Cooking measurements vary by country and tradition: American recipes use cups and tablespoons; European recipes use grams and millilitres; UK recipes use both plus stone and imperial pints. Temperature conversions (Celsius/Fahrenheit/Gas Mark) are also essential for oven settings. This converter handles all of them, plus ingredient-specific volume-to-weight conversions for common ingredients.
One US cup = 240 ml = 16 tablespoons = 48 teaspoons. One UK pint = 568 ml (not 473 ml as in the US). Gas Mark conversions: Gas 1 = 140°C / 275°F; Gas 4 = 180°C / 350°F; Gas 7 = 220°C / 425°F. Volume-to-weight conversions depend on ingredient density — 1 cup of water is 240g, but 1 cup of flour is approximately 120–130g depending on how packed it is. Use the ingredient dropdown for common items.
It depends on the ingredient. Water: 15g/tbsp. Butter: 14g/tbsp. Flour (plain): 8–9g/tbsp. Sugar (white): 12g/tbsp. Use the ingredient selector for specific conversions rather than a fixed factor.
A US cup is 240 ml. An Australian and Canadian cup is also 250 ml. The metric cup (250 ml) is standard in the UK and most of the world. The difference (10 ml) is small but can matter in baking.
Gas Mark × 14 + 121 ≈ °C (approximate rule). Specifically: Gas 4 = 180°C, Gas 6 = 200°C, Gas 7 = 220°C. Check the temperature conversion table in the tool for exact values.
Volume measurements of dry ingredients (flour, sugar, oats) are inconsistent — scooping compacts the ingredient differently each time. Weight is precise: a digital kitchen scale gives the same result regardless of packing, leading to more consistent baking results.
See also the Unit Converter, Calorie Calculator, and the Fraction Calculator.