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post #1 of 3
Thread Starter 
I have read the various threads on scales here and loved all of the information. I am pretty sure I will get a Salter scale, but I am wondering - does it matter what kind of cooking I use the scale for? I am mostly using it for baking purposes, but might use it for other cooking needs as well over time and would rather have one that is good for all kinds of cooking if possible.
post #2 of 3
If you want it to be more or less all-purpose, be sure you get one with an 11-pound capacity. Some are only good for half that.

If I recall correctly, the Salters are accurate to 1/4 ounce, while the Schoenle scales go to 1/10 ounce.

travelling gourmand
travelling gourmand
post #3 of 3
There are a few things to look out for when buying a scale. Some are fairly obvious, like capacity. Others aren't, at least the first time you buy one, like "can I read the display with my most-used mixing bowls on it? " and "does it measure small quantities well?".

A capacity of 5 kilograms (11 pounds) should be enough for anything a home cook is likely to do. It's not hard to find a scale that's got a display that's readable with a bowl on it, with an acceptable amount of bending. Make sure you get one that measures to at least the nearest gram, and if you're using ounces, will display that level of accuracy there. Many scales only show to a tenth of an ounce, which is nearly 3 grams; you want one that displays 0.05/ounce increments.

There are a couple of features that are handy (and pretty close to universal). One I'm very fond of is negative weight. Put a container on the scale, press tare, and remove the contents until it displays the quantity you were after. That's very handy for splitting batters and doughs into portions or loaves.

I'd broaden your search beyond Salter. Both My Weigh and Escali make nice scales that are nicer and priced about the same as most of Salter's stuff.
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