This is the reference table version of our kitchen conversions guide: every common ingredient's weight per cup, spoon measures, and pan conversions, in one place.
Weight per cup (US cup = 240 ml)
| Ingredient | g / cup | oz / cup |
|---|---|---|
| Water, milk, cream | 240 | 8.5 |
| Flour, all-purpose (spooned) | 120 | 4.2 |
| Flour, whole wheat | 113 | 4.0 |
| Sugar, granulated | 200 | 7.1 |
| Sugar, powdered | 120 | 4.2 |
| Brown sugar, packed | 213 | 7.5 |
| Butter | 227 | 8.0 |
| Oil | 216 | 7.6 |
| Honey, syrup | 340 | 12.0 |
| Cocoa powder | 85 | 3.0 |
| Rolled oats | 90 | 3.2 |
| Rice, uncooked | 185 | 6.5 |
| Almond flour | 96 | 3.4 |
Convert any amount precisely: g ↔ oz.
Spoon measures
- 1 tbsp = 3 tsp = 14.8 ml (US). Australia: 20 ml tbsp. UK imperial: 17.7 ml
- 1 tbsp flour ≈ 8 g; 1 tbsp sugar ≈ 12.5 g; 1 tbsp butter ≈ 14 g; 1 tbsp honey ≈ 21 g
- 1 tsp ≈ 5 ml; 1 tsp salt ≈ 6 g (fine) or 4 g (kosher, fluffier crystal)
Butter by any name
| Unit | Equals |
|---|---|
| 1 US stick | 113 g = 8 tbsp = 1/2 cup = 4 oz |
| 1/2 stick | 57 g = 4 tbsp = 1/4 cup |
| 1 cup butter | 227 g = 2 sticks |
| 1 German/EU pack | 250 g ≈ 2.2 sticks ≈ 1.1 cups |
| 1 French pack | 200 g ≈ 1.76 sticks |
Pan and dish volumes
| Pan | Volume | Substitute |
|---|---|---|
| 9x5 in loaf | 2 L | 23x13 cm loaf |
| 8x8 in square | 1.9 L | 20x20 cm |
| 9x13 in sheet | 3.8 L | 33x23 cm |
| 9 in round | 1.9 L | 23 cm round |
| 12-cup muffin | 2.4 L | 2x 12-cup mini (60 ml each) |
Batter is not perfectly transferable between shapes: fill pans no more than 2/3 and expect bake-time changes of ±20%.
Oven and storage quick facts
- Oven marks: 350 °F = 175 °C = gas 4; fan ovens minus 20 °C
- Fridge 4 °C (40 °F), freezer -18 °C (0 °F)
- Yeast: 1 packet = 7 g = 2.25 tsp; 1 fresh cube = 42 g ≈ one packet dry
- Gelatin: 1 packet (7 g) sets 500 ml; 1 leaf/platinum ≈ 2 g
Print this page (Ctrl/Cmd+P); the layout strips to the tables. Full reasoning in the main guide; instant numbers in the volume and weight converters.
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