> Weight is a lot harder to use than volume. If I'm measuring a cup of flour (for example), I dip my measuring cup in, level it off, and I'm done. You can have

> Weight is a lot harder to use than volume. If I'm measuring a cup of flour (for example), I dip my measuring cup in, level it off, and I'm done. You can have huge variance variance with flour or sugar depending on how hard it is packed and even humidity: > I weighed each cup on its own, tared the scale, then scooped it into a bucket of granular sugar and bulldozed the top with the flat side of a butter knife (I figured that there's less divergence in sugar-measurement technique, and it's composed of fine granules that settle fairly evenly). > The results ranged from 6.81 ounces (193 grams) to 8.08 ounces (230 grams). * https://food52.com/story/16497-the-truth-about-your-measuring-cup-dun-dun-dun https://food52.com/story/16497-the-truth-about-your-measurin... And you have to trust your measuring cups (>5% off) and spoons (>20% off): * https://www.youtube.com/watch?v=g5Q21DWg0Fk&t=54s https://www.youtube.com/watch?v=g5Q21DWg0Fk&t=54s * https://www.youtube.com/watch?v=oEXLt4gz7lY&t=59s https://www.youtube.com/watch?v=oEXLt4gz7lY&t=59s * https://www.kingarthurbaking.com/blog/2014/11/03/your-measuring-cups https://www.kingarthurbaking.com/blog/2014/11/03/your-measur... Have you ever verified that your cups/spoons are actually accurate? > Takes a few seconds. If I use a scale, I have to watch the scale carefully until I'm getting close, then slow down my rate of pouring into the bowl greatly so that I don't go over. Yes, that's the point, especially in baking: to get an accurate quantity. (Though in cooking it's less important, relatively speaking.)