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Cast Iron Handle Removal?

EggspertEggspert Posts: 142
edited 11:47PM in EggHead Forum
thanks to everyone for the post on here. i have a 3 set of ci skillets on the way but, i really don't know what to cut the handles with. i was thinking of a hacksaw but it seems like that could take awhile since, the blade is older than me. any thoughts?


  • vidalia1vidalia1 Posts: 7,091
    I used a reciprocating saw with a blade for metal...easy peasy
  • reelgemreelgem Posts: 4,256
    My husband uses a metal grinder with a metal wheel on it. It's quick and ez and then you can smooth it nicely when you're done.
  • BacchusBacchus Posts: 6,019
    You might consider leaving the handles intact. Even a typical 12" C.I. skillet will fit in a LBGE. If you must cut, a simple hacksaw will do the trick.
  • Capt FrankCapt Frank Posts: 2,578
    Buy a new blade? :P In fact, I would buy several.

    Most machine shops have a power hacksaw of one sort or another. You may be able to find a shop that will cut them for you for just a few bucks.

    Capt Frank
    Homosassa, FL
  • fishlessmanfishlessman Posts: 17,990
    i leave the handles on them, makes it easy to hang them back up over the stove B) if you want something round, a 13.5 inch paella pan works well for alot of things
  • Removed mine with a grinder as well and then feathered back the sharp edges, but a hacksaw will work.


  • RRPRRP Posts: 16,763
    I've neutered this many to date:

    A dull old hack saw will take you a long time. Perhaps a neighbor has a reciprocating saw or even a saber saw to borrow and then use proper metal cutting blades. Then a bench grinder is handy to clean up the rough edges.

    From here:

    To here:
    Dunlap, IL
  • You could TAC those handles together in that pattern for a handy heavy duty "hot pad"....
  • vidalia1vidalia1 Posts: 7,091
    Now I like that idea...I just wished I had saved my handles...doh :blink:
  • thechief96thechief96 Posts: 1,908
    Why do folks remove the handles? And do you use good skillets?
    Dave San Jose, CA The Duke of Loney
  • RRPRRP Posts: 16,763
    those 4 that I did were all brand spanking new Lodge griddles. Without the handle the round griddle sets in the middle of the BGE vs. off center due to the handle and therefore is more uniformly heated.
    Dunlap, IL
  • BacchusBacchus Posts: 6,019
    Personally, I feel the advantage of having the handle outwieghs any uneven heating, which with the radiant heat of the Egg, is minimal. And with the 10" skillets, you can get it pretty close to dead center even with the handle making it a total non issue.
    Just my opinion. :)
  • What Ron said - picked up three on sale at ACE Hardware one day and removed the handles before I used them. I have them for the mini, small, & XL.

    Cornbread on Mini

    Breakfast on the Small


    Blackened fish on the XL
  • WoodbutcherWoodbutcher Posts: 1,004
    From what I remember from welding school cast iron is a little difficult to weld. A lot of pre and post heating to prevent it from cracking. :(
  • fishlessmanfishlessman Posts: 17,990
    and putting the pan towards the back gets it centered better over the heat source which is hotter usually towards the back. either way it seems they need to be spinned on certian cooks. and those lodge pot lifters that fit the handle work nice when there is a handle
  • fishlessmanfishlessman Posts: 17,990
    before you cut them off, try a few cooks with the handles, if the dont fit in the egg, they have to come off. check out these cooks all with handles on the skillets
  • EggspertEggspert Posts: 142
    Thanks everyone for the sound advice. Conclusion- if it ain't broken don't fix it.
  • Little StevenLittle Steven Posts: 27,573

    You making a necklace? :laugh: :laugh:



    Caledon, ON


  • GandolfGandolf Posts: 878
    Get a new blade ;) Cast Iron is a very soft metal.
  • loco_engrloco_engr Posts: 3,673
    Frank . . . is that the one you were using in OKC on an XL? Would it work on a Lrg?
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