I've had a scale for years but don't use it all the time -- until now. I broke my thumb and now have a cast on my left hand/arm. I can still bake some things and just put the bread machine pan/bowl on the scale and zero it when necessary but things that need measuring spoons can be awkward. A problem I have always had with the scale is that it's smallest increment is 1/4 oz. or 5 grams. I never know when to stop adding the ingredient - when the display changes to the desired amount or add a little more and maybe have to take a bit back if the scale display notches up. I often use the most inexpensive paper plates on the scale when measuring ingredients that are added later and sometimes not all at once like flour for cakes and cookies. The soft cardboard rolls/curls for neat pouring into my mixing bowl and when done can be tossed in the trash or sometimes re-used later (clinging sugar brushes off easily, cocoa not so much!)

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