How to use the cooking converter
Choose an ingredient, enter an amount, and pick the unit you have and the unit you want. The result updates as you type. Volume units include cups, tablespoons, teaspoons, fluid ounces, milliliters and liters. Weight units include grams, kilograms, ounces and pounds. Below it, the oven temperature converter switches between Fahrenheit and Celsius in either direction.
Why cooking conversions need an ingredient
A cup of flour and a cup of honey do not weigh the same — density varies a lot by ingredient, so a generic "1 cup = X grams" answer is wrong for most things you'd actually measure. This tool uses per-ingredient density so the gram or ounce figure reflects what you're actually converting, not a generic volume-to-weight guess.
It covers 18 common ingredients: all-purpose, bread and cake flour; granulated, packed brown and powdered sugar; butter; vegetable oil; water; milk; honey; maple syrup; rolled oats; cocoa powder; cornstarch; uncooked rice; peanut butter; and shredded cheese.
Common reference conversions
| Ingredient | 1 cup ≈ |
|---|---|
| All-purpose flour | 120 g |
| Granulated sugar | 200 g |
| Brown sugar, packed | 220 g |
| Butter | 227 g |
| Water | 240 g |
| Honey | 340 g |
| Rolled oats | 90 g |
| Cocoa powder | 84 g |
Worked examples
Oven temperature conversions
| Fahrenheit | Celsius |
|---|---|
| 250°F | 121°C |
| 300°F | 149°C |
| 325°F | 163°C |
| 350°F | 177°C |
| 375°F | 191°C |
| 400°F | 204°C |
| 425°F | 218°C |
| 450°F | 232°C |
The formula is °C = (°F − 32) × 5/9, and the tool rounds to the nearest degree. Many recipes round further, calling 350°F 180°C, which works fine in practice. Recipes written for fan or convection ovens often call for a temperature around 20°C (25°F) lower than conventional ones, so check which type your recipe assumes.
Cup sizes vary
This tool uses the US customary cup (about 236.6 ml). Some recipes use a metric cup of 250 ml, common in Australia and New Zealand, which is about 6% larger. If a recipe's results seem off, check which cup it assumes. Also note that "ounce" here means weight, while "fluid ounce" is a volume, and the two are not interchangeable.
A note on precision
These figures are standard baking references, not lab measurements — scooping technique (spooned and leveled vs. packed) can shift the real weight by 10-15%. For baking where precision matters, weighing ingredients directly on a kitchen scale is more reliable than any cup-to-gram conversion, including this one.
Frequently asked questions
Can I convert cups to tablespoons or grams to ounces?
Yes. Volume-to-volume and weight-to-weight conversions work too, and those results don't depend on which ingredient is selected. The ingredient only matters when you convert between volume and weight.
My ingredient isn't listed. What should I do?
Pick the closest match by texture and density, or weigh it directly. For general length, weight and volume conversions that don't depend on an ingredient, use the unit converter. To resize a whole recipe first, try the recipe scaler.