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

Input: Consider Input: I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'm used to here in North America.Have any of you tried this before? Can I make it at home?

Output: Nestle Cream "Ashta"

Input: Consider Input: Is the purpose to add flavor, moisture, or both?Do you really think it makes a difference?

Output: What is the purpose of basting a roast?

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?