Cody Casey
Whether you're making tomato soup or blackening fish, you might be tempted to pour cold water into a hot pan to deglaze, loosen solids, or soak before scrubbing. However, this can cause thermal shock, which may warp, crack, or even shatter your pan. This is because a rapid shift in temperature causes the metal to contract and pull against itself, which can ruin even expensive pans. To avoid this, let your pan cool down gradually on the stovetop, and if you need to speed up the process, add small amounts of tepid water.
| Characteristics | Values |
|---|---|
| Effect on pan | Thermal shock, warping, cracking, chipping, shattering, reduced integrity, finish coming off |
| Pan material | Stainless steel, cast iron, non-stick, anodized, aluminium, glass, stoneware |
| Water temperature | Tepid water is safe |
| Pan temperature | Should be hot enough for water to bounce out of the pan due to rapid steam development |
| Water quantity | Small amounts are safe |
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What You'll Learn
Thermal shock can ruin your cookware
Even a small amount of cold water in the bottom of your sink can cause thermal shock and its effects. The bigger the temperature difference, the greater the shock. This sudden shift in temperature causes the metal to contract rapidly, resulting in warping or cracking. Warped pans won't sit flat on your stovetop and can cause oil to pool on one side. Even if your pan doesn't warp, the finish can come off, and chipped enamel or non-stick coating may end up in your food.
To avoid thermal shock, let your pans cool down gradually on the stovetop or a heat-proof surface before washing. If you need to speed up the cooling process, use small amounts of tepid water. Completely cooling your cookware before washing is crucial, especially for cast iron pans, as it helps retain the oil and seasoning.
The thickness of your cookware also matters. Thin non-stick pans are more vulnerable to warping or cracking than thicker cast iron skillets. Additionally, some materials are more susceptible to thermal shock, such as thin non-stick pans and cookware made with glass or stoneware.
In summary, thermal shock is a real concern when it comes to your cookware. To prevent it, avoid transitioning your hot pans directly into cold water. Let them cool down gradually and wash with tepid water instead. Pay attention to the thickness and material of your cookware, as some are more prone to thermal shock than others. By taking these precautions, you can help ensure your cookware lasts longer and maintains its integrity.
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Deglazing a hot pan with a small amount of water is fine
While it is generally not advisable to run water on a hot pan due to the risk of thermal shock, deglazing a hot pan with a small amount of water is fine. In fact, water is a suitable option for deglazing, although it does not add any flavour to the dish.
Deglazing is the process of adding liquid to a hot pan to remove the brown, flavorful bits stuck to the pan when cooking at high temperatures. These browned bits are called sucs or fond and are a treasure trove of flavour. The process of deglazing allows you to harness all of that extra flavour that would otherwise be scrubbed off and poured down the drain.
You can deglaze with just about any liquid, and the choice of liquid depends on the flavour you want to add to the dish. Wine is a classic choice for deglazing, as it adds a wonderful flavour to pan sauces, especially for steaks and red meats. Other options include vermouth, dry sherry, broth, stock, beer, cider, vodka, juices, and sodas. Cognac or brandy can also be used, but their vapours may burst into flames. Dairy products are not recommended for deglazing, as they can easily curdle.
When deglazing, it is important to use a long-handled pan and pour the liquid slowly to avoid hot steam. As a rule of thumb, use one cup of liquid for an entree that serves four. Keep in mind that the liquid will reduce to about half its original volume and gain an intense flavour. Boil the liquid until it becomes syrupy, and the alcohol smell (if any) has disappeared.
In summary, deglazing a hot pan with a small amount of water is safe and will not damage the pan. However, it is important to be cautious when adding water to a hot pan to avoid potential thermal shock, which can warp or crack the pan.
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Warping and cracking may occur due to rapid temperature change
To prevent warping and cracking, it is recommended to avoid exposing pans to rapid temperature changes. Instead of placing a hot pan directly into cold water, allow it to cool down gradually on the stovetop or a heat-proof surface before washing. This gradual cooling allows the pan's atoms to contract evenly, reducing the risk of warping.
The type of pan also plays a role in its susceptibility to warping. Pans made of multiple layers of metal, such as stainless steel and aluminum, are more prone to warping due to the different expansion and contraction rates of the materials. Thinner pans are also more susceptible to warping as they have less material to withstand extreme temperature changes. Investing in thicker, well-constructed pans made of high-quality materials can help reduce the likelihood of warping.
Additionally, moisture is a significant contributor to rapid temperature changes. Even a few drops of water in the sink can cause damage to a hot pan. Therefore, it is essential to ensure that any surfaces the hot pan comes into contact with are dry. This includes surfaces like granite countertops, which should be wiped down before placing a hot pan on them.
By understanding the science behind warping and cracking, you can take the necessary precautions to avoid these issues and prolong the lifespan of your pans.
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Cast iron pans should be cleaned with hot water, not soapy water
It is not advisable to run water on a hot pan, as it can cause thermal shock, which may lead to warping, cracking, or chipping. This is especially true for thin non-stick pans and cookware made with glass or stoneware. Cast iron pans, in particular, should be allowed to cool down gradually before being cleaned. While it is generally recommended to clean cast iron pans with hot water and a non-abrasive sponge, some sources suggest that using a small amount of mild dish soap will not harm a well-seasoned pan.
Cast iron pans have long been associated with a strict "no soap" policy. This belief stems from the fact that traditional dish soaps were made with lye and vinegar, which can strip away the pan's seasoning and damage the iron. However, modern dish soaps no longer contain these harmful ingredients, making it safe to use a small amount of soap when cleaning cast iron.
That being said, it is important to note that excessive soap can still strip away the seasoning, so moderation is key. It is recommended to use a small amount of mild dish soap with hot water and a non-abrasive sponge or scrub brush to gently clean the pan. After cleaning, the pan should be promptly and thoroughly dried with a lint-free cloth or paper towel to prevent rust.
Additionally, cast iron pans should never be soaked in water or left sitting in water, as this will likely lead to rust. If rust does occur, it can be removed by scouring the affected area, rinsing, drying, and then rubbing a light layer of cooking oil onto the surface. It is also important to avoid using steel wool or metal scrubbers for regular cleaning, as these can remove the seasoning and affect the pan's non-stick properties. Instead, a nylon or non-abrasive sponge, a pan scraper, or a scrub brush is recommended.
In summary, while hot water is essential for cleaning cast iron pans, a small amount of mild dish soap can also be safely used without damaging the pan's seasoning. The key is to avoid excessive soap, always dry the pan thoroughly, and never soak the pan in water to prevent rust and maintain the seasoning.
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Pans with complex construction can be ruined by cold water
Most pots and pans are made from multiple layers of metal, such as stainless steel and aluminium. They may also have an enameled or nonstick coating. Each of these materials expands and contracts at different temperatures. When you put a hot pan under cold water, the pan experiences something called thermal shock, which can ruin your pans, even the expensive ones. The metals cool too quickly and the pan starts to pull against itself. The bigger the temperature difference, the greater the shock. Even a small amount of cold water at the bottom of your sink can cause a pan to warp, shatter, crack, or chip.
The thickness of your cookware also makes a difference. A thin non-stick pan is more vulnerable to warping or cracking than a thick cast-iron skillet. Pans with complex constructions, such as those with multiple layers of metal or nonstick coatings, are more susceptible to damage from thermal shock. The rapid change in temperature can cause the different layers of metal to expand and contract at different rates, leading to warping or cracking.
To avoid thermal shock, it is recommended to let your pans cool down gradually on the stovetop or to a room temperature before washing them. If you need to make space, place the pan on a trivet or another heat-proof surface. If you are using granite countertops, be sure to wipe them clean first so that the pan does not sit in a puddle of water. You can also speed up the cooling process by adding small amounts of tepid water.
Additionally, when cleaning pans with nonstick coatings, it is important to avoid using abrasive cleaners or cleaning pads, baking soda, bleach, or liquid household cleaners as they can damage the finish. Instead, hand-wash the pan with a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush.
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Frequently asked questions
Yes, it is generally bad to run water on a hot pan as it can cause thermal shock, which may ruin the pan. Thermal shock occurs when the pan's temperature is rapidly lowered, causing warping and cracking.
Using a small amount of water to clean a hot pan is generally fine, as long as the water doesn't rapidly cool the pan. This technique is called deglazing and is often used to loosen solids before cleaning.
To avoid thermal shock, let the pan cool down gradually on the stovetop or a heat-proof surface. Then, add small amounts of tepid or hot water to clean the pan.
Thermal shock can cause warping, cracking, or chipping of the pan. Warped pans won't cook evenly and may allow oil to pool on one side. The finish of the pan may also come off, causing chipped enamel or non-stick coating to get into your food.
