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Well, don't stick body parts in the steam!

Seriously, being aware of the possibility of burns is step one. Have, and use, oven mitts or potholders. Always open lids away from you and/or away from hands, arms and your face. Know where the condensed steam on the inside of the lid is going to drip.

Before you move a hot pan, know if you can safely lift it. Also, be darned sure that you know

where you are going to put it. Make sure the space is available BEFORE you begin the move. Wear your mittens!

If draining hot foods, like pastas, pour slowly. Put the collander in the sink so it can't move away from you. Wear your mittens!

NOTE: this is sort of non related, but if you use those clamps that every restaurant in the world uses, (they're sold as ice tongs sometimes) to turn/move food, know that hot grease or other liquids can run right down the channels in the handles and onto your arms. NEVER lift the grabbing end higher than the end that's in your hand! Yes, I DO know this from experience. My own, and the experience of a seasoned chef who should have know better.

FriPilot

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Q: How do you prevent a steam burn while cooking?
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