On 2014-10-14 4:54 PM, dsi1 wrote:

>> stove to oven the way I use cast iron. I started my dish off on the
>> stove, put it in the oven and then continued using it on the stove
>> after I took it out. I'm so used to the handle being cool that I
>> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>> my All Clad that way again - because it hurts too much.
>>
>>
> I think the experienced cook is bound to get burned. I used to get burnt
> all the time. After a while, I just ignored the burns.

It happens. When I was at university I had a summer job in an alloy
smelting plant. I worked as a "pan man", setting up the molds, hooking
the chains on ladles for the cranes pouring the molten metal, hooking up
the tongs to lift the (still) hot metal out and later, as a furnace
operator. I got burned several times a day. Once in a while it was a
dandy one. Our shifts ran for 7 days, and I only shaved at the end of
my work week and my first day off. It helped to have a stubble on my b
face. Hot bits would singe the hair but not get to my skin.

I suppose good cooks should learn no to get burned. Between hot steam,
hot surfaces, hot utensils and sharp objects, kitchens can be dangerous
places. A number of years ago I got a bad burn on my wrists after
dumping some chopped meat into a hot wok with oil in it. A week or two
later I burned the other wrist. I should have learned from the first
one, but now I always add that stuff facing away from me instead of
dumping it toward me.