Convert ml, fluid ounces, cups, tablespoons, grams, ounces, and oven temperatures. Includes an ingredient weight calculator for flour, sugar, butter and more.
Quick reference — 1 cup equals
A US cup is 240 ml. A UK/Australian cup is 250 ml — a small difference but it adds up in large batches. More significantly, a US fluid ounce is 29.57 ml while a UK fluid ounce is 28.41 ml. Always check which country a recipe originates from when using cups or fluid ounces.
Professional bakers always weigh ingredients in grams rather than using cups or spoons. A cup of flour can weigh anywhere from 110g to 160g depending on whether it's sifted, spooned, or scooped. Weight is unambiguous; volume is not.
In the UK, a teaspoon is 5 ml and a tablespoon is 15 ml. In Australia, a tablespoon is 20 ml. US teaspoons and tablespoons are the same as UK. When a recipe says 'a dessertspoon', it typically means 10 ml, halfway between the two.
Fan-assisted (convection) ovens circulate hot air, cooking food more efficiently. As a rule, reduce the temperature by 20°C (about 35°F) compared to a conventional oven setting. Baking times may also be slightly shorter — check for doneness 5 minutes early.
Gas marks are a British system still used in many UK recipes. Gas Mark 4 = 180°C = 350°F, which is the most common baking temperature for cakes. Gas Mark 6 = 200°C = 400°F is typical for roasting vegetables. Gas Mark 8–9 is used for pizza and very hot roasts.
A cup of honey weighs 340g while a cup of flour weighs around 125g — both are 240 ml but differ wildly in weight because of their densities. The ingredient tab in this tool uses standardised density values; actual weights may vary slightly based on brand and conditions.
Convert kitchen measurements between ml, fluid ounces, cups, tablespoons, grams, ounces, and more. Includes oven temperature conversion with gas marks and an ingredient weight-volume converter.
1 cup (US) of plain flour
Approximately 125 g / 4.4 oz
180°C oven (fan)
160°C fan / 320°F / Gas Mark 3
4 fl oz (US)
118 ml / 8 tbsp / ½ cup (US)
The tablespoon as a measurement was standardised at 15 ml by the metric system. Before standardisation, a tablespoon in cooking referred to an actual serving spoon from a table setting, which varied considerably in size between households.
Begin with the decision or task you want this page to support. Convert ml, fluid ounces, cups, tablespoons, grams, ounces, and oven temperatures. Includes an ingredient weight calculator for flour, sugar, butter and more. Write down the expected kind of answer before entering values, so you can notice if a default, unit, or mode does not fit your situation. If more than one input could change the result, hold the others steady while you test one value at a time. This makes it easier to understand what the tool is responding to instead of treating the first number on screen as a complete recommendation.
Follow the page instructions in order and check the labels as you go. The first step is: Volume tab: convert between ml, litres, cups (US and UK), fluid ounces, pints, and more.. Next, weight tab: convert between grams, kilograms, ounces, and pounds. Use consistent units and a consistent time period, and avoid replacing an unknown value with zero unless the tool explicitly treats zero as a valid input.
The page's worked example is a reference point, not a forecast for every situation. It shows how the inputs lead to an output: Approximately 125 g / 4.4 oz Compare the assumptions in that example with your own values, then check the units, rounding, and any optional settings before comparing results. If your scenario differs, describe that difference explicitly rather than expecting the example's answer to transfer unchanged.
Use the result as one part of a decision rather than a substitute for the context around it. If you are comparing alternatives, run each one with the same definitions and change only the factor you want to compare. For repeated tasks, save a short note of the inputs and date; this makes later results easier to reproduce and helps distinguish a real change from a difference in how the values were entered.
A useful final check is to compare the answer with a second route: a hand calculation, a known example, an official reference, or the instructions for the service that will receive the result. One point worth checking on this page is “Are cups the same everywhere?” A close match on a simple case can confirm the basic method; it does not prove that every complex case is covered.
For low-consequence tasks, a quick spot check may be enough. For anything that affects money, health, safety, access, or a deadline, verify the result against an authoritative source or the system that will use it. The tool can make routine work faster, but you remain responsible for confirming that the inputs and intended use are appropriate.
No. A US customary cup, a metric cup, and an imperial cup are different volumes, and tablespoon definitions can vary too. Select the convention that matches the recipe before converting. When precision matters, especially in baking, weigh ingredients in grams because a cup of flour can vary with how it is filled.
Only when the ingredient’s density is known. A cup of flour does not weigh the same as a cup of sugar or butter, which is why ingredient-specific conversions are more useful than one universal volume-to-gram rule. Use the listed ingredient option and still follow the recipe’s preferred unit where available.
Celsius, Fahrenheit, and gas-mark values are conventional equivalents, not a guarantee that two ovens heat identically. Ovens can run hot or cool and may have uneven zones. Use an oven thermometer if accuracy matters, preheat fully, and rely on the recipe’s visual or internal-temperature checks as well as the dial setting.
The same nominal volume can contain different amounts when an ingredient is scooped, packed, sifted, or settled. Ingredient density also varies, especially for flour, brown sugar, and grated foods. Follow the recipe’s measuring method and use a scale when consistency matters more than convenience.