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

Ex 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.

Ex Output:
When to heat oil in dutch oven?

Ex Input:
In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation:Put a slice/piece of pineapple about two inches per side in a bottle of milk.Put the milk with the pineaple in the refrigerator for about 4 hours.Take the milk, without the pineapple, and shake a little with a spoon to homohenize, then put about 2 oz in a milkshake machine, and shake for about 1 minute puting suggar in the process.Optionaly put some artifitial flavor in the milkshake machine - I'd recomend coconut artifitial flavor. Also you can put in the milkshake machine with the milk, some small pices of ice cubes, this makes the drink a bit more creamy.This is usually a companion for Empanadas or PastelesWhat is the name of this beverage? Is a powder or something else that substitutes the pineapple piece and/or the fermentation process?I googled for something like this with no luck, the closest recipe is the pineapple-coconut milk, but that is not what I'm looking for.

Ex Output:
What is the name of this drink and is there a substitute for the pineapple?

Ex Input:
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.There is a lot of reason to make a roast such as a prime rib at low temperatures since the inside of the meat will cook close to the same speed as the outside making an even color and temperature to the meat.However, cooking something at 200 degrees for 3 hours will ultimately cook it through and through which is the purpose. But, does it make a difference if the actual temperature of the meat goes past the boiling temperature? Would it be better to cook it in a 170 degree oven since the steam pressure raises the temp to perhaps something just under boil?

Ex Output:
If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?