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May 2, 2014 03:14 PM

Liquid Measuring Cup (glass) inaccurate - recommendations?

I have a pyrex 1 cup size liquid measuring cup (not the old formulation, but purchased within the last couple years) that must be inaccurately marked. (This is for US standard recipes using cups; not metric measurements).

Obviously all glass measuring cups must have some tolerance of accuracy but I've noticed problems when I use this cup. I make bread in a bread machine and had to throw away several loaves that either sogged into the middle or didn't rise at all; per the instruction manual something must have been wrong with my liquid measurements.
Before I had this measuring cup, I didn't have any issues with the same recipes in this bread machine.

Some accuracy in measurement must count; as there is some importance to ingredient volumes when baking, but I noticed that for this cup, one side's printed markings don't even match the other side (they're not level).

I prefer glass liquid measuring cups to plastic (for heating, but not cooking in it). I also would like a measuring cup that has more detailed markings: the pyrex seems to have down to the 1/4 cup, but some of my bread machine recipes are asking for liquid measure accuracy to the 1/16th cup (as in "1 and 3/16 cup water").

Anyone have any recommendations for any other glass measuring cups/manufacturers that have a higher "granularity" (more marks?) that have been reasonably accurate??

I also have a metric measuring cup (plastic) but I'm not too sure about accuracy with it either. Would I be better off converting to milliLiters, to get that 1/16 cup?

I don't need labware accuracy. I just want the bread recipes to reliably work.

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  1. Do you have a kitchen scale? That's the easiest way of assuring accuracy. A mL of water = 1gm by weight. Work out the conversions you use most and keep it with the scale.
    I find weighing all my ingredients is the only way I can get the same results every time. And it's much faster (once I learned the weights per volume of my most-used ingredients, anyway!)

    1 Reply
    1. re: tacosandbeer

      This. I use a scale exclusively. It's far more accurate than measuring cups and spoons.

    2. Hi, kwidproquo:

      I use one of these: My sense is it's pretty accurate.

      It's not glass. If anyone knows of the same style made in glass, I'd love to buy one.


      3 Replies
      1. re: kaleokahu

        Hey, Kaleo,

        You should check yours. Cook's Illustrated found the one they had to be off by 1 tablespoon at the 1 cup mark.

        1. re: DuffyH

          Hi, Duffy:

          OK, I'll check.

          One of the virtues of this shape beaker is its versatility for, among other things, both wet and dry measures. The V-shape means that the higher you fill it, the more the scale shrinks--it's certainly not linear. Heck, the meniscus of water at the very top or the line itself may be >1T. I've just never had an issue with it yielding off results.

          I do have a small (150ml/10T) vintage Anchor beaker that is straight-wall and my graduated cylinders for finer granularity in measuring liquids when spoons won't get the job done, but I rarely use them. I'm sure I have a pipette out in the winery, too...


          1. re: kaleokahu

            Good morning, K,

            I do like that beaker. But then, I'm a big fan of lab beakers and graduated cylinders. They bring out the lab geek in me.

            And of course, accuracy can and does vary even in the same line of cups. I hear you about the scale and meniscus variation. When measuring 1 cup, I get more accurate results using my 2 cup measure for just those reasons. Maybe that's the OP's solution - a larger cup.

      2. If you've got a scale, first, measure out a cup of water and then weigh it to make sure your cup is mis-marked. Pyrex normally gets very high marks for accuracy, even the new stuff. Be sure to read it at eye level.

        If your cup is wrong, but you want to keep using it, you can always weigh out your common liquid ingredients and mark the correct level with a Sharpie.

        1. I break things.
          Reidel crystal, plates, bowls, soup tureens, the lot.

          I use three stainless steel graded cans, and a digital scale. I either use the marked scale measurements on each can, or enter the Tass weight of each can, and then deduct to measure or weigh the actual liquid or flour, etc. in the can.

          Can >minus< Tass weight = measured amount. Simple.
          I used 2 this morning to make and bake Sunday bread.
          If they drop, they don't break.

          1. Not glass but I have these along with a set of glass Pyrex and I turn to the oxo ones more often than not. You don't have to get down at eye level when really accuracy matters, you just look down into them. Just now tested them with my kitchen scale and they are right on.


            2 Replies
            1. re: foodieX2

              You should really measure at eye level at the center of the meniscus. Water domes downward as it gets attracted to the sides of the cup. Generally, reading from above will lead to a reading that is too high. This is known as parallax error. While Oxo provides readings on an angled surface, the tendency of liquids to curve leads me to not totally invest my trust in these readings.

              1. re: GOJIRA

                Well, like I said, I tested the measurement on my kitchen scale and they are spot in. I recommend doing so for any new measuring cups to be confident in the results.