Hi,

I grew up with pounds and ounces - now do everything in metric these days.

I once went to one of Jack's (as in Laughing Lemon) pasta courses and he commented that weight measures are better than volume measures - especially when you are baking things like cakes where proportions are important.

The important thing is if you pick a system (cups, grammes, pounds and ounces), then stick to it throughout the recipe for all ingredients. Don't try to mix and match as the conversions are only approximate.

Cheers,
Nick