Fine-grained iodized salt. Essential in all baking for flavour and gluten strengthening.
Salt looks simple, but its crystal size changes how much actually fits into a spoon. That is why table salt, Morton kosher, and Diamond Crystal are not interchangeable by volume even when the recipe still only tastes "salty."
Use Use 2x volume (1 tsp table = 2 tsp Diamond Crystal)
Larger flakes weigh less by volume. Diamond Crystal is less dense than Morton.
1 cup = 292g
Reverse the most common baking lookup.
Useful for small-batch adjustments and spoon measures.
Use Use 2x volume (1 tsp table = 2 tsp Diamond Crystal) for the closest starting point.
| 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 |
Ingredient-specific, density-based conversions for baking
This is where most salt conversion mistakes happen. Table salt is dense and fine, Morton kosher is lighter, and Diamond Crystal is lighter again. Use this as a starting point when swapping by spoon.
These quick weights are useful for the common spoon-based searches that show up around baking and seasoning.
About 6 grams. This is the most useful quick equivalent when a recipe gives a small spoon measure.
About 18 grams. Useful for brines, bread formulas, and scaling savory bakes.
Roughly 0.3 to 0.4 grams, depending on finger size and crystal shape.
Optional shopping references for bakers who want to compare tools and pantry options related to table salt.
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Useful for quick volume checks before converting to weight.
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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.
Fine sea salt is equivalent to table salt. Adds trace minerals.
Fine sea salt is equivalent to table salt. Adds trace minerals.
Cool, dry place. Indefinite shelf life.
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.
Salt strengthens gluten and moderates fermentation, which is why even small measurement errors can change dough feel and rise timing.
A little salt sharpens sweetness and chocolate flavor, but too much shows up fast because these recipes use relatively small total amounts.
Flaky salts behave very differently from fine table salt by spoon measure, so finish salts should not be treated as direct baking equivalents.
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.
A practical starting point is about 18 grams per tablespoon of table salt, based on CupOrGram's 292 grams per cup baseline.
Use about 2 teaspoons Diamond Crystal kosher salt for 1 teaspoon table salt. Diamond Crystal flakes are much lighter by volume.
No. Different crystal shapes change how much salt fits into the same spoon, so kosher salt and table salt should not be treated as 1:1 by volume.
1 cup of table salt weighs 292 grams.