US 4,197,611 · Granted 1980-04-15

Hand grip for cooking utensil handle

A hand grip adapted to be slipped over the metal handles of cooking utensils such as pots and fry pans, having particular application to commercial grade utensils wherein the handles are metal and customarily not provided with a thermally insulating gripping portion. The hand grip is elongated and made of a resilient silicone rubber material having low thermal conductivity so as to remain cool to the touch even though the metal handle becomes quite hot. Extending nearly completely through the grip is a longitudinal opening having a plurality of axial ribs within the opening, which define axial passageways for the flow of air between the metal handle and grip thereby enhancing the insulating qualities of the grip in some circumstances. If desired, the opening may be flat and unobstructed. The grip has suitable durometer and frictional characteristics to remain in place on the metal handle during use.

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