Brandt Ranj serves as a commerce reporter for The Verge, a position that, according to him, involves an ongoing pursuit of exceptional deals and the most dependable, high-quality gadgets worthy of recommendation to readers who rely on The Verge’s expertise. In his role, Brandt not only researches and evaluates products across a wide range of categories but also diligently maintains The Verge’s wearables buyer’s guides, ensuring they remain accurate and current in a constantly shifting marketplace. However, his professional responsibilities extend far beyond this single domain; he explains that his position often requires him to cover an assortment of topics, from consumer technology and lifestyle products to deals on subscriptions. Because of the unending influx of new product releases, no two days in his work routine feel exactly the same, lending his job a sense of continual discovery and change.
Amid his varied coverage, Brandt volunteered to share one of his personal kitchen essentials: the OXO 11 lb Stainless Steel Food Scale with Pull-Out Display. He regards this particular tool as an exemplary blend of functionality, durability, and well-considered design—qualities that make it stand out in the crowded landscape of kitchen instruments.
When asked about how and why he first acquired this kitchen scale, Brandt offers both a personal and practical explanation. He comes from a family with a long-standing tradition of baking, where techniques have been passed down through generations more by instinct and touch than by measurement. Each baker in his family relies on sensory experience—texture, sight, smell, and intuition—rather than the strict precision of modern tools. Nevertheless, Brandt identifies himself as the first person in his lineage who found delight in the meticulous science behind baking, paying close attention to exact ratios and ingredient weights. This deviation from family precedent occasionally earns him amused or confused looks around the kitchen rather than enthusiastic endorsement. Yet, he points out that methodical precision yields repeatable excellence: each batch of his cookies or loaves emerges with a consistent texture and balanced flavor because every gram of flour, sugar, and butter matches his carefully tested ratios. For him, using the scale transforms baking into an experiment that blends creativity with quantifiable control. He admits that he even weighs out cookie dough portions so that each treat emerges uniform in size and appearance—behavior he half-jokingly acknowledges as “a little extra,” though it undeniably contributes to the polished results he strives for. Having relied on this particular scale for many years, Brandt grew so attached to its performance that he purchased a second one to keep at his mother’s house, ensuring he could maintain the same level of precision regardless of where he bakes.
Faced with the abundance of kitchen scales on the market, Brandt recounts how he came to select OXO’s model specifically. The standout feature for him is the magnetically attached digital display that can detach and extend outward from the main weighing platform. This ingenious design feature proves particularly useful when he works with large mixing bowls or bulky containers, allowing him to view the measurement screen without shifting the bowl and thus risking an inaccurate reading. The display connects to the base by a somewhat delicate cable—thin enough to remind him to handle it carefully—but this minor limitation is outweighed by how convenient and ergonomic the design is. Over the years, the scale has earned his complete trust: it has never malfunctioned or provided unreliable readings. Its screen is generously sized, bright, and legible at a glance, while the tactile buttons respond with a satisfying, mechanical click even when his hands are dusted with flour. Although the scale lacks an official IP rating for water resistance, it has endured numerous accidental splashes of liquid ingredients during his baking sessions without any sign of damage. Its low-maintenance nature further endears it to him; it can run for several months before the AA batteries need replacement. In Brandt’s estimation, this scale perfectly embodies a tool designed to fulfill a specific, simple mission—measuring accurately—and it executes that singular task with impressive finesse.
When reflecting on potential improvements, Brandt ventures into territory only a fellow kitchen gadget enthusiast might fully appreciate. He explains that although the OXO scale serves admirably for nearly all his baking projects, he occasionally wishes for the flexibility that dual-platform scales offer—devices equipped with two weighing surfaces for measuring both larger quantities of ingredients and minute quantities like dry yeast or fine spices with extraordinary precision. He points out that when making pizza, precision becomes paramount: every ingredient, from flour to yeast, must be proportioned to the gram relative to the flour weight in the dough. Even slight variations could alter texture, rise, and crust quality. While he lightly warns readers that homemade pizza dough can be a “deep rabbit hole” for the culinary perfectionist, he suggests that those new to baking might want to start with store-bought dough to spare themselves the complexities. Another enhancement he muses about would be incorporating a rechargeable battery system into the scale. However, he emphasizes that any such battery should be removable and replaceable, a design consideration that would significantly extend the scale’s lifespan and prevent unnecessary waste once the battery eventually degrades.
When asked for broader advice about cooking and measurement, Brandt encourages anyone accustomed to volumetric measurements—cups and tablespoons—to learn how to accurately convert those volumes into weights, such as grams or ounces, especially if a recipe doesn’t already provide those values. He acknowledges that even among professionals and food publications there remains some debate about the precise gram equivalent of a cup of flour, though the general consensus places it between 120 and 130 grams. Because variations in individual measuring technique or ingredient type can lead to inconsistency, conversions are only reliable if the recipe itself was developed with weight-based measurements in mind. For best results, Brandt advises seeking out recipes that explicitly list ingredients by weight, as such recipes yield more dependable and replicable outcomes. He also suggests consulting ingredient packaging or manufacturer websites, since many reputable companies now print measurement conversions directly on their products. For example, he cites that the King Arthur Baking Company conveniently notes that one cup of its all-purpose flour corresponds to 120 grams—a small but significant detail that simplifies accurate preparation. Over time, through repeated practice, home cooks will start to grasp these conversions instinctively; at that point, Brandt jokes, they can even impress—or at least amuse—friends at gatherings with tidbits of culinary trivia, such as the fact that a stick of butter typically weighs about 113 grams. With characteristic humor, he adds that these facts make him an especially entertaining presence at dinner or cocktail parties, proving that precision and enthusiasm for accuracy need not come at the expense of personality.
Through his thoughtful approach to both reporting and baking, Brandt Ranj demonstrates how the same principles—careful analysis, attention to detail, and appreciation for design and performance—apply across his professional and personal interests. His fidelity to tools that work flawlessly, like the OXO 11 lb Stainless Steel Food Scale, ultimately reflects his broader philosophy: in any discipline, success often depends on mastering small details and respecting the balance between intuition and exact measurement.
Sourse: https://www.theverge.com/tech/812853/oxo-kitchen-scale-favorites
