Cooking Unit Converter

Volume

Volume measurements vary surprisingly between countries, and the 'same' measurement can differ by 20% depending on which cup or spoon convention a recipe uses. The standard equivalences: 1 US cup = 240 ml; 1 UK cup = 284 ml (about 18% larger than US); 1 metric cup = 250 ml. 1 tablespoon = 15 ml in UK, US, and Canada, but an Australian tablespoon is 20 ml — noticeably bigger. 1 teaspoon = 5 ml in all systems (this is the most consistent). 1 fl oz (UK) = 28.41 ml; 1 fl oz (US) = 29.57 ml. The differences are small per unit but compound across a recipe with multiple measurements — a UK 'cup' of flour is meaningfully more than a US cup. The practical rule: when following an American recipe, use US cup measurements (or convert to grams via weight conversions, which is more reliable still); for a UK recipe in cups, use UK cup measurements. For maximum accuracy in baking especially, ignore cup measurements altogether and use a digital scale (grams or ounces). Sticky ingredients like honey, syrup, or molasses are easier to weigh than to scoop and scrape from a measuring cup, and you'll lose far less. Always specify which standard a recipe uses if you're sharing it. This calculator handles the various conventions and lets you convert cleanly between them.

Weight

Weight measurements are more universal than volume, but conversions between metric and imperial still trip people up. The standard equivalences: 1 oz = 28.35 g; 1 lb = 453.6 g; 1 kg = 2.205 lb; 1 stone = 6.35 kg (used in UK for body weight, almost never in cooking). For practical cooking, useful round figures: 100 g ≈ 3.5 oz; 250 g ≈ 9 oz; 500 g ≈ 1 lb 2 oz; 1 kg ≈ 2 lb 3 oz. For baking specifically, weight is always more accurate than volume — flour in particular can vary by 20% or more between a tightly-packed cup and a loosely-spooned cup, depending on how you fill the measure, and this translates directly into different doughs and batters. A digital kitchen scale (cheap and readily available) eliminates this variability and is the single most useful tool for consistent baking. Most modern recipes are written in grams in the UK, but older or imported recipes use ounces, and converting takes care to avoid compounding errors across an ingredient list. For very small quantities (under 10 g), even decent scales become imprecise; teaspoon measurements are often better for tiny amounts like spices, salt, or yeast. This calculator handles the conversions between common weight units; for accuracy in baking, a scale beats any volume conversion.

Oven Temperature

Three different oven temperature scales coexist in cookery — Celsius (the metric standard), Fahrenheit (US standard), and gas marks (a UK-specific system) — and recipes from different sources use different scales, which means converting them is a daily need. Key reference points: gas mark ¼ = 110°C = 225°F (very cool, used for slow cooking and dehydrating); gas mark 1 = 140°C = 275°F (low oven, for braising or warming through); gas mark 4 = 180°C = 350°F (moderate, the most common 'roast' temperature); gas mark 6 = 200°C = 400°F (hot, for pastry and crisp roasting); gas mark 7 = 220°C = 425°F (very hot, for searing roasts and bread); gas mark 9 = 240°C = 475°F (very hot, for pizza and bread crust). The Celsius–Fahrenheit conversion is F = C × 9/5 + 32, and reverse C = (F − 32) × 5/9, but in practice it's faster to remember the reference points than to do the arithmetic each time. Fan (convection) ovens cook faster and more evenly than conventional ovens because the moving air transfers heat more efficiently to the food's surface — the standard advice is to reduce the recipe temperature by 15–20°C for fan ovens, or keep the temperature the same and reduce the time by 10–15%. Many newer recipes specify both conventional and fan temperatures (e.g. '180°C / 160°C fan / gas 4'), removing the guesswork. This calculator handles all three scales and the fan adjustment.

Food Safety Fundamentals

Food safety rules apply regardless of cooking method or time. The danger zone for bacterial growth is 4-60 degrees C — food should not remain in this range for more than 2 hours. Core temperature targets: poultry 74 degrees C throughout (no pink allowed), pork 71 degrees C, beef/lamb can be pink when above 63 degrees C (due to surface-only bacteria on whole cuts). Never use the same equipment for raw and cooked food without washing. Leftovers should be cooled rapidly (within 2 hours), refrigerat