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COOKWARE HANDLES

 

There is a vast selection of handles found on cookware:

 

Type Cookware Brand Examples
 
Glass/ceramic Visions®, Arcoroc®
Wood Le Creuset®, Mirro®, Berndes®, Lagostina®,
Phenolic (heat-resistant plastic) Circulon®, Anolon®, T-Fal®, Revere®, Farberware®, Meyer®, KitchenAid® Gourmet Essentials™, Lagostina®, Berndes, Tefal, Fissler, WMF, Scanpan, Kern, Buffalo, Woll
Stainless steel (tubular) Anolon Professional, Cuisinart®, Tefal, Fissler, WMF, Kern , Henckels
Stainless steel (solid cast) Anolon Professional (side), Circulon Style, Calphalon® Commercial, All-Clad®, KitchenAid® Cookware, Anolon®, Meyer®, Lagostina®, Tefal, Fissler, WMF
Cast stainless steel Circulon Commercial
Cast brass Kuhn Rikon, Williams-Sonoma®
Nickel-chrome plated steel Calphalon®(side)
Nickel plated cast iron Calphalon® (long handle)

 

 

FEATURES AND BENEFITS – GLASS, WOOD, PHENOLIC HANDLES


Many handles stay cool during stovetop use. Remember, all handles get hot in the oven.

Glass or ceramic handles are moulded parts, integral to the cookware. Durability in such handles is directly related to the strength of the glass or ceramic. Since both glass and ceramic are good heat insulators, handles made of one of these materials will not get hot during stovetop use.

Wooden handles have a natural feel to them, and they stay cool on the stovetop. However, they tend to be susceptible to corrosion and should not be soaked in water for an extended period.

Phenolic handles (made of heat-resistant plastic) stay cool on the stovetop and are generally oven-safe up to 180°C/350°F. Although they offer great durability for normal household use, they may chip, crack, break or blister if abused by overheating or by exposure to heavy and repeated impact.

 


 

 

FEATURES AND BENEFITS – METAL HANDLES


Stainless steel tubular handles are sturdy and oven-safe. Because stainless steel is a poor conductor of heat, they stay cool for a reasonable time during stovetop cooking. The handle is formed into a tubular shape, directing airflow through the interior shank to slow down the build-up of heat from the hot pan to the handle.

Solid stainless steel side handles are sturdy and oven-safe. They are usually made of a thick stainless steel rod. Unless cooking is prolonged, solid stainless steel handles should not become too hot to hold during stovetop use. However, because side handles are closer to the pan's body (and to the heat source), they become hot faster than long handles.

Cast stainless steel handles are beautiful, oven-safe, durable and expensive. They conduct heat slower than solid or tubular stainless steel handles. A long handle will stay cool for a reasonable time during stovetop cooking. However, the heat setting and the length of the handle will ultimately determine how long it stays cool to the touch.

Cast brass handles are beautiful, oven-safe, durable, and very expensive. However, they heat up very quickly, so potholders are always necessary. Cast brass handles are commonly found on copper cookware, and occasionally on enamel-on-steel and stainless steel cookware.

Cast iron or mild steel (non-stainless steel) handles are sturdy and oven-safe but get hot quickly. To prevent injury, potholders or special rubber grips must be used. Nickel-chrome or nickel plating is used to improve the appearance and prevent rusting.

 

 

 

HANDLE ATTACHMENT METHODS

 

Handles are usually attached using one of the following three methods:

 

 

Method Brand Example
 
Welding Gabriel Gaté Bella Cuisine, Raco Cuisine, WMF, Henckels, Berndes, Fissler, Lagostina
Screwing Raco Elegance, Raco Classic, Raco Gallery, Essteele Australis , Woll, Kern, SilverStar, Tefal, Scanpan
Riveting Circulon, Circulon Commercial, Circulon Style, Anolon, Anolon Professional, Farberware Millenium, Tefal, Buffalo, Kern, Silverstar, Fissler, Calphalon

 

 

 

There is no best way to attach a handle.


Welded handles are permanent, durable and secure. Welding is used to attach either metal or phenolic handles (with a metal shank) to a pan. Weld marks are always visible and should be clean without brown spots. Brown spots are burn marks created by the improper setting of the arc-welding machine and are not an indication of any functional problem. These marks should be polished off during the manufacturing process.

Screw-on handles are almost always phenolic. They have the downside of loosening over time. However, they allow for a smooth interior that is free of rivet heads or weld marks, and they can be tightened or replaced if damaged.

Riveted handles come in phenolic or metal styles. Riveting is preferred by the restaurant trade because it provides the most durability. The downside is that the rivet heads on the inside of the pan may hinder stirring or create food build-up if not cleaned properly.

Note: Riveted handles and welded handles will not come loose, but if the handle is damaged, the entire pan has to be replaced. With screw-on handles, only the handle has to be replaced.

 

 

 

 

 

 

 

 

QUESTIONS & ANSWERS - HANDLES


"Will all screw-on handles come loose?"
Yes. There is no method to ensure that screw-on handles will not come loose. However, they can be easily tightened or replaced if damaged.
 

"Do all metal handles require potholders on the stovetop?"
No. Only cast iron and cast brass handles require potholders on the stovetop. This is because they are excellent heat conductors and therefore get hot very quickly.

 

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