A pot volume calculator determines the capacity of cooking pots and saucepans. Enter the inner diameter and height for capacity in liters, quarts, cups, and fluid ounces.
Pot volume is the cooking capacity of a pot or pan, usually stated in quarts (qt) or liters (L). Most pots are cylindrical or slightly tapered (frustum-shaped).
Standard pot sizes: 1 qt (0.95 L) saucepan, 3 qt (2.84 L) saucepan, 6 qt (5.68 L) Dutch oven, 8 qt (7.57 L) stockpot, 12 qt (11.36 L) large stockpot.
Cylindrical pot: V = π × (diameter/2)² × height.
Tapered pot (frustum): V = (πh/3)(r₁² + r₂² + r₁r₂) where r₁ = top radius, r₂ = bottom radius.
Example: Pot with 24 cm inner diameter, 15 cm height:
V = π × 12² × 15 = 6,786 cm³ = 6.79 L ≈ 7.17 quarts.
ID 16 cm, H 9 cm: V = π×8²×9 = 1,810 cm³ = 1.81 L ≈ 1.91 qt.
ID 26 cm, H 12 cm: V = π×13²×12 = 6,372 cm³ = 6.37 L ≈ 6.73 qt.
ID 30 cm, H 20 cm: V = π×15²×20 = 14,137 cm³ = 14.14 L ≈ 14.94 qt.
ID 34 cm, H 28 cm: V = π×17²×28 = 25,413 cm³ = 25.41 L ≈ 26.85 qt.
35 free volume calculation tools — click any calculator to get started.
Answers to common questions about the pot volume calculator.
Measure the inner diameter across the top of the pot. Then measure the depth from the bottom to the rim. Calculate V = π × (d/2)² × h and convert to quarts (÷946.35) or liters (÷1000).
For boiling: fill to ⅔ capacity to prevent boiling over. For soups/stews: fill to ¾ capacity. For pressure cookers: never exceed ⅔ capacity (½ for foaming foods).
Use 4-6 quarts of water per pound of pasta. A 6-8 quart pot works for 1 pound. For 2 pounds, use 10-12 quarts.
1 quart = 0.946 liters. 6 qt = 5.68 L. 8 qt = 7.57 L. 12 qt = 11.36 L. 16 qt = 15.14 L.
Manufacturers measure to the brim. Usable capacity is about 70-80% of the stated size. A "6 quart" pot comfortably holds about 4-5 quarts of food.