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

Input: Consider Input: I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole wheat flour instead of pastry flour if necessary.Would pastry flour be better? What purpose does it serve?

Output: Do I really need pastry flour in my molasses cookie recipe?


Input: Consider Input: When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?

Output: What is the best way to douse a charcoal grill?


Input: Consider Input: I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.Part OneSo, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium? If I do this, will the oil evaporate -- I thought I experienced that once?Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?I'm asking this question because I don't want to ruin my le creuset french oven.Part TwoAnd how do you know when the oil is hot enough? This recipe says until it is almost smoking, but how do you know when it is about to smoke? And don't all oils have different smoke points. This recipe calls for vegetable oil, which I assume can be canola.


Output: When to heat oil in dutch oven?