So this old guy has finally worked his way up to saute after a couple of months working garde-manger and grill, etc. etc. anyhoo....
.... I use this great Lamson fish spat that has a pom(or some other kind of crappy) plastic handle. The material has melted in many spots, and some of the other cook's spats are in much worse shape. There is no "getting around" the fact that this thing is going to get this hot.
I would like to rehandle it. It has 3 rivets and I think this would be easy to do, but which wood is the most durable and flame/burn resistant?
I'm guessing that Ironwood will be everyone's answer. I don't care how purty or ugly it is, I just want it to work.