Tiffany Haney
It is not advisable to put water on a hot pan as it can cause thermal shock, which can ruin the pan. Metal expands as it is heated, and each layer of metal expands and contracts at different temperatures. When cold water is introduced to a hot pan, the metal cools too quickly and starts to pull against itself, causing the pan to warp, crack, or shatter. This can affect the pan's heat conductivity and cause oil to pool on one side. Even a small amount of cold water can cause warping, and the bigger the temperature difference, the greater the shock.
| Characteristics | Values |
|---|---|
| Effect on pan | Warping, cracking, shattering, chipping |
| Cause | Thermal shock, rapid temperature change |
| Prevention | Let the pan cool down gradually on the stovetop, use a trivet or another heat-proof surface |
| Pan type | Thin nonstick pans, glass or stoneware are most susceptible |
| Cleaning | Use hot water, not cold, to clean a hot pan |
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What You'll Learn
Thermal shock can warp or crack a pan
Thermal shock can occur when a hot pan is placed under cold water, causing warping and cracking due to the rapid temperature change. This phenomenon is common in the kitchen and can unexpectedly damage kitchenware, especially pots, pans, and other cooking equipment.
When a hot pan is subjected to a sudden change in temperature, such as being placed under cold water, the metals cool too quickly and the pan starts to pull against itself. This is because metals expand when heated and contract when cooled. The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of the sink can cause a pan to warp, shatter, crack, or chip.
Warped pans are a significant problem as they won't cook evenly. They allow oil to pool on one side and won't sit flat on an induction or electric cooktop. Even if the pan doesn't warp, the finish can come off, and the chipped enamel or nonstick coating may end up in your food.
To avoid thermal shock, it's essential to let pans cool down gradually on the stovetop or a heat-proof surface before washing them with cold water. Additionally, certain materials are more vulnerable to thermal shock, such as glass, porcelain, and ceramic, which are more likely to crack or shatter. On the other hand, thicker, well-constructed pans made of materials like cast iron or stainless steel are less susceptible to warping but should still be allowed to cool briefly before being washed with tepid water.
While it may be tempting to use the sink to cool down a hot pan quickly, it is essential to resist this urge to prevent thermal shock and maintain the integrity of your cookware.
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Deglazing is a safe way to clean a hot pan
It is unsafe to put water on a hot pan as it can cause thermal shock, which can ruin the pan. Warped pans are a major problem as they won't cook evenly, allowing oil to pool on one side. The finish can also come off, and the chipped enamel or non-stick coating may find its way into your food.
A safer alternative to clean a hot pan is to use the deglazing technique. Deglazing is a simple cooking technique that involves adding a liquid like wine, stock, or juice to a hot pan to help remove stuck-on food bits. The process of deglazing is done after you've finished cooking and there are browned bits at the bottom of the pan. These browned bits are flavorful, and you can use them to create sauces that add complexity and richness to your dish.
The process of deglazing is quite simple. First, remove the food from the pan and, while the pan is still hot, carefully add the deglazing liquid of your choice. Once the liquid hits the surface of the pan, work quickly and vigorously scrape to loosen the bits of food from the bottom of the pan. Bring the mixture to a boil and then reduce it to a simmer to create a more potent flavor.
It is important to note that adding liquid to a hot pan can create a lot of steam. Also, if you are deglazing with wine or alcohol, continue cooking until the alcohol has cooked off. You will know this has happened when the liquid becomes syrupy, and the alcohol smell disappears.
While deglazing is a safe way to clean a hot pan, it is not recommended to use a non-stick pan for this technique as it goes against the main principle of deglazing. Cast iron and stainless steel pans are the most suitable for deglazing as they allow food to stick and caramelize, adding more flavor to the dish.
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Pans with multiple layers of metal are more susceptible to damage
When a hot pan is placed under cold water, thermal shock can occur, which can ruin the pan. Thermal shock causes warping and cracking, as the pan starts to pull against itself. The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of the sink can cause a pan to warp, shatter, crack or chip. Warped pans are a significant problem as they won't cook evenly, allowing oil to pool on one side. Pans with multiple layers of metal are more susceptible to damage.
Most pots and pans are made from multiple layers of metal, such as stainless steel and aluminium. These metals expand and contract at different rates when heated and cooled. If the temperature changes happen gradually, your pans will be fine. However, if there is a dramatic temperature change, such as putting a hot pan into cold water, thermal breakage can occur. Thermal breakage is when the different materials in the pan pull against themselves and damage the pan.
To avoid thermal shock, it is best to let your pans cool down gradually on the stovetop. If you need to make space, place the pan on a trivet or another heat-proof surface. You can speed up the cooling process by adding small amounts of tepid water. Once the pan has cooled, you can wash it with hot, soapy water. However, avoid using soap on cast iron pans, as this removes the oil and seasoning. Instead, clean cast iron pans with a stiff brush and hot water, then towel dry to prevent rusting.
Some pans are more susceptible to warping than others. Pans made from light metals, such as aluminium or copper, are more likely to warp. Fully-clad pans, which are made by stamping multiple layers of metal together, are more resistant to warping because nothing is glued. In contrast, disc-bottom pans have the bottom glued to the body, making them more susceptible to warping and other thermal damage. Non-stick pans are also more likely to warp, as they cannot handle very high heat, and extreme temperatures can damage the non-stick coating.
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Warped pans will not sit flat on induction or electric cooktops
When a hot pan is placed under cold water, thermal shock may occur, causing warping and cracking. This happens because metals expand when heated and shrink when cooled. If a pan is warped, its bottom becomes uneven, and it will not sit flat on a stovetop.
Induction cooktops have a limitation that requires the bottom surface of the pot to be flat. Warped pans will not sit flat on induction or electric cooktops, which can cause uneven heating and cooking. This can lead to oil pooling on one side of the pan. Additionally, induction cookers create large temperature gradients, which can cause heat fluctuations during cooking.
To avoid warping your pans, let them cool down gradually on the stovetop or a heat-proof surface before washing them with cold water. For cast iron pans, it is recommended to avoid using soap, as it removes the oil and seasoning necessary for this type of cookware. Instead, clean cast iron pans with a stiff brush and hot water, and towel dry immediately to prevent rusting.
If you have a warped pan, you can attempt to restore it by using the towel and hammer method. Place a towel between the pan and a flat, durable surface, and another towel on top of the warped area. Then, use a hammer to pound the metal flat. For severely warped pans, the wood block method can be used, where a wooden block is placed on the metal before hammering.
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Pans with bonded metal can be ruined by rapid temperature changes
Pans with bonded metal can indeed be ruined by rapid temperature changes. This phenomenon is known as "thermal shock", and it can cause warping, cracking, or even shattering. Thermal shock occurs when a hot pan is placed under cold water, causing the metals to cool too quickly and the pan to pull against itself. The bigger the temperature difference, the greater the shock. Even a small amount of water in the sink can be enough to cause damage.
To prevent thermal shock, it is important to let your pans cool down gradually before washing them with cold water. Placing the pan on a stovetop or a heat-proof trivet while it cools can help avoid accidental water contact. For cast iron pans, it is recommended to avoid soap, as it removes the oil and seasoning necessary for this type of pan. Instead, clean cast iron with a stiff brush and hot water, then towel dry to prevent rusting.
While it may be tempting to use the sink to cool down a hot pan and create space on the stovetop, this can lead to thermal shock and damage your pans, even the expensive ones. Warped pans are a significant issue, as they will no longer heat evenly, causing oil to pool on one side and making it difficult to use on induction or electric cooktops. Even if the pan doesn't warp, the finish may be compromised, leading to chipped enamel or non-stick coating that can end up in your food.
To avoid these issues, it is recommended to invest in a "double-thick" or "commercial" pan, which is less susceptible to warping due to its thicker construction. Additionally, pans with a stainless steel rim or a heat-conducting core that runs along the sidewalls, such as those offered by All-Clad, provide more even heating and better temperature regulation, reducing the risk of thermal shock. Fully-clad pans, where multiple layers of metal are stamped together, are also more resistant to warping than disc bottom pans, where the bottom is glued to the body.
While bonded stainless steel pans are generally safe to use, they may produce knocking sounds due to the different metals in the bonded billet separating. This can lead to reduced thermal conduction and the formation of hot and cold spots. Additionally, there is a risk of water entering the gaps during cleaning, which could result in steam explosions when the pan is heated. However, these pans are not likely to cause any catastrophic failures.
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Frequently asked questions
Yes, it can. This is called "thermal shock" and can ruin your pans, even the expensive ones. The metal expands when heated and contracts rapidly when met with cold water, causing the pan to warp, crack, or shatter.
Yes, you can let the pan cool down gradually on the stovetop or briefly on a countertop before washing it with warm or hot water. You can also add a couple of drops of dish detergent and turn the heat back on for a few minutes to release any residue.
Pans with multiple layers of metal, such as steel-lined copper pans, are more likely to warp than single-construction pans. Thin nonstick pans and cookware made with glass or stoneware are also more susceptible to thermal shock.
