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How to Double a Recipe Correctly

Doubling looks like the easiest thing in cooking and it is where a surprising number of dinners go wrong. Three things do not double: the seasoning, the pan, and the time.

What scales linearly

Most of the recipe. Flour, sugar, fat, liquid, eggs, protein, vegetables. Multiply by two and move on. Eggs round to whole numbers, which is usually free because doubling an odd number of eggs gives you an even one.

What does not

Under-seasoning is easy to fix at the table. Over-leavening is not fixable at all, so when in doubt go low on the baking soda.

Pans: volume doubles, the pan does not

Time: depends on depth, not on quantity

This is the one people get most wrong. If you double a casserole into two pans of the same depth, the bake time barely changes. If you double it into one deeper pan, it can take 50% longer and the edges will overcook first.

Things that do not double at all

Doing it automatically

Skip the manual work · convert the recipe automatically →