The handles on my pots loosen over time and I have to occasionally tighten the screw that attaches them.

Is there any reason why I can't or shouldn't use Loctite (screw locking compound) on them to secure them?

And if that's the case, why not send them from the factor pre-Loctited?

  • The bigger question here might be why some manufacturers use screw-on handles rather than welded handles or some other non-hardware method. An indicator of low cost cookware? To me it does not make sense, since the screws either come loose or rust to the point where you cannot tighten them. – user3169 Oct 8 '16 at 5:26
  • These are Fissler pots, so not cheap. :-( – RoboKaren Oct 8 '16 at 5:39
  • Just my guess at a possibility, maybe it is wrong. From an assembly point of view, using hardware would be easier with lower equipment costs. I am not sure if Loctite would be sturdy enough under the operating conditions of cookware. My problem has been with screw rusting, as water gets into the exposed surfaces. Loctite would not help this. – user3169 Oct 8 '16 at 5:50

You could use Loctite 2046 which is food safe. They list deep fryers as a possible application, so it should also work on a cooking pot.


If the handles in question are made of plastic, you would not be able to get the new ones if the old ones break off because screw held with loctite(red) doesn't come off easily.

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