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1 hour ago, weinoo said:

I wonder if anyone has ever seen a cook, in a professional kitchen setting, using anything other than dry side towels?

 

 

You make several, if unintended, good points.    No, a pro would use one of his endlessly available side towels.   AND/BUT a pro would have extensive practice in how to use a side towel as a hot pot handler.   

(I think I remember a conversation we had about your reticence with maneuvering 500degree cast iron DO's recommended in No-Knead bread production.   I totally agree that I could never hoist my heated DOs with a well folded side towel or two, but I have excellent control using the quad-layered terry mitts.    But we all agree that our mileage is idiosyncratic. )

I use these terry "mitts" more often as a super thick pot-holder than as a mitt.  i use high oven and burner heat often and need something that allows me to quickly move vessels in or out of or on and off of heat.   

1 hour ago, weinoo said:

I wonder if anyone has ever seen a cook, in a professional kitchen setting, using anything other than dry side towels?

 

 

You make several, if unintended, good points.    No, a pro would use one of his endlessly available side towels.   AND/BUT a pro would have extensive practice in how to use a side towel as a hot pot handler.   

(I think I remember a conversation we had about your reticence with maneuvering 500degree cast iron DO's recommended in No-Knead bread production.   I totally agree that I could never hoist my heated DOs with a well folded side towel or two, but I have excellent control using the quad-layered terry mitts.    But we all agree that our mileage is idiosyncratic. )

I use these terry "mitts" more often as a super thick pot-holder than as a mitt.  i use high over and burner heat often and need something that allows me to quickly move vessels in or out of or on and off of heat.