
While investigating the kind of knife sets and skillet sets to carry in FRUGO I came across a discussion chain in CHOW.COM. The subject is about the benefit and down side of cast iron skillets. Since it attracted 130 responses, I thought that I would check out what the fuss was about. There were some really good pointers from veteran food lovers on the type of pans and knives to be used for the different occasion, but a couple of comments unrelated to any of that stood out to me:
“….As for hot, I have a silicone handle cover I switch back and forth between the two skillets. It stays there while in use, it’s easy to grip, and it doesn’t slip if I’m moving the pan from stovetop to oven, for instance.”
“… And as for pouring, I do strongly recommend one of the silicone handle covers. Just make sure you get one that fits your skillet. Some cast iron pans have wider handles than a saucepan and the skinny handle covers that are easiest to find won't fit. As I said, the handle cover gives me a good grip. I may sometimes hold the side of the pan with a regular potholder while pouring, but usually I just grip the handle with two hands and it works just fine. I do burn myself like crazy all the time, but on oven racks, not on my cast iron skillets.”
I never realize that the silicone handle covers could be so useful and helpful to the chefs and chef-at-large. FRUGO now carries Trudeau’s skillet handle cover which will fit both the narrow and the wide handles.
Trudeau Silicone Skillet Handle Cover: $6.99