Cooking Converter Free Online
Convert cooking and baking measurements between volume (cups, tbsp, mL) and weight (g, oz). Includes ingredient density presets so 1 cup of flour ≠ 1 cup of water by weight. Built for accurate baking and recipe scaling.
All Conversions
Pro — bulk batch conversion, API access, history & favorites
API access · Priority queue · Team workspace
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How It Works
Pick Your System or Ingredient
Choose your home size system, ingredient, or input mode using the dropdowns and category buttons. Defaults are sensible so you can start typing immediately.
Enter or Pick a Value
Type a number, choose a size, or use the dual inputs (e.g. ft + in or min + sec). Conversion runs as you type — no Convert button.
See Every Equivalent
Below the main result, the All Conversions panel shows your value across every supported system or unit at once — perfect for international shopping or recipe scaling.
Cooking Converter Features
Ingredient Density
15 common ingredients with measured densities. 1 cup of flour weighs 127 g; 1 cup of honey weighs 340 g. The tool adjusts automatically.
Volume ↔ Weight
Convert across volume (cups, mL) and weight (g, oz) seamlessly. Pro bakers prefer weight for repeatable results.
US Cup Standard
Uses the US legal cup = 240 mL (US legal/labeling). Different from US customary cup (236.59 mL) and metric cup (250 mL).
Baking Ready
Includes flour, sugar (white/brown/powdered), butter, oil, honey, salt, rice, oats, cocoa — the most common baking ingredients.
Live Conversion
Result updates as you type. Switch ingredients on the fly to see how the same volume changes weight.
100% Private
All math runs in your browser. Safe for proprietary recipes — nothing is sent to a server.
Free vs Pro
| Feature | Free | Pro |
|---|---|---|
| Full cooking conversion | ||
| Live conversion | ||
| All-systems result panel | ||
| Bulk CSV / Excel conversion | — | |
| REST API access | — | |
| Custom precision settings | — |
Frequently Asked Questions
Density. Water is 1.00 g/mL by definition. Flour is fluffy and traps air, so it averages about 0.53 g/mL — almost half the weight per volume. That is why bakers prefer to weigh flour rather than measure by volume; small packing differences (sifted vs scooped) can change the weight by 20%.
The US legal cup = 240 mL, used on US nutrition labels. The US customary cup is 236.59 mL (~1.5% smaller). The metric cup (used in Australia and the UK) is 250 mL. For most recipes the difference is negligible, but for precise baking use the original recipe author's cup.
Within ±5% of common references (USDA, King Arthur Baking, Joy of Cooking). Flour density varies the most (0.45 — 0.60 g/mL) depending on whether you sift, spoon, or scoop. For best accuracy, weigh dry ingredients on a kitchen scale.
Not yet. Use a similar ingredient (e.g. cornstarch ≈ flour density). Custom ingredients are on the Pro roadmap.
Spoon and level: spoon flour gently into the measuring cup, then level the top with a knife. Scooping straight from the bag compresses the flour and you can end up with 30% more by weight. Or use a scale: 125 g per cup of all-purpose flour is the standard.