Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

Q: CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.  <sep>  Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it  Q: Is it true that the pickles gives an after taste? A: But them I'm not a fan of tartar sauce (maybe because of the pickles  Q: What is the reason why you will rather eat tarter with capers than pickles? A: I love capers and add them to different foods when I think it suits it  <sep> FOLLOWUP_Q: Do capers have any advantage over pickles?

A: Yes
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Q: CONTEXT: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier. Food initially sticks less to enamel, but scratches and cracks change this. using steel wool to clean stainless improves the finish, using it to clean enamel scratches the finish. If you are gentle with enamel it should last decades,stainless will survive children beating on it with almost anything, and can be passed to your grandchildren. thinner metal will heat quicker and cool quicker, but will develop hot spots. Thicker metal will heat more evenly, but heats and cools slower.  <sep>  Q: I'd like to buy myself the best roasting pan and I'm stuck on whether to get an Enameled Cast Iron or a thicker Stainless Steel/tri-ply type pan. I'm looking for the pro/cons of each, and any personal experience with either variety. A: The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier  <sep> FOLLOWUP_Q: Is either one better at creating a fond, making gravy, or cooking down veggies/onions?

A: No
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Q: CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there any sign of BPA just from looking at the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tel  <sep> FOLLOWUP_Q: Why is BPA even used in cans?

A:
Yes
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