Use this cooking conversion chart to move between cups and grams, convert Fahrenheit to Celsius, adjust oven temperatures, and scale recipes with fewer surprises. Because cups measure volume while grams measure weight, the most reliable conversion depends on the ingredient, how it is packed, and whether the recipe is designed for baking or general cooking.
Overview
A kitchen conversion chart is a starting point, not a substitute for understanding the recipe. Water, flour, sugar, butter, rice, and chopped vegetables all occupy different amounts of space for the same weight. For that reason, there is no single answer to “how many grams are in a cup?” A cup of water weighs about 240 grams, while a cup of all-purpose flour is commonly estimated at about 120 grams.
Use volume measurements when a recipe gives them and you are cooking a forgiving dish such as soup, a sauce, or a stir-fry. For bread, cakes, pastry, and other formulas where ratios matter, weighing ingredients with a kitchen scale is usually more consistent. If you only have measuring cups, use the same filling method every time: spoon dry ingredients into a dry measuring cup, then level the top without compacting them unless the recipe specifically says “packed.”
Quick volume and temperature references
| Measurement | Approximate equivalent |
|---|---|
| 1 teaspoon | 5 milliliters |
| 1 tablespoon | 15 milliliters |
| 1 fluid ounce | 2 tablespoons or about 30 milliliters |
| 1 cup | 16 tablespoons or about 240 milliliters |
| 1 pint | 2 cups |
| 1 quart | 4 cups |
| 1 gallon | 16 cups |
These volume references use common US kitchen measures. A cup in another measuring system may have a slightly different volume, so check the recipe’s country or measurement convention before converting a precise baking formula.
How to estimate
Cups to grams
Choose the ingredient-specific value below, then multiply it by the number of cups. These are practical estimates for common home recipes, assuming a level cup and ordinary preparation.
| Ingredient | 1 cup is approximately | Measuring note |
|---|---|---|
| Water | 240 g | Use a liquid measure at eye level. |
| Milk | 240 g | Measure as a liquid. |
| All-purpose flour | 120 g | Spoon into the cup and level. |
| Granulated sugar | 200 g | Scoop or spoon, then level. |
| Brown sugar | 200–220 g | Pack firmly if the recipe says packed. |
| Butter | 227 g | Use marked wrappers or weigh softened butter. |
| Rolled oats | 80–90 g | Do not compress unless instructed. |
| Cooked rice | about 185 g | Weight varies with variety and moisture. |
| Chopped nuts | about 115 g | Chop first, then measure. |
For example, if a recipe calls for 1 1/2 cups of all-purpose flour, multiply 120 g by 1.5 for an estimate of 180 g. If the flour is heavily packed into the cup, the actual weight may be higher. That difference matters more in a cake or loaf than in a stew.
Fahrenheit to Celsius cooking
For an oven temperature converter, use the formula °C = (°F − 32) × 5 ÷ 9. To convert Celsius to Fahrenheit, use °F = (°C × 9 ÷ 5) + 32. In everyday cooking, rounding to the nearest 5 degrees is generally practical because home ovens do not always hold an exact temperature.
| Fahrenheit | Celsius | Common description |
|---|---|---|
| 250°F | 120°C | Very low |
| 300°F | 150°C | Low |
| 325°F | 165°C | Moderate-low |
| 350°F | 175°C | Moderate |
| 375°F | 190°C | Moderate-high |
| 400°F | 200°C | Hot |
| 425°F | 220°C | Very hot |
| 450°F | 230°C | High |
Check whether a recipe specifies a conventional oven or a fan-assisted oven. Fan ovens often cook more efficiently, so a recipe may recommend a lower setting; follow the recipe’s stated guidance when available rather than applying a universal reduction.
Scaling a recipe
A simple recipe scaler uses this formula:
Scaling factor = desired servings ÷ original servings
Multiply each ingredient by the scaling factor. A four-serving recipe converted to six servings has a factor of 1.5. One tablespoon becomes 1 1/2 tablespoons, and two cups become three cups. For small quantities, measuring by weight is easier than trying to measure awkward fractions.
Inputs and assumptions
Before converting, identify four inputs: the original serving size, the desired serving size, the measurement system, and the ingredient’s physical form. “One cup of onion” could mean sliced, chopped, or finely minced onion, and each version packs differently. “One cup of flour” may be spooned and leveled or scooped directly from the bag.
- Dry ingredients: Use a dry measuring cup and level it. Do not shake the cup to settle flour unless the recipe instructs you to.
- Liquids: Use a clear liquid measuring jug, place it on a level surface, and read at the meniscus or marked line at eye level.
- Brown sugar: Treat “packed” as an instruction, not a suggestion. Press it into the cup until it holds its shape when turned out.
- Butter: Confirm whether the recipe means solid, softened, or melted butter. The volume can be similar, but the preparation affects how it combines with other ingredients.
- Leaveners and salt: Scale carefully. A small error in baking powder, baking soda, salt, or yeast can affect flavor and structure.
Scaling does not always mean multiplying cooking time by the same factor. A deeper casserole may need more time, while a larger batch spread across two trays may cook in about the same time. Monitor doneness using the recipe’s visual, textural, or temperature cues.
Worked examples
Converting flour for a cake
A cake recipe lists 2 1/4 cups of all-purpose flour. Using the estimate of 120 grams per cup, calculate 2.25 × 120 = 270 grams. Weigh 270 grams if possible. If you must use cups, spoon flour into each cup and level it, filling the final quarter cup carefully.
Converting an oven temperature
A recipe written at 400°F converts as follows: (400 − 32) × 5 ÷ 9 = about 204°C. Set a conventional oven to 200°C or use the nearest setting specified by your oven and recipe. Preheat fully before judging the cooking time.
Adjusting servings for a soup
A soup serves four, but you want six servings. The scaling factor is 6 ÷ 4 = 1.5. Multiply the stock, vegetables, beans, and seasonings by 1.5. For salt and strong spices, hold back a small amount, simmer the soup, and adjust at the end. Evaporation, ingredient brands, and personal taste make seasoning less predictable than the arithmetic.
When scaling a baking recipe, consider the pan as well as the ingredients. Changing the batter depth changes the baking time and may change the result. A wider pan produces a shallower layer; a smaller pan produces a deeper one. Use visual doneness cues and test near the recipe’s stated finish time.
When to recalculate
Revisit your conversion whenever an ingredient changes form, the recipe serves a different number of people, or you switch between measurement systems. Recalculate rather than relying on memory when you use packed brown sugar, grated cheese, chopped produce, specialty flours, or ingredients with unusually different densities.
It is also worth checking your assumptions when a recipe produces an unexpectedly dry cake, salty sauce, dense bread, or unevenly cooked dish. Record the brand, preparation method, measured weight, pan size, and oven setting. That small record turns a one-time conversion into a repeatable kitchen reference.
- Write down the recipe’s original yield and every ingredient amount.
- Calculate the serving factor before changing individual quantities.
- Use an ingredient-specific cups-to-grams estimate, or weigh the ingredient directly.
- Convert the oven temperature and confirm whether the oven is conventional or fan-assisted.
- Keep cooking time flexible and check doneness rather than multiplying minutes automatically.
- Taste and adjust salt, acid, herbs, and spices near the end of savory cooking.
Save this cooking conversion chart with your other kitchen references, and update your own notes as you learn how your measuring habits, pans, and oven affect results. For related practical guidance, see the roasting vegetables guide, air fryer cooking chart, and leftover storage and reheating chart.
