I do think that we are on to something for a general recommendation, but we are not quite there. We are trying to generalize to the point of creating problems that are not anticipated. I watch my 25 YO son brewing in his first few attempts. And when I do that, I can see where the contamination factors (among many other issues) are.
One of the things that I like best about the beginners forum is what we learn through responding with various well-intended recommendations. I have learned every time. Duboman's input here is a great example.
I agree that we do need to be clear on what is necessary and inform on what is of minor importance for special circumstances.
I have thought about a better way to answer the dry yeast aeration question, but it does not involve a blanket requirement for doing something other than pouring the wort into the fermenter and then adding make-up water. Satisfactory aeration comes by default here, is sufficient with exception for high ABV and a faulty dry yeast recipe, and after watching my son is something extra that is more of contamination risk than secondary transfer. ng
BTW, I like secondary transfer as a means of avoiding excessive flatulation.