So, I've been buying pots and pans for some time now and still find differences in the style of the handle and how the handles are attached. I don't always find the best handle mounted on the best, or high quality cookware.
As I mentioned in my recent article "What's in a handle? More than you think", comfort and balance are both necessary and critical. Without either you could be in danger of losing your grip and spilling the contents of the pan. With luck, you don't get burned. At the least the meal may be ruined. Style seems to win more often than practicality. That is until one puts the pan to use and grudgingly finds out how difficult it is to use.
So, just as the carpenter finds the right hammer for the job, the handle is as important as the weight and shape of the hammer head. If the handle is too skinny you won't get enough of the surface of your hand on it. If the pan is off balance the pan will want to tip to one side. If the handle is too fat, you'll likely need two hands. Bottom line - don't walk out of the store without handling each size pan. Get a good feel before your purchase. When you've got the right feel you'll have the confidence you need to do some great cooking!
Next, how is the handle attached to the pan? Rivets? Welded without rivets? A mechanical clamp? "What is that," you ask? Hey, a well know maker of ceramic cookware that advertises you can take their product from fridge to oven to table to dishwasher also created a handle that, with a twist of a knob, you could clamp the handle onto the ear-like molded features. Believe me, I had a couple, and still do. They were practical and they still get an occasional use, but it took some time to fully trust the clamp.
Are rivets the best? Are handles that are welded onto the side of the pan better? Who's to say? I've used both for many years. I think the biggest argument I hear is that people are worried about cleanliness. I don't know of anyone who has gotten sick from either. They say it's harder to clean around the rivets. As long as you take the time to properly clean the pan after each use, there shouldn't be a problem. I say, don't avoid one or the other, make your first choice feel and balance, then style, then and only then, worry about the rivets.
About the author: Jeremy Spreitzer is married, a father of one and an entrepreneur, that believes food is one of the most important qualities of life to bring families closer together. To find the best tools for your kitchen please visit: http://www.cooksupplystore.com
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