Convert cooking measurements & scale recipes
Ingredient-aware conversions for cups, grams, tablespoons, mL, and more. Includes sample density estimates for 85 cooking ingredients.
1 cup of water
≈ 237 g
⚠ Using water density (1.0 g/mL). Select an ingredient for an estimated conversion.
Tip: Volume-to-weight conversion depends on the ingredient. Select an ingredient above for an estimate. Ingredient type and how it is packed affect the result.
Quick References
Sticks of Butter
Quick converter for US butter sticks (1 stick = 113g = 8 tbsp = 1/2 cup)
Grams
113.4 g
Tablespoons
8 tbsp
Cups
0.5 cups
Ounces
4 oz
Oven Temperature Converter
Celsius
180°C
Fahrenheit
356°F
Gas Mark (approx.)
4
Moderate
View full gas mark table
| Gas Mark | °C | °F | Description |
|---|---|---|---|
| ¼ | 110°C | 225°F | Very slow |
| ½ | 130°C | 250°F | Very slow |
| 1 | 140°C | 275°F | |
| 2 | 150°C | 300°F | Slow |
| 3 | 170°C | 325°F | |
| 4 | 180°C | 350°F | Moderate |
| 5 | 190°C | 375°F | |
| 6 | 200°C | 400°F | Moderately hot |
| 7 | 220°C | 425°F | Hot |
| 8 | 230°C | 450°F | |
| 9 | 240°C | 475°F | Very hot |
Cups to grams (by ingredient)
A cup has a different weight for each ingredient. The bundled table contains 85 sample density estimates. Ingredient type, moisture and packing affect the result; weigh ingredients when you need a precise amount.
Recipe scaling
Paste your entire recipe ingredient list and set the original and target servings. The parser handles mixed numbers (1 1/2 cups), unicode fractions (1/2 tsp), and various unit formats. All scaling happens instantly in your browser.
Sticks of butter
US recipes often call for "sticks of butter." One stick equals 113g, 8 tablespoons, 1/2 cup, or 4 ounces. Use the quick chip above for instant conversion.
Gas mark conversion
British and Australian recipes often use gas marks instead of Celsius or Fahrenheit. Our oven temperature widget converts between all three systems with common temperature labels (slow, moderate, hot).
Why baking by weight is better
Volume measurements (cups, tablespoons) are inherently imprecise for dry ingredients. How you scoop or pack flour changes its weight. Professional bakers and most international recipes use weight (grams) for consistency. We strongly encourage converting to weight for baking accuracy.
Frequently Asked Questions
Where do the density values come from?
The included density table contains sample estimates rather than verified measurements for your ingredients. Compare with your recipe or an ingredient weight chart and use a scale when precision matters.
Why does flour weight vary so much by brand?
Different flour types have different protein contents and particle sizes. Bread flour is denser than cake flour. Even the same brand can vary based on humidity and how compacted the flour is. Our values are averages — for critical baking, always use a kitchen scale.
Should I use US customary or metric units for recipes?
Metric (grams and milliliters) is more precise and consistent, making it the preferred system for baking. US customary volume measurements (cups, tablespoons) are common in US recipes but less accurate for dry ingredients. Use whatever your recipe calls for, but for best results, weigh your dry ingredients.
Is my recipe data stored or sent anywhere?
No. All conversions happen 100% in your browser. No data is sent to any server. Your recipe content remains completely private.