Like, I just bought one of those Granite Stone fry pans, and while cooking some pork chops I got to wondering… Metal conducts heat and electricity, so how do the metal handles on some fry pans and cook pots stay cool while some (mainly solid, single-piece metal pans) get hot to where you need a pot holder to hold or move them?
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Most pans with a riveted handle do this in two ways.
The section of the handle that’s attached to the pan is usually separated into two, smaller sections so there is less material to transfer the heat from the pan to the thicker part of the handle that you hold, and there is also more surface area for the heat to radiate off of.
Also, the main part of the handle on many of these pans is hollow. This is done partly to reduce the overall weight, but it also helps keep the handle cooler. Less mass means it can’t retain as much heat, and it can shed any heat it does get from the pan much easier.
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