See the video in this recent Food52 article. https://food52.com/blog... (I posted a question in the comments to the article but no one from Food52 responded.) Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
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I find that the wisest practice is that if you don't know for certain that something that could be hot is actually cold, it is best to assume that it *is* hot and use a kitchen rag/pot holder/etc., especially something like a breakable lid.
Nancy is a trusted home cook.
In my experience with them for many years, yes use a potholder.
Okay, thanks so much. It puzzles me that a company that sells a product, and which therefore can be liable for negligence (and now, I suppose, gross negligence, since the problem has been pointed out to them) for injuries caused by it, would demonstrate the product's use in a way that could injure a consumer . . . . ;o)
Antonia, can't address your (rhetorical?) legal question, but keep in mind these pots are made of enameled cast iron, so yes they conduct heat. I suppose if the heat is low and for a short period, the lid might be safely handled without a potholder. But generally not, and I would use caution.
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For anyone else who might be curious, Managing Editor Joanna Sciarrino responded on the related article, saying: "It's metal so it will get hot, but it generally keeps cooler than a normal knob because it's so thin. That said, definitely use caution if handling without a mitt."
Great, thanks, L-J. I've had a Kobenstyle baking dish since mid-way through the first Reagan term (the ultimate wedding gift) which I adore and have used constantly, all these years. I'm thinking it's time to get the casserole . . . . the ultimate stove - oven - table piece. And is it true you can use that lid as a trivet? ;o)
I use the lid of mine as a trivet! (But only if it hasn't been in use covering the dish while cooking.)