Frequently Asked Questions
Fluid ounces are a measure of volume (how much space a liquid takes up), while dry ounces are a measure of weight. They are fundamentally different types of measurements and should not be confused.
While a measuring cup is best, in a pinch, you can sometimes use a kitchen scale if the recipe provides gram/ounce weights, or use standard spoons (tablespoons/teaspoons) and convert if you know their volume.
A: “Tare” on a kitchen scale means zeroing out the weight of the container so you only measure the ingredients. While important for weight-based measuring, it’s not directly relevant to a volume-to-volume converter.
Yes, liquids expand and contract with temperature changes. For highly precise measurements, particularly in scientific or professional contexts, liquids should ideally be measured at a standard temperature. For most home cooking, the effect is negligible.
A fluid ounce is a unit of volume, used for liquids. A weight ounce (avoirdupois ounce) is a unit of mass/weight. They are not interchangeable unless you know the density of the specific liquid being measured.
Yes, while US and UK pints are the most common, historical and regional variations exist. For example, some Commonwealth countries previously had their own imperial pint definitions. Our tool focuses on the main US and UK standards.
Look for other clues in the recipe: if temperatures are in Fahrenheit only, or if ingredients like “all-purpose flour” are used, it’s likely US. If temperatures are in Celsius, or terms like “plain flour” or “caster sugar” are common, it might be UK. Ultimately, using a converter with a mode toggle like this tool is the safest bet.
