly with quantity, and a different pan depth changes how fast the centre cooks. Treat scaled seasoning as a starting point, taste as you go, and check doneness early.
How does pan-size scaling work?
It compares pan areas: a round pan's area is π × (diameter ÷ 2)², a square's is side², a rectangle's is width × length. Scaling by the area ratio keeps the batter depth — and therefore the bake — roughly the same as the original pan.
Are metric equivalents exact?
Volume and weight conversions use NIST factors (1 US cup = 236.588 ml, 1 oz = 28.35 g). They convert the unit, not the ingredient: 1 cup of flour and 1 cup of sugar weigh different amounts, so for baking by weight, weigh the original recipe's ingredients once and scale the grams.