How To Convert Cooking Measurements
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The three cup sizes that trip people up
Reference weights: all-purpose flour 125g/cup, bread flour 130g/cup, cake flour 115g/cup, whole wheat flour 130g/cup. These assume the spoon-and-level method.
Teaspoons and tablespoons
Granulated sugar is denser and more consistent than flour: 200g per US cup. Brown sugar depends on how it’s packed — a packed cup is ~220g, a loose cup is ~170g. Recipes that say “1 cup packed brown sugar” mean push it down with the back of a spoon so it holds the cup shape when dumped. Butter in the US comes in 113g sticks (quarter-pound), subdivided into 8 tablespoons per stick. In Europe, butter is almost always measured in grams.
Volume vs weight for flour
Fluid ounces measure volume. Weight ounces measure mass. For water they’re nearly equal (8 fl oz = 236g of water), which is where the confusion comes from. For anything denser — honey, molasses, heavy cream — 8 fl oz weighs more than 8 oz. A recipe that asks for “8 oz honey” is ambiguous; assume weight unless context says volume.
Sugar, butter, and other dense staples
The common conversion is C = (F − 32) × 5/9, but memorize these landmarks because they come up constantly: 350°F = 175°C = gas mark 4 (classic baking), 375°F = 190°C = gas mark 5, 400°F = 200°C = gas mark 6, 425°F = 220°C = gas mark 7 (pizza), 450°F = 230°C = gas mark 8.
Liquids are simpler but watch the ounce
Convection (fan) ovens run hotter. Drop the temperature 15–20°C (~25°F) or reduce the time by 20% when converting from a conventional recipe.
Oven temperatures: Fahrenheit, Celsius, gas marks
American recipes use cups, sticks of butter, and Fahrenheit. British recipes use grams, milliliters, and Celsius — and call self-rising flour what Americans call self-rising flour (same thing, different name). Australian recipes use the 20ml tablespoon. French recipes almost always weight-based, with butter in grams and temperatures in Celsius. When you find a recipe you love, take 10 minutes to write in the conversions next to the original measurements — future-you will thank you.
Regional recipe language
Don’t convert piece by piece — you’ll accumulate rounding errors. Convert the largest ingredient (usually flour or liquid) first, then scale others proportionally. For doubling or halving, rewrite the whole recipe in the target units before you start, and double-check the egg count — you can’t halve an egg without beating and measuring, and 30g of beaten egg is roughly half a large egg.