TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely. <sep> Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well Q: What is the best way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well

SOLUTION: What is the best way to keep it from getting burned in the first place?

PROBLEM: CONTEXT: The short answer is yes, you most definitely can but with a few caveats. First, if the skin has any significant amount of sugar on/in it from a glaze or cure it will burn fairly quickly and likely impart a bitter flavor before you are going to achieve the proper crisp a crackling is known for. Also, with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up so be aware of that. I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go. <sep> Q: Can I make crackling from cured ham skin? A: you most definitely can but with a few caveats Q: I have a cured ham, which I have removed the skin to glaze. A: with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up Q: Can I bake the skin and make it into crackling? A: I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer

SOLUTION: Are there any suggestions for me?

PROBLEM: CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce. <sep> Q: I am looking for ways to displace liquids while cooking any ideas? A: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it Q: Will the sauce stick to the side of the jars and be wasted? A: The biggest risk is that it topples over, and you end up with a somewhat watery sauce

SOLUTION:
Is there a way to make sure the water does not leak out if that happens?