Kitchen reference

Conversion chart

Cups to grams. Fahrenheit to Celsius. Inches to centimeters. Convert anything you need while you're cooking — or scroll for the full reference tables.

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Ingredient (for volume ↔ weight)

Common ingredient weights

The most useful chart in baking. One cup of flour weighs less than one cup of sugar — these are the numbers I use.

Ingredient	1 cup	½ cup	¼ cup	1 tbsp
All-purpose flour	120 g	60 g	30 g	8 g
Bread flour	130 g	65 g	33 g	8 g
Cake flour	114 g	57 g	29 g	7 g
Whole-wheat flour	130 g	65 g	33 g	8 g
Granulated sugar	200 g	100 g	50 g	13 g
Brown sugar (packed)	213 g	107 g	53 g	13 g
Powdered sugar	120 g	60 g	30 g	8 g
Butter	227 g	113 g	57 g	14 g
Oil (any)	218 g	109 g	55 g	14 g
Milk	240 g	120 g	60 g	15 g
Honey	340 g	170 g	85 g	21 g
Cocoa powder	100 g	50 g	25 g	6 g
Rolled oats	90 g	45 g	23 g	6 g
Rice (uncooked)	185 g	93 g	46 g	12 g
Table salt	290 g	145 g	73 g	18 g

Weights vary slightly between sources — these match King Arthur Baking and the recipes on this site.

Volume

All cup measurements are US cups (240 ml). UK and metric cups vary — check yours if you're outside the US.

Imperial / US	Metric	Spoons
1 teaspoon	5 ml	—
1 tablespoon	15 ml	3 tsp
2 tablespoons	30 ml	1 fl oz
¼ cup	60 ml	4 tbsp
⅓ cup	80 ml	5 tbsp + 1 tsp
½ cup	120 ml	8 tbsp
⅔ cup	160 ml	10 tbsp + 2 tsp
¾ cup	180 ml	12 tbsp
1 cup	240 ml	16 tbsp
1 pint (2 cups)	475 ml	—
1 quart (4 cups)	950 ml	—
1 gallon (16 cups)	3.8 L	—

Weight

For when a recipe calls for ounces and you only have a metric scale (or vice versa).

Imperial	Metric (rounded)	Metric (exact)
½ oz	15 g	14.2 g
1 oz	30 g	28.3 g
2 oz	60 g	56.7 g
3 oz	85 g	85.0 g
4 oz (¼ lb)	115 g	113.4 g
5 oz	140 g	141.7 g
6 oz	170 g	170.1 g
8 oz (½ lb)	225 g	226.8 g
10 oz	285 g	283.5 g
12 oz (¾ lb)	340 g	340.2 g
16 oz (1 lb)	455 g	453.6 g
2 lb	900 g	907.2 g
2.2 lb	1 kg	1000 g

Oven temperature

Includes UK gas marks. Most recipes round to the nearest convenient temperature — these are the standards.

Description	Fahrenheit	Celsius	Gas mark
Very low (warm)	200°F	95°C	—
Very low	250°F	120°C	½
Low / slow	275°F	135°C	1
Low	300°F	150°C	2
Moderate-low	325°F	165°C	3
Moderate	350°F	175°C	4
Moderate-high	375°F	190°C	5
Hot	400°F	200°C	6
Hot	425°F	220°C	7
Very hot	450°F	230°C	8
Very hot	475°F	245°C	9
Maximum	500°F	260°C	—

Convection (fan) ovens: subtract 25°F (about 15°C) from the conventional temperature.

Meat temperatures

Internal temperature is the only reliable way to know meat is done. Pull it 5°F (3°C) below your target — it keeps cooking while it rests.

Beef & lamb (steaks, chops, roasts)

Doneness	Pull at	Final (after rest)	What it looks like
Rare	120°F / 49°C	125°F / 52°C	Cool red center
Medium-rare	130°F / 54°C	135°F / 57°C	Warm red center
Medium	140°F / 60°C	145°F / 63°C	Warm pink center
Medium-well	145°F / 63°C	150°F / 66°C	Slight pink center
Well done	155°F / 68°C	160°F / 71°C	Cooked through, no pink

Pork (chops, loin, tenderloin, roasts)

Doneness	Pull at	Final (after rest)	Notes
Medium (USDA safe minimum)	140°F / 60°C	145°F / 63°C	Slightly pink, juicy — modern recommendation
Medium-well	150°F / 66°C	155°F / 68°C	Faint pink, firm
Well done	160°F / 71°C	165°F / 74°C	No pink, firmer texture

Poultry (chicken, turkey, duck)

Cut	Pull at	Final (after rest)	Notes
Chicken breast	160°F / 71°C	165°F / 74°C	Juices run clear
Chicken thighs & legs	170°F / 77°C	175°F / 79°C	Higher temp renders connective tissue
Whole chicken	160°F / 71°C	165°F / 74°C	Measured at thickest part of thigh, not touching bone
Turkey (whole)	160°F / 71°C	165°F / 74°C	Measured at thickest part of thigh
Duck breast	130°F / 54°C	135°F / 57°C	Medium-rare — duck is the exception

Ground meat

Type	Final temperature	Notes
Ground beef, pork, lamb, veal	160°F / 71°C	USDA minimum — no rare for ground
Ground chicken & turkey	165°F / 74°C	USDA minimum

Fish & seafood

Type	Pull at	Notes
Salmon, tuna (rare)	115°F / 46°C	Translucent center
Salmon, tuna (medium-rare)	125°F / 52°C	Just-cooked, moist
White fish (cod, halibut, etc.)	130°F / 54°C	Flakes when nudged with a fork
Shrimp, scallops	—	Opaque and just firm; shrimp curl into a "C" (overcooked = "O")

Carryover cooking: meat continues rising 5–10°F after you pull it. Always rest before cutting — 5 min for steaks, 10–15 min for roasts, 20–30 min for whole birds.

Pan sizes

If a recipe specifies inches and your pan is labeled in centimeters (or vice versa).

Inches	Centimeters	Common use
6 inch round	15 cm	Small cake, single-serving
7 inch round	18 cm	Springform, small cake
8 inch round	20 cm	Standard layer cake
9 inch round	23 cm	Standard layer cake, pie
10 inch round	25 cm	Large cake, tart
12 inch round	30 cm	Pizza, large tart
8 × 8 square	20 × 20 cm	Brownies, small bars
9 × 9 square	23 × 23 cm	Brownies, small cake
9 × 13 rectangular	23 × 33 cm	Sheet cake, casserole
10 × 15 (jelly roll)	25 × 38 cm	Sheet pan, roulade
13 × 18 (half sheet)	33 × 46 cm	Standard baking sheet
9 × 5 loaf	23 × 13 cm	Standard loaf
8.5 × 4.5 loaf	22 × 11 cm	Smaller loaf

Butter

A US "stick" of butter is 4 oz / 113 g / 8 tablespoons / ½ cup. Everything else flows from there.

Sticks	Cups	Tablespoons	Grams	Ounces
½ stick	¼ cup	4 tbsp	57 g	2 oz
1 stick	½ cup	8 tbsp	113 g	4 oz
1½ sticks	¾ cup	12 tbsp	170 g	6 oz
2 sticks	1 cup	16 tbsp	227 g	8 oz
4 sticks	2 cups	32 tbsp	454 g	16 oz (1 lb)

Egg sizes

Recipes default to large eggs unless they say otherwise. If yours are a different size, here's how to substitute.

Size	Weight (in shell)	Without shell	White only	Yolk only
Small	~43 g	~38 g	~25 g	~13 g
Medium	~50 g	~44 g	~29 g	~15 g
Large (default)	~57 g	~50 g	~33 g	~17 g
Extra large	~64 g	~56 g	~37 g	~19 g
Jumbo	~71 g	~63 g	~42 g	~21 g

Substituting: 4 large eggs ≈ 5 medium ≈ 3 jumbo. For baking, weigh the eggs out of shell to be exact.