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Portions from pot volume calculator

Enter the container's volume, how full you fill it, and the serving volume. The calculator works out how many portions you'll get and how much volume is left over after serving.

Usually 80–90% — leaving headroom so it doesn't boil over
Evaporation, residue on the walls, underfilled ladle

Result

Portions you'll get

—

Usable volume before loss —
Volume after loss —
Left over after serving —

Your inputs are stored in this browser, so everything is still here next time. Nothing is sent to a server.

This calculation is for informational purposes only and does not replace advice from a qualified professional. Formulas and rates may not fit your exact situation — double-check the figures before making decisions.

How it is calculated

Usable volume = container volume × fill percentage ÷ 100 — what's actually cooked, without the headroom kept for boiling. Losses from evaporation and serving are then subtracted: volume after loss = usable volume × (1 − loss ÷ 100).

The portion count is rounded down: a portion is either whole or it isn't — rounding up would promise a portion there's nothing left to pour. Leftover = volume after loss − portions × serving volume, whatever is left for a top-up or an extra half-portion.

Calibrate the fill and loss percentages against your own pots and recipe once — after that the calculator predicts the yield accurately for any batch size.

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