Metric Equivalents given here are convenient approximations within tolerance for cooking purposes. Greater acuracy would be "empty precision" swamped by variations in ingredients, inaccurate measures, effects of cooking equipment, haste and inattention, personal preferences and the windage applied by every cook - so you engineers try to relax and not be anal about it.

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#=Pound, oz=Ounce, t=teaspoon, T=tablespoon, c=cup, pt=pint, qt=quart, in=inch, cl=clove

As a general purpose scale I use the Salter 7# wall scale. It's always ready, keeps precious counter space clear and is graduated in U.S. and Metric for easy conversion. The tray removes easily so you can pour stuff out of it and it folds up over the face when you aren't using it.

Modern electronic scales are very accurate for small amounts and offer the convenience of tare weight (canceling the weight of the container to show only the weight of its contents). Unfortunately they all take counter space but I keep a Salter #6300 close at hand. I like it's tiny size, clean looks, simplicity and ease of cleaning.