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

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

Question: There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there any other methods that can lower the capsaicin level while retaining the other flavors?This was asked on Dave Arnold's Cooking Issues podcast, and I'm not sure they landed on a solid answer.EDIT: I'm looking for something that might cut the perceived heat by like 90% or even 100%, not just make it slightly milder. Something that completely neutralizes the capsaicin, not simply buffers it on your palate. (Starting a bounty).

Answer: How can you reduce the heat of a chili pepper?

Question: I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?

Answer:
Does 1 tea spoon correspond to half table spoon?