Kitchen Conversion Chart
By Numerly · Updated · 8 min read
Cups, tablespoons, teaspoons, fluid ounces, millilitres, grams, gas marks. American recipes use one system, British recipes use another, your oven uses a third. This is the chart that covers all of it, in one place, without making you guess.
For ingredient-specific weight conversions (where 1 cup of flour ≠ 1 cup of sugar), see the separate grams to cups guide with densities for 40+ ingredients.
Volume — the master chart
Cups, tablespoons, teaspoons, fluid ounces, and millilitres for common recipe amounts. Based on US cups (240 ml).
| Cup | Tbsp | Tsp | fl oz | ml |
|---|---|---|---|---|
| 1 tsp | ⅓ | 1 | ⅙ | 5 |
| 1 tbsp | 1 | 3 | ½ | 15 |
| ⅛ cup | 2 | 6 | 1 | 30 |
| ¼ cup | 4 | 12 | 2 | 60 |
| ⅓ cup | 5⅓ | 16 | 2⅔ | 80 |
| ½ cup | 8 | 24 | 4 | 120 |
| ⅔ cup | 10⅔ | 32 | 5⅓ | 160 |
| ¾ cup | 12 | 36 | 6 | 180 |
| 1 cup | 16 | 48 | 8 | 240 |
| 1¼ cups | 20 | 60 | 10 | 300 |
| 1½ cups | 24 | 72 | 12 | 360 |
| 2 cups | 32 | 96 | 16 | 480 |
Pints, quarts, gallons, litres
Bigger volumes for stockpots, batches, and home brewing.
| Unit | Cups | Fl oz | ml / L |
|---|---|---|---|
| 1 pint (US) | 2 | 16 | 473 ml |
| 1 quart (US) | 4 | 32 | 946 ml |
| 1 gallon (US) | 16 | 128 | 3.79 L |
| 1 litre | 4.23 | 33.8 | 1000 ml |
| 1 imperial pint (UK) | 2.4 | 20 | 568 ml |
UK and US pints differ by about 20% — the UK pint is the larger of the two. Imperial measures are still standard for British pubs, US recipes use US measures throughout.
Weight — ounces, pounds, grams, kilograms
Pure weight conversions — these don't depend on what you're weighing (unlike volume-to-weight, which is ingredient-specific).
| Ounces | Grams | Pounds | Kilograms |
|---|---|---|---|
| 1 oz | 28 g | 0.06 | 0.028 |
| 2 oz | 57 g | 0.13 | 0.057 |
| 4 oz | 113 g | 0.25 | 0.113 |
| 8 oz | 227 g | 0.5 | 0.227 |
| 12 oz | 340 g | 0.75 | 0.340 |
| 16 oz | 454 g | 1 | 0.454 |
| 24 oz | 680 g | 1.5 | 0.680 |
| 32 oz | 907 g | 2 | 0.907 |
Oven temperature — °F to °C to gas mark
Fahrenheit, Celsius, and UK gas mark for common baking and roasting temperatures. 350°F is the workhorse — most cakes, cookies, and brownies are at this temperature.
| Fahrenheit | Celsius | Gas mark | Notes |
|---|---|---|---|
| 225°F | 110°C | ¼ | Slow drying, meringues |
| 250°F | 120°C | ½ | Very slow cooking |
| 275°F | 135°C | 1 | Slow roast, fruitcake |
| 300°F | 150°C | 2 | Slow cook |
| 325°F | 165°C | 3 | Custards, slow cakes |
| 350°F | 175°C | 4 | Standard baking |
| 375°F | 190°C | 5 | Cookies, quick breads |
| 400°F | 200°C | 6 | Roasting vegetables |
| 425°F | 220°C | 7 | Pastry, pizza |
| 450°F | 230°C | 8 | Bread, hot roast |
| 475°F | 245°C | 9 | Very hot, broiling |
| 500°F | 260°C | 10 | Maximum, pizza stones |
Formula: (°F − 32) × 5 ÷ 9 = °C. To go the other way: (°C × 9 ÷ 5) + 32 = °F. For quick mental math, subtract 30 from °F and halve it — you'll be within a few degrees of the °C value.
Sticks of butter
American recipes call for butter in sticks. The rest of the world weighs it.
| Sticks | Cups | Tbsp | Ounces | Grams |
|---|---|---|---|---|
| ½ stick | ¼ | 4 | 2 | 57 g |
| 1 stick | ½ | 8 | 4 | 113 g |
| 2 sticks | 1 | 16 | 8 | 227 g |
| 4 sticks (1 lb) | 2 | 32 | 16 | 454 g |
US vs UK vs Australian recipes
A cup is not a cup. The most common kitchen units worldwide:
- US cup (legal)240 ml
- US cup (customary)236.6 ml
- Metric / Australian cup250 ml
- UK imperial cup284 ml
- Japanese cup (gou)200 ml
- UK tablespoon17.7 ml
- US / metric tablespoon15 ml
- Australian tablespoon20 ml
The Australian tablespoon is the odd one out at 20 ml (4 teaspoons instead of 3). Modern UK recipes have largely abandoned cups in favour of grams and millilitres.
Halving, doubling, and scaling recipes
The math is straightforward: multiply every ingredient by the same factor. The catch is that pan size and bake time do not scale linearly.
- Double a recipe: every ingredient × 2. Bake time stays roughly the same — check 5 minutes early.
- Halve a recipe: every ingredient × 0.5. Halve the pan area, not the diameter (a 9-inch round pan has 4× the area of a 4.5-inch pan).
- 1.5×:add half of the original quantity. Useful for recipes that won't double cleanly.
- Triple: careful with leavening — too much baking powder or yeast can collapse the crumb. Add 80% of the expected scale, not 100%.
Frequently asked
- How many tablespoons are in a cup?
- There are 16 tablespoons in 1 US cup. So ½ cup is 8 tablespoons, ¼ cup is 4 tablespoons, and ⅓ cup is approximately 5 tablespoons + 1 teaspoon.
- How many teaspoons are in a tablespoon?
- 3 teaspoons make 1 tablespoon. So 1 tablespoon = 3 tsp = ½ fluid ounce = 15 ml.
- How many ml are in a cup?
- A US cup is 240 ml (the legal definition used on US nutrition labels). The older "customary" US cup is 236.6 ml. Australian and metric cups are 250 ml. UK imperial cups are 284 ml but rarely used in modern recipes.
- How many ounces are in a cup?
- 1 US cup = 8 fluid ounces. Note that fluid ounces measure volume, while weight ounces measure mass — they are not the same thing. A cup of feathers and a cup of lead both equal 8 fluid ounces, but their weight ounces differ wildly.
- What is 350°F in Celsius?
- 350°F ≈ 175°C. This is the most common baking temperature in American recipes. The conversion formula is (F − 32) × 5 ÷ 9 = C.
- What is gas mark 4 in Fahrenheit?
- Gas mark 4 = 350°F = 175°C — the standard medium oven for baking. Gas mark increments of 1 are roughly 25°F (about 14°C) each.