If the fat (butter, coconut oil, olive oil) is listed in the ingredients of a recipe, you should double or triple it when increasing the scale of your cooking. However, if you’re using the fat for sautéing in butter or oil, you may not need to increase the amount by double or triple. In general, you’ll only want enough fat to coat the pan — if you add too much, your food can become soggy, oil-laden, and dense. Fat for pan- or deep-frying likely won’t require doubling or tripling, either: you can start with a slightly increased amount, and you can always re-heat more oil for frying at a later point.
Bob P.
Salt, pepper, and mild herbs: add 1.5 times the original amount, then add more to taste.
Assertive spices or spicy ingredients: add 1.25 times the original amount, then add more to taste.
Me