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

Ex Input:
I use oil for cooking in the Teflon coated pan. I put the pan on a very low fire. (Simmer) Lately I have found that the onions get stuck to the bottom of the pan.How to know whether the teflon coated pan's life has reached end? Does it change colour or something else?

Ex Output:
How to know whether the teflon coated pan's life has reached end?


Ex Input:
I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?

Ex Output:
Melted butter or not for pancake batter?


Ex Input:
The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the Portuguese "Pão de Castela". But does "kasutera" and "kastera" refer to the same foodstuff, or a different foodstuff?KOREAN CASTELLA CAKE says: I’ve come to the conclusion that Koreans use “kastera” to describe almost every type of baked product that’s Western in origin.Castella = Kastera = Kasutera says: These baked products are a cheap, guilty indulgence -- they are good -- but I don't consider them "genuine" Japanese kasutera, which I have come to understand is not as spongy and comes in a rectangular shape.Are they the same foodstuff, or are they different foodstuffs? Would it be more logical to say "I prefer kastera over kasutera", or would "I prefer the way Koreans do kastera over the way Japanese people do it"?

Ex Output:

Is Japanese kasutera the same foodstuff as Korean kastera?