Kitchen conversion charts
1 US cup is 16 tablespoons, 48 teaspoons, 8 fluid ounces or 236.6 ml; 1 ounce is 28.35 grams; and 350°F is 180°C.
Below are the charts cooks reach for most, for cooking and baking: US cups and spoons, metric volumes, weights, grams per cup for common baking ingredients, and oven temperatures. Each section links to a page with the details.
Converter
Volume: cups, spoons and milliliters
US customary measures, the ones American recipes use. Metric recipes round a tablespoon to 15 ml and a teaspoon to 5 ml.
| Measure | Cups | Tablespoons | Teaspoons | Fluid ounces | Milliliters |
|---|---|---|---|---|---|
| 1 gallon | 16 | 256 | 768 | 128 | 3,785.4 |
| 1 quart | 4 | 64 | 192 | 32 | 946.4 |
| 1 pint | 2 | 32 | 96 | 16 | 473.2 |
| 1 cup | 1 | 16 | 48 | 8 | 236.6 |
| ¾ cup | ¾ | 12 | 36 | 6 | 177.4 |
| ⅔ cup | ⅔ | 10⅔ | 32 | 5⅓ | 157.7 |
| ½ cup | ½ | 8 | 24 | 4 | 118.3 |
| ⅓ cup | ⅓ | 5⅓ | 16 | 2⅔ | 78.86 |
| ¼ cup | ¼ | 4 | 12 | 2 | 59.15 |
| 1 fl oz | ⅛ | 2 | 6 | 1 | 29.57 |
| 1 tbsp | 1/16 | 1 | 3 | ½ | 14.79 |
| 1 tsp | 1/48 | ⅓ | 1 | 0.17 | 4.93 |
Weight: ounces, pounds and grams
Weight ounces, as on a kitchen scale. Fluid ounces are volume and need the ingredient to convert to grams.
| Weight | Grams | Ounces |
|---|---|---|
| 1 oz | 28.35 | 1 |
| 4 oz (¼ lb) | 113.4 | 4 |
| 8 oz (½ lb) | 226.8 | 8 |
| 1 lb | 453.6 | 16 |
| 100 g | 100 | 3.53 |
| 250 g | 250 | 8.82 |
| 500 g | 500 | 17.64 |
| 1 kg | 1,000 | 35.27 |
Baking ingredients: grams per cup
A cup of flour and a cup of sugar don't weigh the same, so grams to cups depends on the ingredient. Weights from King Arthur Baking.
| Ingredient | 1 cup | 1 tbsp | Ounces per cup |
|---|---|---|---|
| All-purpose flour | 120 g | 7.5 g | 4.2 oz |
| Bread flour | 120 g | 7.5 g | 4.2 oz |
| Whole wheat flour | 113 g | 7.1 g | 4 oz |
| Granulated sugar | 198 g | 12.4 g | 7 oz |
| Superfine (caster) sugar | 190 g | 11.9 g | 6.7 oz |
| Brown sugar (packed, light or dark) | 213 g | 13.3 g | 7.5 oz |
| Powdered sugar (unsifted) | 113 g | 7.1 g | 4 oz |
| Butter | 226 g | 14.1 g | 8 oz |
| Rice (long grain, uncooked) | 198 g | 12.4 g | 7 oz |
| Rolled oats (old-fashioned or quick) | 89 g | 5.6 g | 3.1 oz |
| Honey | 336 g | 21 g | 11.9 oz |
| Maple syrup | 312 g | 19.5 g | 11 oz |
| Milk | 227 g | 14.2 g | 8 oz |
| Heavy cream (or light cream, half & half) | 227 g | 14.2 g | 8 oz |
| Cocoa powder (unsweetened) | 84 g | 5.3 g | 3 oz |
| Cornstarch | 112 g | 7 g | 4 oz |
| Vegetable oil | 198 g | 12.4 g | 7 oz |
| Chocolate chips | 170 g | 10.6 g | 6 oz |
Source: King Arthur Baking ingredient weight chart, checked October 7, 2026. Dry ingredients spooned and leveled; brown sugar packed; powdered sugar unsifted.
Oven temperatures
°C rounded to the nearest 10, the way recipes print it. For a fan oven, set about 20°C lower.
| °F | °C | Gas mark |
|---|---|---|
| 250°F | 120°C | ½ |
| 275°F | 140°C | 1 |
| 300°F | 150°C | 2 |
| 325°F | 160°C | 3 |
| 350°F | 180°C | 4 |
| 375°F | 190°C | 5 |
| 400°F | 200°C | 6 |
| 425°F | 220°C | 7 |
| 450°F | 230°C | 8 |
| 475°F | 250°C | 9 |
Every conversion guide
Volume
Temperature
Need more or fewer servings?
Paste an ingredient list and the recipe scaler halves, doubles or resizes it in measurable amounts.
Questions
Are US and UK cups the same?
No, and the UK hardly uses cups at all: British recipes weigh dry ingredients and measure liquids in ml. A US cup is 236.6 ml; the metric cup used in Australia, New Zealand and Canada is 250 ml.
Should I bake by weight or by cups?
By weight when you can. A scale gives the same amount of flour every time, while a cup can vary with how it's filled. Cups work fine for liquids and for most savory cooking.
How do I convert a whole recipe to metric?
Convert liquids by volume (1 cup = 236.6 ml), dry ingredients by their weight per cup (flour 120 g, sugar 198 g, butter 226 g), and the oven with the temperature chart. Spoons can stay as they are.
How do I halve or double a recipe?
Multiply every amount by the same factor, then check the parts that don't scale in a straight line: pan size, baking time and how fast liquids reduce. The recipe scaler does the arithmetic and turns awkward amounts into cups and spoons.
