[em-bee]

Standard spoons for cooking are are much bigger than regular table spoons

that's even worse. if i need specialized equipment to get the right measurements then where is the advantage? with metric units, a scale and a jar with markers for volume is all that i ever need to do all measurements in the kitchen.

what's more, both the scale and the jar can handle imperial units as well.

The worst is when you encounter a recipe that has been converted from spoons to grams (or vice versa) using the wrong densities

if the measurement is done at a specific density, and i redo the same measurement at a different density then it's going to be wrong no matter what. but if that is a problem, then volume is the wrong measurement to begin with.

this isn't even about metric vs imperial, because the same problem applies if the spoon is converted to imperial weight.

spoons need to be converted to mililiters or fluid ounces to avoid that problem.

this is not an argument to keep using spoons as units.

[kijin]

There are lots of recipes out there that call for 1/4 teaspoon of some kind of spice. That's easy to measure if you have the typical 1/4tsp, 1/2tsp, 1tsp, and 1TBS set. Not so easy on a low-cost kitchen scale (that still costs more than the spoon set!) that can't measure 0.6 grams accurately. So you need to get specialized equipment anyway.

[em-bee]

good point. i haven't seen such recipes yet, but i checked my scale and found that, while it claims to have 0.1g accuracy, it doesn't do well with amounts less than 0.5g.

(it's rather wierd. it does go up in 0.1g steps after 0.3g, but if i add something heavier and reset to 0, i have to add more than 0.3g again before it shows a change.)