Measuring by volume was from a time period before we had reliable digital scales. These days all baking measuring should be done by weight since it is far more accurate. I won’t even consider a recipe that goes by volume. Fortunately those are all written by amateurs.
For where precision matters, 100% agree. For people like me who just want something halfway tasty but also quickly, the convenience of volumetric scoops is compelling.
I have a lot of junk in my kitchen drawers (admittedly a personal problem) and will opt for measuring directly from the bag into the bowl on a scale over digging around for that quarter cup every time.
> These days all baking measuring should be done by weight since it is far more accurate.
It also has no "tamping" problem e.g. volumetric measurement of flour can differ in the amount of actual flour by a factor of 2+ if the floor is tamped versus aerated. Volumetric measurements are supposed to use aerated aka first make flour fly everywhere then try to coerce it into your cup.
