On Jun 14, 11:35*am, spamtrap1888 > wrote:
> On Jun 14, 10:11*am, Manda Ruby > wrote:
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> > I own the one with helper handle as shown in (1).
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> > (1)http://www.wokshop.com/HTML/products...eel-wood-handl...
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> > I think that the one below - shown in (2)- would be better for storage
> > purpose (and may be even for wasking) but I don't want to give this
> > design at (2) a priority at the expense of moving out of the storage
> > area to the stove top.
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> > (2)http://www.wokshop.com/HTML/products...d-handles.html
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> > So, what's your opinion on these two shown above because I am ordering
> > from a store in San Francisco paying shipping fees cus the local Asian
> > stores don't have carbon steel type and local other stores only have a
> > 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > made in US.
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> Depends on when you would use a handle. Do you picture yourself
> flipping food in the air? Then you might want a long handle.The only
> time I use a handle is when I'm scraping food out to serve.

I think that this answers my inquiry. I frogot to think about that.
Personally, I think it is more comfortable to hold the long handle
when scooping out food with the other hand but may be not enough
advantage to give it a priority. No, no intention (by the eprson I am
buying for) to attempt flipping food in the air.


> Mine (a Taylor and Ng from the 70s) just has two steel handles, anyways, so I use a potholder.
I have realized how all my pots have stay cool handles and I haven't
had to use any potholder for a long long time. But the tempered glass
lid for my Calphalon commercial pot was dropped to hit the right angle
to break and so when I used the lid from Calphalaon stainless steel
dutch oven and ti was hold. I do have a replacement lid/cover I got
from walmart which has heat resistant handle.

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