Weights and Measures Conversions
Kitchen conversion charts in one place: abbreviations and measuring hints, calculation tips, spoon sizes, metric conversions, and US weights and measures equivalents.
Reference | SavorovaS Learn
Most kitchen failures are measuring failures. This page collects the conversion charts cooks actually need, in the order they are usually needed: what the abbreviations mean, how to scale and calculate, how spoons stack up, how US measures convert to metric, and how the standard equivalents fit together.
Chart 1. Kitchen abbreviations and measuring hints
| Abbreviation | Means | Hint |
|---|---|---|
| tsp | Teaspoon | Level it off. Three level teaspoons make one tablespoon. |
| tbsp | Tablespoon | Common abbreviation in older recipes: capital T. |
| fl oz | Fluid ounce | A volume measure (about 30 ml), not the same as an ounce of weight. |
| c | Cup | Use liquid cups for liquids, dry cups for solids, at eye level. |
| pt | Pint | 2 cups. A pint of berries is about 12 oz by weight. |
| qt | Quart | 4 cups or 2 pints. |
| gal | Gallon | 16 cups or 4 quarts. |
| oz | Ounce (weight) | 16 oz = 1 lb. Weighing beats measuring for dry ingredients. |
| lb | Pound | Common abbreviation: # in commercial kitchens. |
| g / kg | Gram / kilogram | The most precise way to follow and scale recipes. |
| L / ml | Liter / milliliter | 1 L = 1,000 ml = about 4.2 cups. |
Liquid measuring cups are glass or plastic with a spout; dry measuring cups are filled and leveled with a straight edge. Using the wrong one can swing a measurement by 10% or more.
Chart 2. Tips for kitchen calculations
| Task | How to handle it |
|---|---|
| Halving a recipe | Divide every ingredient by 2. Pan size: halve the batter into one pan of about half the area. |
| Doubling a recipe | Multiply every ingredient by 2. Expect slightly longer mixing; check doneness early. |
| Rounding | Small conversions can be rounded within about 5% without changing the dish. Never round leavening, salt, or gelatin. |
| Scaling by ratio | Set one ingredient as the anchor, then multiply the rest to keep the same proportions. Ratios are safer than arithmetic on ingredient lists. |
| Baker's percentage | Flour is always 100%. Water, salt, and yeast are expressed as a percent of flour weight (a 5:3 bread is 60% hydration). |
| Pan substitution | Compare pan area (length x width for squares, or 3.14 x radius squared for rounds). Similar area bakes at the same time. |
| Oven temperature | Change the oven by 25 F steps, not the recipe. Convection ovens: drop 25 F and check early. |
| Weighing instead | One cup of flour can be 113 g or 145 g depending on scooping. A scale ends the argument. |
Chart 3. Spoon sizes
| Measure | Equivalent | Metric | Notes |
|---|---|---|---|
| 1/4 tsp | 0.25 tsp | 1.25 ml | Smallest standard measuring spoon. |
| 1/2 tsp | 0.5 tsp | 2.5 ml | |
| 1 tsp | 1 tsp | 4.9 ml | Level teaspoon. |
| 1/2 tbsp | 1.5 tsp | 7.4 ml | |
| 1 tbsp | 3 tsp | 14.8 ml | Also equals 1/2 fluid ounce. |
| 1/8 cup | 2 tbsp | 29.6 ml | |
| 1/4 cup | 4 tbsp | 59 ml | |
| 1/3 cup | 5 tbsp + 1 tsp | 79 ml | The awkward one. Level the teaspoon. |
| 1/2 cup | 8 tbsp | 118 ml | |
| 1 cup | 16 tbsp | 237 ml | 48 level teaspoons. |
| Dash | 1/8 tsp | 0.6 ml | A shake from a bottle with a dasher. |
| Pinch | 1/16 tsp | 0.3 ml | What fits between thumb and forefinger. |
| Smidgen | 1/32 tsp | 0.15 ml | A tiny pinch. |
A household teaspoon from the drawer is not a measuring spoon. Tableware spoons hold anywhere from 2 ml to 10 ml, which is why recipes written in spoons need real measuring spoons.
Chart 4. Metric conversion tables
| US measure | Metric | Note |
|---|---|---|
| 1 tsp | 4.93 ml | 5 ml rounded is fine for liquids |
| 1 tbsp | 14.79 ml | 15 ml rounded |
| 1 fl oz | 29.57 ml | About 30 ml |
| 1 cup | 236.6 ml | Commonly rounded to 240 ml |
| 1 pint | 473 ml | 0.47 L |
| 1 quart | 946 ml | 0.95 L |
| 1 gallon | 3.785 L | |
| 1 oz (weight) | 28.35 g | Rounds to 28 g |
| 1 lb | 453.6 g | Rounds to 450 g |
| 1 kg | 2.205 lb | About 2 lb 3 oz |
| 350 F | 175 C | Standard baking temperature |
| 400 F | 205 C | Rounds to 200 C in many ovens |
| 425 F | 220 C | Biscuits, roasting vegetables |
Oven conversions: subtract 32, divide by 1.8 to get Celsius. Most ovens are calibrated in 25 F steps, so a rounded Celsius setting is close enough for any recipe.
Chart 5. Weights and measures equivalents
| Measure | Equals | Equivalent |
|---|---|---|
| 3 tsp | = | 1 tbsp |
| 4 tbsp | = | 1/4 cup |
| 5 tbsp + 1 tsp | = | 1/3 cup |
| 8 tbsp | = | 1/2 cup |
| 16 tbsp | = | 1 cup |
| 8 fl oz | = | 1 cup |
| 2 cups | = | 1 pint |
| 2 pints | = | 1 quart |
| 4 quarts | = | 1 gallon |
| 16 oz | = | 1 lb |
| 1 stick of butter | = | 1/2 cup = 8 tbsp = 4 oz |
| 1 cup all-purpose flour | weighs | about 120 g (spooned and leveled) |
| 1 cup granulated sugar | weighs | about 200 g |
| 1 cup brown sugar, packed | weighs | about 213 g |
| 1 cup powdered sugar | weighs | about 120 g |
| 1 cup honey or syrup | weighs | about 340 g |
Ingredient weights vary by brand and packing. The weights above are the commonly accepted US standards; for consistent results, weigh once, note it, and use your own number.