Why two sets of measuring devices? Simply because for wet ingredients, it's easier to measure and pour out of a spouted cup with a handle. Likewise, for dry ingredients, it's easier to scoop and then level and pour for accuracy. You only require one set of measuring spoons for both dry and wet (like salt and vanilla). In cooking with standard (vs. metric) recipes, a dry cup measures out about the same as a liquid cup. However, when it comes to ounces, 16 ounces or a pound is not the same as 16 fluid ounces. So for very large quantities, which I've never cooked in, I think you'd have to break out the scale. I'm not sure.
This is a nice calculator for equivalents. The only time I've needed to convert like this was doubling or halving a recipe.
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