measure twice, cook once
Kitchen unit converter
Convert cups, grams, ounces, temperatures, and more — instantly. Built for the moment your hands are covered in flour.
Volume
Cups, tablespoons, milliliters, and liters
US cup = 236.588 ml. Note that liquid and dry cup measures differ by ingredient weight — for solids like flour or sugar, use the Weight tab for accuracy.
Weight
Grams, ounces, pounds, and kilograms
For baking, weight is far more accurate than volume — 1 cup of flour can range from 110g to 150g depending on how it's scooped.
Temperature
Oven temperatures: Fahrenheit, Celsius, and gas mark
Gas mark 4 — moderate oven, good for most cakes and roasting.
Length
For pans, dough, and dimensions
A standard round cake pan is 9 inches (23 cm); a loaf pan is typically 8–9 inches long.
Recipe scaler
Paste your ingredient list, then scale the whole recipe up or down — by a multiplier or by changing the serving size. Quantities round to the nearest cooking fraction (1/8) by default.
Original recipe
Converted recipe
Only numbers at the start of each line are converted automatically. To scale a number elsewhere on a line, place ## directly before it — for example, "1 1/4 cup banana (about ##3 bananas)". Lines with quantity ranges (like "3-4 cups") are left unchanged.
Quick reference charts
The numbers you look up most while cooking, all in one place.
Common volume equivalents
| 1 tablespoon | 3 tsp |
| 1/4 cup | 4 tbsp |
| 1/3 cup | 5 tbsp + 1 tsp |
| 1/2 cup | 8 tbsp |
| 1 cup | 16 tbsp |
| 1 cup | 237 ml |
| 1 pint | 2 cups |
| 1 quart | 4 cups |
Butter measurements
| 1 stick | 1/2 cup |
| 1 stick | 8 tbsp |
| 1 stick | 113 g |
| 1 cup | 2 sticks |
| 1 cup | 227 g |
| 1 tbsp | 14 g |
Oven temperatures
| Low | 250°F / 120°C |
| Moderate | 350°F / 180°C |
| Hot | 400°F / 200°C |
| Very hot | 450°F / 230°C |
| Broil | 500°F / 260°C |
Egg sizes (US)
| Small | ~38 g |
| Medium | ~44 g |
| Large | ~50 g |
| Extra large | ~56 g |
| 1 large egg white | ~30 g |
| 1 large egg yolk | ~18 g |
Pan substitutions
| 8" round | = 8" square |
| 9" round | ≈ 8" square |
| 9x13" pan | ≈ two 9" rounds |
| 9" loaf | ≈ 9" round |
| Bundt (10") | ≈ 9x13" pan |
Common substitutions
| 1 cup buttermilk | 1c milk + 1tbsp vinegar |
| 1 egg (baking) | 1/4 cup applesauce |
| 1 tsp baking powder | 1/4 tsp baking soda + 1/2 tsp cream of tartar |
| 1 cup self-rising flour | 1c flour + 1.5 tsp baking powder + 1/4 tsp salt |
Common questions
Why don't volume and weight conversions match exactly?
A cup measures space, not mass — so a cup of feathers and a cup of sugar weigh very differently. Ingredient density determines the gram weight of a cup, which is why flour, sugar, and butter each have their own conversion. For baking, weighing ingredients on a kitchen scale gives the most consistent results.
How do I convert oven temperature for a fan (convection) oven?
As a general rule, lower the temperature listed in a recipe by about 20°C (25°F) when using a fan or convection oven, or reduce the cooking time slightly instead. Always check a few minutes early the first time you try a recipe in a convection oven.
What's the difference between a US cup and a metric cup?
A US cup is 236.6 ml, while a metric cup (used in Australia, New Zealand, and parts of Europe) is 250 ml. The difference is small but can add up in recipes with multiple cups of an ingredient — for precise results, use grams or milliliters instead.
How many tablespoons are in a stick of butter?
One stick of butter (the standard US measure) equals 8 tablespoons, 1/2 cup, or about 113 grams. Most US butter wrappers have tablespoon markings printed on the packaging for easy cutting.
How do I scale a recipe up or down?
Paste the ingredient list into the recipe scaler, then either enter a multiplier (such as 2 to double, or 0.5 to halve) or set your original and desired serving sizes. The tool recalculates every quantity at the start of each line, and can round results to the nearest cooking-friendly fraction like 1/4 or 1/3.