This chart consolidates the cooking conversions home bakers and home cooks reach for most often: volume (cups, tablespoons, teaspoons, fluid ounces, milliliters), weight (ounces and grams), oven temperatures (Fahrenheit, Celsius, and Gas Mark), butter equivalents, common ingredient gram weights, and the difference between a US cup and a metric cup. Every conversion factor is sourced from NIST Handbook 44, NIST SP 811, or USDA FoodData Central. Oven Gas Mark values are based on the UK Gas Mark scale as published by the Gas Safe Register.
The charts are designed to be referenced at a glance. If you need an interactive converter for a specific conversion, the calculators linked at the bottom of this page handle arbitrary values with full precision.
Volume conversions
All values derived from NIST Handbook 44 (1 US cup = 236.588 ml exactly). Milliliter values rounded to one decimal place.
| Cups | Fl oz | Tablespoons | Teaspoons | Milliliters |
|---|---|---|---|---|
| 1/8 cup | 1 fl oz | 2 tbsp | 6 tsp | 29.6 ml |
| 1/4 cup | 2 fl oz | 4 tbsp | 12 tsp | 59.1 ml |
| 1/3 cup | 2⅔ fl oz | 5 tbsp + 1 tsp | 16 tsp | 78.9 ml |
| 1/2 cup | 4 fl oz | 8 tbsp | 24 tsp | 118.3 ml |
| 2/3 cup | 5⅓ fl oz | 10 tbsp + 2 tsp | 32 tsp | 157.7 ml |
| 3/4 cup | 6 fl oz | 12 tbsp | 36 tsp | 177.4 ml |
| 1 cup | 8 fl oz | 16 tbsp | 48 tsp | 236.6 ml |
| 1½ cups | 12 fl oz | 24 tbsp | — | 354.9 ml |
| 2 cups | 16 fl oz | 32 tbsp | — | 473.2 ml |
| 3 cups | 24 fl oz | 48 tbsp | — | 709.8 ml |
| 4 cups (1 qt) | 32 fl oz | 64 tbsp | — | 946.4 ml |
Weight conversions
Source: NIST SP 811 (1 avoirdupois ounce = 28.3495 grams). Values rounded to one decimal place.
| Ounces | Grams | Pounds |
|---|---|---|
| ¼ oz | 7.1 g | — |
| ½ oz | 14.2 g | — |
| 1 oz | 28.3 g | — |
| 2 oz | 56.7 g | — |
| 3 oz | 85.0 g | — |
| 4 oz | 113.4 g | ¼ lb |
| 6 oz | 170.1 g | — |
| 8 oz | 226.8 g | ½ lb |
| 10 oz | 283.5 g | — |
| 12 oz | 340.2 g | ¾ lb |
| 16 oz | 453.6 g | 1 lb |
| 24 oz | 680.4 g | 1½ lb |
| 32 oz | 907.2 g | 2 lb |
Oven temperature conversions
°F↔°C conversion uses the NIST formula (°C = (°F − 32) × 5/9). Gas Mark values are the UK conventional scale; °C figures in the Gas Mark column are rounded to the nearest 5°C as published by the Gas Safe Register.
| °Fahrenheit | °Celsius | Gas Mark | Description |
|---|---|---|---|
| 250°F | 120°C | — | Very Low |
| 275°F | 135°C | Gas 1 | Very Cool |
| 300°F | 150°C | Gas 2 | Cool |
| 325°F | 165°C | Gas 3 | Warm |
| 350°F | 175°C | Gas 4 | Moderate |
| 375°F | 190°C | Gas 5 | Moderately Hot |
| 400°F | 200°C | Gas 6 | Hot |
| 425°F | 220°C | Gas 7 | Hot |
| 450°F | 230°C | Gas 8 | Very Hot |
| 475°F | 245°C | Gas 9 | Very Hot |
| 500°F | 260°C | — | Extremely Hot |
Butter equivalents
Source: USDA FoodData Central (FDC #173410). US standard butter packaging: 1 stick = 4 oz = 113 g.
| Sticks | Cups | Tablespoons | Ounces | Grams |
|---|---|---|---|---|
| ¼ stick | ⅛ cup | 2 tbsp | 1 oz | 28 g |
| ½ stick | ¼ cup | 4 tbsp | 2 oz | 57 g |
| 1 stick | ½ cup | 8 tbsp | 4 oz | 113 g |
| 1½ sticks | ¾ cup | 12 tbsp | 6 oz | 170 g |
| 2 sticks | 1 cup | 16 tbsp | 8 oz | 227 g |
Common ingredient weights (1 cup)
All values from USDA FoodData Central using the spoon-and-level method for dry ingredients (spoon ingredient into cup, level off with a straight edge — do not pack or sift unless noted). Weights vary slightly by brand, humidity, and measurement technique.
| Ingredient | 1 cup in grams | Notes |
|---|---|---|
| All-purpose flour | 125 g | Spoon and level; FDC #20081 |
| Cake flour | 100 g | Sifted; FDC #20082 |
| Bread flour | 120 g | Spoon and level; FDC #20080 |
| Granulated white sugar | 200 g | FDC #19335 |
| Brown sugar, packed | 220 g | Firmly packed; FDC #19334 |
| Powdered sugar (confectioners') | 120 g | Unsifted, spooned; FDC #19336 |
| Rolled oats (old-fashioned) | 90 g | FDC #20036 |
| Unsweetened cocoa powder | 85 g | Spoon and level; FDC #19165 |
| Honey | 340 g | FDC #19296 |
US cup vs. metric cup
| Cup type | Volume (ml) | Used in |
|---|---|---|
| US customary cup | 236.6 ml | United States |
| Metric cup | 250 ml | Australia, Canada, New Zealand, South Africa |
| UK imperial cup | 284 ml | Historical UK; rarely used in modern recipes |
Sources: US cup per NIST Handbook 44 (Appendix C); metric cup per Codex Alimentarius international standard.
Practical notes
Dry vs. liquid measuring cups. Dry measuring cups (flat rim, designed for leveling) give more accurate results for flour and sugar than a liquid measuring cup read at eye level. For liquids, a clear liquid measuring cup with a pour spout is more accurate than a dry cup.
The packed vs. spooned flour difference. Scooping flour directly with a measuring cup compacts it and can add 20–30% more than the spoon-and-level weight. The gram weights above use the spoon-and-level method. If a recipe was developed with the scoop method (common in older American cookbooks), expect ~150 g per cup of AP flour rather than 125 g.
Oven calibration. Most home ovens run 10–25°F hotter or cooler than the dial setting. The temperatures in the chart above are what you set the dial to, not what the oven interior actually reaches. An oven thermometer is the most reliable way to verify actual temperature.
Gas Mark conversions are approximate. Gas ovens cycle on and off to maintain temperature, so "Gas Mark 4" does not mean the oven holds a steady 175°C. The °C values in the Gas Mark column are the conventional mid-range published by UK gas appliance authorities, not exact thermodynamic equivalents.