HELPFUL KITCHEN TOOLS
Cooking Conversions
Convert measurements instantly, then use Mary’s quick-reference charts for temperatures, butter and baking pans.
Mary’s recipes use U.S. customary measurements unless otherwise stated. Metric conversions are rounded for everyday cooking.
Active Cooking Converter
Ingredient conversions are approximate because ingredients can settle or be measured differently. For baking, use the gram weight supplied by the original recipe whenever possible.
Quick Kitchen Equivalents
| Measurement | Equivalent |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | ¼ cup |
| 5 tablespoons + 1 teaspoon | ⅓ cup |
| 8 tablespoons | ½ cup |
| 12 tablespoons | ¾ cup |
| 16 tablespoons | 1 cup |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 16 cups | 1 gallon |
U.S. Volume to Metric
| U.S. measurement | Approximate metric |
|---|---|
| 1 teaspoon | 5 milliliters |
| 1 tablespoon | 15 milliliters |
| 1 fluid ounce | 30 milliliters |
| ¼ cup | 60 milliliters |
| ⅓ cup | 80 milliliters |
| ½ cup | 120 milliliters |
| ⅔ cup | 160 milliliters |
| ¾ cup | 180 milliliters |
| 1 cup | 240 milliliters |
| 2 cups / 1 pint | 475 milliliters |
| 4 cups / 1 quart | 950 milliliters |
| 1 gallon | 3.8 liters |
Ounces, Pounds and Grams
| U.S. weight | Approximate metric |
|---|---|
| ¼ ounce | 7 grams |
| ½ ounce | 14 grams |
| 1 ounce | 28 grams |
| 2 ounces | 57 grams |
| 4 ounces | 113 grams |
| 8 ounces | 227 grams |
| 12 ounces | 340 grams |
| 16 ounces / 1 pound | 454 grams |
| 2.2 pounds | 1 kilogram |
Butter Conversions
| Butter measurement | Equivalent |
|---|---|
| 1 tablespoon | 14 grams |
| 2 tablespoons | 1 ounce / 28 grams |
| 4 tablespoons | ¼ cup / 2 ounces / 57 grams |
| 8 tablespoons | ½ cup / 1 stick / 4 ounces / 113 grams |
| 16 tablespoons | 1 cup / 2 sticks / 8 ounces / 227 grams |
Oven Temperatures
| Fahrenheit | Celsius | Gas mark |
|---|---|---|
| 250°F | 120°C | ½ |
| 275°F | 135°C | 1 |
| 300°F | 150°C | 2 |
| 325°F | 165°C | 3 |
| 350°F | 175°C | 4 |
| 375°F | 190°C | 5 |
| 400°F | 200°C | 6 |
| 425°F | 220°C | 7 |
| 450°F | 230°C | 8 |
| 475°F | 245°C | 9 |
| 500°F | 260°C | — |
Convection ovens: Start by lowering a conventional-oven temperature by approximately 25°F or 15°C and check the food earlier. Follow your appliance instructions and judge doneness by appearance, texture and safe internal temperature.
Common Baking-Pan Substitutions
| Original pan | Possible substitute | Chef note |
|---|---|---|
| 8-inch square | 9-inch round | Similar capacity; watch bake time. |
| 9-inch square | 10-inch round | Similar capacity; check doneness early. |
| 9×13-inch | 2 × 9-inch rounds | Divide batter evenly; bake time will usually shorten. |
| 9 × 13-inch rectangular pan | Approximately 10-cup Bundt pan | Confirm capacity; shape changes baking time. |
| Half of a 9 × 13-inch recipe | 8- or 9-inch round pan | Watch batter depth and check doneness early. |
Pan substitutions are approximate. Confirm that the replacement pan has enough depth and never overfill it. A shallower pan generally cooks faster, while a deeper pan may require additional time. Begin checking baked goods 5 to 10 minutes earlier when using a different pan.
Measuring Tips
- Use dry measuring cups for flour, sugar and other dry ingredients.
- Use a liquid measuring cup on a level surface and read it at eye level.
- Spoon flour lightly into the cup and level the top unless the recipe directs otherwise.
- Pack brown sugar only when the recipe specifically says “packed.”
- Use a kitchen scale whenever possible, especially for baking.
- One cup does not weigh the same for every ingredient.