The beautiful scale pictured above is a workhorse in my kitchen. You can tell it has been loved because it’s definitely showing some wear and tear. Just like my thermometer, I have gone through my fair share of scales but I couldn’t live without it day to day.

My mom first gave me a scale several years ago for my birthday so I could measure out bread dough for even loaves and rolls. Since then I have used it to measure everything in my kitchen. I buy butter in 1 lb blocks, so I measure out all of my butter on the scale. I use it to measure sugar for kombucha. No more guessing when adding potatoes or pasta to a recipe. It also comes in handy every fall at Pinewood Derby time!

When buying a scale, make sure you buy one that can zero out after putting a bowl or ingredients on the scale. For instance, you can put your measuring cup or bowl on the scale, zero it out, and then measure the liquid. The Primo Scale (pictured above) works great and is reasonably priced under $25.

Another top rated one is the OXO Good Grips Stainless Steel Food Scale (with Pull-Out Display). It’s a bit more expensive, but being able to pull out the display under bulky items might be worth it!

Once you have your scale, you will be amazed how much you use it. It seems like more and more cookbooks have the weight measurements for ingredients. A lot of bread recipes call for weight measurements, which is much more accurate and makes for better results. So ask for a scale for your next birthday, you won’t regret it.

Weight of Common Ingredients:

1 cup all-purpose flour* 4 to 5
1 cup whole-what flour* 4 .5 to 5.5
1 cup granulated (white) sugar 7
1 cup packed brown sugar 7
1 cup confectioners’ sugar 4
1 cup cocoa powder 3
1 tablespoon 0.5
4 tablespoons (1/2 stick or 1/4 cup) 2
8 tablespoons (1 stick or 1/2 cup) 4
16 tablespoons (2 sticks or 1 cup) 8
1 cup water 8
1 cup milk 8
1 cup yogurt 8
1 cup cream 8
1 cup sour cream 8
1 cup honey 12
1 cup oil 7.5

*Weight for flour measurements are all over the place. It really comes down to how it is measured (and how the original recipe measured their flour). Do they sift the flour first, spoon it into the cup, or just dip the cup into the flour and level off the top? Because of this, check your recipe or cookbook to see if they have a standard weight for flour. Just be aware there can be up to a 20% difference in flour measurements.


How do you use your kitchen scale?