Yep. But It’s 3.5 lbs empty (Amazon one is 3.6)
Will be too heavy for my aunt to lift in & out of the microwave if it’s even half full, never mind with 8 cups of stuff.
Plus the markings are on the glass, so a bit hard to read without lifting up.
WIll weigh my Pyrex one. Maybe I’l just take one for the team and give it to her if it’s not as heavy as these.
Why can’t Kitchenaid just make this in glass so it can be microwaved…
Not a great picture, but this one goes from 1/2 cup to 2 quarts (1/2 cup increments) and metric on the other side. The manufacturer is Anchor Hocking, but I found it at Goodwill. I use it for pancake batter, it pours nice (as well). Oddly I made corn fritter batter in it last night.
Looks good, except reviews say the markings wash off, and it’s a bit fragile.
Just came across this when I was looking at something else
Can’t find the item weight, though
I have some Catamount, but not this one. They definitely are thinner and lighter than, say, Anchor Hocking soda lime glass cups. But being borosilicate, they’re quite strong. I’ve never broken one.
My issue is the handle is so thin it can be slippery in your hand.
Thanks – I was wondering this, especially for the use I’m anticipating.
I bought these several years ago and they have held up very well:
Id be careful to determine that the marks on your measuring cup are actually correct. I have heard that some of the ones made offshore are inaccurately marked, and I have an Anchor Hocking (made in USA) measuring glass on my counter right now that a friend brought over to complain about for this very reason - I just tested it vs an OXO plastic cup I use a lot and which has lasted for many years https://www.amazon.com/OXO-Grips-2-Cup-Angled-Measuring/dp/B00005RKOE/ref=asc_df_B00005RKOE/?tag=hyprod-20&linkCode=df0&hvadid=167142021489&hvpos=&hvnetw=g&hvrand=10869688911402909775&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1022762&hvtargid=pla-85073573606&mcid=dcf274dc8f7a35b8882a4b146f31d0d2&gclid=CjwKCAjwrIixBhBbEiwACEqDJWgBwWaTjMrQqwY0INbWOMBfsUe8xwd-y5uapSK2YsotuHlWRZTGyxoCncwQAvD_BwE&th=1, and while the AH cup measures 1 C accurately, the 1/2 cup measurement is off significantly. I didnt go any farther after that. We grew up with the old aluminum cup measures where you could feel as well as see the marks, and they seemed to have worked fine for serious baking etc Actual lab glass would be nice if we were working in metric in the kitchen.
I have heard the same issue of sloppy/inaccurate markings…
regrets, no clue - as cooking for two requires much more precise measurements than cups and horseshoes. I weigh everything - liquid or solid. uhm, err . . . well, spices get the xxxspoon measure . . . .
a lab beaker marker in ml really should work - 1 cup = 8 fluid ounces = 236.6 ml
an eyeball of 235ml or 240ml is probably closer than the classic measuring cup volume.
sometime back some ‘authority’ had culinary students measure out “one cup of flour”
by weight, their “one cup” varied by more than 20%
wish I could re-find that “study” . . . . but haven’t be able to.
‘by weight’ rules!
‘by weight’ does indeed rule. But as you say, some things have to be small volume measurements. Spices, salt, dry yeast, all get used in single digit gram weights, and kitchen scales simply aren’t reliable at that level.
I recently got gifted a ‘jewlers’ (coughdrugscough) scale if I want to really weigh out the salt in my pizza dough (and I will, because I sometimes flip table salt for kosher if one is on the counter), but honestly, unless you’re really trying to test some truly fine grained properties (and have a very learned palate ) anything down at that level can probably be eyeballed by fractions of teaspoons or ‘a pinch more’ methods.
Yes, by weight rules. However, I am that horrifying cook who eyeballs almost everything. My wife is the household measurer. Heck, I don’t even weigh or measure to bake bread!
On the subject of salt, that might be the ingredient requiring the greatest care. I once ruined a pickling brine by not heeding their emphatic warning to use one specific salt.
ref salt:
that’s a yes/no/ maybe thing.
for example, “brining beef/pork” - the usual suspect is a 7.5% salt solution.
so yes indeed - I put the meat in the bowl, tare the scale, add water to cover, weight out 7.5% of salt for the (added) water content . . . . damn engineers . . .
however comma and all that - salt-to-taste is the rule.
I make zero use of the 7.5% brining solution - I remove the meat, pat dry, throw the brine solution away.
I buy/use Morton Kosher salt. once upon a year drearly, I calculated our “sodium per day” consumption. it was like serious seriously seriousest low. and most of that used was salt-to-cook-pasta!
which is not to say, we do love the right salt… did a ham&cheese omelet for DW (and me) this AM - we both sprinkled on salt (and FGP)
it’s all a matter of “degrees”
we are not “more salt, please” eaters. the single prominent complaint DW (and I…) register for resto food is “like dude , , , way too salty!”
Agree on all points, but my brining was by measurement of volume. There is a vast difference between Diamond Crystal and most others when measuring that way.
@Vecchiouomo I do think the Pyrex ones would work for your need. They’re pretty indestructible (I’ve tried without trying 
))
Though you may not need more than the 2 cup. That’s the one I use most — for less, I use the measuring cup set, more is not a frequent need. (The 8 cup I actually make brownie batter or ricotta in, not measuring function.)
yup. any questions on that?
I have a one cup and a two cup that are embossed. I’ll have to check everybody’s links and see if they’ve found mine. I know mine are borosilicate- that was a requirement. No brand markings - just Mexico on the bottom. I hate the painted ones!
No borosilicate tested, and he got meniscus wrong. This is pretty much a nothingburger. It’s a shame–it could have been interesting.
Noting that most home-cooking recipes are ratios of the various ingredients with quite a bit of flex / “about” built in for cooking style differences. I have several sets of measuring cups and know that they are not exact nor equal. Probably 1-2 T. variations at the most. The baked goods are still tasty even when I mix/match among the sets during assembly.
I have, however, found it annoying that the replacement 4 C glass measure that I bought is wider than the old one. As a result, the quarter-cup marks are closer together, making it pretty useless except for measuring full cup increments.
How did he get meniscus wrong, other than not explaining convex and concave menisci?
