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:'.

CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with. <sep> Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well
It is a powder now that it dried so should I use vinegar on it dry or wet?

CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called "fortified wines" they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular "corked" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entree sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled "dry" or "sweet", so you need to read how it's described the label, or ask your vintner for a recommendation. <sep> Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own
Any other suggestions for me?

CONTEXT: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor. You can thicken it up at the end if you like with a cornstarch slurry. <sep> Q: Do I need to coat beef in flour mixture for slow cooked stew? A: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener Q: do you have any other tips for a good stew? A: You can thicken it up at the end if you like with a cornstarch slurry
What if I don't want my stew that thick?