Best measuring cups and spoons?

GrateEggspectations

Time to replace ours. Our Pyrex ones have had the writing fade off over time. Tell me about your favourites, please. 

caliking

For the times that I do measure stuff, I like the SS ones that have the size/measure etched into the surface vs. painted on. 

I usually end up using the 1-cup measure to estimate 1/4, 1/3, 1/2 cups. 

I'm probably not the best to be responding to this thread, so I'll see myself out. 

Edit: for spoons, I bought 3-4  one-tablespoon measures, and guesstimate teaspoon measures. The spoons cups that are linked together annoy me, so this system works better for me. 

theyolksonyou

caliking said:

For the times that I do measure stuff, I like the SS ones that have the size/measure etched into the surface vs. painted on. 

I usually end up using the 1-cup measure to estimate 1/4, 1/3, 1/2 cups. 

I'm probably not the best to be responding to this thread, so I'll see myself out. 

Edit: for spoons, I bought 3-4  one-tablespoon measures, and guesstimate teaspoon measures. The spoons cups that are linked together annoy me, so this system works better for me. 

I, for one, find this surprising. 

lousubcap

No brand or style allegiance here but I do own the same type volume cup as mentioned by @caliking.  Given I do not profess to have the cooking skills of many here, I just eye-ball most of the time although I do have the requisite measuring spoons for help with the eye-ball assessment. 
I get where ingredient accuracy is necessary with baking but those days for me are far in the rear-view mirror.  Clearly no real answer to your query.  
Stay healthy and safe out there-

JohnInCarolina

caliking said:

For the times that I do measure stuff

< snicker >

Botch

One point about measuring spoons: Get the long, thin, rectangular ones, that fit into a spice jar, not the round ones like I have.  Wish I'd done that, but I pretty much use my palm for measuring, since I don't bake (much more critical there).  
 
And, you wore out Pyrex?!?!     

Ozzie_Isaac

What ever my sous chef is using.  

For baking, he uses a scale.

GrateEggspectations

Botch said:

One point about measuring spoons: Get the long, thin, rectangular ones, that fit into a spice jar, not the round ones like I have.  Wish I'd done that, but I pretty much use my palm for measuring, since I don't bake (much more critical there).  
 
And, you wore out Pyrex?!?!     

Yes. It happened. On Pyrex that was about 10 years old. 

fishlessman

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

GrateEggspectations

fishlessman said:

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

Who do you think I am, @caliking? I for one like to measure responsibly!

fishlessman

in a civilized world one would only measure with a jigger

https://youtu.be/BXbGhGXH7qU

and all hell would break out if one were to measure laundry detergent

danhoo

I use SS for dry measure

I have this one and like it for liquid. Sturdy and the markings are not going to wear out as they are part of the glass. 




https://www.webstaurantstore.com/anchor-hocking-94793ahg18-1-cup-8-oz-triple-pour-spout-glass-measuring-cup-with-lid/55094793A.html

Elijah

GrateEggspectations said:

fishlessman said:

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

Who do you think I am, @caliking? I for one like to measure responsibly!

I, too, have wore the lines off of Pyrex. I still use the cup and guesstimate what the amount is. 

lkapigian

JohnInCarolina said:

caliking said:

For the times that I do measure stuff

< snicker >

I to am struggling with this 

TEXASBGE2018

I use these, they are great because you can see the level from the top or side. I think Alton Brown recommended them. I bought a 3 pack. This is the largest one. I think the middle size is 2cups and the smallest is 1 cup.

fishlessman

GrateEggspectations said:

fishlessman said:

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

Who do you think I am, @caliking? I for one like to measure responsibly!

how do you measure salt, pepper, and garlic to taste....

Legume

fishlessman said:

GrateEggspectations said:

fishlessman said:

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

Who do you think I am, @caliking? I for one like to measure responsibly!

how do you measure salt, pepper, and garlic to taste....

With my tongue.

theyolksonyou

Legume said:

fishlessman said:

GrateEggspectations said:

fishlessman said:

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

Who do you think I am, @caliking? I for one like to measure responsibly!

how do you measure salt, pepper, and garlic to taste....

With my tongue.

How do you get it all off your tongue and into the dish?

fishlessman

Legume said:

fishlessman said:

GrateEggspectations said:

fishlessman said:

if its a 1 cup pyrex, do you really even need the lines.  i leave the seal in the herb and rub jars and just peel up an edge and use my hand to measure. then reseal.  i would just buy a new pyrex but still keep the old one

Who do you think I am, @caliking? I for one like to measure responsibly!

how do you measure salt, pepper, and garlic to taste....

With my tongue.

always wondered how to salt raw chicken to taste. best to have someone else do it

LetsEat

I bake, a lot.   I’ve always weighed dry and wet ingredients. It’s more accurate and efficient than dry wet measure cups. Get yourself a good kitchen scale, you won’t regret it. 

That being said, until recently I have still relied on dry and wet measuring cups for general cooking. It was just a habit. For the most part, I now cook by weight. For me it’s just more efficient and I’m left with fewer implements to wash. I’m still a dash of this and a pinch of that type of cook tho, which has led to many FaceTime calls when my adult children are attempting to recreate a childhood favorite meal.

As for measuring, I'm loyal to Pyrex. I prefer glass. It is versatile enough to measure in, mix in and performs beautifully in the microwave. I’ve replaced the one cup measure several times (first purchased (1973), as the markings have faded through years of cleaning in the dishwasher. It’s my favorite for proofing yeast.

My measuring spoon preference is less objective. I’m fond of Amco. I just like their heft and sturdiness. @Botch has a valid preference of an elongated bowl to more easily reach into spice bottles. Life is too short Botch, treat yourself to new measuring spoons!

nolaegghead

JohnInCarolina

This is starting to feel like one of SGH’s shaving threads.  

GrateEggspectations

@johnincarolina

With one important distinction - there has not yet been any discussion of orifices here. Let us hope it remains that way.  

nolaegghead

My measuring overalls.  I use them when measuring orifices while shaving.

Foghorn

I have to admit that this thread makes me wonder if it was planted by @20stone - in an effort to find a replacement for me or @caliking for the next time there is a butchering/sausagemaking gathering in South Texas.

So far, it looks like @LetsEat is the only one who has passed the audition - although the admission of using a "pinch" or a "dash" may have disqualified him...

Langner91

I am in the minority.  I buy the cheapest I can find, use them like rented mules and replace often.

I suppose I do that with a lot of things.

Legume

Langner91 said:

I am in the minority.  I buy the cheapest I can find, use them like rented mules and replace often.

I suppose I do that with a lot of things.

Some people do that with wives.

JohnInCarolina

Legume said:

Langner91 said:

I am in the minority.  I buy the cheapest I can find, use them like rented mules and replace often.

I suppose I do that with a lot of things.

Some people do that with wives.

Yep, I think that's what that movie 2000 mules is all about.

caliking

danhoo said:

I use SS for dry measure

I have this one and like it for liquid. Sturdy and the markings are not going to wear out as they are part of the glass. 




https://www.webstaurantstore.com/anchor-hocking-94793ahg18-1-cup-8-oz-triple-pour-spout-glass-measuring-cup-with-lid/55094793A.html

I've never understood this... Measuring dry vs. wet, by volume. 

Volume is volume. One cup of shredded/dessicated cocounut=1 cup of uncooked rice. 

In terms of weight, 1 cup(8oz)= approx. 230g. If you scoop 1 cup of shredded coconut,  it's not quite close to the weight of 1 cup of uncooked rice. So confusing. 

Using weight measures helps, I guess. But, it's somewhat assumed that ingredients scale linearly. I've found that spices don't. Maybe they scale logarithmically in some way.

Moral of the story- Measuring shmeasuring.  Except when baking. Baking is chemistry. Stoichiometry is a thing. And, always double the garlic (at least). 

JohnInCarolina

caliking said:

danhoo said:

I use SS for dry measure

I have this one and like it for liquid. Sturdy and the markings are not going to wear out as they are part of the glass. 




https://www.webstaurantstore.com/anchor-hocking-94793ahg18-1-cup-8-oz-triple-pour-spout-glass-measuring-cup-with-lid/55094793A.html

I've never understood this... Measuring dry vs. wet  by volume. 

Volume is volume. One cup of shredded/dessicated cocounut=1 cup of uncooked rice. 

In terms of weight, 1 cup(8oz)= approx. 230g. If you scoop 1 cup of shredded coconut,  it's not quite close to the weight of 1 cup of uncooked rice. So confusing. 

Using weight measures helps, I guess. But, it's somewhat assumed that ingredients scale linearly. I've found that spices don't. Maybe they scale logarithmically in some way.

Moral of the story- Measuring shmeasuring.  Except when baking. Baking is chemistry. Stoichiometry is a thing. And, always double the garlic (at least). 

theyolksonyou

caliking said:

danhoo said:

I use SS for dry measure

I have this one and like it for liquid. Sturdy and the markings are not going to wear out as they are part of the glass. 




https://www.webstaurantstore.com/anchor-hocking-94793ahg18-1-cup-8-oz-triple-pour-spout-glass-measuring-cup-with-lid/55094793A.html

I've never understood this... Measuring dry vs. wet, by volume. 

Volume is volume. One cup of shredded/dessicated cocounut=1 cup of uncooked rice. 

In terms of weight, 1 cup(8oz)= approx. 230g. If you scoop 1 cup of shredded coconut,  it's not quite close to the weight of 1 cup of uncooked rice. So confusing. 

Using weight measures helps, I guess. But, it's somewhat assumed that ingredients scale linearly. I've found that spices don't. Maybe they scale logarithmically in some way.

Moral of the story- Measuring shmeasuring.  Except when baking. Baking is chemistry. Stoichiometry is a thing. And, always double the garlic (at least).