Tess,

The term 'Heat resistant' when applied to pot/pan handles has two meanings:

First, those handles that can go into a hot oven. This means no plastic.
Second, those that resist the transfer of heat. All-clad uses stainless
steel handles, because stainless does not transfer heat well. Also,
making the handle thin hear the pot/pan reduces heat transfer (thicker
materials transfer heat better than do thin materials).

Colin





Tess wrote:
> Hi,
>
> I was wondering which cookware lines have heat-resistant handles? I
> know that All-Clad handles aren't supposed to get hot on the stovetop,
> and I believe that Calphalon is also heat-resistant. Are metal Le
> Creuest handles also heat resistant? I've seen many pots and pans
> which have metal handles, and I was curious as to whether they were
> all heat-resistant on the stovetop. I don't often use pot holders, so
> I'd hate to buy a pan with a metal handle that constantly got too hot
> to touch on the stovetop. Thanks!