Pot Handles

Handles are an integral part of almost any type of top-of-stove cookware. They allow for the safe and convenient transfer of a pan and for stabilizing the pan during the cooking process. Handles are an important safety component of any pan used on top of the stove

Pot Handles

Pot handles play a crucial role in the functionality and safety of cookware, providing a secure and comfortable grip while cooking. They come in various styles, materials, and designs, each offering unique advantages and suitability for different cooking needs.

Types of Pot Handles

1. Side Handles: Side handles are the most common type, typically attached to the sides of pots and pans. They provide a secure grip for lifting, stirring, and maneuvering cookware.
2. Long Handles: Long handles, often seen on skillets and grill pans, extend from the cooking surface, providing a comfortable grip and distance from the heat.
3. Loop Handles: Loop handles, also known as ring handles, are attached to the top of pots and pans, offering a secure grip for lifting and carrying.
4. Detachable Handles: Detachable handles provide versatility, allowing for easy storage and convenient transfer of cookware from the stovetop to the oven or table.

Materials for Pot Handles

1. Stainless Steel: Stainless steel is a popular choice for its durability, corrosion resistance, and ease of cleaning. It is often used for side handles and loop handles.
2. Bakelite: Bakelite is a heat-resistant plastic commonly used for pot handles due to its insulation properties, preventing heat transfer to the user’s hands.
3. Wood: Wooden handles offer a traditional aesthetic and provide a comfortable grip. However, they require regular maintenance to prevent cracking or warping.
4. Silicone: Silicone handles are heat-resistant, non-slip, and easy to clean. They are often used for detachable handles.

Considerations for Selecting Pot Handles

1. Material: Choose a material that suits your cooking style and preferences. Stainless steel is durable and easy to clean, while bakelite provides insulation, and wooden handles offer a classic look.
2. Comfort: Ensure the handle is comfortable to grip, especially for prolonged cooking tasks. The size and shape should fit your hand naturally.
3. Heat Resistance: Choose a handle that can withstand the heat of the cooking surface, especially if you frequently use high temperatures.
4. Security: The handle should be securely attached to the pot or pan, preventing wobbling or detachment during use.
5. Aesthetics: Consider the overall design of the handle and how it complements the style of your cookware.

Maintenance of Pot Handles

Proper maintenance of pot handles will extend their lifespan and ensure their safety and comfort.

1. Cleaning: Regularly clean pot handles with mild soap and water. Avoid using harsh abrasives or scouring pads that could damage the material.
2. Tightening: Check the screws or bolts that secure the handle to the pot or pan periodically and tighten them if necessary.
3. Wood Treatment: For wooden handles, apply a food-grade oil or wax regularly to prevent drying and cracking.
4. Storage: Store cookware with handles facing upwards to prevent them from touching other utensils or surfaces, which could cause scratches or dents.

Conclusion

Pot handles are not just accessories; they are essential components that enhance the safety, comfort, and functionality of cookware. By selecting the right handles and following proper maintenance practices, you can ensure that your cookware remains reliable and enjoyable to use for years to come.

Handles Materials

Handles can be made of formed metal, solid cast metal, various types of thermoplastics or blends of metal and thermoplastics. Handles can be polished, colored, painted, or intentionally roughened to provide a non-slip grip. Some have silicone inserts to aid in reducing heat and increasing the comfort of the handle.

Handles can also be cast as part of the pan as is the case of cast iron or cast aluminum. Metal handles can go into the oven,
but some plastic handles are rated up to 400 degrees and can be used in the oven as well for many recipes. Thermal cycling of plastic handles used inside the oven does have the potential to cause deterioration of plastic handles over time however

Handles for pots and pans can be made from various materials, each with its own set of characteristics and benefits. The choice of handle material often depends on factors such as heat resistance, durability, cost, and aesthetic preferences. Here are some common materials used for pot handles:

1. Stainless Steel:
   • Advantages: Stainless steel handles are durable, corrosion-resistant, and have a modern, sleek appearance. They also offer good heat resistance.
   • Considerations: Stainless steel handles can get hot during cooking, so pot holders or oven mitts may be needed.
2. Aluminum:
   • Advantages: Aluminum handles are lightweight, affordable, and provide good heat conductivity. They are often used in combination with other materials for a comfortable grip.
   • Considerations: Like stainless steel, aluminum handles can become hot, so caution is required during cooking.
3. Cast Iron:
   • Advantages: Cast iron handles are known for their durability and excellent heat retention. They are commonly found on cast iron cookware.
   • Considerations: Cast iron handles can become very hot, and handling them without protection can lead to burns.
4. Wood:
   • Advantages: Wooden handles provide a comfortable and stylish grip. They are relatively good at staying cool during cooking.
   • Considerations: Wood may require more care to prevent damage from moisture, and it may not be as heat-resistant as some other materials.
5. Silicone or Rubber:
   • Advantages: Silicone and rubber handles provide excellent heat resistance, making them comfortable to hold during cooking. They also offer a non-slip grip.
   • Considerations: While heat-resistant, these materials may not be as durable as metal handles over the long term.
6. Bakelite or Phenolic Resin:
   • Advantages: Bakelite and phenolic resin handles are heat-resistant and can withstand high temperatures. They are often used in older cookware.
   • Considerations: These materials can become brittle over time, especially with exposure to high heat.
7. Plastic:
   • Advantages: Plastic handles are lightweight, affordable, and often come in a variety of colors. Some types of high-temperature-resistant plastics are suitable for cookware handles.
   • Considerations: Lower-quality plastics may not be as durable and can melt or deform under high heat.

When choosing cookware, it’s essential to consider the entire construction, including the handle material, to ensure that it meets your cooking needs and preferences. Additionally, using appropriate protection, such as oven mitts or pot holders, is advisable when handling cookware with hot handles, regardless of the handle material.

Design Aspects

Handles absorb heat. Heat transfer can be reduced by insulating the handle from the wall of the pan, making the handle of non-conductive plastic, or producing a handle long enough and/or shaped in such a way as to dissipate the absorbed heat. Some producers of cookware use the term “cool” or some variation of that terminology since they have designed the handle to dissipate the heat absorbed during the use of the cookware.

However, no handle can be totally cool to the touch and still remain connected to the pan. Because it is difficult to know how hot the pan may be under intentional use, the CMA recommends consumers should always use a mitt, pad or another protective device when handling a hot pan.
A handle that is too-long handle can make a pan “handle heavy” and therefore unstable with a tendency to tip.

This problem is most often seen in small, 1-1/2 quart saucepans where the maker has used a universal handle more properly sized for a larger pan. CMA Engineering Standards also call for the handle to have clearance on its underside of 1-3/16 inches at a point halfway along the length of the handle. This is to give room for the user’s hand to clear any hot surfaces below the handle the pan is
being used.

Pot handle design encompasses a range of factors that influence the functionality, safety, and aesthetics of cookware. From material selection to ergonomic considerations, every aspect of pot handle design plays a crucial role in enhancing the cooking experience.

Material Selection

The choice of material for pot handles is critical for both performance and safety. Common materials include:

1. Stainless Steel: Stainless steel is a popular choice due to its durability, corrosion resistance, and ease of cleaning. It is often used for side handles, loop handles, and long handles.
2. Bakelite: Bakelite is a heat-resistant plastic commonly used for pot handles due to its insulation properties, preventing heat transfer to the user’s hands. It is often used for side handles and loop handles.
3. Wood: Wooden handles offer a traditional aesthetic and provide a comfortable grip. However, they require regular maintenance to prevent cracking or warping. Wooden handles are often used for side handles or loop handles.
4. Silicone: Silicone handles are heat-resistant, non-slip, and easy to clean. They are often used for detachable handles or as a protective coating on metal handles.

Ergonomic Considerations

Ergonomics plays a vital role in pot handle design, ensuring a comfortable and secure grip during cooking. Key ergonomic considerations include:

1. Handle Size: The handle should be proportional to the size of the pot and the user’s hand. A handle that is too small can cause strain, while one that is too large can be difficult to control.
2. Handle Shape: The handle should have a contoured shape that conforms to the natural curvature of the hand, providing a comfortable and secure grip.
3. Handle Texture: The handle should have a textured surface that prevents slipping, especially when wet or greasy.
4. Handle Thickness: The handle should be thick enough to provide a solid grip without being excessively bulky or heavy.

Safety Features

Safety is paramount in pot handle design, ensuring protection from heat and preventing accidents. Important safety features include:

1. Heat Resistance: The handle should be made from materials that can withstand high temperatures without becoming hot to the touch.
2. Secure Attachment: The handle should be securely attached to the pot or pan to prevent wobbling or detachment during use.
3. Heat Guard: Some handles incorporate heat guards that provide additional protection from heat transfer.
4. Non-Slip Surface: The handle should have a non-slip surface to prevent it from slipping out of the user’s hand.

Aesthetic Design

Pot handle design also considers aesthetic appeal, complementing the overall style of the cookware. Factors to consider include:

1. Handle Style: The style of the handle should harmonize with the design of the pot or pan, creating a cohesive and visually appealing aesthetic.
2. Material Finish: The finish of the handle, such as polished stainless steel or matte black, can enhance the visual appeal of the cookware.
3. Handle Details: Subtle design details, such as embossed logos or textured patterns, can add a touch of elegance and refinement to the pot handle.

Conclusion

Pot handle design is a multifaceted endeavor that balances functionality, safety, and aesthetics. By carefully considering material selection, ergonomic principles, safety features, and aesthetic appeal, designers create pot handles that enhance the cooking experience, ensuring a safe, comfortable, and enjoyable time in the kitchen.

Shapes and Definitions

Pot handles come in various shapes and designs, each with its own set of advantages and considerations. The choice of handle shape often depends on factors such as the type of cookware, intended use, and ergonomic considerations. Here are some common pot handle shapes and their definitions:

1. Loop Handles:
   • Description: These are handles shaped like loops, often extending from the sides of the pot.
   • Advantages: Loop handles are easy to grasp and provide a secure grip. They are commonly found on soup pots and stockpots.
2. Long Handles:
   • Description: Long handles are elongated, running parallel to the length of the pot or pan.
   • Advantages: Long handles are useful for pots and pans that may be heavier or larger. They provide a comfortable grip and are often seen on frying pans and sauté pans.
3. Short Handles:
   • Description: Short handles are compact and usually found on smaller cookware items.
   • Advantages: Short handles are suitable for small pots, saucepans, and other compact cookware. They are easy to manage and store.
4. Side Handles:
   • Description: Side handles are located on the sides of the cookware, away from the main body.
   • Advantages: Side handles are convenient for lifting and pouring. They are commonly seen on saucepans and some types of Dutch ovens.
5. Helper Handles:
   • Description: Helper handles are small handles often found opposite the main handle on larger pots and pans.
   • Advantages: Helper handles make it easier to lift and maneuver larger cookware items. They provide extra support when carrying heavier loads.
6. Ergonomic Handles:
   • Description: Ergonomic handles are designed with user comfort in mind, featuring curves and contours that fit the natural shape of the hand.
   • Advantages: Ergonomic handles reduce strain on the hand and wrist during use. They are commonly found on high-end cookware.
7. Detachable Handles:
   • Description: Detachable handles can be removed or folded for compact storage.
   • Advantages: These handles are practical for cookware that may need to be stacked or stored in tight spaces. They are often found on some types of non-stick and induction cookware.
8. Cool-Touch Handles:
   • Description: Cool-touch handles are designed to stay cool during cooking, reducing the risk of burns.
   • Advantages: These handles are ideal for cookware that may be used in the oven or on the stovetop. They are often made of heat-resistant materials.
9. Curved Handles:
   • Description: Curved handles have a rounded or arched shape.
   • Advantages: Curved handles can provide a comfortable and secure grip. They are often seen on specialty cookware like woks.

When choosing cookware, it’s important to consider the handle design in addition to the material. The right handle shape can contribute to the overall usability and comfort of the cookware. Additionally, factors such as weight, balance, and heat resistance should be taken into account for a well-rounded cooking experience.

A long, single handle is usually known as a stick handle. A short handle, such as that on a Dutch oven is usually called a side handle. Most skillets and fry pans have a stick handle, but for those that weigh more than 11 pounds when filled with water, the CMA recommends a second side handle, sometimes known as a helper handle.

The CMA recommends a number of tests in its Engineering Standards to insure that the handle and its fixing method or attachment meet stringent design criteria. There are tests performed on both hot and room temperature handles and pans that help the designer determine the optimum handle for a pan.

The CMA believes that good design should allow thousands of cycles of raising and lowering pan to a level surface without loosening of the handle or its fixing system when tested with a weight 1.5 times the pan’s water capacity. Additionally, the CMA recommends a torque test of 40-inch pounds be applied to stick handles to check for undesirable deflection by twisting.

The manufacturing cost of a handle includes the cost of the handle, its fixturing system, and the labor and time necessary to attach the handle. Riveting requires several operations that include a punch operation to place holes in the wall of the pan, then a riveting process that places the handle and secures the rivets to affix the handle to the pan.

With plastic handles, the fixturing system is usually welded to the sidewall of the pan, and then the handle is secured with a screw that passes through the handle and into the fixture. Some form metal stick handles can be simply spot welded to the body of the pan, depending on the pan’s material and gauge.

Cover and Lids for Pots

Covers and lids are valuable, necessary adjuncts to many types of top-of-stove cookware. Covers and lids enable steaming, reduce cooking time, conserve nutrients in food by re-distilling steam to liquids and help control cooking time.

Covers and lids for pots play a crucial role in cooking, enhancing the efficiency, quality, and safety of various cooking techniques. They serve multiple purposes, from retaining heat and moisture to preventing splattering and spills.

Purposes of Pot Covers and Lids

1. Heat Retention: Covers and lids trap heat and moisture within the pot, allowing food to cook evenly and retain its flavor and texture. This is especially important for simmering, stewing, and braising, where slow cooking at moderate temperatures results in tender and flavorful dishes.
2. Moisture Retention: Covers and lids prevent the evaporation of moisture, ensuring that food remains moist and succulent during cooking. This is particularly beneficial for cooking meats, poultry, and vegetables, as it prevents them from drying out and becoming tough or bland.
3. Spatter Prevention: Covers and lids help contain splattering and spills, keeping the cooking surface and surrounding area clean. This is especially useful when cooking foods that tend to splatter, such as frying bacon or sautéing onions.
4. Heat Diffusion: Covers and lids promote even heat distribution within the pot, preventing hot spots and ensuring that food cooks uniformly. This is crucial for delicate cooking techniques, such as poaching eggs or steaming vegetables.
5. Safety: Covers and lids protect against burns and scalding, preventing accidental contact with hot liquids or steam. This is particularly important when cooking with children or pets present.

Types of Pot Covers and Lids

Pot covers and lids come in various types, each with its unique design and suitability for different cooking applications. Some common types include:

1. Universal Lids: Universal lids are designed to fit a range of pot sizes, offering versatility and convenience. They are often made from glass or tempered glass for durability and heat resistance.
2. Vented Lids: Vented lids allow for controlled steam release, preventing excessive pressure buildup and potential splattering. They are ideal for cooking foods that produce a lot of steam, such as pasta or rice.
3. Locking Lids: Locking lids provide a secure fit, preventing accidental lifting or displacement during cooking. They are particularly useful for pressure cookers and slow cookers.
4. Strainer Lids: Strainer lids combine the functions of a lid and a strainer, allowing for draining liquids while retaining solids in the pot. They are ideal for poaching, steaming, and draining pasta.
5. Specialty Lids: Specialty lids are designed for specific cooking tasks, such as simmering, sautéing, or roasting. They may have unique features like spouts, handles, or specialized shapes.

Materials for Pot Covers and Lids

The choice of material for pot covers and lids influences their durability, performance, and compatibility with different cooking methods. Common materials include:

1. Glass: Glass lids are transparent, allowing for easy monitoring of the cooking process. They are generally heat resistant and offer a clean aesthetic.
2. Stainless Steel: Stainless steel lids are durable, corrosion-resistant, and easy to clean. They are compatible with various cooking methods, including stovetop cooking and oven roasting.
3. Aluminum: Aluminum lids are lightweight, heat conductive, and affordable. They are often used for universal lids and vented lids.
4. Silicone: Silicone lids are heat resistant, non-slip, and flexible. They are sometimes used as protective covers for metal lids or as standalone lids for pots and pans.

Considerations for Selecting Pot Covers and Lids

When selecting pot covers and lids, consider the following factors:

1. Size: Ensure the lid fits snugly on the pot, providing a tight seal to retain heat and moisture.
2. Material: Choose a material that suits your cooking style and preferences. Glass offers visibility, stainless steel is durable, and aluminum is lightweight.
3. Features: Consider specialized features like vents, strainers, or locking mechanisms based on your cooking needs.
4. Compatibility: Ensure the lid is compatible with your cookware and the cooking methods you intend to use.
5. Durability: Choose a lid made from high-quality materials that can withstand regular use and cleaning.

Conclusion

Pot covers and lids are essential accessories that enhance the functionality and safety of cooking. By understanding their purposes, types, materials, and selection considerations, you can make informed choices that optimize your cooking experience and produce delicious and well-prepared dishes.

Materials for pots and lids of the pots

Covers and lids fall into two broad categories: glass and metal. There are certain advantages and disadvantages to each material. Some covers even combine metal, glass and plastic.

There are also many different types kinds of knobs and handles used on covers as well: wood, thermoplastics (high-temperature resistant plastics), metal, and even silicone-impregnated metals. Glass covers have the advantage of enabling the user to see the food’s cooking process without having to lift the cover from the pan, but are often heavier than an equivalent metal cover.

Metal covers are unlikely to break, but they require the user to remove them to check the food’s progress. Metal covers can be made of aluminum, stainless steel, copper, carbon steel, or cast iron—all of the materials that cookware is made from.

Pots and lids for cooking come in various materials, each with its own set of properties and characteristics. The choice of material can impact cooking performance, durability, and maintenance. Here are some common materials used for pots and their lids:

Pots

1. Stainless Steel:
   • Advantages: Durable, resistant to rust and corrosion, doesn’t react with acidic or alkaline foods.
   • Considerations: Poor heat conductivity can lead to hot spots; often includes an aluminum or copper core to improve conductivity.
2. Aluminum:
   • Advantages: Lightweight, heats up quickly, and conducts heat well.
   • Considerations: Can react with acidic foods, may warp over time.
3. Copper:
   • Advantages: Excellent heat conductivity, precise temperature control.
   • Considerations: Expensive, requires regular maintenance to prevent tarnishing.
4. Cast Iron:
   • Advantages: Excellent heat retention, even heat distribution.
   • Considerations: Heavy, requires seasoning to maintain non-stick properties, can rust if not properly cared for.
5. Nonstick Coated:
   • Advantages: Easy food release, easy to clean.
   • Considerations: Can wear off over time, not suitable for high-heat cooking, requires careful use of utensils to avoid scratching.
6. Ceramic:
   • Advantages: Non-reactive, good heat retention, easy to clean.
   • Considerations: Can chip or crack, may require careful handling.
7. Anodized Aluminum:
   • Advantages: Hardened surface for durability, resists scratching, good heat conductivity.
   • Considerations: Higher cost, not dishwasher safe in some cases.
8. Carbon Steel:
   • Advantages: Lightweight, heats quickly, good heat distribution.
   • Considerations: Requires seasoning like cast iron, can rust if not properly cared for.

Lids

1. Glass:
   • Advantages: Allows for easy monitoring of cooking, some are oven-safe.
   • Considerations: Can break if not handled carefully, may not withstand rapid temperature changes.
2. Stainless Steel:
   • Advantages: Durable, matches well with stainless steel pots, oven-safe.
   • Considerations: Doesn’t allow for visibility during cooking.
3. Tempered Glass:
   • Advantages: Resistant to breaking, retains heat well, allows for visibility.
   • Considerations: Can still break if subjected to extreme conditions.
4. Silicone:
   • Advantages: Flexible, lightweight, heat-resistant.
   • Considerations: Not transparent, may not be suitable for high-heat cooking.
5. Ventilated Lids:
   • Advantages: Include vents to release steam, prevent boil-overs.
   • Considerations: Can vary in design and effectiveness.
6. Strainer Lids:
   • Advantages: Include built-in strainers for draining liquids.
   • Considerations: Limited to certain types of cooking.

The choice of material for pots and lids depends on personal preferences, cooking habits, and budget. Consider factors such as conductivity, durability, maintenance, and whether the cookware is compatible with your stove and cooking style. Additionally, always follow the manufacturer’s care and use instructions for the specific type of cookware you choose.

Design Aspects of Handles

The design of handles plays a crucial role in the functionality, safety, and aesthetics of various products, from cookware and utensils to tools and equipment. Careful consideration of handle design ensures that users can interact with products comfortably, safely, and effectively.

Key Design Aspects of Handles

1. Ergonomics: The primary focus of handle design is ergonomics, ensuring that the handle fits the human hand comfortably and allows for effective grip and control. This involves considering factors such as:
   • Handle Size: The handle should be proportionate to the size of the product and the user’s hand. A handle that is too small can strain the hand, while one that is too large can be difficult to control.
   • Handle Shape: The handle should have a contoured shape that conforms to the natural curvature of the hand, providing a comfortable and secure grip. Handles with rounded or oval cross-sections are often preferred for their comfort.
   • Handle Texture: The handle should have a textured surface that prevents slipping, especially when wet or greasy. Knurled, textured, or rubberized surfaces provide enhanced grip.
2. Functionality: Handle design should consider the specific function of the product. For instance:
   • Force Transmission: Handles for tools like hammers or screwdrivers should provide a secure grip and allow for the transmission of force without causing discomfort or fatigue.
   • Precision Gripping: Handles for tools like tweezers or forceps should allow for precise and delicate gripping, while still providing stability and control.
   • Heat Resistance: Handles for cookware should be heat resistant and provide a comfortable grip even when the product is hot.
3. Safety: Safety is paramount in handle design, ensuring protection from hazards and preventing accidents. Important safety considerations include:
   • Material Selection: Handles should be made from materials that are durable, non-toxic, and resistant to heat, chemicals, or other potential hazards.
   • Secure Attachment: The handle should be securely attached to the product, preventing wobbling or detachment during use.
   • Edge Design: Edges of handles should be smooth and rounded to prevent accidental cuts or abrasions.
4. Aesthetics: While functionality and safety are primary concerns, handle design also plays a role in the overall aesthetics of a product. The style, material, and finish of the handle should complement the design of the product and enhance its visual appeal.

Conclusion

Handle design is an intricate process that balances ergonomics, functionality, safety, and aesthetics. By carefully considering these factors, designers can create handles that enhance user experience, promote safe usage, and contribute to the overall appeal of a product.

Covers and lids should fit loosely. Overly tight-fitting lids can turn an ordinary cooking pan or pot into an unintentional pressure cooker. When a cover is placed on a pan it should have a certain amount of “play” or looseness that will enable steam or rolling boils to escape the pan. There are specially designed knobs that can be turned to release steam, but covers
should still not be too tightly fitted to their corresponding pans.

Typically covers are designed with a “boss” or “lip” that is designed to fit loosely into the interior profile of the pan it is to be used or a raised shoulder lip or bead from the pan body itself captures the cover. See the cover profile illustration below. Metal covers and lids should be free of burrs or sharp edges.

Cracking and breaking potential are considerations for glass covers. Ideally glass covers should be made of tempered soda-lime or borosilicate glass, specially formulated to withstand high temperatures and sudden changes in temperatures. The edges of the covers should be thick enough to withstand chipping. If the covers are made of thin glass, then many producers wisely include a metal band—called a bezel or shroud-fitted around the perimeter of the cover to guard against edge chipping or cracks.

The CMA, in its standards, also recommends that glass covers should comply with ASTM Standard C149 and all existing glass industry standards for thermal shock tests. Additionally, all metal bezels, shrouds or decorative rings should be designed and assembled in such a way that the glass isn’t scratched.

Direct metal-to-glass contact should be avoided, if possible, by the use of gasket material to protect the glass—particularly where the part is attached under load to the glass (such as a knob). Most manufacturers design their covers to fit more than one pan. For instance, a 10-inch diameter fry pan may have the same cover as a 5-quart Dutch oven.

While there are universal lids designed to fit a variety of sizes of pans (usually 8 to 12 inches), these simply act as covers and many do not typically mesh the cover with the inside of the pan’s sides, so stability of the lid is sacrificed. They are usually produced of aluminum or stainless steel. Look for knobs and handles large enough to be easily handled by a potholder or mitt.

There are a number of issues concerning the proper attachment of knobs or handles to covers and lids. These are covered below. Some producers make covers with deep edges that are perforated to allow for pouring off
cooking water from the food inside the pan. These often are made for pans that have a pouring spout or a sidewall relief area that conducts the water away from the food more easily. See illustration. Often these lids have knobs that are slightly oversized, allowing more clearance between the cover and the top of the lid, enabling the user to more easily
hold the cover in place. Some of these covers are made of a mixture of glass and metals.

For especially deep pots, such as stock pots, such strainer covers may have detents built into the cover and the pan itself to “lock” the cover in place. This is particularly useful with larger capacity pans. Water itself weighs over two pounds per quart or liter, and larger size pots are usually handled with two hands, not one!

Knobs and Handles

Knobs and handles are important components of cookware, providing a means for users to grip and manipulate pots, pans, lids, and other kitchen utensils. These components come in various materials, styles, and designs, and the choice often depends on factors such as heat resistance, comfort, and aesthetics. Here are common materials used for knobs and handles:

Knobs and Handles for Cookware

1. Stainless Steel:
   • Advantages: Durable, corrosion-resistant, matches well with stainless steel cookware.
   • Considerations: Can get hot during cooking, may require pot holders or grips.
2. Plastic:
   • Advantages: Lightweight, affordable, available in various colors.
   • Considerations: May not be as durable as metal, can melt under high heat.
3. Bakelite or Phenolic Resin:
   • Advantages: Heat-resistant, stays cool during cooking.
   • Considerations: Can become brittle over time.
4. Wood:
   • Advantages: Natural and aesthetically pleasing, stays relatively cool.
   • Considerations: Requires more care to prevent damage from moisture.
5. Silicone or Rubber:
   • Advantages: Heat-resistant, provides a comfortable grip.
   • Considerations: May not be as durable as metal, can wear out over time.
6. Cast Stainless Steel:
   • Advantages: Durable, often found in high-end cookware.
   • Considerations: Can get hot during cooking.
7. Brass or Copper:
   • Advantages: Aesthetically pleasing, good heat conductivity.
   • Considerations: Requires maintenance to prevent tarnishing.
8. Ergonomic Designs:
   • Advantages: Designed with user comfort in mind, featuring curves and contours.
   • Considerations: Material may vary; common in high-end cookware.
9. Detachable Handles:
   • Advantages: Handles that can be removed for compact storage.
   • Considerations: Materials vary; may be plastic, metal, or a combination.
10. Cool-Touch Handles:
    • Advantages: Designed to stay cool during cooking, reducing the risk of burns.
    • Considerations: Material varies, often made of heat-resistant materials.
11. Knobs with Built-in Thermometers:
    • Advantages: Include a thermometer for temperature monitoring.
    • Considerations: Material varies; commonly found in some lids.

When choosing knobs and handles, it’s important to consider the type of cookware they will be attached to, the cooking methods involved, and personal preferences for comfort and style. Some handles are designed to be oven-safe, while others may not withstand high temperatures. Always check the manufacturer’s guidelines for proper use and care. Additionally, using pot holders or oven mitts is recommended when handling cookware with hot knobs or handles.

There are two basic ways that a knob or handle can be attached to a cover or lid (unless of course the handle is molded into the lid; as in some cast iron and glass covers). For metal covers, the knob or handle can be spot-welded into place using high direct current (typically done with what is known as a strap handle, see illustration) or fixed mechanically with a rivet
or a screw.

For glass covers, the knobs are typically mechanically fixed with a screw or bolt. If a knob is attached using a screw, the CMA recommends that the screw threads engage the knob a minimum of three full turns. Additionally, the CMA also recommends telling the consumer how to tighten the screw(s) should the knob or handle become loose.

The CMA also recommends particularly that knobs attached to glass covers have gasket material installed between the knob and the surface of the glass to guard against scratching of the glass or placing the glass under undue tension, which might allow sudden shattering of the part. Knobs designed to release steam should be designed and installed in such a manner than turning the knob “closed” can be accomplished without undue force being used.

EMS Metalworking Machinery

We design, manufacture and assembly metalworking machinery such as:

• Hydraulic transfer press
• Glass mosaic press
• Hydraulic deep drawing press
• Casting press
• Hydraulic cold forming press
• Hydroforming press
• Composite press
• Silicone rubber moulding press
• Brake pad press
• Melamine press
• SMC & BMC Press
• Labrotaroy press
• Edge cutting trimming machine
• Edge curling machine
• Trimming beading machine
• Trimming joggling machine
• Cookware production line
• Pipe bending machine
• Profile bending machine
• Bandsaw for metal
• Cylindrical welding machine
• Horizontal pres and cookware
• Kitchenware, hotelware
• Bakeware and cuttlery production machinery

as a complete line as well as an individual machine such as:

• Edge cutting trimming beading machines
• Polishing and grinding machines for pot and pans
• Hydraulic drawing presses
• Circle blanking machines
• Riveting machine
• Hole punching machines
• Press feeding machine

You can check our machinery at work at: EMS Metalworking Machinery – YouTube

Applications:

• Beading and ribbing
• Flanging
• Trimming
• Curling
• Lock-seaming
• Ribbing
• Flange-punching