Tillie Doyle
Soaking pans in water is a common way to clean them, but it's important to let the pans cool down first, especially before using cold water. Placing hot pans in cold water can cause thermal shock, which can ruin even expensive pans. This occurs because metal expands when heated and contracts when cooled, so rapidly changing the temperature can cause the pan to warp, shatter, crack, or chip. To avoid this, let pans cool down gradually on the stovetop or a heat-proof surface before washing them with warm or hot water.
| Characteristics | Values |
|---|---|
| Effect on pans | Thermal shock, warping, shattering, cracking, chipping, uneven cooking |
| Pan type | Thin nonstick pans, glass or stoneware are most susceptible to thermal shock |
| Cleaning method | Let pans cool down gradually on the stovetop, then wash with hot, soapy water |
| Soaking method | Soak in warm, soapy water for a few minutes, then clean with a soapy sponge |
| Pan care | Avoid sudden temperature changes, let pans cool gradually before washing |
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What You'll Learn
Thermal shock can ruin your pans
To avoid this, let your pans cool down gradually on the stovetop or a heat-proof surface before washing them. You can then speed up the cooling process by adding small amounts of tepid water. If you need to remove stubborn stuck-on food bits, you can soak your pan in warm, soapy water for a few minutes and then clean it with soap and a sponge. For stainless steel pans, you can also try scrubbing them with a water and vinegar mixture or a non-bleach cleaner.
If you have nonstick hard anodized cookware, the experts recommend hand-washing it with a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush. You can use a liquid cleanser to remove difficult residues and then hand-wash the pan in hot, sudsy water. If you're washing the exterior of the pan, use a non-abrasive pad or sponge. You can also check if your nonstick cookware is dishwasher-safe. However, avoid using abrasive cleaners or cleaning pads, baking soda, bleach, or liquid household cleaners, as these will damage the finish.
Cast iron pans should not be soaked in water. Instead, remove stuck-on food with warm water, soap, and a kitchen sponge, and then dry the pan thoroughly.
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How to cool down pans before washing
It is not advisable to wash hot pans in cold water. The drastic change in temperature can cause thermal shock, which can ruin your pans by warping, shattering, cracking, or chipping them. Even a small amount of cold water at the bottom of your sink can cause thermal shock, so it is best to let your pans cool down gradually on the stovetop or on a trivet or another heat-proof surface. If you are using granite countertops, ensure that there is no water on the surface before placing the hot pan on it.
If you are in a hurry and need to wash the pan quickly, you can add hot water and detergent to the pan and let it soak while you eat. The residue will come off easily, and this method will not warp your pans.
If you do not have hot water, you can add just enough cold water to cover the bottom of the pan and let it sit. The residual heat from the pan will heat the water, and the food residue will lift off easily.
It is generally recommended to let the pan cool down to a temperature that can be handled safely without mitts before washing it. This will make it easier to clean the pan without risking burns.
Once the pan has cooled down, you can wash it with hot water and detergent, using a stiff-bristled brush or scrubber if necessary. After washing, be sure to leave the pan on the stove or in a clean area of the sink to avoid burning surfaces or yourself.
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Pans that are susceptible to thermal shock
Thermal shock can unexpectedly damage kitchenware when subjected to sudden, significant temperature changes. Pots, pans, and other cooking equipment are particularly susceptible to this. Thermal shock occurs due to a rapid temperature shift, such as placing a hot pan under cold water, which causes the molecules to expand and contract unevenly. This uneven change results in internal tension, as the outer layer cools or heats faster than the inner part. The resulting stress can cause the material to warp, crack, or even break, especially in less flexible materials like glass, ceramics, and cast iron.
Certain materials are more vulnerable to thermal shock than others. Glass and ceramics, for example, are particularly prone to breaking from abrupt temperature changes. Cast iron is more robust, though it can still warp under extreme differences. Stainless steel is somewhat less susceptible but can occasionally deform. Coated aluminium quickly becomes weaker and warps with thermal shock, and the coating rapidly deteriorates.
Non-stick cookware is susceptible to thermal shock, and special care should be taken with these pans. They should be allowed to cool at room temperature before being washed with hot, soapy water and a non-scratch sponge. Cast iron should not be soaked in water. Instead, use warm water, soap, and a sponge to remove any stubborn food bits, then dry thoroughly.
To avoid thermal shock, pans should be allowed to cool gradually on the stovetop. If you need to make space, place the pan on a trivet or another heat-proof surface. You can also speed up the cooling process by adding small amounts of tepid water. Remember, even a small amount of cold water in the bottom of your sink can cause a pan to warp, so always let your pans cool before washing.
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How to soak pans without damaging them
Soaking pans in water can be an effective way to clean them without damaging their finish. However, it's important to avoid causing thermal shock, which can warp, crack, or chip your pans. Here are some tips to help you safely soak your pans:
Let the Pans Cool Down:
Before soaking your pans, it's crucial to let them cool down gradually. Placing a hot pan directly into cold water can cause thermal shock, damaging even high-quality pans. Allow the pan to cool down on its own on the stovetop or a heat-proof surface. Make sure any residual food or liquid is removed before it dries and becomes harder to clean.
Use Warm or Hot Water:
When soaking pans, opt for warm or hot water rather than cold. Warm water is generally gentler on pans and can help loosen stuck-on food without causing thermal shock. If you need to use hotter water, ensure the pan has cooled down first so there isn't a drastic temperature change.
Soak for a While:
Once you've added warm or hot water to the pan, let it soak for a while. This will give the water time to loosen any stubborn residue, making it easier to clean. You can add a mild detergent or soap to the water to boost its cleaning power.
Scrub Gently:
After soaking, use a soft sponge or cloth to gently scrub the pan's surface. Avoid using abrasive scrubbers or harsh chemicals, as these can damage the pan's finish. For stubborn residue, you can use a gentle scouring pad specifically designed for cookware.
Dry Thoroughly:
After washing, dry your pans thoroughly. Leaving water spots or residue can lead to staining or discolouration. Ensure the pans are completely dry before storing them away.
By following these steps, you can effectively soak and clean your pans without causing any damage. Remember, gradual temperature changes and gentle cleaning methods are key to maintaining the condition of your cookware.
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How to clean non-stick pans
Non-stick pans are easy to clean but require careful cleaning to keep them in pristine condition. Here are some tips on how to clean and maintain non-stick pans:
Firstly, always let the pan cool down before cleaning. Never plunge a hot pan into cold water as it can cause warping. Once the pan is cool, spray it with a mild detergent, covering the entire surface. Avoid using abrasive scrubbers that can damage the non-stick surface. Instead, use a soft sponge, dishcloth, or a soft-bristled brush to gently scrub the pan. For stubborn residue, you can soak the pan in warm, soapy water for 15 to 30 minutes to soften the food residue.
If your pan is proving particularly difficult to clean, you can make a paste of equal parts baking soda and water. Apply the paste to the pan's surface and let it sit for 10 to 15 minutes. Then, gently scrub the pan again with a soft-bristled brush or sponge. You can also use a paste of coarse kosher salt and water as a gentle abrasive. Rinse the pan thoroughly with warm water, ensuring all soap is removed. Avoid using harsh cleaning products as they can damage the surface of your pan and ruin its non-stick properties.
Once clean, wipe the pan dry with a soft cloth before storing to prevent moisture buildup and potential rust. Also, avoid using metal utensils as they can scratch the surface of your non-stick pan and weaken the non-stick layer over time. Proper cleaning and maintenance of non-stick pans will prolong their lifespan and ensure healthy and safe cooking.
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Frequently asked questions
Running a hot pan under cold water causes thermal shock, which can ruin your pan. Thermal shock occurs when metal expands from the heat and then contracts too quickly from the cold. This causes the pan to pull against itself, resulting in warping, shattering, cracking, or chipping.
Allow your pans to cool down gradually on the stovetop or a heat-proof surface before washing them with cold water. You can speed up the cooling process by adding small amounts of tepid water.
For stainless steel pans, soak them in warm, soapy water for a few minutes, and then clean as usual with soap and a sponge. For nonstick cookware, let the pan cool at room temperature, then wash with hot, soapy water and a non-scratch sponge.
Soaking your pans for 3 to 4 hours is sufficient to loosen burnt-on bits. Leaving them to soak for longer, like overnight, does not make a difference.
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