What Kitchen Scale Do Chefs Use At Home?
It's my birthday today and I'm going to get a kitchen scale!
My first thought was "well, what do restaurants use?" but of course, I do not make recipes designed to feed 250 people so I won't need to be measuring that kind of volume.
So, what kitchen scale do chefs/cooks use, at home?
Metric/Imperial switch button
Buttons don't have space around them where flour can get in
Weighs small enough to measure a bit of spice, and large enough to measure an armful of lemons
Well I'm no chef but my little home scale is fab:
digital - yes
tare - yes
metric/Imperial - gms/oz/troy ounces/pennyweight
buttons - sealed
increments - 0.1 gm to 1000 gm
Only goes to 1 kg though. For hefty weights I use either the people scale (or I could drag out an infant scale I bought when I had a sickly cat).
Accurate, tiny (5" x 3" x 5/8"), adorable, easy to use, sturdy. Not only that but it's $3-4 cheaper now that when I bought it -- now selling for $8.99. The manufacturer (American Weigh) has larger scales, the 11# or 13# models might work for you at a sensible price.
I guess is depends on what you'll use it for.
I personally use the My Weigh KD-8000 scale in my kitchen. It helps breakdown baker's percentage weights and conversions, it's sturdy and very reliable. It's got a great faceplate cover to protect the buttons from ingredients. Been using mine for a few years now. Never had an issue.
About six or seven years ago I got a My Weigh KD-600 from oldwillknot. It's been great for just about everything I've needed it; I use it every day. Occasionally I think about upgrading to one of the newer models that work in bakers' percentages, but my old scale refuses to conveniently die.