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Metric & imperial cooking conversions
Grams to cups, ounces to pounds, Celsius to Fahrenheit - convert on the fly, or look up the common baking conversions below.
Conversion tools
Common baking conversions
Weight per cup varies by ingredient because density differs - a cup of flour and a cup of honey don't weigh the same. These are the standard figures used by most baking references.
| Ingredient | 1 cup | 1 tbsp | ½ cup |
|---|---|---|---|
| All-purpose flour | 120 g | 8 g | 60 g |
| Bread flour | 127 g | 8 g | 64 g |
| Granulated sugar | 200 g | 12.5 g | 100 g |
| Brown sugar (packed) | 220 g | 14 g | 110 g |
| Powdered (icing) sugar | 120 g | 7.5 g | 60 g |
| Butter | 227 g | 14 g | 113 g |
| Cocoa powder | 84 g | 5 g | 42 g |
| Rolled oats | 90 g | 6 g | 45 g |
| Cornstarch | 128 g | 8 g | 64 g |
| Rice, uncooked | 185 g | 12 g | 93 g |
| Honey | 340 g | 21 g | 170 g |
| Milk | 245 g | 15 g | 123 g |
| Water | 237 g | 15 g | 118 g |
| Vegetable oil | 218 g | 14 g | 109 g |
| Peanut butter | 258 g | 16 g | 129 g |
| Table salt | 288 g | 18 g | 144 g |
| Oven temperature | Celsius | Fahrenheit | Gas mark |
|---|---|---|---|
| Very low | 120°C | 250°F | ½ |
| Low | 140°C | 275°F | 1 |
| Low | 150°C | 300°F | 2 |
| Moderate | 160°C | 325°F | 3 |
| Moderate | 180°C | 350°F | 4 |
| Moderately hot | 190°C | 375°F | 5 |
| Hot | 200°C | 400°F | 6 |
| Hot | 220°C | 425°F | 7 |
| Very hot | 230°C | 450°F | 8 |
| Very hot | 240°C | 475°F | 9 |
Why cup measurements let you down in baking
A cup is a unit of volume, not weight - and how much a packed cup actually weighs depends entirely on how it was filled. Scoop flour straight from the bag and you compact it, sometimes packing in 20-30% more than a cup meant to hold. Spoon it in loosely and level it off, and you get a very different number. Two cooks following the same recipe can end up with meaningfully different amounts of flour, and in baking - where ratios of flour to liquid to fat drive structure - that difference shows up as dense, dry, or gummy results.
Weight measurements in grams sidestep the problem entirely. A gram of flour is a gram of flour, no matter how it's scooped, settled, or humid the air is that day. That's why most professional bakers and European recipes measure by weight, and why a kitchen scale is one of the highest-leverage tools you can add to a kitchen that bakes often.
Volume measurements still make sense for liquids, where a cup of water or milk is consistently a cup regardless of how it's poured. The unreliability is really a dry-ingredient problem - which is why the ingredient converter above focuses on translating cups of common dry (and a few wet) ingredients into grams, rather than treating "cup" as one fixed weight across the board.
If you're converting a whole recipe rather than a single ingredient, Forno's recipe importer keeps the original units intact and lets you switch a recipe between metric and imperial as you cook - no separate lookup required.