Éire / Ireland

Why would you have to carefully weigh anything? Butter doesn't really need to be measured, just eyeball it and go from there.

In the U.S., butter is sold in sticks of half cup/4 fl oz/8 tbsp by volume, but it's basically fine to think of them as little 100g portions too. Tolerances for cooking are pretty high, and people aren't that precise at cutting off whatever portion they need.

If you're baking, there needs to be a bit more precision, but that precision matters whether you're measuring by weight or volume, or imperial versus metric. Plus, a lot of baking can be done by feel when you have experience anyway.

Just go and do. Cooking is fun. Some people like to measure, and some don't. It all works, though, as all the different styles still converge on the principle that making tasty food for yourself and loved ones is a pretty universal experience.

Usually, you put the bowl on the scale and throw everything in and tara inbetween each ingredient.

Tablespons are used to measure stuff here. Butter has a little diagram/ruler at the side that shows how much the piece you're cutting off weighs.

I have different sized spoons at home and I never know which is the correct one for the recipe. On top of that I don't know if the spoon should be leveled off or if it should be with a heap on top.

But if the recipe says 15g, I can put the bowl on a scale and put the stuff into it until the scale says 15g.

If we made a list of things you can do, that would be on the list.