Kitchen Conversion Charts
Never guess measurements again. Free conversion charts for all your cooking and baking needs.
Volume & Weight
Temperature Guide
Quick Substitutions
Essential Kitchen Conversions
Bookmark this page for quick reference while cooking
Volume Measurements
1 cup240ml / 8 fl oz / 16 tablespoons
3/4 cup180ml / 6 fl oz / 12 tablespoons
2/3 cup160ml / 5.3 fl oz / 10.7 tablespoons
1/2 cup120ml / 4 fl oz / 8 tablespoons
1/3 cup80ml / 2.7 fl oz / 5.3 tablespoons
1/4 cup60ml / 2 fl oz / 4 tablespoons
1 tablespoon15ml / 0.5 fl oz / 3 teaspoons
1 teaspoon5ml / 1/3 tablespoon
1 pint2 cups / 480ml / 16 fl oz
1 quart4 cups / 960ml / 32 fl oz
1 gallon16 cups / 3.8L / 128 fl oz
1 liter4.2 cups / 1000ml / 33.8 fl oz
Weight Measurements
1 pound454g / 16 oz / 0.454 kg
1/2 pound227g / 8 oz
1/4 pound113g / 4 oz
1 ounce28g / 0.028 kg
1 stick butter113g / 4 oz / 1/2 cup / 8 tbsp
1 cup all-purpose flour120g / 4.25 oz
1 cup bread flour127g / 4.5 oz
1 cup cake flour114g / 4 oz
1 cup granulated sugar200g / 7 oz
1 cup brown sugar (packed)220g / 7.75 oz
1 cup powdered sugar120g / 4.25 oz
1 cup honey340g / 12 oz
Temperature Conversion
200°F93°C / Gas Mark 1/4 / Very Cool
225°F110°C / Gas Mark 1/4 / Very Cool
250°F120°C / Gas Mark 1/2 / Very Cool
275°F135°C / Gas Mark 1 / Cool
300°F150°C / Gas Mark 2 / Cool
325°F163°C / Gas Mark 3 / Warm
350°F175°C / Gas Mark 4 / Moderate
375°F190°C / Gas Mark 5 / Moderately Hot
400°F200°C / Gas Mark 6 / Hot
425°F220°C / Gas Mark 7 / Hot
450°F230°C / Gas Mark 8 / Very Hot
475°F245°C / Gas Mark 9 / Very Hot
Common Ingredient Substitutions
1 cup buttermilk1 cup milk + 1 tbsp lemon juice (let sit 5 min)
1 cup brown sugar1 cup white sugar + 2 tbsp molasses
1 cup cake flour1 cup all-purpose flour - 2 tbsp + 2 tbsp cornstarch
1 tsp baking powder1/4 tsp baking soda + 1/2 tsp cream of tartar
1 medium egg1/4 cup applesauce or 3 tbsp aquafaba
1 cup heavy cream3/4 cup milk + 1/4 cup melted butter
1 cup sour cream1 cup plain Greek yogurt
1 medium onion1 tbsp onion powder or 3 tbsp dried onion flakes
1 clove garlic1/8 tsp garlic powder or 1/4 tsp granulated garlic
1 cup corn syrup1 cup sugar + 1/4 cup water (heated until dissolved)
International Measurements
1 US cup240ml (vs 250ml metric cup)
1 US tablespoon15ml (vs 20ml Australian tbsp)
1 US pint473ml (vs 568ml Imperial pint)
1 US gallon3.79L (vs 4.55L Imperial gallon)
1 stick butter (US)113g (vs 125g Australian stick)
Room temperature68-72°F / 20-22°C
Baking Pan Conversions
9-inch round pan8x8 inch square pan (same volume)
9x13 inch panTwo 9-inch round pans
10-inch tube pan9x13 inch pan + 6-cup muffin tin
12-cup muffin tin9x9 inch square pan
9x5 inch loaf pan8x4 inch loaf pan (3/4 recipe)
6-inch round pan1/2 recipe of 9-inch round
Pro Measuring Tips
Get perfect results every time with these expert tips
Measuring Flour
Spoon flour into measuring cup, then level off with a knife. Don't pack it down!
Brown Sugar
Pack brown sugar firmly into measuring cups for accurate measurements.
Butter Temperature
Room temperature butter should give slightly when pressed but hold its shape.
Oven Preheating
Always preheat your oven for 15-20 minutes before baking for even results.
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