Scale a recipe up or down without breaking it

Cooking for twelve or for one and the arithmetic is not the hard part.

Scale the recipe below to the number of servings I give, and handle the things that do not scale linearly.

Give me:
1. The full rewritten ingredient list at the new quantity, with sensible rounding to amounts I can actually measure.
2. **What does not scale linearly**, called out separately: salt and strong seasoning, leavening, thickeners, alcohol, spices, and anything where doubling gives you twice the intensity rather than the same intensity.
3. **Equipment and timing changes.** Pan size, depth of the mixture, whether it now needs two batches, and how cooking time shifts because the depth changed.
4. **Method changes.** Where the technique itself has to change, for example browning meat in batches rather than crowding the pan.

Flag anything that will genuinely not work at this scale, and say so rather than giving me numbers that fail in the oven.

Recipe:
Original servings:
Servings I need:
Pan or dish I have:

Adapting a recipe. Scaling, converting units, cutting the cost, the pans, the time, or an ingredient someone cannot eat.