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

Example Input: I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe to use in the oven? Like for stainless steel or non-stick pans are they generally safe to use in the oven? Maybe only for certain temperatures?
Example Output: Is there an easy way to tell if a pan/pot is oven-safe?

Example Input: I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in a frying pan to give them a nice color, and then put them in the oven to cook until it's done.However here comes my problem, I want the chicken to be totally done, because I am very afraid to eat raw chicken. However, I now cook them too long to be sure it is not raw anymore. I cook them for at least 20 minutes on 175 degrees Celsius. I was wondering, can anybody tell me how long I should cook them in the oven on which temperature to be sure it is not raw anymore, but not cook them overdone?
Example Output: cooking time for chicken-pesto in the oven

Example Input: I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and other quick breads -- the loaves don't rise as well as they used to, and they tend to be drier. I'm doing a 1:1 substitution using the guide on the carton (1egg is approx. 2oz), so I assume that a lot of the problem is that I'm missing the fat from the egg yolks. Is this correct, and if so, what can I use instead that will be low in cholesterol?
Example Output:
Baking zucchini bread without egg yolks