Baking requires precision, regular cooking really doesn't. It's not an exact science, once you have some experience seasoning things you'll be able to eyeball t

Baking requires precision, regular cooking really doesn't. It's not an exact science, once you have some experience seasoning things you'll be able to eyeball the quantities as well. Stuff like the grind size of your salt can affect how much you should use, so just volume or weight won't transfer between kitchens. Also tasting and adjusting is always preferable to using pre-set amounts.