Fine-grained iodized salt. Essential in all baking for flavour and gluten strengthening.
Salt does more than season — it tightens gluten, slows yeast, sharpens sweetness, and shifts perceived bitterness down a notch. A single gram swing in a bread dough or a caramel sauce is the difference between flat and finished, which is why bakers spec it by weight rather than by spoon.
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.
High-volume cup-to-ounce lookup with ingredient density.
For metric volume recipes that need US cup equivalents.
Useful when small spoon measures need weight scaling.
Use Use 2x volume (1 tsp table = 2 tsp Diamond Crystal) for the closest starting point.
| cups | grams |
|---|---|
| 1/4 cups | 73.0 grams |
| 1/3 cups | 96.0 grams |
| 1/2 cups | 146 grams |
| 1 cups | 292 grams |
| 1.50 cups | 438 grams |
| 2 cups | 584 grams |
| 3 cups | 876 grams |
| 4 cups | 1168 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| USDA FoodData Central | 1 tsp | 6 g |
| USDA FoodData Central | 1 tbsp | 18 g |
| USDA FoodData Central | 1 cup | 292 g |
| King Arthur Baking | 1 tbsp (table salt) | 18 g |
CupOrGram standardizes on 292 g per cup (18 g per tablespoon, 6 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
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.
Use 10g of fine sea salt — 2% baker's percentage. Add it after a 30-minute autolyse so the gluten network has already begun to form; mixing salt in from the start measurably lengthens hydration time. Skip the salt and you'll watch the dough over-ferment by an hour.
Beyond the 1 teaspoon (6g) of fine salt in the dough, finish each cookie with a few flakes of Maldon the moment they come out of the oven. The residual heat anchors the flakes to the surface; wait until the cookies cool and the salt slides off into the cooling rack.
Stir 1/2 teaspoon (3g) of fine sea salt into the finished caramel off the heat, then taste — a properly salted caramel reads as deeper and more bittersweet, not salty. If you can identify the salt as salt, dilute with an extra tablespoon of cream rather than starting over.
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.
Figures use the US cup (236.6 ml).Not by volume — Diamond Crystal kosher is about half as dense as table salt, Morton kosher about three-quarters. By weight they're interchangeable, so 6g is 6g regardless of brand.
Once dissolved into a dough or batter, no — sodium chloride is sodium chloride. The difference is texture and finish: flake salt sprinkled on top stays perceptible on the tongue in a way dissolved salt cannot.
Below about 1.5% the dough ferments faster than it can develop flavour, and the crumb tastes flat. Above 2.5% yeast activity drops sharply and the bread reads as savoury rather than balanced. The 1.8-2.2% window is where flavour, fermentation rate, and gluten tightening line up.
1 cup of table salt weighs 292 grams.
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.