Steel Pans: Wood Or Plastic Handles?

Steel pans often have handles made of plastic or wood due to the heat conductivity of these materials. Metal handles heat up as the pan does, so cooks need to use oven mitts to handle them. Plastic and wood, on the other hand, are bad conductors of heat, so they stay cool during cooking and are safe and comfortable to handle. However, this means that pans with plastic or wooden handles are not suitable for use in the oven, as they will melt or emit dangerous combustible gases.

Plastic and wood are bad conductors of heat

Metal is a good conductor of heat, meaning it transfers heat very efficiently. Metal pans with metal handles heat up quickly and can be used in ovens, but they also heat up the handles, requiring the use of oven mitts to protect the hands. Metal handles are also longer-lasting than plastic or wooden ones.

Wooden handles are not dishwasher-safe as they can absorb water, which later evaporates and causes the wood to decompose. They also emit combustible gases at high temperatures, making them unsafe for oven use. Plastic handles, meanwhile, can withstand temperatures of around 450 degrees Fahrenheit, but they are prone to melting when exposed to high heat, such as from a stove flame. This makes plastic handles less durable than metal ones. Additionally, plastic handles release harmful chemicals like carbon monoxide, dioxins, and furans when they melt, which can be dangerous to health.

In summary, plastic and wooden handles are preferred by some due to their ability to stay cool during cooking, but they have drawbacks related to durability and safety. Metal handles, while heating up, are sturdier and oven-safe.

Plastic and wood handles are lightweight

Plastic and wood are lightweight materials, which makes them ideal for handles. This is because the weight of the pan is focused on the base, which is usually made of metal. The handle is designed to be lightweight so that the pan is easy to manoeuvre and handle, especially when cooking at high temperatures.

The lightweight nature of plastic and wood is advantageous as it makes the pan more versatile. For example, a lightweight handle allows for greater control when stir-frying or flipping food in the pan. This is particularly important for cooks who want to experiment with different cooking techniques and recipes.

In addition, the weight of the pan is evenly distributed, making it easier to handle. This is especially beneficial for those who may have weaker wrists or hands, or for those who cook for long periods. A lightweight handle reduces the strain on the user, making cooking a more enjoyable and accessible experience.

Furthermore, the lightweight nature of plastic and wood handles means that they are often designed with an ergonomic grip, which makes the pan even more comfortable to hold and manoeuvre. This is especially beneficial for cooks who spend a lot of time in the kitchen, as it reduces hand fatigue and makes cooking a more pleasant task.

Overall, the lightweight nature of plastic and wood handles offers several advantages for cooks of all skill levels, making it a popular choice for kitchen cookware.

Wooden handles can combust in the oven

Wooden handles on steel pans are designed to keep cool while cooking on a stovetop. However, they are not suitable for oven use. While wood only combusts at very high temperatures of around 800°F (427°C), it does emit combustible gases at lower temperatures, which can cause an explosion in your oven.

Wooden handles are not heat-resistant, and when placed in an oven, the wood shrinks due to moisture evaporation. As the temperature rises, the wood releases flammable vapours, which can ignite at any moment. This poses a fire hazard, and the handle may also crack when heated to baking temperatures, making it unsafe to hold.

Therefore, it is essential to avoid putting wooden-handled pans in the oven to prevent accidents and potential fires.

Plastic handles can withstand up to 450°F

Plastic handles on steel pans are designed with the user's safety and convenience in mind. Plastic is a bad conductor of heat, which means it takes a while for the material to heat up. This property is advantageous for cookware handles because it prevents the handle from heating up quickly, allowing the user to hold it without the risk of burning their hand.

However, it's important to note that while plastic handles offer insulation from the heat of the pan, they have limitations when it comes to heat resistance. Plastic handles are typically made of silicone and can withstand temperatures of up to 450°F (232°C) before melting. This relatively high melting point provides a safety margin for everyday cooking, where temperatures rarely exceed this level.

The ability of plastic to withstand temperatures of up to 450°F makes it a safer option for cookware handles compared to other materials with lower melting points. For example, polystyrene, commonly used in disposable cups and containers, has a melting point of around 212°F (100°C). This is well below the typical temperatures reached during cooking, making polystyrene unsuitable for cookware handles.

However, it's crucial to be cautious when using plastic-handled cookware near direct flames or in ovens. Plastic handles should be kept safely away from high flames as they can easily melt when exposed to high temperatures. The proximity of the flame to the plastic handle can cause it to melt and release harmful chemicals, such as carbon monoxide, into the surrounding air and food.

In summary, plastic handles on steel pans can withstand temperatures of up to 450°F, making them suitable for everyday cooking tasks. However, it's important to be mindful of the limitations of plastic handles and avoid exposing them to direct flames or oven temperatures to prevent melting and ensure the safety of your cookware.

Metal handles can go in the oven

Metal handles are a great option for cookware because they can withstand high temperatures and be placed in the oven. Metal handles offer higher heat resistance, so you don't have to worry about melting or damaging them in the oven. Metal can handle the heat and is strong and sturdy, giving it a longer working life compared to plastic or wooden handles. Metal handles are generally made of iron, stainless steel, or carbon steel, all of which have a low ability to diffuse thermal energy, so they heat up much slower than handles made of other materials.

The main drawback of metal handles is that they do heat up while cooking, so you'll need to use oven mitts to protect your hands when handling the pan. The rate at which a metal handle heats up depends on the type of metal and the design of the handle. For example, stainless steel heats up slower than iron or carbon steel, and a handle that is welded onto the pan with minimal contact will also stay cooler for longer.

When it comes to oven safety, all-metal pans with metal handles are typically safe to use in the oven. According to Kristin Billingsley, Senior Director of Product Management at Meyer Corp., "Oven-safe pans are usually made of copper, cast iron, stainless steel, or even aluminum." Billingsley also notes that while non-stick cookware is not designed for high broiler temperatures, metal handles can withstand these conditions.

In general, all-metal pans are oven-safe up to at least 350°F, and some can go up to 500°F. To be sure, always check the manufacturer's directions or look for an oven-safe symbol on the cookware.

So, if you're looking for cookware that can go from stovetop to oven, metal handles are a safe and durable option. Just remember to use oven mitts to protect your hands from the heat, and enjoy the convenience of one-pan cooking!

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