Kitchen Measurements Equivalent Conversion Chart

If you are a recipe junkie who has a vast cookbook collection or enjoys following food bloggers online who live all around the world, you’re going to come across a tricky situation or two on a regular basis…

You’ll want to try recipes that call for oven temperatures in something different than what you’re used to (say Fahrenheit vs. Celsius)…or maybe you live in a country that measures in Metric but the recipe you want to try states Imperial.

Maybe you’re new to cooking and you don’t know what fl or sq or # or speck means in a cookbook.

You can stop what you’re doing, turn off the stove so nothing burns and go online to check the equivalent, that’s easy enough to do but a little frustrating and wastes precious minutes…or…have something right at your fingerprints to help you quickly check the conversion.

I’ve put together what I consider the most practical chart that every kitchen needs…and I have it here for you to download, totally free, as my gift to you!

I designed this to have at my fingertips when baking and cooking and have personally found it a lifesaver more than a time or two (especially in those time-sensitive moments when things have to move quickly or the recipe fails).

There are Liquid & Dry Measures equivalents, U.S. to Canadian, Recipe Abbreviations, Oven Temperatures, Fahrenheit to Celsius oven temps, and a bit more. Some of the numbers were rounded up or down where necessary.

Charts like this are handy for sure, but the best tip I have for using these kinds of sheets is to laminate them or slip them in a plastic sleeve, then tape up inside a kitchen cupboard door–preferably at eye level for ease of use.

This keeps them out of sight when not needed, but easily accessible when you are up to your elbows in flour and need a quick check. When things get a little dusty (or maybe a smudge or two of dough on them), just wipe the sheet down with a wet cloth and it’s clean again. Can’t beat low maintenance kitchen helpers!

I’ve had mine so long that it was yellowing so I printed off a new copy, lol. It really is that useful!


The file is in pdf format and you can get it here. It’s a simple, clean layout without all the fuss so you can quickly spot what you’re looking for (and won’t waste expensive printer ink). This will print out just-right on a full sheet of 8.5″ x 11″ paper.

If you have a blog or website and would like to offer this measurement equivalent chart to your visitors, you have my permission to upload it and give it away. Please keep the © Tipnut attribution in place at the bottom.

I’ve put together another handy sheet you might find useful, this one detailing common ingredient substitutions. It’s so useful to have close by when you realize uh-oh! you are out of an ingredient (or maybe it’s expired) and need a quick replacement to carry on (because of course this seems to happen right in the middle of something). You’ll find it listed on this page (towards the top of page).

Can a homemaker have one too many charts in the kitchen? Nevah!

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    • KT

    thanks for the tip.

    and thanks for putting (pdf) after your link. i know i should always check links first but dont always and pdfs sometimes wreck havoc with my computer. i like to know what i am getting into first. wish all sites did that.

    • Nathan

    This is an excellent website, very handy tips for EVERYTHING!

    • Jennifer

    I LOOOOVE this website!!!SOOOOOOOOO helpful, well organized, and besides giving me exactly what I was looking for, also offers heaps of other tips and beautiful downloads – THANK YOU!

    • Robert

    I like the format of your conversion chart, but I noticed some errors.

    One U.S. gallon is defined as 231 cubic inches. One inch equals 2.54 centimeters exactly. So we calculate:

    231 x (2.54 x 2.54 x 2.54) = 3785.411784

    This is the number of cubic centimeters in one gallon.
    We’re not designing jet engines here, so 3785 is close enough.

    1 gallon = about 3785 cc
    1 quart = 1/4 gallon = (1/4) x 3785 cc = 946 cc (rounded)
    1 pint = 1/2 quart = (1/2) x 946 cc = 473 cc
    1 cup = 1/2 pint = (1/2) x 473 cc = 237 cc (rounded)

    but for the kitchen, 1 cup = 240 cc is, I suppose, more than close enough, and using the convention that 1 fluid ounce = 1/8 cup, we get 1 fluid ounce = 30 cc. (By one definition, I forget who uses it, 1 fluid ounce = 30 cc exactly.)

    Using 1 cup = 240 cc is not only more accurate than your table, it is also easier to divide into thirds and quarters. And 1 quart = 4 x 240 cc = 960 cc will help you to remember not to try to fit a liter into a quart bottle. (It’s really 946 cc, but the point is, it’s less than a liter.)

    * you misspelled “Celsius”:
    * milliliters are not so much “Canadian” as “international”
    * “Tbsp” was left out of your list of abbreviations (capitalization counts here)

    I know, I’m a stickler for detail.

      • Marianne Davis

      Robert, Thank you! Accuracy is crucial in baking.

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