Weighing is often associated with cakes, but it can make a pot of lentils or a bowl of pasta easier to repeat. The benefit is not precision for its own sake; it is knowing what worked.
Weigh dry grains and legumes before cooking when the recipe gives dry weights. Do not substitute the same weight of cooked food without accounting for absorbed water. A drained tin weight is another useful detail that differs from the total weight printed prominently on the front.
For flexible meals, use measurements to establish a starting point and then adjust to appetite. Keep notes in ordinary language: enough for two with bread, or too much sauce for this amount of pasta.
You can still cook by eye. The scale simply gives your eye something to learn from, especially when a new ingredient expands more than expected.