The toolkit
Every kitchen converter,
in one place.
tsp · tbsp · cup · ml
Volume converter
Teaspoons, tablespoons, fluid ounces, cups, pints, quarts, gallons, millilitres, litres — every common cooking volume, with a side-by-side reference table.
Open volume converterg · oz · lb · kg
Weight converter
Grams, kilograms, milligrams, ounces, pounds. Quick conversions plus a complete reference for translating between metric and imperial weights.
Open weight converter°C · °F · gas mark
Temperature converter
Celsius, Fahrenheit, and UK gas marks all in one tool. Includes a labelled oven-temperature reference so you know what each setting actually does.
Open temperature converterinches · cm
Length converter
Inches and centimetres, with a strip of common pan dimensions for fast lookup. Useful when a recipe gives the pan size in one system and your pan is labelled in the other.
Open length converterround ↔ square ↔ rectangle
Pan size converter
Match round, square, and rectangular pans by surface area — useful when the recipe calls for a 9″ round and you only own an 8″ square. Includes a capacity ratio.
Open pan size converterscaling guidance
Cooking-time guide
Three rules of thumb for adjusting cooking time when you scale a recipe: linear for liquids, cube-root for thick bakes, square-root for sheet pans. Use as a starting estimate.
Open cooking-time guideg ↔ cups, by ingredient
Ingredient converter
Weight ↔ volume for forty-plus pantry staples — flours, sugars, fats, dairy, salts, leaveners, grains. Calibrated against King Arthur and USDA references.
Open ingredient converterAt a glance
The conversions you reach for most.
Tap any cell to open the relevant converter — pre-filled with the right unit pair so you can start with the actual number you need to convert.
Picking the right converter
Which one you'll reach for, and when.
Six scenarios cover most of mid-recipe conversion work. If you're mid-cook and unsure where to look, this is where to start.
When this happens
Your recipe is in cups, your scale is in grams
Use the
Ingredient converter
Different ingredients have different densities — flour is 120 g/cup, honey is 340 g/cup. The ingredient converter has calibrated densities for forty-plus pantry staples.
Open the converterWhen this happens
A British recipe uses gas marks
Use the
Temperature converter
Gas marks are a stepped scale (¼ to 9). Includes °C, °F, and a description of what each setting is actually used for.
Open the converterWhen this happens
Recipe calls for a 9″ round, you have an 8″ square
Use the
Pan-size converter
Pan substitution should be matched by surface area, not linear dimensions. The converter shows the capacity ratio so you know whether to adjust temperature or time.
Open the converterWhen this happens
You doubled a recipe — what about cook time?
Use the
Cooking-time guide
Time scales non-linearly with quantity, and the right rule depends on geometry. Three rules of thumb cover liquids, thick bakes, and sheet pans.
Open the converterWhen this happens
European recipe in millilitres, your cups are imperial
Use the
Volume converter
A US cup is 236.588 ml; a metric cup is 250 ml. The volume converter has every common kitchen unit with a side-by-side reference table.
Open the converterWhen this happens
Swapping kosher salt for table salt
Use the
Ingredient converter
By volume, Diamond Crystal kosher weighs about half what table salt does — a tablespoon swap can be a 50% under- or over-salt. Always convert salt by weight.
Open the converterWhy the kitchen needs both
Volume is convenient. Weight is correct.
Most home cooks measure by volume — a cup, a tablespoon, a teaspoon — because the tools sit in the drawer and the numbers feel familiar. Most professional cooks weigh their ingredients, because volume hides differences that matter: how tightly the flour was scooped, whether the sugar was sifted, how long the cocoa has been sitting out absorbing moisture from the air.
ScaleRecipe respects both. The volume converter handles the everyday currency of the recipe-writing world. The weight converter handles the precision that baking demands. And the ingredient converter bridges the two: type a weight in grams, see the cup equivalent for that specific ingredient — flour, sugar, butter, honey — using calibrated densities rather than a single-fits-all assumption.
When to convert by volume
For low-stakes cooking — soups, sauces, stews, sautés — volume is fine. The recipe has plenty of room for variation, and the convenience of a measuring cup outweighs the precision of a scale. Use the volume converter when you need to translate a recipe written in metric millilitres into your imperial cup-and-spoon set, or vice versa.
When to convert by weight
For baking and pastry, weight is non-negotiable. A cup of flour can weigh anywhere from 113 g to 150 g depending on how it was scooped — a 30% difference that destroys cookie texture and ruins cake structure. The weight converter handles unit-to-unit conversion; the ingredient converter handles the harder problem of weight-to-volume by-ingredient. The journal article Your flour is heavier than the recipe thinks explains why this matters more than most cooks realise.
When to convert temperature and pan size
Recipes from the UK and parts of the Commonwealth use gas marks; recipes from continental Europe use Celsius; American recipes use Fahrenheit. Whichever oven you're cooking in, the temperature converter translates between all three. And when the recipe calls for a 9-inch round and your shelf only has an 8-inch square, the pan-size converter tells you whether the swap is safe and what the capacity ratio works out to.
Where converters fit
Converters work alongside the rest of the toolkit.
A converter on its own is just a calculator with style. The real value is in how it slots in next to the scaler, the recipe browser, and the reference chart — open one in a tab while the others stay where you left them.
The scaler
Scale a recipe, then convert what you need
Paste any recipe — including a URL from a food blog — and the scaler rewrites the quantities. When the original is in cups but you bake in grams, send individual ingredients through the ingredient converter.
Open the scalerThe pantry
Browse recipes that need conversion
Recipes from TheMealDB mix imperial and metric freely. Open any one, and the recipe page links directly to the right converter for each unit it uses.
Browse recipesThe chart
Quick reference for the stove
A printable chart of the conversions cooks reach for most often, set in proper type and grouped by category. Pin it inside a cabinet door.
Open quick referenceCooking notes
The pieces every measuring cook should read.
Three articles that explain the small details a converter alone can't solve — flour density, salt-brand variation, and the geometry of cooking time.
Baking · April 12, 2026 · 7 min read
Eggs by weight, not by count
A 'large' egg can weigh 49 g or 56 g — a 14 % spread that turns a four-egg cake into a five-egg cake without you noticing. Here's why bakers weigh eggs and what to do when your carton has the wrong size.
Read the articleEquipment · February 28, 2026 · 6 min read
The case for the oven thermometer
Domestic ovens drift, ~10–25 °F off true on average and worse with age. A $10 thermometer is the highest-leverage piece of kitchen kit you can buy — better cookies, fewer ruined roasts, and the end of guessing why a recipe didn't work.
Read the articleBaking · December 15, 2025 · 8 min read
Butter temperature ruins more cookies than the oven does
Most cookie recipes specify 'softened' butter and most cooks read that as 'whatever's on the counter'. The actual temperature window is narrow — 65 to 67 °F — and being on the wrong side of it is the single biggest cause of bad cookies.
Read the article
Common questions
Asked. Answered.
The conversion questions cooks send us most often, with the honest answers we use ourselves.
All questions and answersWhat's the difference between US and metric cups?
A US cup is 236.588 ml; a metric cup is 250 ml — about 6% larger. Australian cups also use 250 ml, but Australian tablespoons are 20 ml. ScaleRecipe uses US measurements unless explicitly noted.
How do I convert between different salts?
By weight, not volume. Crystal sizes vary so much that a cup of fine table salt weighs ~292 g, but the same volume of Diamond Crystal kosher is ~142 g. The ingredient converter has separate entries per brand.
Should I adjust temperature for a fan oven?
Yes. Reduce a recipe's temperature by about 20 °C (or 25–30 °F), or shorten the cooking time by 10–15% — but not both. Some modern ovens compensate automatically; check your manual.
When should I switch from cups to weight?
For baking and pastry, always — flour can vary 30% by weight at the same nominal volume. For everyday savoury cooking, cups are fine. The ingredient converter handles the bridge when you need it.
Ready to cook?
Open a converter, scale a recipe, get into the kitchen.
All seven converters are free, run entirely in your browser, and never store the numbers you type. No accounts, no sign-ups, no fuss.