Tongs in the context of Grilling

Hephaestus (UK: /hɪˈfiːstəs/ hih-FEE-stəs, US: /hɪˈfɛstəs/ hih-FES-təs; eight spellings; Ancient Greek: Ἥφαιστος, romanized: Hḗphaistos) is the Greek god of artisans, blacksmiths, carpenters, craftsmen, fire, metallurgy, metalworking, sculpture, and volcanoes. In Greek mythology, Hephaestus was the son of Hera, either on her own or by her husband Zeus. He was cast off Mount Olympus by his mother Hera because of his lameness, the result of a congenital impairment; or in another account, by Zeus for protecting Hera from his advances (in which case his lameness would have been the result of his fall rather than the reason for it).

As a smithing god, Hephaestus created all the weapons of the gods in Olympus. He served as the blacksmith of the gods, and was worshipped in the manufacturing and industrial centres of Greece, particularly Athens. The cult of Hephaestus was based in Lemnos. Hephaestus's symbols are a smith's hammer, anvil, and a pair of tongs. In Rome, he was equated with Vulcan.

A forge is a type of hearth used for heating metals, or the workplace (smithy) where such a hearth is located. The forge is used by the smith to heat a piece of metal to a temperature at which it becomes easier to shape by forging, or to the point at which work hardening no longer occurs. The metal (known as the "workpiece") is transported to and from the forge using tongs, which are also used to hold the workpiece on the smithy's anvil while the smith works it with a hammer. Sometimes, such as when hardening steel or cooling the work so that it may be handled with bare hands, the workpiece is transported to the slack tub, which rapidly cools the workpiece in a large body of water. However, depending on the metal type, it may require an oil quench or a salt brine instead; many metals require more than plain water hardening. The slack tub also provides water to control the fire in the forge.

Pliers are a hand tool used to hold objects firmly, possibly developed from tongs used to handle hot metal in Bronze Age Europe. They are also useful for bending and physically compressing a wide range of materials. Generally, pliers consist of a pair of metal first-class levers joined at a fulcrum positioned closer to one end of the levers, creating short jaws on one side of the fulcrum, and longer handles on the other side. This arrangement creates a mechanical advantage, allowing the force of the grip strength to be amplified and focused on an object with precision. The jaws can also be used to manipulate objects too small or unwieldy to be manipulated with the fingers.

Diagonal pliers, also called side cutters, are a similarly shaped tool used for cutting rather than holding, having a pair of stout blades, similar to scissors except that the cutting surfaces meet parallel to each other rather than overlapping. Ordinary (holding/squeezing) pliers may incorporate a small pair of such cutting blades. Pincers are a similar tool with a different type of head used for cutting and pulling, rather than squeezing. Tools designed for safely handling hot objects are usually called tongs. Special tools for making crimp connections in electrical and electronic applications are often called crimping pliers or crimpers; each type of connection uses its own dedicated tool.

Forceps (pl.: forceps or considered a plural noun without a singular, often a pair of forceps; the Latin plural forcipes is no longer recorded in most dictionaries) are a handheld, hinged instrument used for grasping and holding objects. Forceps are used when fingers are too large to grasp small objects or when many objects need to be held at one time while the hands are used to perform a task. The term "forceps" is used almost exclusively in the fields of biology and medicine. Outside biology and medicine, people usually refer to forceps as tweezers, tongs, pliers, clips or clamps.

Mechanically, forceps employ the principle of the lever to grasp and apply pressure.

Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to ensure that the food is evenly cooked, using tongs or a spatula, whereas sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried.