Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Q: CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What should I look for when choosing egg cookware? A: Modern non-stick pans 

A: Do you have any alternatives to non-stick/Teflon?
****
Q: CONTEXT: Most of the things in this are very easy to substitute.Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice.  <sep>  Q: How can I make the "Bloody Brain" cocktail without alcohol? A: Most of the things in this are very easy to substitute  Q: Is there a non-alcoholic substitute for Bailey's Irish Cream? A: You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same 

A: Is there a non-alcoholic flavoring component that would match Bailey's?
****
Q: CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called "fortified wines" â they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular "corked" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port â that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrÃ©e sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled "dry" or "sweet", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own 

A:
Any other suggestions for me?
****