Metric vs Imperial: A Baker's Guide
Metric vs imperial in baking: grams, millilitres, cups, ounces and spoons explained, plus how to switch a recipe between the two systems without errors.
Metric vs imperial in baking: grams, millilitres, cups, ounces and spoons explained, plus how to switch a recipe between the two systems without errors.
If you've ever tried baking from an international recipe, you've encountered the metric vs. imperial divide.
The Two Systems
Imperial (US Customary)
Cups, tablespoons, teaspoons for dry and liquid ingredients
Ounces and pounds for weight
Fahrenheit for temperature
Metric
Grams and kilograms for ingredients
Milliliters and liters for liquids
Celsius for temperature
Why Most of the World Uses Metric
The metric system is base-10, making math simple:
1000 grams = 1 kilogram
1000 milliliters = 1 liter
Compare that to imperial: 16 ounces = 1 pound, 16 tablespoons = 1 cup.
The Case for Metric in Baking
Professional bakeries use metric because grams give exact amounts. Baker's percentages only work with weight measurements, and scaling is straightforward.
Our Recommendation
Use grams when precision matters (baking, pastry, bread) and cups when convenience matters (everyday cooking).