I like my glass measuring cups but the printing on them has really disappeared over time. Does anyone have a measuring cup that they love?
Anchor Hocking Batter Bowl, 2 Quart Glass Mixing Bowl with embossed lines.
If this is too big then Anchor Hocking Triple Pour Glass Measuring Cup, 8 Oz Measuring Glass.
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Cheap solution… Classico pasta sauce used to have measurements embossed (Is that the right word for glass?) on the side of the jars. My jars are kinda old, but it looks like they probably still do that but maybe only on certain sizes. The measurement lines and labels are a raised area that’s functionally part of the glass. I’ve been using them for years and it should be nearly impossible for the measurement lines to wear or fade in any meaningful way.
Other brands of pasta sauce do this too, the Aldi brand definitely used to, looking online it seems relatively common. You can also just buy glass jars with embossed measurements on them, but it’s cheaper to buy the pasta sauce jars and then you also have the bonus of having pasta sauce.
Get measuring cups that etch the markings into the glass/pyrex instead of being painted on. You can even do the etching yourself if you’re comfortable enough handling the acid.
Since we’re in the US, I saw this one from Target:
I can’t speak for its sturdiness and it doesn’t have 1/4 marks but with the straight sides you could eyeball it. It’s soda-lime glass, so you can boil in the microwave and wash in the dishwasher.
Just an option.
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https://hackaday.com/2025/09/17/when-is-your-pyrex-not-the-pyrex-you-expect/
Basically pyrex spun out of Corning Glass, enshitified and use soda lime glass (shit) while Corning retained PYREX which is still high quality borosilicate glassware (often with a blueish tint).
I just weigh the fluids.
Water is 1g per ml and most other things are close enough that I don’t care.
I don’t know if there’s a name for it, but an increasing number of recipe writers are using only weight based measurements. This is super handy because you just have a scale, add ingredients, and just tare as you need. The measurements are also more accurate because, eg, flour can be compacted, so “1 cup of flour” could vary by a lot depending on how you measure it.
Salt is another example. A teaspoon of salt can be a very different amount depending on if you use fine salt, coarse salt or even flaky salt.
Just use fine salt if you’re mixing. It spreads more evenly anyway.
To answer your question: I switched to Oxo brand and those are pretty solid.
I’m not sure about the specifics but I’m fairly certain that the Pyrex brand has taken a bit of a hit and quality like that with a change the chemical composition of their glassware a while back.
This link answers all these mysteries, in short buy your pyrex in Europe apparently.
Anchor Hocking is totally acceptable in my book 🤷♂️
That’s not real pyrex. The real PYREX is printed in all capital letters.
