Do people who cook a lot start to handle hot pots and pans with their bare hands rather than hot pads? Do the palms of their hands get a burned look as a result?
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Not in my experience. Hot surfaces and hot liquids will burn/scald regardless of experience. It takes about 2 seconds for water at 150°(F) to cause serious thermal damage to the skin.
Edit: For reference, I have worked in a number of restaurant kitchens and I cook at home. I also brew beer at home, and have worked in various positions, including brewer, at a commercial brewery. Hot surfaces and hot liquids are no joke, and a person can be severely injured by only a few moments contact with them. Please be careful when handling anything hot.
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Do people who cook a lot start to handle hot pots and pans with their bare hands rather than hot pads? Do the palms of their hands get a burned look as a result?
No! Hot is hot regardless of how long you’ve been cooking. We may take a few more calculated risks when it comes to handling hot objects, and we tend to stay a bit more calm when we do burn ourselves, but there’s no way in hell I’m intentionally grabbing a pan sear straight out of the oven without some sort of protection. When I cook in a restaurant kitchen, I keep two side towels tucked into my apron – one as a hand towel to wipe myself off with and the other, which stays dry and clean, for use as a pot grabber.
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No one handles hot pots and pans with their bare hands. Yes, when you cook a lot, as in professionally, you build up a tolerance to heat, but a hot pan will still burn you. Everyone uses a side towel or a hot pad.
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It is possible to develop a tolerance for hot items. Some of this can come from callouses. Some from learning exactly where the boundary between discomfort and an actual burn is. And some, if you’re hard core enough, from nerve damage. Robert Bunsen (inventor of the bunsen burner) was apparently well known for being able to pick up burning hot glassware with his bare hands. In his case nerve damage was probably involved, since the temperatures involved were high enough that this led to a characteristic smell of burning Bunsen.
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I cook and bake a lot. I’m not a professional chef, but I spend a lot of time in the kitchen.
Let me tell you – hot is hot. If I accidentally grab a pan right out of a 450 degree oven, like I did last night, I drop it and jump away. Any burn long and hot enough to actually leave a lasting mark is going to stop my cooking while I treat it. Cold water, maybe a bandage to protect it from additional injury if it’s in a sensitive area – never ice or butter. If you burn the palm of your hands badly enough to leave a scar, you’re going to have a hard time cooking for a while. Burns HURT.
I have, however, learned to ignore to more minor burns. I’ll grab a hot baguette right off the pan to transfer it to the cooling rack, or just stand there while I get spattered with bacon grease. I know I can move quickly enough with the bread not to get a serious burn, and I know the little bits of hot grease aren’t going to do any lasting damage. It’s not a matter of scar tissue or callouses, but understanding my skills and tolerance.
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Um, not that I know of. My dad is the cook in the family and he’s worked at a bunch of restaurants. And he still has to use oven mitts and towels to handle hot pans from the oven.
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I’m a regular mom type of cooker but I use iron pans. I learned with one almost disabling burn many many years ago to use hot pads and covers over my pan handles.
The most I will go is scoot freshly toasted bread from the toaster oven.
When you work with your hands, as u did when I got the bad burn, yourealize how important it is to protect your hands.
For professional chefs, I know that they will have fry burns in their hands and arms. And some chefs may be more cavalier about some pans but I just can’t imagine running the risk of causing s real injury because they were too hurried to take basic safety precautions.
The job I worked in emphasized safety because an OTJ injury calls cost the company money and ratings with health and safety government departments.
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If you do it right, the handles of the pots and pans on the stove don’t get hot; they might get warm at most.
However, with pans from the oven, I use oven mitts; my mother in law uses a towel. If you touch a hot pan from the oven, you are putting yourself at risk of burns on your hands. They are not pleasant and can result in blisters or the removal of skin.
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Not everybody get marks (it happens when you burn yourself, so lots of cook have worker hands, having some cutting or burn scars somewhere) but in a profesionnal kitchen I’ve never seen anyone using hot pots but theirs bare hand for pans and sometimes gloves for high pressure oven..
Quality pans or pots have a shaft retaining heat from burning hands
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I’m a serious cook and my hands look like they’ve never seen hard work. No ones hands should ever look burned. That’s just crazy to think that anyone would take a hot pan with their bare hands. Who would do such a thing???
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