Tillie Doyle
It's tempting to put a hot pan under the faucet or in the sink, especially when you're making space on the stovetop or dealing with a particularly dirty pan. However, doing so can ruin your pans over time. This is because metal expands when heated and contracts when cooled, so when you take it from one extreme temperature to another, the expansion and contraction are forced at an unnatural speed, causing thermal shock, which can lead to warping, cracking, or even shattering.
| Characteristics | Values |
|---|---|
| Should you put a hot pan in the sink? | No |
| Reason | Thermal shock, warping, cracking, chipping, shattering, finish coming off |
| Alternative | Let the pan cool down naturally, then wash with cold water |
| Alternative | Let the pan cool down on the stove, then place it in the sink to soak in warm, soapy water |
| Alternative | Add a little water to the pan when it is hot to deglaze it, then wipe with a towel |
| Alternative | For tougher-to-remove food, scrub the pan with a water and vinegar mixture or a non-bleach cleaner |
| Alternative | Place water and baking soda in the pan and heat it on the stove while rubbing the burned areas with a wooden spoon to loosen and wipe away the bits |
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What You'll Learn
Thermal shock can ruin your pan
It is tempting to put a hot pan under running water to cool it down and rinse off leftover food. However, doing so can damage your cookware. This phenomenon is called thermal shock and can ruin pans of all price ranges.
Thermal shock occurs when a hot pan is placed under cold water, causing a rapid temperature change. Metals expand when heated and contract when cooled. When you take a pan from one extreme temperature to another, the expansion and contraction occur at an unnatural speed, which can warp or even break your cookware. The bigger the temperature difference, the greater the shock.
To avoid thermal shock, let your pans cool down gradually on the stovetop or a heat-proof surface before placing them in the sink. You can then speed up the cooling process by adding small amounts of warm or tepid water. If you need to remove burnt-on food, you can use a non-bleach cleaner or a water and vinegar mixture.
Most Susceptible Materials
While all pans can be affected by thermal shock, thin non-stick pans and cookware made with glass or stoneware are the most susceptible. Cast iron pans can also crack if subjected to extreme temperature changes.
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Pans should cool down naturally
It is always best to let your pans cool down naturally before cleaning them with cold water. Thermal shock can occur when a hot pan is placed under cold water, which may ruin your pan. Thermal shock can cause warping, cracking, chipping, and even shattering. The phenomenon is called thermal expansion and contraction. Metals expand when heated and shrink when cooled, so when you take a pan from one extreme temperature to another, the expansion and contraction are forced at an unnatural speed.
The thicker and sturdier your pan is, the less likely it is to warp. Thinner non-stick pans are more vulnerable to warping or cracking than cast iron skillets, for example. However, even a small amount of cold water in the bottom of your sink can cause a pan to warp, so it is best to let your pans cool down gradually on the stovetop or a heat-proof surface before placing them in the sink.
If you need to clean your pan before it has cooled down naturally, you can add a little water to the pan when it is still hot to deglaze it and pour the liquid down the sink, then wipe the pan with a towel. You can also speed up the cooling process by adding small amounts of tepid water. Once the pan has cooled, you can clean it with a stiff brush and hot water. If your pan is cast iron, make sure to towel dry it immediately after washing to prevent rusting and apply a light coat of cooking spray or vegetable oil.
It is important to note that you should not use soap or detergent when cleaning cast iron pans, as it will remove the oil and seasoning needed. Instead, use a stiff brush and hot water, and towel dry immediately.
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Pans can be soaked in warm, soapy water
While it is tempting to put a hot pan directly into the sink, doing so can cause thermal shock and ruin your pans. Thermal shock occurs when a hot pan is placed under cold water, causing the pan to experience a rapid temperature change. This can lead to warping, cracking, or even shattering of the pan. Even a small amount of cold water in the sink can be enough to cause damage.
To avoid thermal shock and potential damage to your pans, it is recommended to let them cool down gradually before placing them in the sink. You can speed up the cooling process by running hot water over the pan and then gradually reducing the temperature of the water. Once the pan has cooled down, you can then soak it in warm, soapy water. This will help to loosen any stubborn food residue, making it easier to clean the pan.
When soaking multiple pans, it is important to ensure that the pans are not stacked on top of each other. Stacking pans can trap moisture and lead to the development of rust. Instead, place the pans side by side in the sink or on a drying rack to allow them to air dry thoroughly.
After soaking, use a soft sponge or cloth to gently clean the pan. Avoid using abrasive cleaners or scrubbing pads, as these can damage the pan's surface. For tough, burned-on food, you can use a stainless steel cleaner or a mixture of water and baking soda. You can also try heating the pan with water and baking soda, using a wooden spoon to loosen and wipe away the burned areas.
By following these steps and allowing your pans to cool gradually before soaking them in warm, soapy water, you can effectively clean your pans while preserving their condition.
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Pans can be cleaned with a stainless steel cleaner
It is not advisable to put a hot pan in the sink. This is because metals expand when heated and contract when cooled. Therefore, placing a hot pan in the sink and running it under cold water can cause thermal shock, leading to warping and cracking. Instead, it is recommended to let the pan cool down naturally before washing it with cold water.
Now, when it comes to cleaning stainless steel pans, there are several effective methods that can be used:
Using Baking Soda
Baking soda is a simple and inexpensive way to clean burnt stainless steel pans. Sprinkle some baking soda over the back of the pan and add enough water to cover the burnt areas. Bring the pan to a boil and simmer until most of the water has evaporated. Turn off the heat and wait for the pan to cool down. Then, scrub away the buildup with a non-abrasive sponge and wash the pan with hot, soapy water.
Commercial Cleaners
Commercial cleaners, such as Bar Keepers Friend, can also be used to clean stainless steel pans. These cleaners are effective in removing tough stains and burnt-on food. However, it is important to follow the manufacturer's instructions when using these products.
Mauviel's Inobrill Stainless Steel Cleaner
Mauviel's Inobrill Stainless Steel Cleaner is a polish that can be used to clean severely stained stainless steel pans. After sprinkling baking soda on the pan, squeeze the juice of a lemon over it and use a wet pot brush or copper cloth to scour the dirt off. Rinse the pan and then clean it with Mauviel's cleaner for a final polish.
Using Dish Soap and a Sponge
For less stubborn stains, a mild dish soap and a sponge or scouring pad can be used to scrub the inside and outside of the pan in a circular motion. It is important to avoid harsh pads, such as steel wool, as they can damage the pan's surface. Rinse and dry the pan with a clean, absorbent towel.
Preventative Measures
To reduce the amount of cleaning required, there are some preventative measures that can be taken. For example, allowing refrigerated ingredients to sit at room temperature for 10-15 minutes before cooking can help prevent food from sticking to the pan. Additionally, preheating the pan and adding oil before adding the food can create a barrier that prevents stickiness.
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Tough spots may require heating water and baking soda in the pan
It is not advisable to put a hot pan directly into the sink as it can lead to thermal shock, which can ruin the pan. Thermal shock occurs when a hot pan is subjected to a sudden change in temperature, causing the metals to cool too quickly and the pan to warp, crack, or even shatter. Even a small amount of cold water in the sink can cause this. Warped pans are problematic as they won't cook evenly, allowing oil to pool on one side and not sitting flat on induction or electric cooktops.
To avoid thermal shock, it is recommended to let the pan cool down gradually on its own before placing it in the sink. If you need to make space, you can put the hot pan on a trivet or another heat-proof surface. Once the pan has cooled down, you can then fill it with warm water and wash it with a sponge.
For pans with tougher, burned-on food residue, a more intensive cleaning method may be required. One option is to use a stainless steel cleaner. Another method is to create a mixture of water and baking soda in the pan and heat it on the stove. As the mixture heats up, use a wooden spoon to rub the burned areas gently. This process will loosen the burned-on food, making it easier to wipe away.
It is important to note that you should avoid using soap or detergent when cleaning cast iron pans as it can strip away the oil and seasoning. Instead, clean cast iron with hot water and a stiff brush, then dry it immediately with a towel. Applying a light coat of cooking spray or vegetable oil after washing can also help maintain the pan's condition.
By following these steps and being mindful of the potential risks associated with thermal shock, you can effectively clean your pans while also preserving their longevity.
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Frequently asked questions
No. Putting a hot pan directly into a sink full of water can cause thermal shock, which can ruin your pan.
Thermal shock is what happens when a hot pan is subjected to a sudden change in temperature, such as when it is placed in cold water. The metal cools too quickly and the pan starts to pull against itself, causing it to warp, crack, chip, or even shatter.
You should always let your pans cool down naturally before cleaning them with cold water. If you need to make space, place the pan on a trivet or another heat-proof surface.
Yes, thin nonstick pans and cookware made with glass or stoneware are the most susceptible to thermal shock. Thicker, well-constructed pans are less likely to warp or crack, but even expensive pans can be damaged by thermal shock.
