Tiffany Haney
Whether you're cleaning your pan or deglazing it, adding water to a hot pan can have various outcomes depending on the amount of water, the temperature of the pan, and the material and quality of the pan. While it is generally advised to let a hot pan cool down before washing, adding a small amount of water to a hot pan can be done safely and is sometimes recommended for certain use cases.
| Characteristics | Values |
|---|---|
| Impact on Pans | Thermal shock, warping, cracking, chipping, shattering, uneven bottom |
| Impact on Food | Food may burn and stick |
| Pan Types | Pans made of multiple layers of metal, stainless steel, non-stick, cast iron, glass, stoneware, aluminium, copper |
| Water Temperature | Cold water should be avoided, tepid water can be used |
| Pan Temperature | Pans should be allowed to cool down gradually |
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What You'll Learn
Thermal shock can ruin pans
Thermal shock can indeed ruin pans. It occurs when there is a rapid change in temperature, such as when a hot pan is immersed in cold water or placed on a cold surface. Metal expands when heated, and pans are typically made from multiple layers of metal, such as stainless steel and aluminum. When subjected to a sudden temperature change, the metals cool too quickly, causing the pan to warp, crack, chip, or even shatter. The bigger the temperature difference, the greater the shock, and even a small amount of cold water can cause damage. Warped pans are a significant issue as they do not heat evenly, allowing oil to pool on one side and affecting the cooking process. Even if the pan does not warp, the finish may be compromised, with chipped enamel or non-stick coating potentially ending up in your food.
To avoid thermal shock, it is recommended to let pans cool gradually on the stovetop or a heat-proof surface before cleaning. While it may be tempting to use the sink or add water to the pan to speed up the cooling process, this can lead to thermal shock and damage your cookware. Thin non-stick pans and cookware made with glass or stoneware are particularly susceptible to thermal shock, but even thicker, well-constructed pans can be affected.
The amount of water, the material of the pan, and its quality also play a role in whether thermal shock occurs. A small amount of water may not cause warping, as it will mainly boil off without significantly lowering the pan's temperature. However, a larger volume of cold water or other cooling agents like ice can cause a rapid drop in temperature, leading to thermal shock and potential damage to the pan.
Cast iron pans, for example, should be allowed to cool completely before washing. Instead of using soap, which can remove the necessary oil and seasoning, a stiff brush and hot water are recommended for cleaning. Applying a light coat of cooking spray or vegetable oil after washing and drying can help maintain the pan's condition. While it may be tempting to speed up the cooling process, gradual cooling is essential to prevent thermal shock and maintain the longevity of your pans.
In summary, thermal shock is a real concern when it comes to hot pans and can result in warping, cracking, or other damage. To prevent it, allow your pans to cool gradually and avoid sudden temperature changes. By taking these precautions, you can ensure your pans remain in good condition and continue to cook effectively and safely.
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Warped pans don't cook evenly
It is not advisable to add water to a hot pan, as it can cause thermal shock, which can ruin even expensive pans. Thermal shock occurs when there is a rapid and uneven change in temperature, causing the metal to contract and expand in strange ways, leading to warping, cracking, or chipping. Warped pans are a major problem because they won't cook evenly.
A warped pan is a pan that has become misshapen, with the bottom surface going from flat to curved or raised. This can happen due to rapid and uneven temperature changes, such as placing a hot pan under cold water, heating a pan too quickly, or using a pan on different heat sources without adjusting the settings. Even a slight change, such as one corner tilting up, is enough to affect the pan's heat retention, distribution, and absorption, resulting in uneven cooking. For example, oil may pool on one side, and food may cook more slowly in the middle or come out underdone. Warped pans may also wobble on the stovetop, indicating that something is wrong.
To prevent warping, it is recommended to let pans cool down gradually on the stovetop or a heat-proof surface before washing or rinsing them with cold water. Thicker, well-constructed pans made from durable materials like stainless steel, anodized aluminum, or cast iron are less likely to warp. Investing in high-quality pans can help prevent warping and ensure even cooking.
If you have a warped pan, there are methods to restore it to its original shape, such as the wood method demonstrated on the Joe's Phenomenal YouTube channel. However, it is best to avoid using warped pans for cooking, as they can impact the evenness of your dishes.
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Pans should cool gradually
When it comes to cleaning and caring for your pans, it's important to remember that they should cool down gradually. Placing a hot pan under cold water or even in a sink that has a small amount of cold water at the bottom can cause thermal shock, which can ruin your pans. This is because a rapid change in temperature causes the metal to contract too quickly, leading to warping, cracking, chipping, or shattering. Even thicker, well-constructed pans made of stainless steel or cast iron can be affected, and the finish can come off, with chipped enamel or non-stick coating ending up in your food.
To avoid thermal shock, it's best to let your pans cool down gradually on the stovetop or a heat-proof surface. If you need to speed up the cooling process, you can add small amounts of tepid water, but it's important to avoid using cold water, especially in large quantities, as this can cause the pan to cool too quickly and lead to the issues mentioned above.
The experts at Calphalon recommend allowing cast iron pans to cool completely before washing. They also advise against using soap, as it can remove the oil and seasoning necessary for cast iron pans. Instead, they suggest cleaning cast iron pans with a stiff brush and hot water, followed by immediate towel drying to prevent rusting. Applying a light coat of cooking spray or vegetable oil after washing can also help maintain the pan's seasoning.
Additionally, it's important to be cautious when dealing with non-stick pans, cookware made with glass or stoneware, and pans with decorative coatings. These materials are more susceptible to thermal shock and can be damaged even at normal cooking temperatures. Therefore, it's recommended to let them cool gradually and avoid using cold water for cleaning.
In summary, to maintain the longevity of your pans, it's crucial to let them cool gradually and avoid sudden temperature changes. By following these guidelines, you can prevent thermal shock and keep your pans in optimal condition for cooking and cleaning.
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Use a trivet to make space
If you need to make space when cooking, it is best to place a hot pan on a trivet or another heat-proof surface. Trivets are placed between a hot pan and a table or countertop to protect the surface from heat damage and water stains. They are traditionally made from wood, metal, or silicone, but can also be made from stone, cork, or felt. Trivets come in various designs, colours, sizes, and styles, and can even be used as pot holders or spoon rests.
When choosing a trivet, it is important to consider the material and thickness. While metal trivets are sturdy and durable, they can become hot enough to damage the surface below. Brass trivets, for example, are soft and can be damaged by intense heat. Cork is a good trivet material because it is a poor conductor of heat, but it should be kept dry when not in use as it can biodegrade if exposed to prolonged moisture. Wool trivets are functional and vary in size and colour, but they can stretch out or lose their shape when wet, so they should be handled carefully when cleaning.
It is also important to consider the size of the trivet relative to the pot or pan. A small trivet may not provide enough protection for an oversized pot, so you may need to use two trivets side-by-side. Stone trivets, for example, come in a range of sizes to accommodate different cookware. Large stone saucers are ideal for shielding surfaces from hot pots and pans, while small stone saucers are perfect for smaller items like mugs or bowls.
In addition to protecting surfaces, trivets can also be used to improve the aesthetics of your kitchen. Dorai trivets, for example, are designed with functionality and style in mind, with a natural stone-like texture and a minimalist style. They are made with Diomat® technology, which absorbs moisture, prevents water stains, and resists mould. Felt trivets also offer a blend of functionality and design, with various sizes and colours that can be mixed and matched while maintaining visual cohesion.
Overall, using a trivet is a great way to make space when cooking, as it protects your surfaces from heat and moisture damage while also adding a decorative touch to your kitchen.
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Deglazing is different
It is generally advised to avoid adding water to a hot pan due to the risk of thermal shock, which can damage the pan. Thermal shock occurs when there is a rapid change in temperature, causing the metal to contract and the pan to warp, crack, or chip. This can affect the pan's ability to cook evenly and can also cause the finish to come off, resulting in chipped enamel or a nonstick coating ending up in your food.
Deglazing, however, is a different process. It involves adding a small amount of cold liquid, often water, to a hot pan to dissolve and incorporate browned bits and flavours into a dish. While deglazing does introduce a temperature change, the key difference is that the amount of liquid used is typically small enough that it quickly boils off, minimizing the risk of thermal shock. The pan is also usually removed from the heat source during deglazing, further reducing the risk of extreme temperature changes.
The type of pan and the temperature of the pan also play a role in whether adding water will cause issues. For example, thinner pans, such as those made of glass, stoneware, or thin nonstick materials, are more susceptible to thermal shock. On the other hand, thicker, well-constructed pans made of materials like cast iron or stainless steel are less likely to warp or crack due to temperature changes. Additionally, if the pan is hot enough, water added to it will immediately "bounce" out due to rapid steam development, preventing thermal shock.
It is important to note that while deglazing is a safe way to add water to a hot pan in most cases, it should still be done with caution. The amount of water, the material and quality of the pan, and the temperature difference all play a role in whether thermal shock will occur. As a general rule, it is best to allow pans to cool gradually on the stovetop or a heat-proof surface before washing them with tepid water to avoid potential damage.
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Frequently asked questions
It is not recommended to add water to a hot pan as it can cause thermal shock, which can ruin your pan.
Thermal shock is caused by a rapid change in temperature, such as when a hot pan is placed in cold water. This causes the metal to cool too quickly and contract, leading to warping, cracking, or chipping.
Thin non-stick pans and cookware made with glass or stoneware are the most susceptible to thermal shock. Thicker, well-constructed pans are less likely to be affected but can still warp if subjected to extreme temperature changes.
Allow your pans to cool gradually on the stovetop or a heat-proof surface before washing. If you need to add water, use small amounts of tepid water and gradually increase the temperature until the pan is clean.
