"Use a freaking hot pad!!!!"

I've grabbed the handle of a cast iron pan (roasting heads of garlic*)(I was attempting to cooking-multitask) exactly once in my life.

*:

• Trim the pointy end off heads of garlic to expose the cloves and let it sit flat
• CI on stove, olive oil to cover bottom, med-high heat
• Garlic in pan, course salt/pepper, do 5-10 min - you want it nice and brown if not black, black is really fine for this
• throw in oven (I forget without looking at notes but 375 should be fine) like 15-20 minutes
• remove and let cool enough to handle, then pop the cloves out

Useful for mashed potatoes (recipe where I got this), spread on burgers (BAAAM), guac (I just thought of this after years and am putting on a post-it), etc

Edit: Note, if doing garlic mashers, seriously about 1 HEAD garlic per large russet/2 gold potatoes (gold are particularly nice for this one). It seems like a lot but no it's how it should be. You may need bricks for the covers that night, but it's worth it.

"Use a freaking hot pad!!!!"

I've grabbed the handle of a cast iron pan (roasting heads of garlic*)(I was attempting to cooking-multitask) exactly once in my life.

*:

• Trim the pointy end off heads of garlic to expose the cloves and let it sit flat
• CI on stove, olive oil to cover bottom, med-high heat
• Garlic on 5-10 min - you want it nice and brown if not black, black is really fine for this
• throw in oven (I forget without looking at notes but 375 should be fine) like 15-20 minutes
• remove and let cool enough to handle, then pop the cloves out

Useful for mashed potatoes (recipe where I got this), spread on burgers (BAAAM), guac (I just thought of this after years and am putting on a post-it), etc

Edit: Note, if doing garlic mashers, seriously about 1 HEAD garlic per large russet/2 gold potatoes (gold are particularly nice for this one). It seems like a lot but no it's how it should be. You may need bricks for the covers that night, but it's worth it.