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?
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)
Weight requires a scale. I don’t know a single American who has a scale in their kitchen.
