Turning Archive 2007
>I broke the handle for a saucepot we have, and I thought, "No problem - I can turn a new knob!" But then I realized that whatever wood I pick will have to deal with heat and steam. A lot of steam. In fact, this pot is what we use to steam food in when we're cooking.
The way the lid is designed, the knob will be screwed into the lid, and the screw head is big enough that the knob won't be in direct contact with the steam. But it will be in close proximity as the steam escapes through the vent holes.
Any suggestions? I thought white oak was supposed to be somewhat waterproof.
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- A suitable wood for saucepot lid handle?