How to Double a Recipe: Recalculate Yield, Pan Capacity, Heat Transfer, Seasoning, and Cooling
Doubling a recipe is not just ingredient arithmetic. A larger yield changes pan crowding, headspace, stirring room, appliance airflow, cooking time, browning, seasoning, temperature verification, and the amount of hot food that must be cooled afterward. Confirm that the recipe is appropriate to scale, decide where the extra food will go, and compare one larger