TASK DEFINITION: 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:`.
PROBLEM: 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?

SOLUTION: No

PROBLEM: CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: How should I cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  <sep> FOLLOWUP_Q: Will it still cook quickly?

SOLUTION: No

PROBLEM: CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and "rest," about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.  <sep>  Q: I tried to make black bread in the microwave, but why didn't it work? A: 240 C sounds way too high to me. 150-180 C  Q: What can I do to fix it for next time? A: 150-180 C  <sep> FOLLOWUP_Q: Is the ready-made dough mixture okay to put in the oven even though it says microwave?

SOLUTION:
No