French Baumalu copper cookware

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>>handle placement

with a solid copper body and a metal handle (cast iron, bronze, brass, whatever) you can absolutely count on the handle getting hot - no matter where it is attached.

I have a number of handle "sleeves" - material similar to potholder stuff but sewn into a long U shape pocket - slides over the handle.... I like them because if you need to handle it you don't have to worry with the potholder falling off if you need to set it down to use that hand for a sec - or worse yet the potholder sliding around and leaving a open "hot" spot - that one always seems to first find with the bare hand.....
 

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