Volume: US to Metric
| US Measure | Milliliters (mL) | Notes |
|---|---|---|
| 1/8 tsp | 0.6 mL | Pinch |
| 1/4 tsp | 1.25 mL | |
| 1/2 tsp | 2.5 mL | |
| 1 tsp | 5 mL | |
| 1 tbsp | 15 mL | = 3 tsp |
| 1/8 cup | 30 mL | = 2 tbsp |
| 1/4 cup | 60 mL | = 4 tbsp |
| 1/3 cup | 80 mL | |
| 1/2 cup | 120 mL | = 8 tbsp |
| 2/3 cup | 160 mL | |
| 3/4 cup | 180 mL | |
| 1 cup | 240 mL | |
| 1 pint | 480 mL | = 2 cups |
| 1 quart | 950 mL | = 4 cups |
| 1 gallon | 3.8 L | = 16 cups |
Weight: US/Imperial to Metric
| Ounces | Pounds | Grams | Kilograms |
|---|---|---|---|
| 1/2 oz | — | 14 g | — |
| 1 oz | — | 28 g | — |
| 2 oz | — | 57 g | — |
| 4 oz | 1/4 lb | 113 g | — |
| 8 oz | 1/2 lb | 227 g | — |
| 12 oz | 3/4 lb | 340 g | — |
| 16 oz | 1 lb | 454 g | 0.45 kg |
| 32 oz | 2 lbs | 907 g | 0.9 kg |
| — | 5 lbs | 2.3 kg | 2.3 kg |
Temperature: Fahrenheit to Celsius
| °F | °C | Gas Mark | Oven Description |
|---|---|---|---|
| 225 | 107 | 1/4 | Very cool / Very slow |
| 250 | 121 | 1/2 | Very cool / Very slow |
| 275 | 135 | 1 | Cool / Slow |
| 300 | 149 | 2 | Cool / Slow |
| 325 | 163 | 3 | Warm / Moderate |
| 350 | 177 | 4 | Moderate |
| 375 | 191 | 5 | Moderately hot |
| 400 | 204 | 6 | Hot |
| 425 | 218 | 7 | Hot |
| 450 | 232 | 8 | Very hot |
| 475 | 246 | 9 | Very hot |
| 500 | 260 | 10 | Extremely hot |
Quick mental math: For oven temps, subtract 30 from Fahrenheit and halve it to get approximate Celsius. Example: 350°F → (350-30)/2 = 160°C (actual: 177°C, close enough for most recipes).
Common Ingredients by Weight
Useful when converting volume measurements to weight for precision. These are approximate and can vary by ingredient brand and how densely packed the ingredient is.
Flours
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| All-purpose flour | 120 g | 8 g |
| Bread flour | 127 g | 8 g |
| Cake flour | 114 g | 7 g |
| Whole wheat flour | 120 g | 8 g |
Sugars
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| Granulated sugar | 200 g | 12 g |
| Brown sugar (packed) | 220 g | 14 g |
| Powdered sugar | 120 g | 8 g |
| Honey | 340 g | 21 g |
| Maple syrup | 315 g | 20 g |
Fats
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| Butter | 227 g | 14 g |
| Oil (vegetable, olive) | 220 g | 14 g |
| Shortening | 190 g | 12 g |
Dairy
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| Milk (whole) | 244 g | 15 g |
| Heavy cream | 240 g | 15 g |
| Sour cream | 240 g | 15 g |
| Yogurt | 245 g | 15 g |
Other Common Ingredients
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| Water | 240 g | 15 g |
| Cocoa powder | 85 g | 5 g |
| Rolled oats | 90 g | 6 g |
| Rice (uncooked) | 185 g | 12 g |
| Chocolate chips | 170 g | 11 g |
| Nuts (chopped) | 125 g | 8 g |
Butter Stick Conversions (US)
US butter comes in sticks, which can be confusing for metric recipes:
- 1 stick = 1/2 cup = 8 tbsp = 4 oz = 113 g
- 2 sticks = 1 cup = 16 tbsp = 8 oz = 227 g
- 4 sticks = 2 cups = 1 lb = 454 g
Most sticks have tablespoon markings on the wrapper for easy measuring.
Pan Size Conversions
Common US baking pans and their metric equivalents:
| US Size | Metric (cm) | Volume |
|---|---|---|
| 9×5 inch loaf | 23×13 cm | ~1.5 L |
| 8×8 inch square | 20×20 cm | ~2 L |
| 9×9 inch square | 23×23 cm | ~2.5 L |
| 9×13 inch | 23×33 cm | ~3.5 L |
| 9 inch round | 23 cm | ~1.5 L |
| 10 inch round | 25 cm | ~2 L |
Practical Tips
For volume conversions: US cups are 240 mL, not 250 mL. This matters in baking. If a metric recipe calls for 250 mL, that’s slightly more than 1 US cup.
For weight: Baking by weight (grams) is more accurate than volume (cups), especially for flour. Different people pack flour differently into cups, but 120g is always 120g.
For temperatures: Most ovens fluctuate ±25°F from the set temperature. Use an oven thermometer if precision matters.
Scaling recipes: When doubling or halving, most ingredients scale linearly, but be careful with salt, spices, and leavening agents (baking powder/soda) - these sometimes need adjustment beyond simple multiplication.
Recipe URL: https://recipes4.me/recipes/units/