Liquid and Dry Measurements
Imperial* Metric U.S. Customary
0.5 milliliters (ml) 1/8 teaspooon
1 ml ¼ teaspoon
2 ml ½ teaspoon
4 ml ¾ teaspoon
5 ml 1 teaspoon
10 ml 2 teaspoons
½ fluid ounce (oz) 15  (ml) 1 Tablespoon
¾ fluid oz 20 ml
1 fluid oz 25 ml
1 ¼ fluid oz 35 ml
1 ½ fluid oz 40 ml
2 fluid oz 50 ml
2 ¼ fluid oz 60 ml ¼ cup
2 ½ fluid oz 65 ml
75 ml 1/3 cup
3 fluid oz 85 ml
3 ½ fluid oz 100 ml
4 fluid oz 120 ml
125 ml ½ cup
5 fluid oz (= ¼ pint) 150 ml 2/3 cup
6 fluid oz 175 ml ¾ cup
7 fluid oz 200 ml
8 fluid oz 250 ml 1 cup
9 fluid oz 275 ml
10 fluid oz (= ½ pint) 300 ml
11 fluid oz 325 ml
12 fluid oz 350 ml
13 fluid oz 375 ml 1 ½ cups
14 fluid oz 400 ml 1 2/3 cups
15 fluid oz (= ¾ pint) 450 ml
16 fluid oz 475 ml
17 fluid oz 500 ml 2 cups
18 fluid oz 550 ml
19 fluid oz 575 ml
20 fluid oz or 1 pint 600 ml
24 fluid oz 709 ml 3 cups
1 ¼ pints 750 ml
1 ½ pints 900 ml 3 ¾ cups
32 fluid oz 946 ml 4 cups = 1 quart (qt)
1 ¾ pints 1000 = 1 liter (l) 1.05 qt
2 pints 1.2 l 1.26 qt
2 ¼ pints 1.25 l 1.32 qt
48 fluid oz 1.41 1.5 qt
2 ½ pints 1.5 l 1.58 qt
2 ¾ pints 1.6 l 1.69 qt
3 pints 1.75 l 1.84 qt
64 fluid oz 1.9 l 2 qt
3 ½ pints 2 l 2.113 qt
4 pints 2.25 l 2.3 qt
80 fluid oz 2.36 l 2.5 qt
4 ½ pints 2.5 l 2.64 qt
5 pints 2.75 l 2.9 qt
2.83 l 3 qt
3 l 3.17 qt
3.31 l 3.5 qt
3.5 l 3.69 qt
3.78 l 4 qt = 1 gallon
4 l 1.05 gallons
5 l 1.3 gallons
A Note on Pints:  The measurements indicated in the left hand column are imperial or British pints, which the equivalent of 20 fluid oz.  Don’t mix these up with American pints, which are 16 fluid oz.  Recipe books published in the US almost never use pints or oz, preferring tablespoons, cups, and quarts.  Recipe books published in the UK also use tablespoons and cups, but every now and then you come across a pint, so it’s handy to know what you are dealing with.  For this reason, I have used cups, quarts, teaspoons and tablespoons to avoid confusion. A

Note on Quarts and Liters:  These two measures are so close that often they are often presented in a 1:1 ratio.  The slight difference can come in to play in baking, where measurements need to be exact, or in complex recipes requiring reductions or syrups.  For this reason, I have laid out these differences, however small.

Solid Measurements
Imperial Metric Metric Alternative
1/8 ounces (oz) 5 g
¼ oz 10 g
½ oz 15 g
¾ oz 20 g
1 oz 25 g 30 g
1 ½ oz 40 g
2 oz 50 g
2 ½ oz 65 g
3 oz 75 g
3 ½ oz 90 g
4 oz = ¼ pound (lb) 100 g
4 ½ oz 120 g
4 ¾ oz 135 g
5 oz 150 g
5 ½ oz 165 g
6 oz 175 g
6 ½ oz 185 g
7 oz 200 g
7 ½ oz 215 g
8 oz = ½ lb 225 g 250 g
9 oz 250 g
10 oz 275 g
11 oz 300 g
12 oz = ¾ lb 350 g 375 g
13 oz 375 g
14 oz 400 g
15 oz 425 g
16 oz = 1 lb 450 g 500 g
1 ¼ lb 550 g
1 ½ lb – 1 ¾ lb 750 g
2 ¼ lb 1 kilogram (kg)
2 ½ – 2 ¾ lb 1.25 kg
3 lb – 3 ¼ lb – 3 ½ lb 1.5 kg
4 lb – 4 ¼ lb 1.75 kg
4 ½ lb – 4 ¾ lb 2 kg
5 lb – 5 ¼ lb 2.25 kg
5 ½ lb — 5 ¾ lb 2.5 kg
6 lbs 2.75 kg
7 lbs 3 kg
8 lbs 3.5 kg
9 lbs 4 kg
10 lbs 4.5 kg
11 lbs 5 kg
12 lbs 5.5 kg
Note:  The 1 oz = 25 grams ratio is a very rough one.  In baking, it is always better to measure dry ingredients by weight, rather than volume.
Butter (this one will get you every time!)
U.S. Usage U.S. Customary/Imperial Metric
1 stick of butter 8 Tablespoons or ½ cup 113.4 grams
Oven Temperatures
Description Celsius Fahrenheit Gas Mark Convection French German
30 85 Therm. 1
Defrost 60 140 Therm. 2
90 195 Therm. 3
100 80-90 Stufe ½
Very Cool 110 225 1/4
Very Cool 120 250 1/2 100 Therm. 4
Very Slow 140 275 1 120
Very Slow 150 300 2 130 Therm. 5 Stufe 3/4
Slow 160 325 3 140 Stufe 1 ¼
Slow-Moderate 175 160 Stufe 2
Moderate 180 350 4 160 Therm. 6 Stufe 2
Moderately Hot 190 375 5 170 Stufe 2 ¼ 
Fairly Hot 200 400 6 180 Stufe 3
Hot 210 410 6 Therm. 7
Hot 220 425 7 200 Stufe 4
Very Hot 225 Stufe 4
Hot 240 460 8 Therm. 8
Very Hot 250 475 9 220 Stufe 5
Extremely Hot 270 520 10 Therm. 9
Baking Pan Sizes
U.S. Customary Metric
9 x 5 x 3 inch bread/loaf 23 x 13 x 6 centimeters (cm) or 2 liters
8 x 8 x 2 inch brownie/baking pan 20 x 20 x 5 cm (2 liters)
9 x 9 x 2 inch brownie/baking pan 23 x 23 x 5 cm (2 ½ liters)
13 x 9 x 2 inch brownie/baking pan 33 x 23 x 5 cm (3 ½ liters)
15 x 10 x 1 inch brownie/baking pan 38 x 26 x 3 cm
26 x 18 x 1 inch brownie/sheet pan 66 x 46 x 3 cm
10 inch tube pan (4 inches deep) 25 x 10 cm (4 liters)
8 inch cake pan/pie plate 20 cm cake pan
9 inch cake pan/pie plate 23 cm cake pan
10 inch cake pan/pie plate 25 cm cake pan
U.S. Customary Metric Le Creuset Casserole Size
1.5 qt 1.3 l 16
2 qt 1.8 l 18
2.5 qt 2.4 l 20
3.5 qt 3.3 l 22
4.5 qt 4.2 l 24
5.5 qt 5.3 l 26
7.25 qt 6.7 l 28
9 qt 8.4 l 30
13.25 qt 12.4 l 34
Le Creuset round “French oven” measurements (etched into the pot lid) are the total diameter of the pot in centimeters.  Often confusing.