Scale any recipe in seconds.
Paste the ingredient list, set the servings, and every quantity is recalculated. Fractions included.
To scale a recipe, multiply every ingredient by target servings divided by original servings. Halving 4 servings to 2 means 0.5x everything. Two things do not scale linearly: baking time (barely changes) and pan size (match the area). Spices and salt should be scaled to about 75 percent and tasted.
Common scaling multipliers
Multiply each ingredient amount by the factor for your serving change.
| From | To | Multiply by | Watch out for |
|---|---|---|---|
| 4 servings | 2 servings | 0.5x | Use a smaller pan or it will be a thin layer |
| 4 servings | 6 servings | 1.5x | Salt and spices: start at 1.25x and taste |
| 4 servings | 8 servings | 2x | Two pans beat one crowded one |
| 2 servings | 4 servings | 2x | Brown meat in batches, or it steams |
| 6 servings | 4 servings | 0.67x | Eggs: use the closest whole number |
| 1 serving | 4 servings | 4x | Bake time barely moves, check for doneness not the clock |
Recipes for four, table for two. Instead of doing kitchen math on the fly, paste the ingredient list below. The calculator understands whole numbers, decimals, and fractions like 1 1/2, and outputs friendly kitchen amounts.
Questions people ask
How do I scale a recipe up or down?
Multiply every ingredient by target servings divided by original servings: going from 4 to 6 servings means 1.5x everything. Paste your list into the tool above and it does the arithmetic, fractions included.
Does baking time change when you double a recipe?
Far less than people expect. Time follows the DEPTH of the food, not the total amount. Doubling a tray bake across two pans keeps the time nearly identical; doubling the depth in one pan can add 50 percent.
Should I double the salt and spices too?
No, start at about 75 percent and taste. Seasoning does not scale linearly, especially with salt, chili and strong spices. You can always add more, you cannot take it out.
How do I halve an egg?
Beat the egg, then use half by weight (a large egg is about 50 g, so 25 g) or by volume (about 2 tablespoons). For most cakes, rounding to a whole egg is fine, but for custards the ratio matters.
Good to know
When doubling a recipe, start with 1.5x the salt, spices, and chili, then adjust at the end. Aromatics concentrate differently at volume, and it is easier to add than to fix.
A double batch does not take double the time, but it does need a bigger pan. Crowding a pan drops its temperature and turns searing into steaming.
Halving and doubling bakes usually works. Odd factors like 1.3x get risky because pan geometry and bake times shift. For bakes, stick to 0.5x, 1x, and 2x when you can.
Cooking guides
Meals in the Pann app are portioned to your household and your goal from the start, so the math is already done when the recipe appears.