Did you know the difference between pot and roast forks?
Here’s a quick breakdown of what you need to know…
Pot Forks have short curved tines and are designed to lift a
piece of meat (a roast for example) safely out of a pot.
Roast Forks have long straight tines, and are mainly used
for holding meat during carving. The long tines can go
through the piece of meat to help hold the meat steady
on the cutting surface.
Both Pot Forks and Roast Forks come in various lengths to
accommodate different tasks.
CCI Superior Culinary Master® forks are precisely tempered
to prevent bending, a fork that bends while lifting
meat from a pot could be dangerous.