Kitchen scales are as important as your ovens. I can’t lecture on the importance of a kitchen scale in baking. Cups and spoons are fine but measuring large quantities with these can be quite confusing. Why? Because you might simply forget how many cups you had added if you weren't paying attention. Say you wanted 12 cups of flour, after measuring your 8th cup you might feel flustered and lose track of it. One small distraction and you’re done. When it happens you’ll have to start from the beginning, because you don’t want to miscalculate your ingredients. It happens more common than you think. So save yourself from all that and invest in a good weighing scale. It is one equipment you just can’t do without.
Baking itself can be intimidating in the beginning. Beginners usually stick to cups & spoons as they find it difficult to operate a kitchen scale. Not many put themselves through that. So one step at a time. You want to try only with cups and spoons for sometime? It is ok. Understand your ingredients and you will do just fine. This chart is only for liquid ingredients like water, milk, buttermilk, juice, oil etc., But then not all liquids are created equal. A Tbsp of oil does not weigh the same as a Tbsp of water. It varies with the density of the ingredient. More on that later. If you are a beginner with no weighing scale, having struggles with ml - spoons - cups conversion, this chart will come in handy.