We’re sold, davidtamarkin.
The thought occurred to me while I was on a granola bender, a three-week wormhole during which I remember how easy it is to make granola, and prove it by baking two, three, four batches a week. These benders are nothing new; neither are the thoughts that occur during them.
Breaking my 1-cup wouldn't concern me now. I have no ill will towards it, but if it died, I'd move on quickly to my 2-cup Pyrex, which can do everything the 1-cup can do . And in the thrilling instances where it is called for, I'd use my 8-cup. The limitations of the 1-cup are so obvious that it feels ridiculous to type into words, but here it is: it is limited by its size. And more than its size, it is limited by the measures printed on the glass. A 1-cup measuring cup actually holds more than 1 cup of stuff, but you can't tell exactly how much, because any liquid hovering above the 1-cup line is unmeasurable. Likewise for liquids smaller than 1/4 cup.
So I've been using my tiny OXO 4-tablespoon measure, and my 2-cup Pyrex. And on weekend mornings I use my 8-cup Pyrex, mixing the wet and dry ingredients of pancake batter right in it, then pouring the batter straight from the glass onto the griddle. Or, in the case of granola, I'm measuring my oats in the 8-cup, adding in coconut, nuts, oil, maple syrup, and stirring it all together. The 8-cup morphs into the bowl, and I've avoided dirtying a second vessel.
And in fact I find myself using the 8-cup Pyrex even when I don't have to measure. When I make a frittata, I whisk my eggs in the 8-cup, stir in the herbs and yogurt and pour it straight into the pan. I love the Pyrex for its spout, sure, but I also love the handle, its weight, and just the oversized, Alice in Wonderland nature of it all., a full $40 less than what I think these things are worth. I still fear dropping mine , but it's good to know how cheap it is to replace.
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