Just out of interest, may I ask......

I use both (usually separately) because I have both old and new cookery books.

I have my gran's old lb and oz weights and her balance scales. Dead old and dead luvvly to use.

Pounds and ounces for me, cn' get to grips with grams, but there again like you most of my cookery boks are ancient!

For cakes I use pounds and ounces, because that is what my recipes say. For bread I use grams, because the breadmaker recipes are in those.

For meaty things, I buy and cook in pounds and ounces, also for white sauce, yorkshire puds and lots of other things.

I suspect we are the last of the hybrid cooks.

I use pounds and ounces, but occasionally use the other measure.

I use both because I had to use metric weights when teaching Food Tech. but I picture amounts in pounds and ounces.

I use both but somehow it makes more sense in imperial daft as that sounds.

As I first trained as a nurse in the 1970s I've been metric for 40 years - particularly liquids!

I use both. I normally search the web for recipes so it all depends what units they use. I do hate having to use cups though.

Both, converting when necessary. And cups too - I have a conversion chart which I downloaded years ago (no, I don't know where it is from!) and keep it nearby when forced to cook.

Grams for sure....except when it comes to baby weights!

LIke merlot I was a Food tech teacher so have used both for over 40 years but do tend to use imperial more often as an 8oz pastry mix for instance, fits my baking tins better than the slightly smaller 200gm mix. It also seems more natural if that makes sense !

Oh yes Aka ! Baby weights ! I have no idea how much any of them weighed as they were all born abroad in grams. Funny how I can convert recipes but not babies !

Never did Domestic Science at school, or Food Tech. But 'A' level Chemistry was all about grams.

What I can't be doing with is measurements in 'cups'

I measure by eye. When challenged I'm always totally accurate. Merci Maman

Respect to those that have "gone over". Perhaps I need new scales. The divisions between the hundreds on the grams bit are very squidgy.

over those scales Bags.

I bought myself a set of proper balance scales last year and bought metric weights. I am getting used to the comparisons. Even my ancient 30+ yrs Dairy cook book has the measurements in imperial and metric.

Whatever the recipe says. I have electronic scales which I can re-calibrate in metric or imperial. What does my head in is the American system of measuring just about everything in cups. However, I have acquired (from Lakeland, of course) a measuring implement that gives both dry and liquid cups as well as metric measures. Invaluable.

I went decimal with the rest of South Africa in the 1960s. So it's grams and kilograms for me, and millimetres and millilitres. When a recipe says ounces, I sort of roughly translate it and mostly it works.

I will never be able to properly understand how much I weigh in stones!

I love my digital scales because I can switch between grams and ounces at the press of a button. Also there are no small divisions to cope with.
All the recipes in my memory are in ounces, but having worked as a biomedical scientist everything was always metric, so that would be my instinctive choice when baking.

Not translate, convert! Senior moment.

6, 6, 6 and 3

The first cake recipe I learned to bake

I use old and new recipes but for it to make sense in my head I have to convert to imperial.

If anyone would like a set of imperial brass weights, please let me know.