Ella Walter
Adding cold water to a hot pan can cause thermal shock, which can ruin the pan. Thermal shock occurs when there is a rapid change in temperature, causing the metal to contract and the pan to warp or crack. This can be avoided by allowing the pan to cool down gradually before washing it with cold water or by using small amounts of warm or boiling water to speed up the cooling process.
| Characteristics | Values |
|---|---|
| Cause of damage | Thermal shock |
| Effect on pans | Warping, cracking, chipping, shattering |
| Pans most susceptible | Thin nonstick pans, glass, stoneware, multi-ply pans, pans with copper/aluminum cores or tin/steel lining |
| Pans least susceptible | Thicker, well-constructed pans |
| Solution | Let pans cool down gradually on the stovetop or counter, then wash with cold water |
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What You'll Learn
It can cause thermal shock
A hot pan should not be washed in cold water because it can cause thermal shock, which may ruin the pan. Thermal shock occurs when there is a rapid change in temperature, causing the pan to cool too quickly. The bigger the temperature difference, the greater the shock. This phenomenon is called thermal expansion and contraction. Metals expand when heated and shrink when cooled. For example, a 10-inch fry pan will grow to approximately 10.05 inches when heated to 400 degrees Fahrenheit, then shrink back to 10 inches when it cools to room temperature. This expansion and contraction are usually too small to notice, but it is a significant characteristic of metals that must be managed in cooking.
The best way to avoid thermal shock is to let pans cool down gradually on the stovetop or a trivet or another heat-proof surface. If you need to wash a pan that was recently hot, it is better to add small amounts of tepid water.
If a pan is subjected to thermal shock, it may warp, crack, chip, or shatter. Warped pans are a significant problem because they will not cook evenly. Oil may pool on one side, and the pan will not sit flat on an induction or electric cooktop. In the case of pans with multiple layers of metal or other complex constructions, such as copper pans lined with steel, the bonded metal may pull away from the pan, ruining it.
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Pans may warp
When a hot pan is placed under cold water, the pan undergoes thermal shock, which can cause it to warp. This happens because metals expand when heated and contract when cooled. The bigger the temperature difference, the greater the shock. A hot pan placed in cold water cools too quickly, causing the pan to pull against itself. This results in warping, cracking, or chipping. Warped pans are a major problem as they do not sit evenly on the stovetop, causing oil to pool on one side.
The impact of thermal shock depends on the type of pan. Thin nonstick pans and cookware made with glass or stoneware are the most susceptible to thermal shock. Tougher pans, such as stainless steel or cast-iron skillets, are less likely to warp but can still be damaged over time. Pans with more complex constructions, such as multi-ply pans, pans with copper/aluminum cores, or tin/steel-lined pans, are also at risk of being ruined by thermal shock. For example, if cold water is added to a hot steel-lined copper pan, the steel may pull away from the copper, rendering the pan useless.
To avoid warping your pans, it is recommended to let them cool down gradually on the stovetop or a heat-proof surface before washing with cold water. If you need to remove burned-on food, you can place water and baking soda in the pan and heat it on the stove while rubbing the burned areas with a wooden spoon. For nonstick pans, it is recommended to hand-wash with a soft brush and liquid dishwashing detergent.
While deglazing a pan will not cause significant warping, it is important to note that the temperature change can still affect the pan over time. Therefore, it is advisable to let the pan cool slightly before adding liquid when deglazing.
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Pans may crack
When a hot pan is placed under cold water, thermal shock may occur, causing the pan to warp, crack, shatter, chip, or become uneven. This happens because metals expand when heated and contract when cooled. The bigger the temperature difference, the greater the shock. Therefore, pans should be allowed to cool down gradually on the stovetop or counter before being cleaned with cold water. This is especially important for thin nonstick pans and cookware made with glass or stoneware, as they are the most susceptible to thermal shock.
The best way to avoid damaging your pans is to let them cool down naturally before washing them. If you need to make space, place the pan on a trivet or another heat-proof surface. If you have granite countertops, make sure to wipe them clean first to avoid any accidental water contact. For tougher stains or burned-on food, you can use a stainless steel cleaner or a mixture of baking soda and water, heating the pan on the stove while rubbing the affected areas with a wooden spoon to loosen and remove the residue.
Even if your pan is not screaming hot, the sudden change in temperature can still cause warping over time. This is because the pan's metal layers expand and contract at different rates, causing the pan to pull against itself. Repeatedly subjecting a pan to thermal shock will eventually make it unusable. Therefore, it is best to avoid adding cold water to a hot pan altogether.
If you need to deglaze your pan, it is recommended to wait for it to cool down slightly before adding liquid. Deglazing only lowers the temperature of the pan's bottom, and the liquid is usually not cold but rather warm or room temperature. Therefore, the heat change is minimal and unlikely to cause thermal shock. However, if you must add liquid to a hot pan, use boiling water instead of cold to minimize the temperature difference.
In conclusion, to prevent your pans from cracking, warping, or becoming uneven, avoid adding cold water to a hot pan. Let the pan cool down gradually and clean it with room-temperature or warm water instead. By managing the thermal expansion and contraction of metals, you can extend the lifespan of your cookware and maintain even heating and cooking performance.
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Pans may not sit flat on the stove
There are several reasons why a pan may not sit flat on the stove. Firstly, pans with a non-stick coating may develop a 'bow' or curvature over time, causing the centre of the pan to be bowed out. Consequently, when placed on a flat stove surface, the pan only makes contact in the centre, with the edges curving upwards and away from the heat source. This issue is more common in pans with a base thinner than 8mm.
Additionally, warping can occur when a hot pan is exposed to cold water, causing the metals to cool too quickly and the pan to pull against itself. This results in the pan becoming warped, cracked, or chipped. Warped pans will no longer sit flat on the stove and will also cook unevenly, allowing oil to pool on one side.
To prevent pans from warping, it is recommended to let them cool down gradually on the stovetop or a heat-proof surface before cleaning. Using tepid water to wash pans can also help prevent thermal shock.
If a pan is not sitting flat on the stove due to warping or bowing, there are some potential solutions. One suggestion is to place something heavy and heat-resistant on the opposite side of the pan to weigh it down and improve contact with the stove surface. However, this may not be practical or aesthetically pleasing. Ultimately, the best solution may be to invest in a new pan, ensuring it has a thicker base to prevent future issues.
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Pans may not heat or cook evenly
Thermal shock occurs when a hot pan is placed under cold water, causing the pan to rapidly change temperature. This can lead to warping and cracking, which can cause the pan to become unusable. The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of a sink can cause a pan to warp.
Warping causes the pan to become uneven, which affects its functionality. A warped pan will not sit flat against an induction or electric cooktop. The pan will not heat or cook evenly, with oil pooling on one side. This can also damage the pan's heat conductivity.
Deglazing a pan can also cause warping, although the effect is more minor. Deglazing only lowers the temperature of the bottom of the pan, and not significantly. However, over time, the effect can take its toll.
To avoid thermal shock, it is best to let pans cool down gradually on the stovetop or a trivet. If you need to speed up the process, you can add small amounts of tepid water after letting the pan cool briefly.
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Frequently asked questions
Adding cold water to a hot pan can cause thermal shock, which may ruin your pan.
Thermal shock is caused by a sudden change in temperature, which makes the pan contract. This can lead to warping or cracking.
Let your pans cool down naturally before cleaning them with cold water. You can also use small amounts of warm or boiling water to speed up the cooling process.
Warped pans will not cook evenly as they won't sit flat on a cooking surface. They may also cause oil to pool on one side. In some cases, warping can be reversed by hammering the pan back into shape.
