Why do some ingredients of a recipe not scale proportionally when making multiples of the specified amount?

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Sorry for weird wording, not a native speaker.

I keep hearing that for example when making twice the amount of a meal as given in the recipe, I should be careful with proportionally scaling certain ingredients like salt or similar stuff. I just don’t get it, why would thats be the case?

In: 11

In theory, there should be no problem with doing this at all. The problem comes with the accuracy of very small measurements vs large measurements. What I mean is while there are 16 tablespoons in a cup, you’d be very hard pressed to measure out exactly a cup from exactly 16 tablespoons. With something like a 1/4 teaspoon of salt, when you make the small batch you likely aren’t using an actual full 1/4 teaspoon. Then, when you quadruple the batch and measure a full teaspoon, it has more salt that you would have used if you had measured four 1/4 teaspoon incrimints. Hope that makes sense!

I’ll add that the physical dynamics of cooking/baking/roasting are highly dependent on total volume and surface area.