[Discussion] Is it better to double a recipe or batch cook the original recipe twice?

And when doubling a recipe, is this the way to go about doing it?

Spicy ingredients x1.25

Fats in a recipe as part of an ingredient – 2x

Fats for a pan – enough to coat the bottom of the pan

Dried Ingredients – 1.5x

Liquids (except alcohol) – 2x

Main ingredients (meats, produce, eggs, vegetables) – 2x

Flour – 2x

Concentrated sauces (soy sauce, Worcestershire, etc.) – 1.5x

bon appetit