instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
question:
CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go? A: The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA 
answer:
Why did manufacturers stop making thin, smooth plastic turner spatulas?


question:
CONTEXT: Short answer: no, there's no standard scale.First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself.  <sep>  Q: How hot are electric home stoves? A: the real property of a stove is its power output, not its temperature 
answer:
How do you set the temperature of the electric home stove?


question:
CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time  Q: Is the coffee that is first dispensed from the machine the same quality as the coffee which is dispensed in the middle or end of the process? A: By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be  Q: Would the first cup be too strong? A: For best quality, you should wait for the entire brew  Q: Sometimes at work, I don't feel like waiting for 10 cups to brew, is that a problem? A: The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew 
answer:

Does it usually take 3 minutes for ten cups to finish brewing?