Cooking Measurement Conversions

YOU CAN'T CONVERT CUPS to POUNDS - A cup is a measure of volume. A pound is a measure of weight.
Would a cup of feathers weigh the same as a cup of gold? NO.

Please see the two separate Conversion Calculators below to see how to convert Volumes and Weights.

I've found that the best way to measure cooking ingredients is to do all the cooking measurements at home and dump all the ingredients into plastic bags. It works well for dry ingredients that can be pre-mixed but there's always some measuring of teaspoons and tablespoons that needs to happen in the field.
Here I've made a common cooking measurement chart so you can remember how many teaspoons in a tablespoon and how many tablespoons in a cup. I still never remember, so I've printed it and take it with me. There's also a cooking measurement conversion tool that might be fun to try, and some other odds and ends folks seem to need.

Granny's Measurements, Volume Convertor, Weight Convertor,
Can Sizes, Substitutes, Storage

Cooking Measurement Abbreviations
Abbreviation	Measurement
tsp	teaspoon
Tbsp	tablespoon
fl	fluid
oz	ounce
pkg	package
c	cup
pt	pint
qt	quart
gal	gallon
lb	pound
sm	small
lg	large

Cooking Measurements
Granny's Measurements Pinch, Dash, and Smidgen are a lot like Bunch, Few, and Some - there is no precise measurement. A pinch is what you can pick up between your finger and thumb. But, for folks that just have to know, here are commonly accepted conversions.
Measurement	Equivalent
a Hint	tiny amount (1/2 drop)
a Drop	1/64 teaspoon (1/2 smidgen)
a Smidgen	1/32 teaspoon (1/2 pinch)
a Pinch	1/16 teaspoon (1/2 dash)
a Dash	1/8 teaspoon (1/2 tad)
a Tad	1/4 teaspoon
1/4 stick butter	2 tablespoons
1 stick butter	1/2 cup
juice of a lemon	3 tablespoons
juice of an orange	1/2 cup

Cooking Measurement Equivalents
Measurement	Equivalents
	tsp	Tbsp	fl oz	cup	pint	quart	gallon
tsp	1	1/3	1/6	1/48
Tbsp	3	1	1/2	1/16	1/32
oz	6	2	1	1/8	1/16
cup	48	16	8	1	1/2	1/4	1/16
pint	96	32	16	2	1	1/2	1/8
quart	192	64	32	4	2	1	1/4
gallon	768	256	128	16	8	4	1

Click Here to use Convertor on your Site!


Standard Can Sizes
The tin can size was based on the volume it could contain and the weight of that volume of water. Water weighs a little more than 8 pounds per gallon.
Can Size	Weight	Volume
#1 can	11 oz.	1 1/3 cups
#2 can	20 oz.	2 1/2 cups
#3 can	33 oz.	4 cups
#5 can	59 oz.	7 cups
#10 can	109 oz.	13 cups
#211 can	12 oz.	1 1/2 cups
#300 can	15 oz.	1 3/4 cups
#303 can	17 oz.	2 cups

Useful Cooking Measurement Subsitutions

If This is Called For	Use This Instead
1/4 cup apple cider vinegar	1/4 cup white vinegar
1 Tbsp balsamic vinegar	1 Tbsp sherry or cider vinegar
1 cup beer	1 cup non-alcoholic beer, beef broth, or apple cider
1/4 cup bread crumbs, dry	1/4 cup finely crushed cracker crumbs or corn flakes
1 cup brown sugar, packed	1 cup granulated sugar + 2 Tbsp molasses or dark corn syrup
1 cup corn syrup, light	1 cup granulated sugar + 1/4 cup water
1 cup corn syrup, dark	1 cup light corn syrup or 3/4 cup light corn syrup + 1/4 cup molasses or 1 cup maple-flavored syrup
1 Tbsp cornstarch	2 Tbsp all-purpose flour or 1 Tbsp potato or rice starch or 1 Tbsp arrowroot or 4 tsp. instant tapioca
1 cup cream, half and half	7/8 cup whole milk + 2 Tbsp melted unsalted butter
1 cup cream, heavy	2/3 cup whole milk + 1/3 cup melted unsalted butter creme fresh 1 cup sour cream or 1 cup whipping cream + 1 Tbsp buttermilk or yogurt or 1/2 cup whipping cream + 1/2 cup sour cream or 1 cup mascarpone cheese
1 cup currants	1 cup raisins or 1 cup chopped dates or 1 cup other dried fruit (cranberries, blueberries, cherries)
1 cup flour, all-purpose	1 cup + 2 Tbsp cake flour
1 cup flour, cake	1 cup minus 2 Tbsp all-purpose flour
1 cup flour, self rising	1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt
1 clove garlic, finely chopped	1/8 tsp. garlic powder or 1/4 tsp. instant minced garlic
1 Tbsp ginger root, grated	1 Tbsp candied ginger; rinsed and finely chopped or 1 1/2 tsp. dry ground ginger + 1/2 tsp. lemon juice
1 Tbsp herbs, fresh chopped (1 Tbsp)	1 tsp. of the same dry herb
1 cup honey	3/4 cup dark corn syrup + 1/2 cup granulated white sugar or 3/4 cup maple syrup + 1/2 cup granulated white sugar or 3/4 cup light molasses + 1/2 cup granulated white sugar or 1 1/4 cup sugar + 1/2 tsp. cream of tartar + 1/4 cup liquid called for in recipe
1 Tbsp lemon juice	1 Tbsp bottled lemon juice, lime juice or white vinegar
1 tsp lemon zest	1 tsp. lime or orange zest or 1/2 tsp. lemon extract
1 Tbsp lime juice	1 Tbsp lemon or orange juice
1 tsp lime zest	1 tsp. lemon or orange zest
1 cup milk, nonfat	1/3 cup powdered milk + 3/4 cup water
1 cup milk, whole	1/2 cup evaporated milk + 1/2 cup water or 1 cup skim milk + 1 Tbsp melted butter
1 cup molasses	1 cup honey, dark corn syrup or maple syrup or 3/4 cup brown sugar heated to dissolve in 1/4 cup liquid
1 Tbsp mustard, yellow	1 tsp. ground mustard
1 cup oil	1 cup melted butter, margarine, or shortening depending on the recipe
1 cup orange juice	1 cup reconstituted frozen concentrate
1 tsp orange zest	1 tsp. lemon or lime zest or 1 tsp. finely chopped candied orange peel
1 tsp poultry seasoning	1/2 tsp. ground sage + 1/4 tsp. ground thyme + 1/4 tsp. ground rosemary
1 tsp pumpkin pie spice	1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves
1 cup shortening	1 cup butter or margarine. Do not substitute oil for shortening
1 cup sour cream	1 cup plain yogurt
1 cup sugar, light brown	1/2 cup dark brown sugar + 1/2 cup white sugar
1 cup sugar, white	1 cup firmly packed brown sugar
1 cup tomato juice	1/2 cup tomato sauce + 1/2 cup water
1/2 cup tomato paste	1 cup tomato sauce cooked until reduced by 1/2
2 cup tomato sauce	3/4 cup tomato paste + 1 cup water
1 cup tomatoes, canned	1 1/3 cup fresh cut-up tomatoes; simmered 10 minutes
1 cup treacle	1 cup corn syrup (light or dark) or light molasses
1/4 cup white vinegar	1/4 cup apple cider vinegar or 1/3 cup lemon juice
1 cup wine, red	1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water
1 cup wine, white	1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water
1 cup yogurt, plain	1 cup sour cream, butermilk, or creme fresh or 1 cup heavy whipping cream + 1 Tbsp lemon juice
1 Tbsp arrowroot	1 Tbsp cornstarch, potato starch, or rice starch or 2 Tbsp all-purpose flour
1 tsp baking powder	1/2 tsp. cream of tartar + 1/4 tsp. baking soda + 1/4 tsp. cornstarch
1/2 tsp baking soda	2 tsp. baking powder (must replace the acidic liquid in recipe with non-acidic liquid)
1 cup butter	7/8 cup vegetable oil
1 cup buttermilk	1 cup plain yogurt or 1 Tbsp white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes
4 oz chocolate, unsweetened	12 Tbsp cocoa powder + 4 Tbsp butter
4 oz chocolate, semi-sweet	2 oz unsweetened chocolate + 4 Tbsp sugar
4 oz chocolate, sweet	1/4 cup cocoa powder + 1/3 cup sugar + 3 Tbsp shortening
chocolate chips	chop a bar of chocolate into small chunks
1/2 tsp cream of tartar	1/2 tsp. white vinegar or lemon juice
1 cup Milk	1/2 cup evaporated milk + 1/2 cup water or 1 cup reconstituted dry milk + 2 tsp margarine or butter
1 cup Buttermilk	1 tbs vinegar + 1 cup sweet milk, or 1/4 cup butter + 3/4 cup milk
1 1/2 tsp cornstarch	1 tbs all purpose flour
1 cup Honey	1 1/4c sugar + 1/4 cup water or other liquid

Yields of Dried Beans and Peas

1 cup split peas	2 1/2 cups cooked peas
1 cup lentils	2 1/2 cups cooked lentils
1 cup black beans	2 cups cooked beans
1 cup blackeye beans	2 1/2 cups cooked beans
1 cup Great Northern beans	2 1/2 cups cooked beans
1 cup kidney beans	2 3/4 cups cooked beans
2 cup large lima beans	2 1/2 cups cooked beans
1 cup small lima beans	2 cups cooked beans
1 cup pea (or navy) beans	2 1/2 cups cooked beans
1 cup pinto beans	2 1/2 cups cooked beans

Food Storage Limits at 70 degrees

Item	Storage	Notes
Baking Powder	18 mon.	Keep dry and tightly closed
Baking soda	2 years	Keep dry and tightly closed
Cereals, unopened	6 - 12 mon.	Refold package liner tightly after opening
Chocolate, semi-sweet	2 years	Keep cool and dry
Chocolate, unsweetened	18 mon.	Keep cool and dry
Cocoa mixes	8 mon.	Cover tightly
Chocolate syrup	2 years	Refr. after opening
Coffee, can	2 yrs	Refr. after opening
Coffee, instant	1 - 2 yrs	Keep cool and dry
Cornmeal	18 mon.	Keep dry and tightly closed
Cornstarch	6 - 8 mon.	Keep dry and tightly closed
Flour	6 - 8 mon.	Keep cool, air tight
Honey	12 mon.	Cover tightly. Refr.after opening to extend life
Molasses	12 mon.	Keep tightly closed
Marshmallows	2 - 3 mon.	Keep cool, air tight
Mayonnaise	2 - 3 mon.	Refr. after opening
Milk, condensed	12 mon.	Once opened, keep air tight
Milk, non-fat dry	6 mon.
Pasta	2 yrs.	Once opened, keep air tight
Salad dressing	10-12 mon.	Ref. after opening
Salad oils	6 mon.	Refr. after opening
Shortenings	8 mon	Refr. not needed
Sugar, brown	4 mon.	Keep cool, air tight
Sugar,confectioners	18 mon.	Keep cool, air tight
Sugar,granulated	2 yrs.	Keep dry and tightly closed
Vinegar	1 yr.
Biscuit, brownie, & muffin mix	9 mon	Keep cool and dry
Cake mix	9 mon	Keep cool and dry
Cake mix, angel food	1 yr	Keep cool and dry
Casserole mix	9 - 12 mon	Keep cool and dry
Cookies, packaged	2 mon	Keep dry and tightly closed
Crackers	8 mon	Keep dry and tightly closed
Frosting, canned	3 mon	Ref. leftovers
Frosting, mix	8 mon
Hot roll mix	18 mon	Keep cool, air tight
Pancake mix	6 - 9 mon	Keep cool, air tight
Pie crust mix	8 mon	Keep cool and dry
Potatoes, instant	6 - 12 mon	Keep cool and dry
Pudding mixes	12 mon	Keep cool and dry
Sauce and gravy mixes	6 - 12 mon	Keep cool and dry
Soup mixes	12 mon	Keep cool and dry
Canned foods	12 mon	Keep cool
Fruits, dried	6 mon	Keep cool, air tight
Canned fruit juices	9 mon	Keep cool, air tight
Vegetables, dried	1 yr	Keep cool, air tight
Catsup, chili sauce	12 mon
Mustard, prepared yellow	2 yrs	May be refrigerated
Spices and herbs	6 mon	Keep cool and dry
Vanilla, opened	2 yrs	Keep tightly closed
Other extracts, opened	1 yr	Keep tightly closed

Cook Away - More Cooking Tips

Comments:

Sep 18, 2015 - georgina

hi i am looking for conversations on the dutch oven receipes. the call for a large pot and we want to use a smaller pot how would we do that. thanks

Sep 18, 2015 - Dutch Oven Dude

@georgina - At the bottom of each recipe page, it says "All recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same."
If you used an 8-inch D.O., it typically holds about 1/3 as much as a 12-inch.

Dec 20, 2016 - wanda sirmans

thank you for a wonderful site, I have shared with several of my colleagues. It is most appreciated.

Mar 06, 2017 - Chuckwagon Charlie

Very helpful DO information...

Mar 16, 2017 - Anita Fauth

Your info. page is most helpful-----please keep it on!!

Aug 01, 2019 - Bob

Great site, lots of useful info for a newbie. Thinking of printing some of this off in case i don't get a signal where I'm camping.

Nov 13, 2019 - Ruslan Mandell

Dear DutchOvenDude,

My friends and I have been debating this topic for over three weeks now. Is a hint a defined measurement? If you put a hint in a recipe in 2019, a regular person would take a little bit and throw it in their food. But is that because their misinformed and do not know the genuine measurement or because a hint is not 1/128th of a teaspoon. I am curious to see what you think about this.

Have a wonderful day

From,
Ruslan

Nov 21, 2019 - Dutch Oven Dude

@Ruslan - Sure, a hint is 1/128th teaspoon, but I think you'll be hard pressed to find recipes calling for a hint of anything.

Jan 15, 2020 - hank hoyt

Howdy;

Cooking for 1 (me), Don't need or have a place for the standard 12" DO it seems all the recipes are created for.
My question is this, What is the best practice to downsize the recipes? Some things I think I can just go for 1/3 of the Standard. But when it comes to pre-mixed things (cake mixes), and such what "is Best Practice"?
Thanks for your thoughts and any suggestions.

hank

Jan 15, 2020 - hank hoyt

Sorry, Had a Homer Simpson moment, Ment to tell you that I have a 2 qt, 8" Camp DO to do my DO cooking that is why I mentioned the 1/3rd in the above.

Sorry, been a long day.

Thanks again;

hank

Jan 19, 2020 - Dutch Oven Dude

@hank - The area of an 8-inch circle is 44% that of a 12-inch circle. The volume of an 8-inch d.o. that is 4 inches tall is about 35% of a 12-inch d.o. that is 5 inches tall.
So, using 1/3 of the ingredient amounts is a bit low and 1/2 is a bit high. I've found that using 1/3 for soups and other 'liquid' items works well, and using 1/2 for casseroles, meats, and other more solid things is good.
If you're making breads, then 1/3 will most likely be too small and 1/2 might push the lid off - so with those, making the effort to figure out 40% would be worth it.

Mar 15, 2021 - Great

Could you tell me what a ‘parcel of vinegar’ is in normal measurements please.

Mar 15, 2021 - Dutch Oven Dude

@Great - Sorry, I've never heard of such a measurement.

Mar 16, 2021 - Christopher l Robinson

This measurement conversion page is super-helpful! I'm a cook and you've put the conversions and calculators all in one place as well as anyone. I'm always making smaller portions than recipes call for--I use a size 10 dutch oven in campfire cooking, for example, so this is perfect for me!

Thanks so much!

Sep 09, 2021 - Country Girl

I was looking to get information on how I would first use my preseasoned 12 inch Dutch Oven and your site popped up. So I am very pleased with all the information that you have on this site. I definitely put a bookmark on it and will be referring to it in 2 weeks when I go camping for the first time with my Dutch Oven. Apparently I have to heat it up and remove the wax. So thank you for those tips. Happy trails.
Sincerely, Dottie

Sep 11, 2021 - Doris Ann

Dottie, I think most Dutch ovens now come pre-seasoned, instead of with a wax coating. You can go ahead and start cooking in it or add another layer of seasoning if you like.

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Find more Dutch Oven Resources at DutchOvenDude.com

Cooking Measurement Conversions

Cooking Measurement Abbreviations

Cooking Measurements

Cooking Measurement Equivalents

Standard Can Sizes

Useful Cooking Measurement Subsitutions

Yields of Dried Beans and Peas

Food Storage Limits at 70 degrees