For most of my life I have not used the scale when cooking. I was more of a pinch of it, a handful of those chefs, but the problem with the approach is that it's impossible to replicate. I actually started using scales when a new cookbook by one of the top chefs used weights instead of volume. My daughter, who works as a cook, says it's much more accurate. I had a small Kitchenaid scale that I used for everything: cooking, weighing packages. and recently my daughter ran away from this sale because she was cleaning up her room on ebay and needed a scale. It arrived just in time and is a more than tolerable replacement. It has all the features of my Kitchenaid, more accurate and more compact. My favorite feature of the KitchenAid scale was that it has a small pull-out section to read the weight when the bowl or wrapper is sticking out, blocking the numbers. The Taylor Precision scale has the numbers at the top, they're big and easy to read, and there's a hold function to lock and read the weight after you've removed the bowl (or whatever you're weighing). . It has a tare function and switches to the metric system at the push of a button. It's accurate to hundredths of a pound (maybe more, but the countdown is in double digits). It also has a removable tray that's dishwasher safe if you're not weighing directly in the bowl. It charges via USB, so you don't have to worry about changing the battery. They are easy to use, compact and accurate. I have this scale at my favorite high end grocery store used by professional chefs. I can compare it to another weight or two I have. No doubt they looked at many before deciding to wear Taylor's accuracy.
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