A similar chart could be made for the US, proving that it does use metric: soda and wine bottles, medicine doses, eye-glasses measurements (in fact most medical things).
I think that both systems are used in schools now.
But then I see cooking instructions for a “cup of chicken strips” and a recipe having 1/4 cup of butter, and I wonder why anyone thought that volume was a good idea there.
True, but that’s just replacing a cup with a length, and rules out using an existing tub.
Why not use weight, which is easy to measure and tolerant of different forms/shapes?
Weight requires a scale. I don’t know a single American who has a scale in their kitchen.
Butter in a tub usually isn’t pure butter as they add oil to it to make it spreadable when cold.
Recipes that call for butter are normally designed for true/pure butter and may not cook or bake properly if spreadable stuff is used. (there is however Amish rolled butter that’s sold in big ‘loaves’ where measuring can be annoying)
