Essential Cooking Conversions Every Home Chef Should Know
Cooking is both an art and a science, and precise measurements can make the difference between culinary success and kitchen disasters. Whether you're following a recipe from another country or scaling ingredients up or down, knowing common cooking conversions is essential. This guide covers the must-know conversions for volume, weight, temperature, and more.
Volume Conversions
Liquid and dry measurements often use different systems, especially between US and international recipes:
US Volume Measures
- 1 tablespoon (Tbsp) = 3 teaspoons (tsp)
- 1 fluid ounce (fl oz) = 2 Tbsp
- 1 cup = 8 fl oz = 16 Tbsp
- 1 pint = 2 cups = 16 fl oz
- 1 quart = 2 pints = 4 cups
- 1 gallon = 4 quarts = 16 cups
Metric Volume Measures
- 1 milliliter (mL) = 1 cubic centimeter (cc)
- 1 liter (L) = 1000 mL
- 1 teaspoon ≈ 5 mL
- 1 tablespoon ≈ 15 mL
- 1 cup ≈ 240 mL
- 1 quart ≈ 950 mL
Weight Conversions
For baking especially, weight measurements are more accurate than volume:
| Ingredient | 1 Cup Weight (US) | 1 Cup Weight (Metric) | Notes |
|---|---|---|---|
| All-purpose flour | 4.25 oz | 120 g | Spooned and leveled |
| Granulated sugar | 7 oz | 200 g | Packed varies |
| Butter | 8 oz | 227 g | 2 sticks = 1 cup |
| Brown sugar | 7.5 oz | 213 g | Packed firmly |
Oven Temperature Conversions
Baking temperatures vary between Fahrenheit and Celsius:
°F to °C
°C = (°F - 32) × 5/9
Common Temperatures
- 325°F = 163°C
- 350°F = 177°C
- 375°F = 191°C
- 400°F = 204°C
- 425°F = 218°C
Descriptive Terms
- Slow oven: 300-325°F (149-163°C)
- Moderate oven: 350-375°F (177-191°C)
- Hot oven: 400-425°F (204-218°C)
- Very hot oven: 450-475°F (232-246°C)
Ingredient-Specific Conversions
Some ingredients have unique measurement considerations:
| Ingredient | Conversion | Notes |
|---|---|---|
| Yeast | 1 packet = 2¼ tsp = 7g | Active dry yeast |
| Eggs | 1 large egg ≈ 50g | Without shell |
| Chocolate | 1 oz ≈ 28g | 1 square baking chocolate |
| Nuts | 1 cup ≈ 4-5 oz (113-142g) | Varies by nut type |
Pan Size Conversions
When substituting baking pans, consider volume rather than just dimensions:
Common US Pan Sizes
- 8" round: 6 cups
- 9" round: 8 cups
- 9" square: 8 cups
- 13×9" rectangle: 14 cups
- Loaf pan: 6 cups
- Bundt pan: 12 cups
Metric Pan Sizes
- 20cm round: 1.5L
- 23cm round: 2L
- 20cm square: 2L
- 33×23cm rectangle: 3.5L
- Loaf pan: 1.5L
- Bundt pan: 3L
Pro Tip: For best results in baking, use a kitchen scale for dry ingredients. A cup of flour can vary by 20% or more depending on how it's scooped and packed, while weight measurements are always accurate.
International Recipe Adjustments
When cooking from international recipes, watch for these differences:
- UK vs US cups: 1 UK cup = 1.2 US cups (284mL vs 240mL)
- Australian tablespoons: 20mL vs US 15mL
- Butter measurements: US uses sticks (1/4 lb each), elsewhere often sold in 250g blocks
- Flour types: US all-purpose differs from UK plain flour in protein content
Conclusion
Mastering cooking conversions empowers you to tackle any recipe with confidence, whether it's from another country or needs scaling for a different number of servings. While memorizing every conversion isn't necessary, understanding the key relationships between measurement systems will make you a more versatile and precise cook. Keep this guide handy or use tools like Kamionegous for quick conversions when you need them.