I would also like to add that you need make sure you really understand the whole context when improving something.
As someone who actually does the dishes, I cringed when I saw the OXO measuring cup, those small corners are hard to clean if flour gets stuck in there. Maybe the execution could use some work. If you consider washing part of the job, that measuring cup is worse than a common measuring cup.
If you're using it to measure solids like flour, you're actually using it incorrectly. The OXO cup is really for measuring liquids. To measure out solids (flour, sugar, etc.) you should be using solid measuring cups.
I will never understand the US idea of measuring solids by volume. If you recipes called for "200g of flour", then that's trivial to measure out on a scales.
They don't - they measure by ratio. 1 cup originally meant just that - whatever cup you had lying around. in an era in the late 19C when few had access to expensive scales, the idea of one level cup became a simple antidote to "butter the size of an egg" recipies. Fannie Farmer's book in 1896 popularised standard ratio measures - see an episode of QI for this and related jokes :-)
This morning I made some oatmeal. I took a 1/2 measuring cup, scooped out some oatmeal, shook it quickly to remove the overflow, threw it in a pot, and dropped the measuring cup in my sink. It took around 5-10 seconds.
If I had to do the same by weight, I would have had to get my scale, put on a bowl, zero the scale, slowly start pouring oatmeal onto the scale until it reached the desired weight, throw that into a pot, put the bowl in my sink, and put the scale away. That'll probably run around 15-20 seconds. If I screw up and poured too much into the bowl by accident, it'll take a lot longer to correct than briefly shaking a pre-sized 1/2 measuring cup.
Other times a scale is much easier to use too; it just depends on the context.
I don't make oatmeal, so I don't know the exact procedure, but if one is bring the water to a boil before putting in the oats, then the simple solution is just to use your serving bowl — the one you will eat the cooked meal from — instead. I do that with pasta, for example.
Weight does change around the world, mostly because at the equator you are farther away from the centre of mass of the earth than you are at the poles, but also because of local gravity anomalies.
It's mass that never changes, so maybe we should all get an inertial balance for our kitchen!
Where I live, the majority measuring cups can be used both for liquid and solids, they usually come with a bunch of scales for a variety of products, both with volume and weight[1].
Recipes are usually "200ml of milk and 1 cup of flour, eggs, mix it" I put the 200ml on the measure a cup and add the rest on top of it and mix on the same cup to avoid having yet another bowl to wash. I only use another bowl for making larger things, like cakes.
I like to measure solids like flour and sugar by weight whenever possible. Especially with flour, the packing density introduces too much variation to get a good measurement by volume (or so my experience has indicated).
I like to measure things like honey (21g = 1 tbsp) by weight too, because half of it tends to stick to the measuring spoon.
Accuracy aside, I find it easier to cook by weight (especially if I'm scaling the recipe). I set the bowl on the scale, dump in an ingredient, press tare, dump in the next one, press tare. No fiddling around with measuring cups and spoons.
What weight are you using for a cup of AP flour when converting recipes? (I usually go with 125 g, per the USDA nutrient database, but I've seen numbers as high as 150 g elsewhere.)
I have no problem using liquid measuring cups for solids. Just wiggle the cup a bit, and the flour will level itself. My main reason for segregating solids and liquids is to keep the solids from sticking in the cup. Nothing needs to be all that precise except for some kinds of sweets. At the end of the job, there's nothing to clean.
My dad, a chemist, insists on weighing the dry ingredients, and I agree in principle, but find volume to be quicker.
Have you used an OXO measuring cup? They really are a lot easier to use when baking and cooking, and my sponges never have a problem getting in those corners.
Yes, I have one. They are really easier to use. I usually have problems cleaning that top corner, my hands are a bit large so I have trouble cleaning that part. Also, I find pouring a bit more tricky when using the cup. I just asked about it to my wife (she bought it) and she said pretty much the same thing.
My main issues with it: the handle broke off, it can be tricky to read the top-down markings when dealing with dairy (fats tend to stick to plastic), and it's hard to mix things in it, due to the shape of chamber. (E.g. an egg yolk or two into the cream I just measured.)
On the other hand, my "pyrex" measuring cup lost all of its markings to the dishwasher, which also makes it a bit difficult to measure anything in it (without a scale).
This happened to mine as well, I was a bit disappointed, expect OXO to be better quality. They'd probably replace it if I asked but I feel like it's my fault since I dropped it, even though a plastic cup should survive a fall on the kitchen floor.
It wouldn't surprise me that the plastic had been carefully chosen to lack the plasticity to stay in one piece when dropped from counter-top height; bet that increases profits for the company (at the expense of wasted resources for everyone).
Actually, this wasn't a drop. I had just washed it and was holding it by the handle. I gave it a shake to get rid of the remaining water and it snapped.
I think the joint is somewhat plastic, to the point that it feels slightly flimsy, possibly to prevent drop failure.
As someone who actually does the dishes, I cringed when I saw the OXO measuring cup, those small corners are hard to clean if flour gets stuck in there. Maybe the execution could use some work. If you consider washing part of the job, that measuring cup is worse than a common measuring cup.