That is interesting. I have always wondered if any European people have tried measuring by volume and what they thought of it. Europeans must use a hybrid measuring system or do you actually weigh 60 ml of oil?

I wonder when Europeans started cooking by weight, in earlier times even spring scale or a balance and set of weights must have been prohibitively expensive for most people.

You could probably learn to “eyeball” measures by weight but I suspect learning to measure by eye is facilitated by cooking by volume. I can judge dry volumes by looking at a poured pile and wet ingredients like oil by observing the size puddle they make poured into an empty container or onto dry ingredients. Mainly I use a spoon just for things like apple sauce that don’t pour well from the container or a full container of oil where it is hard to regulate the flow. I do use a cup or spoon for flour and sugar usually though but again in large part because I don’t want to worry about the inconsistent flow which is affected by atmospheric conditions..