Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.Part OneSo, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium? If I do this, will the oil evaporate -- I thought I experienced that once?Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?I'm asking this question because I don't want to ruin my le creuset french oven.Part TwoAnd how do you know when the oil is hot enough? This recipe says until it is almost smoking, but how do you know when it is about to smoke? And don't all oils have different smoke points. This recipe calls for vegetable oil, which I assume can be canola.

Output: When to heat oil in dutch oven?


Input: Consider Input: I had a frozen package of bacon. I only wanted to use half the bacon, but couldn't separate the frozen bacon strips, so I defrosted the whole package in the microwave. The bacon got quite warm - not fully cooked, but smelling like bacon. I used what I needed and put the rest in the fridge immediately. I'm planning on using the rest of the bacon in a few days. Is that a good idea, or should I just throw it away?

Output: Can I store raw meat in the fridge after defrosting in the microwave?


Input: Consider Input: I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? My broiler is the "under-the-oven" kind which re-uses the gas flame that pre-heats the main oven.Edit: Are there any additional preparation steps I should be aware of? I'm a novice when it comes to cooking fish.


Output: How long should tilapia filets of normal thickness be broiled?