Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Fine-grained iodized salt. Essential in all baking for flavour and gluten strengthening.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
1.22 g/cm3
1 Cup Weight
292g
Texture
Dry
Category
Baking
Top Substitute
Kosher Salt (Diamond Crystal)
Use Use 2x volume (1 tsp table = 2 tsp Diamond Crystal)
Larger flakes weigh less by volume. Diamond Crystal is less dense than Morton.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 72.2 grams |
| 1/3 cups | 95.3 grams |
| 1/2 cups | 144 grams |
| 1 cups | 289 grams |
| 1.50 cups | 433 grams |
| 2 cups | 577 grams |
| 3 cups | 866 grams |
| 4 cups | 1155 grams |
Density: 1.22 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Table Salt
Optional shopping references for bakers who want to compare tools and pantry options related to table salt.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Table Salt
Kosher Salt (Diamond Crystal)
excellentUse 2x volume (1 tsp table = 2 tsp Diamond Crystal)
Larger flakes weigh less by volume. Diamond Crystal is less dense than Morton.
Larger flakes weigh less by volume. Diamond Crystal is less dense than Morton.
Sea Salt (fine)
excellent1:1
Fine sea salt is equivalent to table salt. Adds trace minerals.
Fine sea salt is equivalent to table salt. Adds trace minerals.
Storage Tips
Cool, dry place. Indefinite shelf life.
Baking Science
Strengthens gluten, controls yeast fermentation, and enhances all other flavours. Different salt types have different densities — 1 tsp table salt is saltier than 1 tsp kosher.
Recipe Context
For chemical leavening: small weight changes alter rise and browning.
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance & Measuring Method
Baseline reference: 1 cup table salt = 292g. In real kitchens, a practical range is usually 274g-310g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.