I prefer to think by the 23rd century they’ve perfected material sciences so they can make a pan that doesn’t heat the handle when heating the rest of the pan.
And well-made stainless does too. We regularly comment how surprisingly cool the handles on our stainless cookware never gets hot, even when boiling water for 10 minutes.
I prefer to think by the 23rd century they’ve perfected material sciences so they can make a pan that doesn’t heat the handle when heating the rest of the pan.
That’s actually a very realistic take. Nice thought
This is usually not a material sciences issue, but a skill issue. Quit putting the handle over part of the hot burner!
Nah, if you use cast iron without the silicon handle covers you’re probably walking away with a burnt hand.
I don’t even own silicone covers for mine, grab it all the time.
Only exception is if it’s been in the oven.
Convective heat transfer wants a word with you.
Conductive
All Clad says their some of their pans don’t need them, but I don’t trust that enough to test seriously.
I have their pans that claim that.
Don’t trust them.
It exists today.
Cast iron works this way.
Aluminum with riveted cast handles does too.
And well-made stainless does too. We regularly comment how surprisingly cool the handles on our stainless cookware never gets hot, even when boiling water for 10 minutes.
Cast iron handles get hot as fuck, what are you talking about?
Am i using my cast iron wrong? That handle gets pretty hot