I am a very experienced cook. I cook near daily, I bake a lot, I write recipes, and I rarely *use an implement* to measure ingredients while cooking. This is because I have years and years of experience figuring out how to adjust recipes to my tastes and I know that I can eyeball the amount of starch or salt or flour to put into a recipe. I'm not measuring "one tablespoon" of starch, I'm just shaking in what looks right, which is approximately a tablespoon and I know what too much or too little looks like because I've measured a lot of tablespoons in my time.
And STILL, even with that knowledge, if I'm trying to cook something for the first time I'll usually try making four or five different recipes before I combine what I like out of all of them into my "standard" recipe.
And even if I'm cooking something that I'm familiar with but haven't cooked in a while or haven't written my recipe for, I may look up a video or check a recipe or two as a refresher. For example, I almost never cook pork, so I flip open my betty crocker cookbook and check the weight and temp charts any time I pick up a pork loin. (The betty crocker cookbook is a good basic book with handy charts that is inexpensive and easy to follow if you're looking for something that has a wide variety of recipes to try)
AND STILL, with all of that, I use measuring cups and measuring spoons for nearly everything when I'm baking. Baking has a lower margin of error than cooking. You can maybe get away with eyeballing the poppyseeds in lemon poppyseed muffins or the chocolate chips in chocolate chip cookies, but you cannot get away with eyeballing the baking powder. Knowing what you do and do not have to measure exactly is another dimension of the skills that come along with experience.
Cooking is a skill that takes practice. It gets easier as you go along and you should never feel bad for using reference or looking up techniques. Nobody "just knows" how to cook well, they all had to learn.