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

Input: Consider Input: I brew coffee using a french press. After I've pressed it, how can I make it chill fast?I've tried pouring it into a wider container (larger surface area) and putting it in the freezer. This is not optimal since I don't want to thaw the contents in the freezer. Also, this takes some time and risks spilling the coffee.When it is cold enough I put some ice cubes in a drinking thermos, pour in the coffee, close the lid and shake it. This part of the process works well because the ice "only" transfers the cold to the coffee and not the surroundings. I guess I could use crushed ice instead for greater effect?Is there a better/quicker way of making iced coffee?

Output: How can I chill ice coffee quickly?


Input: Consider Input: Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.So, I'm wondering what's the difference in the required technique when using them to cook food?

Output: Difference in technique for cooking with non-stick and standard pans?


Input: Consider Input: I make this Sweet potato casserole for Thanksgiving, it has a streusel like topping. Usually I can bake this at the destination, but this year I need to bake at home and take. I have a baking dish that has a heat resistant plastic cover and an insulated carrier. I know that the topping will get soggy if it is tightly covered after baking. How can this be avoided?


Output: How can I keep streusel topping from getting soggy?