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Testing Grill Gloves

By Tai Sierra Published

Which grill gloves can take the heat?

When you’re reaching over a red-hot grill to turn burgers or steak, you need serious protection for your arms and hands. We tested five brands of grill gloves and mitts, priced from $25.95 to $39.90 per pair, in leather, cotton, and combinations of high-tech synthetics. To see if we could just use our regular oven mitt, we added our favorite, by KatchAll, the 15-inch Kool-Tek Oven Mitt, at $44.95 apiece. Wearing the gloves, we poured red-hot coals from a chimney starter and arranged them with tongs, grilled thin planks of zucchini, and lifted hot grates to add coals to the fire. To see just how far the gloves would go to shield us, we held gloved hands over a burner with radiant heat registering 600 degrees—the maximum temperature of most gas grills at grate level. One glove failed at 14 seconds; the rest held out for at least 30 seconds before becoming uncomfortably hot. The best lasted for more than 1½ minutes—we never even felt the leather singeing. While lifting hot grates and adding coals, all of the gloves offered adequate protection.

But heat protection isn’t the whole equation. Most gloves were oversize, thick, and stiff, barely letting us grab grates or tongs, never mind doing any cooking. For better dexterity, we preferred gloves with individual fingers rather than mitts. The best gloves also had long sleeves to protect the forearm and a wide cuff to let air circulate and keep hands less sweaty. Our winner is protective but thin enough for dexterity, with elbow-length sleeves and wide cuffs that kept us safe and comfortable over the coals.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.