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: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well  Q: What kind of citric acid do you recommend? A: I personally prefer doing it with lye (best results, strips both old seasoning and rust  <sep> FOLLOWUP_Q: Will my pan return to normal after the lye?
[A]: Yes


[Q]: CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: should I use homemade pasta instead of dried in a bake?
[A]: No


[Q]: CONTEXT: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano.  <sep>  Q: What is a cheaper alternative to Parmesan cheese?
[A]:
Yes