This cooking conversion chart brings common kitchen measurements into one practical reference, including cups to grams, tablespoons, oven temperature conversions, pan adjustments, and a simple method for scaling recipes without losing the intended texture.
Overview
Recipes use three different kinds of measurement: volume, weight, and temperature. Converting between them is useful, but the results depend on the ingredient and how it is measured. A cup of flour does not weigh the same as a cup of sugar, and a packed cup of brown sugar weighs more than a loosely filled cup.
For everyday cooking, volume measurements are usually forgiving. Baking is less flexible, so a kitchen scale is the most reliable way to measure flour, sugar, butter, and other dry ingredients. The chart below uses common United States measurements and approximate ingredient weights. Treat the gram values as practical guides rather than universal laws, since brands, grind sizes, and measuring methods vary.
Quick volume conversions
| Measurement | Equivalent |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | 1/4 cup |
| 8 tablespoons | 1/2 cup |
| 16 tablespoons | 1 cup |
| 1 U.S. cup | 8 U.S. fluid ounces |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
Common cups-to-grams estimates
| Ingredient | 1 cup, approximate weight | Measuring note |
|---|---|---|
| All-purpose flour | 120 g | Spoon into the cup and level |
| Granulated sugar | 200 g | Scoop or spoon, then level |
| Packed brown sugar | 220 g | Press firmly into the cup |
| Butter | 227 g | Use marked sticks or weigh solid butter |
| Rolled oats | 90 g | Scoop lightly; do not compress |
| Unsweetened cocoa powder | 85 g | Spoon into the cup and level |
| Uncooked long-grain rice | 185 g | Measure dry before cooking |
For ingredients not listed, check the recipe's own weight guidance when available. Never assume that a cup-to-gram conversion can be transferred from one ingredient to another.
How to estimate
Scale a recipe by serving size
Use this recipe-scaler formula:
Scaling multiplier = desired servings ÷ original servings
Multiply every ingredient by that number. For example, a recipe serving four that needs to serve six has a multiplier of 1.5. Two cups of broth becomes 3 cups, one egg becomes 1 1/2 eggs, and 1 teaspoon of salt becomes 1 1/2 teaspoons.
Eggs and other awkward quantities are easiest to handle by weight. Beat the egg, weigh it, and use the required fraction. If the original recipe uses one large egg and you are halving it, beat the egg and use approximately half rather than trying to divide the shell contents by eye.
Oven temperature conversion
| Fahrenheit | Celsius, approximate |
|---|---|
| 250°F | 120°C |
| 275°F | 135°C |
| 300°F | 150°C |
| 325°F | 165°C |
| 350°F | 175°C |
| 375°F | 190°C |
| 400°F | 200°C |
| 425°F | 220°C |
| 450°F | 230°C |
For an exact conversion, use °C = (°F − 32) × 5 ÷ 9. Celsius-to-Fahrenheit uses °F = (°C × 9 ÷ 5) + 32. A converted temperature may need a small adjustment for a fan-assisted or convection oven, because moving air often cooks food more efficiently. Follow the recipe's stated convection guidance when it provides one.
Inputs and assumptions
Reliable conversions begin with consistent inputs. Use dry measuring cups for flour, sugar, rice, and other solids; use a liquid measuring jug for water, milk, oil, and stock. Set the jug on a level surface and read the liquid at eye level. A digital scale is preferable when a recipe gives weights.
Flour should generally be spooned into a dry cup and leveled with a straight edge. Scooping directly from a compacted bag can add more flour than the recipe intends. Brown sugar is different: pack it into the cup until it holds its shape when turned out. Sticky ingredients such as honey, molasses, and syrup are easier to measure if the cup or spoon is lightly coated with oil, or if you weigh the container before and after pouring.
When scaling, assume that the original recipe was tested in its stated pan and that the ingredients are being multiplied proportionally. This works well for soups, sauces, stews, and many one-pot meals. It is less predictable for cakes, breads, custards, and candy, where pan depth, gluten development, acidity, and evaporation affect the result.
Worked examples
Doubling a weeknight dinner
A soup recipe for four uses 1 1/2 cups of beans, 4 cups of stock, and 2 tablespoons of tomato paste. To serve eight, double each ingredient: use 3 cups of beans, 8 cups of stock, and 4 tablespoons of tomato paste. Begin with the full amount of salt only if the original recipe's salt is being doubled carefully; otherwise, add some at the start and adjust after simmering. Larger batches can take longer to return to a simmer and may need a wider pot.
Halving a baking recipe
A cookie recipe makes 24 cookies and calls for 240 g flour, 200 g sugar, 1 egg, and 1 teaspoon baking powder. A half batch uses 120 g flour, 100 g sugar, half a beaten egg, and 1/2 teaspoon baking powder. Make the cookies the same size as the original and begin checking them at the recipe's lower stated baking time, since a smaller batch may bake differently depending on the tray and oven.
Adjusting a pan
Pan area matters more than the label on the pan. A 9-by-13-inch pan has 117 square inches of surface area, while an 8-by-8-inch pan has 64 square inches. If you move the same batter from the larger pan to the smaller one without reducing it, the batter will be deeper and may require more time. Keep the depth similar by scaling the batter to the new pan area, then begin checking for doneness at the recipe's usual time. For cakes, brownies, and bars, use a toothpick or the recipe's visual cues rather than time alone.
For more detailed serving adjustments, use this recipe scaler guide. If you are planning several freezer-friendly meals, the freezer meals guide can help with batch size and storage decisions.
When to recalculate
Revisit your calculations whenever the serving count, pan shape, oven type, or ingredient form changes. Recalculate if a recipe moves from cups to grams, if flour is measured by scooping instead of spooning, or if packed and unpacked ingredients are being confused. Recheck the oven conversion when changing between Fahrenheit, Celsius, and convection settings.
Before cooking, write the multiplier beside the recipe and convert the ingredients one at a time. For baking, weigh the dry ingredients and note the pan dimensions. During cooking, use texture, color, internal doneness, and taste as final checks rather than relying on the clock alone. Keeping these notes makes the recipe easier to repeat and gives you a dependable kitchen reference for the next batch.
