Snapshot: Our Treat

Gadgets & Gear RSS

Which kitchen gizmos actually work and are worth buying

Heavyweight Champion: The OXO Good Grips 22-lb Food Scale

This particular scale far outweighed the competition.

oxolargescale

Gadget name: The OXO Good Grips 22-lb Food Scale

Price: $69.99

It looks like: A shrunken version of a bathroom scale (but don’t step on it).

How it’s supposed to work: A larger sibling of our longtime favorite kitchen scale, this version accurately weighs ingredients weighing up to 22 pounds (the everyday OXO scale tops out at 11 pounds).

How we tested it: In addition to using special 30-, 200-, and 500-gram calibration weights to gauge the accuracy down to the smallest amounts, we also weighed a variety of ingredients (like big bowls of flour or many pounds of potatoes) just to get a feel for using this big scale. (It’s quite similar to our longtime favorite 11-lb OXO model, which we’ve used in the test kitchen every day for years.) Ever since we discovered this heavyweight 22-lb OXO model, our kitchen interns have been using the scale daily for weighing groceries, and I’ve used it to weigh pots and pans during equipment testing.

How it actually works: As it promises to. It’s very easy to use, and even has a simple “unit” button on the front that lets you switch between ounces and grams (you don’t have to turn it over to find the hidden switch, as with other scales).

Good to know: This oversized scale can read weights in increments as small as 1/8 ounce or 1 gram, so it can be used as an all-purpose scale, too.

My favorite part: The super-handy pull-out display means you don’t have to peer under big bowls and plates.

Drawbacks: It also measures in cups and milliliters for “water-based” ingredients; we don’t recommend using those features, however, because they can be inaccurate if you’re weighing any liquid other than H2O.

Best for: Cooks who require a heftier kitchen scale.

Overall: It’s durable, easy to read, and stores away very neatly since it’s flat. With this scale in the ring, other models don’t stand a chance.

About the Author: Lisa McManus

Lisa McManus is senior editor in charge of all equipment testing and ingredient tasting stories at Cook’s Illustrated and Cook’s Country magazines, and writes testing and tasting features for Cook’s Illustrated. She joined America’s Test Kitchen in 2006, after working as a newspaper food editor, and magazine and newspaper journalist for many years in Boston, New York, and California. She is a graduate of Brown University and the Columbia University Graduate School of Journalism. Her husband, Hugh, is a rocket scientist, and they have two sons.

Leave a Comment

In order to post comments, you must login. Need an account? Register Now, it's free!

You must be to post a comment.

Most Popular Stories

Coming Up Next

Don't throw in the towel, use it! We'll show you some tricks that the humble dish rag can perform.