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Old 05-04-2006, 10:15 PM   #1
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Talking Are kitchen towels made of asbestos or somethin?!

That question is actually a bit tongue-in-cheek...but I have noticed that all of the chefs on TV can hold the hottest dishes fresh out of the oven with nothing but a towel. When I do that...yowza.

What's the deal? What am I missing out on? Do I need some kind of special towel? Am I using the towel equivalent of cheap knives?

Sorry for the stupid question :)

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Old 05-04-2006, 10:27 PM   #2
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If you use several layers of towel and your hands have become a little accustomed to hot stuff, it works fine. As long as the towel is dry you should be fine.

A wet towel will burn you. The heat of the pot or pan vaporizes the water into steam which travels to your hand and, "Ouch!".
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Old 05-04-2006, 11:32 PM   #3
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As many as I have accidently set on fire by getting them too close to the gas burners, I doubt it very much.
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Old 05-05-2006, 02:04 AM   #4
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Thanks for the info, I was starting to wonder!
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Old 05-05-2006, 06:58 AM   #5
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I have a different problem with some kitchen towels gifted to me. They are beautiful and colorful - cardinals sitting on a limb. HOWEVER, they won't dry anything, not even my hands. Is there such a thing as a simply ornamental towel? These should be framed, not used in a kitchen, yet they are called kitchen towels.
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Old 05-05-2006, 07:08 AM   #6
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Quote:
Originally Posted by licia
I have a different problem with some kitchen towels gifted to me. They are beautiful and colorful - cardinals sitting on a limb. HOWEVER, they won't dry anything, not even my hands. Is there such a thing as a simply ornamental towel? These should be framed, not used in a kitchen, yet they are called kitchen towels.
I honestly believe so... you wouldn't want to actually put them into use and get it all grease/char stained and what not...
When I go to some kitchen gadget shops I also see many items that are pretty to look at and would make a nice decorative effect on a kitchen counter but actually I don't see them very practical. Unfortunately our kitchen is tiny and it is always a huge challenge to fit everything that is useful in a functional way, we just don't have any space for such "ornaments"...
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Old 05-05-2006, 08:32 AM   #7
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I learned from my SO that fabric softener reduces the absorbacy of towels. You can't have both soft and absorbent, I guess.

I wash my kitchen towels, dishcloths and cutting board pads separately in a load using bleach and no fabric softener.
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Old 05-05-2006, 02:27 PM   #8
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I suppose I will consider them "strictly ornamental". I don't use fabric softener in any form. I think it is just the fabric of the towels. They are very pretty, but I don't use many things in my kitchen that are strictly ornamental, unless they go on the wall. I suppose I can hang them on the front of my oven like Paula does.
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Old 05-05-2006, 05:09 PM   #9
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Quote:
Originally Posted by Andy M.
I learned from my SO that fabric softener reduces the absorbacy of towels. You can't have both soft and absorbent, I guess.

I wash my kitchen towels, dishcloths and cutting board pads separately in a load using bleach and no fabric softener.
Is there a reason for doing that, apart from getting that nice, white color back? My towels are kinda stained, as I am using them as a floor rug before I put them in the washing machine. I wash'em on 90 degrees celcius which is close to the boiling point of water, so I sup it can't be a problem besides looking ugly, right? Last time I used bleach was when my mum came to clean.
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Old 05-05-2006, 06:12 PM   #10
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Quote:
Originally Posted by Silver
That question is actually a bit tongue-in-cheek...but I have noticed that all of the chefs on TV can hold the hottest dishes fresh out of the oven with nothing but a towel. When I do that...yowza.

What's the deal? What am I missing out on? Do I need some kind of special towel? Am I using the towel equivalent of cheap knives?

Sorry for the stupid question :)
Many of the chefs on Food TV say they have asbestes fingers. They have callusus built up. However, when have you seen a hot dish/pan removed from the oven? From the way things are managed after baking you know they have been cooled. Cooking on top of the stove, the items may be cooled some too or they are use to the heat on the fingers. I use a towel to remove pans too but the towel is a thick terry type.
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