I have a couple pairs of the green, long cuff heavy duty nitrile gloves that M.B. and Williams sell, no name brand on the packaging. I use regular kitchen gloves for a lot of stuff, they provide better tactile sensitivity but they're a PITA to get on and off, if I'm in a hurry, need better heat resistance or more skin coverage it's the greenies I grab. If I need more serious heat resistance, like breaking up dough balls by hand in 150* mash, I use Scorpio gloves by Ansell Edmont that I think I got from MSC supply years ago.