OXO Good Grips Smudge Free Food Scale
Last updated: December 27, 2021
We looked at the top Food Scales and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Food Scale you should buy.
Product Details
In our analysis of 267 expert reviews, the OXO Good Grips Smudge Free Food Scale placed 13th when we looked at the top 13 products in the category. For the full ranking, see below.From The Manufacturer
The user-friendly OXO Good Grips Food Scale with Pull-Out Display is ideal for weighing ingredients –baking essentials, meat, produce, herbs, spices and more. The easy-to-read digital display features large numbers and measures in 1/8-ounce (US) and 1-gram (metric) increments for exceptional accuracy. Place food directly on the stainless steel platform or on a plate or in a bowl. The digital display easily pulls away from the base to prevent shadowing from large plates or bowls. An optional backlight illuminates the display for extra visibility and a convenient weight indicator shows how much of the 11-lb capacity is left. Press the Zero button to offset the weight of a container or to reset the weight before adding additional ingredients. The Scale’s stainless steel platform can be removed for quick handwashing and thin profile and cordless design ensure easy setup, cleanup and storage. Intended for cooking, baking, diet portion measurement and more, the OXO Good Grips Food Scale with Pull-Out Display is highly recommended by Cook’s Illustrated. Four AAA batteries included.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.