Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off. <sep> Q: How do I repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again Q: Do I need to restrip it first? A: This will fill in the "holes" in your seasoning and you'll be able to use the pan again Q: Any other tips you can give me? A: sand down" the seasoning without completely removing it Q: How do I do that? A: by scrubbing the bottom of the pan with a mixture of course salt and oil <sep> FOLLOWUP_Q: Any specific type of oil?
[A]: Yes

[Q]: CONTEXT: Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results. <sep> Q: How Can I Tell If Meat Has Been Brined? A: you could use a salinity meter-- one that is made for checking salt water fish tanks <sep> FOLLOWUP_Q: Is there a surefire way to tell if meat has been brined?
[A]: No

[Q]: CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated <sep> Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook Q: So, can fried eggs be fried in advance? A: I doubt this could be done <sep> FOLLOWUP_Q: Can you tell me how to make a fried egg?
[A]:
No