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Kitchen Converter.

Convert cups, tablespoons, millilitres, ounces, grams, oven temperatures, and pan sizes. US, metric, and UK measures. Exact values, no rounding.

✓ Free 🌍 US, Metric & UK
Kitchen Converter
Convert any cooking measurement.
Category
Did you know
240mL
The US cup is exactly 240 millilitres — but the Australian metric cup is 250 mL. That 10 mL difference is small, but it can throw off a bake. Always check where your recipe comes from.
Helpful tips
⚖️
Weigh flour, don't scoop it
A scooped cup of flour can weigh anywhere from 120 g to 165 g depending on how packed it is. For consistent baking results, use grams every time.
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Know your oven benchmarks
180°C = 350°F = Gas 4 (moderate). 200°C = 400°F = Gas 6 (hot). These two temperatures cover the vast majority of baking and roasting recipes worldwide.
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3 teaspoons = 1 tablespoon
This ratio holds in both US and metric systems. But note: a UK tablespoon is 17.7 mL vs the US 14.8 mL. A difference that adds up in spiced or leavened recipes.
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Pan sizes trip people up
US recipes use inches; most of the world uses centimetres. An 8-inch round pan = 20 cm. A 9×13-inch dish = 23×33 cm. Getting this wrong changes bake times significantly.
How kitchen conversion works
Three different unit types,
one consistent method

Kitchen conversions span three fundamentally different kinds of measurement: volume (cups, tablespoons, millilitres), mass (grams, ounces, pounds), and temperature (Celsius, Fahrenheit, Gas Mark). Each type has its own conversion logic, but within each type the approach is the same: convert to a common base unit, then convert to the target.

For volume, everything is normalised to millilitres. For mass, everything is normalised to grams. Both are straightforward multiplication. Temperature is the exception. Fahrenheit and Celsius use different zero points, so converting between them requires the formula (°C x 9/5) + 32 = °F, not a simple multiplication. Gas Mark is an approximation used in UK and Irish ovens, where each mark represents a roughly 14°C step above a 140°C baseline.

One important caveat: volume and mass are not interchangeable in the kitchen. A cup of flour and a cup of honey both occupy the same volume, but they weigh very different amounts. This converter handles volume-to-volume and mass-to-mass conversions precisely. To convert between volume and mass for a specific ingredient (for example, cups of flour to grams) you would need that ingredient's density, which varies by how finely it is ground, how tightly it is packed, and the humidity in your kitchen.

Method value × from_base ÷ to_base
Temp °F = (°C × 9/5) + 32
Volume 1 US cup = 240 mL · 1 tbsp = 14.79 mL
Weight 1 oz = 28.3495 g · 1 lb = 453.592 g
FAQ
Common questions
The US cup is 240 millilitres, defined as 8 US fluid ounces. The metric cup used in Australia, New Zealand, and Canada is 250 millilitres, a rounder number that aligns more neatly with the metric system. For most recipes the 10 mL difference is negligible, but it compounds across multiple cup measurements and can affect the texture of baked goods. If a recipe is clearly from one of those countries, check which cup size it assumes. This converter includes both.
Cups measure volume; grams measure mass. The relationship between them depends entirely on how dense the ingredient is, and density is not fixed. A cup of sifted plain flour typically weighs around 120 g, but a cup of unsifted, scooped flour can reach 165 g or more. Honey, oil, and rice all have different densities and would give completely different gram values for the same cup volume. To convert a specific ingredient from cups to grams accurately, you need an ingredient-specific density table, not a unit converter. For consistent baking results, weighing ingredients directly in grams is always more reliable than measuring by cup.
Gas Mark is a temperature scale used on gas ovens in the UK and Ireland. Gas Mark 1 is approximately 140°C (275°F), and each mark above that represents roughly a 14°C increase. So Gas Mark 4 is around 180°C (350°F), the most common baking temperature, and Gas Mark 6 is around 200°C (400°F). The scale is an approximation: real oven calibrations vary by manufacturer, and gas ovens typically have hotter spots near the top and cooler spots near the bottom. Always treat Gas Mark conversions as a guide and adjust based on your specific oven's behaviour.
No. A US tablespoon is 14.79 mL (commonly rounded to 15 mL), defined as 3 US teaspoons. A UK tablespoon is 17.76 mL, about 20% larger. This matters most in recipes that use tablespoons for salt, sugar, or leavening agents like baking powder, where an overshoot of 20% can meaningfully change the outcome. Australia and New Zealand use a 20 mL tablespoon, which is larger still. This converter includes both US and UK tablespoon values so you can choose the right one for your recipe's origin.
This converter is designed for unit conversion, not recipe scaling, but the two tasks work well together. To halve a recipe, first convert each measurement to a single consistent unit (grams for solids, millilitres for liquids), divide everything by two, then convert back to whatever units you want to measure with. For example, if a recipe calls for 1½ cups of milk and you want to halve it, convert 1.5 cups to mL (360 mL), halve it (180 mL), and measure 180 mL directly, or convert back to ¾ cup. Converting to metric first tends to make the arithmetic easier, since halving 360 g is simpler than halving 1½ cups. Note that leavening agents like baking powder and yeast do not always scale linearly and may need adjustment beyond a simple halving.
They share a name but measure completely different things. A fluid ounce (fl oz) is a unit of volume: 1 US fl oz is 29.57 mL. A weight ounce (oz) is a unit of mass: 1 oz is 28.35 g. For water they happen to be close in value because water has a density near 1 g/mL, so 1 fl oz of water weighs roughly 1 oz. But for anything denser or lighter than water (oil, honey, cream, flour) the numbers diverge significantly. US recipes often use fluid ounces for liquids and weight ounces for solids. If a recipe just says "oz", context usually makes it clear which is intended.
The Celsius to Fahrenheit conversion is mathematically exact. However, fan-assisted (convection) ovens run hotter than conventional ovens at the same dial setting, because the fan circulates air and transfers heat more efficiently. The general rule is to reduce the temperature by 20°C (about 35°F) when converting a conventional recipe to a fan oven, or to reduce the cooking time by around 10 to 15%. This converter gives you the precise unit conversion. The fan adjustment is a cooking decision you make on top of that. Always check your oven's manual, as the recommended reduction varies between manufacturers.