@mynameistillian So, funny thing, I've actually intentionally bought all-metal pots, where the handles are metal too, including on the lid.

It's true that insulated handles are easier to hold (though they often don't insulate as well as I'd like...), but the problem starts two years after you buy the pot, when the handle starts wiggling loose, the screws start failing, and the inside of the handles is retaining increasing amounts of (increasingly rusty) water.

Basically, it's the same reason I don't buy cutlery with plastic handles anymore, and only buy fully stainless steel cutlery now. The durability of metal+plastic cookware just seems consistently garbage for some reason.

(The exception is frying pans, which I *do* get with insulating handles; those I actually need to constantly hold throughout the cooking process, to shake-flip stuff around. And they seem less prone to these problems, maybe because they're usually not hollow?)