Cody Casey
Whether you're cooking or cleaning, it's important to know how to handle a hot pan. While it may seem convenient to wash a hot pan with cold water, doing so can cause thermal shock, warping, or cracking. The best practice is to let the pan cool down gradually on the stovetop or a heat-proof surface before cleaning it with warm, soapy water. This simple step can save your pan and ensure your food isn't contaminated by chipped enamel or non-stick coating.
| Characteristics | Values |
|---|---|
| Effect on pan | Warp, crack, shatter, chip, uneven, hot and cold spots, damage to finish |
| Effect on food | Scorching of burned-on bits |
| Pan material | Thin non-stick pans, glass, stoneware, steel, aluminium, cast iron, tin, copper, multi-ply pans, pans with cores |
| Water temperature | Tepid, boiling |
| Pan temperature | Screaming hot, scalding hot |
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What You'll Learn
Thermal shock can ruin a pan
The best way to avoid this type of damage is to let pans cool down gradually on a stovetop or heat-proof surface. 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. If the pan is allowed to cool slowly, it will return to its original condition. Sometimes the warpage is temporary, and the pan returns to its original shape as it cools, particularly with a robust, sturdy pan. In other cases, the warpage is permanent, particularly when the cookware is less sturdy or made with thin metal.
For nonstick hard anodized cookware, it is suggested to hand-wash the pan with a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush. If you want to remove difficult residues, use a liquid cleanser, then hand-wash in hot, sudsy water. If hand-washing exterior hard-anodized surfaces, use a liquid dishwashing detergent and a non-abrasive pad or sponge. You can also check if the nonstick hard anodized cookware is dishwasher-safe. If it is, use an automatic dishwashing detergent without bleach or citrus additives.
Tougher spots or burned-on food may require a stainless steel cleaner. Another option is to place water and baking soda in a pan and heat it on the stove while rubbing the burned areas with a wooden spoon to loosen and wipe away the bits. Do not put cold water in a screaming hot pan. You can add a small amount of water to a pan to loosen solids and then set it aside to cool.
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Deglazing with cold water can cause warping
While deglazing is a common practice, it is important to be cautious when doing so with cold water in a hot pan. A rapid shift in temperature, especially an uneven one, can cause the metal to contract and lead to warping or cracking. This is because the pan's metal cools too quickly and starts to pull against itself, resulting in a loss of shape and flatness. The bigger the temperature difference, the greater the shock, and even a small amount of cold water can cause this issue.
It is worth noting that not all pans are equally susceptible to warping. Thicker, well-constructed pans made of stainless steel or cast iron are less likely to warp than thinner, non-stick pans or cookware made with glass or stoneware. However, even high-quality pans can warp if exposed to extreme temperature changes. Therefore, it is generally recommended to avoid deglazing with cold water in a hot pan to prevent any damage.
To deglaze a pan safely, it is advisable to let the pan cool slightly before adding water. This allows the pan to gradually adjust to the temperature change, reducing the risk of warping. Additionally, using small amounts of liquid at room temperature or warm water can help minimize the temperature shock. While deglazing with cold water may not always result in immediate warping, it is essential to be mindful of the potential risks and take the necessary precautions to maintain the condition of your cookware.
The durability and quality of the pan also play a role in its susceptibility to warping. For example, an All-Clad 12" stainless skillet is known for its durability and has a very low chance of warping unless exposed to extreme temperatures and then immersed in cold water. However, even in such cases, the pan may only produce a ton of steam without any warping. Therefore, while deglazing with cold water can cause warping, the likelihood and extent of damage depend on various factors, including the quality and temperature of the pan.
In conclusion, deglazing with cold water can cause warping in hot pans due to the rapid temperature change. To minimize the risk of warping, it is recommended to allow the pan to cool slightly before adding water and using small amounts of liquid at room temperature or warm water. The durability and quality of the pan also play a role in its resistance to warping, with thicker, well-constructed pans being less susceptible to damage. By taking these precautions, you can help maintain the condition and longevity of your cookware.
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$282.47 $304.65
Warped pans won't cook evenly
Warped pans are a major problem because they won't cook food evenly. When a pan warps, the bottom of the surface goes from flat to curved or raised, making the pan wobbly. This damages the pan's heat retention, distribution, and absorption. For example, oil can pool on one side of a warped pan, and they won't sit flat against an induction or electric cooktop.
Pans warp mainly due to severe temperature fluctuations. Different materials expand and contract at different rates as they heat and cool. If temperature changes happen gradually, pans will be fine. However, dramatic temperature changes, such as putting a hot pan into cold water, can cause thermal breakage. Even a small amount of cold water in the bottom of a sink can cause a pan to warp, shatter, crack, or chip. The bigger the temperature difference, the greater the shock.
To prevent pans from warping, buy one that isn't susceptible to warping in the first place. Carbon steel and cast iron pans are more durable and resistant to warping than aluminium pans. Stainless steel is also a more heavy-duty metal than aluminium. Thicker pans are better than thinner pans, as they conduct heat better and are less likely to warp when exposed to extreme temperatures.
If you have a warped pan, there are some ways to fix it. One method is to place the pan upside down on a flat surface, with a strip of wood running across its short length. Then, move the wood across the pan, tapping it with a mallet, until the entire pan is flattened.
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Pans should cool gradually
The consensus among various sources is that pans should cool gradually. A sudden change in temperature can cause warping, cracking, or chipping. This phenomenon is called thermal expansion and thermal contraction. The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of your sink can cause a pan to warp.
Pans made of steel or aluminum tend to bend a lot while suffering from temperature changes, whereas cast iron tends to break. Warped pans are a significant problem because they won't cook evenly. They allow oil to pool on one side and won't sit flat against an induction or electric cooktop. Even if your pan doesn't warp, the finish can come off, and that chipped enamel or non-stick coating may find its way into your food.
To avoid this type of damage, it is recommended to let pans cool down gradually on the stovetop. If you need to make space, place the pan on a trivet or another heat-proof surface. For non-stick hard anodized cookware, hand-washing with a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush is advised. If you need to remove difficult residues, use a liquid cleanser and then hand-wash in hot, sudsy water.
If you are in a hurry, it is better to add boiling water to the hot pan to speed up the cooling process. You can also add a small amount of water to a pan to loosen solids and then set it aside to cool.
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Tough spots may need a steel cleaner
While stainless steel is a tough material, it is prone to fingerprints, streaks, and water stains. It is important to use appropriate cleaning methods and products to avoid scratching and rusting.
Tough spots and stains on stainless steel may need a steel cleaner. Firstly, it is important to check the manufacturer's recommendations as there are numerous grades of stainless steel, some more durable than others. Some appliances are treated with a clear-coat finish, which can be stripped by certain cleaning products.
For stubborn grease spots or water scaling, a diluted vinegar solution can be effective. Mix a solution of 2 parts water to 1 part vinegar, and wipe the surface with a soft cloth. Be sure to rinse and dry the surface afterward.
For bigger, tougher stains, a baking soda and water paste can be applied and left to sit for about 20 minutes before scrubbing. Another option is Bar Keepers Friend, which is a powdered cleaner that can effectively scrub off tough stains without damaging the pan.
For serious blemishes and scratches, a stainless-steel scratch-removal kit can be used, which typically combines special polishes and fine-grade sandpaper to remove the problem.
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Frequently asked questions
No, it is not okay to put cold water in a hot pan. It can cause thermal shock, warping, cracking, or chipping. The pan may also not sit evenly on a flat cooking surface, damaging its heat conductivity.
The best way to clean a hot pan is to let it cool down gradually on the stovetop or a heat-proof surface. After it has cooled, you can place the pan in the sink and add warm, soapy water.
When a hot pan is placed under cold water, the metal cools too quickly, and the pan starts to pull against itself. This phenomenon is called thermal expansion and thermal contraction. The bigger the temperature difference, the greater the shock.
