Tillie Doyle
It's tempting to run a hot pan under cold water to cool it down quickly, but this can cause thermal shock, which may warp the pan. Warping ruins the pan's ability to sit evenly on a flat cooking surface, which in turn damages its heat conductivity. The phenomenon is called thermal expansion and contraction. Metals expand when heated and shrink when cooled, so rapidly lowering the temperature of a pan can cause warping and cracking.
| Characteristics | Values |
|---|---|
| Impact on pan structure | Warping, cracking, uneven bottom, hot and cold spots |
| Pan materials | Aluminium, carbon steel, copper, tin, steel, Teflon |
| Pan types | Single-ply, multi-ply, sandwich bottom, core |
| Pan condition | New, old, robust, sturdy, less sturdy, thin metal |
| Water temperature | Cold, room temperature, warm |
| Pan temperature | Hot, scalding hot, screaming hot |
| Cleaning method | Hand-washing, dishwashing |
| Cooling method | Natural cooling, gradual cooling, instant cooling |
| User convenience | Safety, ease of cleaning |
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What You'll Learn
Deglazing a hot pan with cold water
When cooking, it is important to be mindful of the temperature of your pans and the water you use to clean them. A rapid change in temperature can cause thermal shock, which can ruin your pan. This phenomenon is called thermal expansion and thermal contraction. A sudden decrease in temperature can cause warping and cracking in the pan, affecting its ability to sit evenly on the stovetop and cook food evenly. Therefore, it is recommended to let your pans cool down gradually before cleaning them with cold water.
Deglazing is a technique used to loosen and remove stuck-on food particles from the surface of a pan. It involves adding a small amount of liquid, typically at room temperature, to a hot pan. The liquid is usually wine, stock, or water and is used to create a flavorful sauce or fond. While deglazing can be an effective way to clean your pan, it is important to consider the temperature of the pan and the liquid used.
If the pan is extremely hot, adding a room-temperature or cold liquid can cause a significant temperature change that may lead to thermal shock. This is especially true if a large amount of liquid is used. Therefore, it is recommended to allow the pan to cool slightly before deglazing, especially if it has been in the oven at a high temperature for an extended period. Additionally, using a small amount of liquid at room temperature or warmer can help minimize the temperature change and reduce the risk of thermal shock.
For example, if you are deglazing a pan with wine, ensure that the wine is at room temperature or warmer, rather than chilled. This will help to minimize the temperature change and reduce the risk of warping or damaging your pan. It is also important to note that deglazing primarily affects the bottom of the pan, with little to no impact on the sides. Therefore, it is essential to handle the pan with care, as the sides may still be extremely hot.
In conclusion, deglazing a hot pan with cold water can be done safely by allowing the pan to cool slightly before adding a small amount of liquid at room temperature or warmer. This will help to minimize the temperature change and reduce the risk of thermal shock, warping, or other damage to your pan. However, it is always recommended to let your pans cool down naturally before cleaning them with cold water to ensure the best possible care for your cookware.
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Thermal shock and its effects on pans
Thermal shock occurs when a hot pan is subjected to rapid cooling, such as by placing it under cold water or in a sink full of cold water. This rapid change in temperature can cause the pan to warp, with the bottom becoming uneven, and in some cases, crack. Warping can also cause the pan to not sit flush on a flat cooking surface, affecting its heat conductivity and resulting in uneven cooking. The risk of thermal shock is higher for pans made of aluminium, carbon steel, or thin metal, and for pans with complex constructions, such as multi-ply or lined pans. In the case of lined pans, the lining may pull away from the pan, rendering it useless.
The impact of thermal shock on a pan depends on the temperature of the pan and the rate of cooling. For example, a pan that has been in the oven at a high temperature for an extended period is more likely to warp if it is suddenly immersed in cold water. Even deglazing, which involves adding a small amount of room temperature liquid to a hot pan, can cause minor warping over time.
To avoid thermal shock, it is recommended to let pans cool gradually before placing them in the sink to soak in warm, soapy water. This can be done by allowing the pan to cool on the counter or stove before adding water, or by adding boiling water to the hot pan and allowing it to cool gradually. While it may be tempting to cool a hot pan quickly by running it under cold water or placing it in the sink, this can damage the pan and affect its performance over time.
By understanding the effects of thermal shock on pans, cooks can take the necessary precautions to care for their cookware properly and ensure even and efficient cooking.
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How to properly cool down a hot pan
It is important to let your pans cool down gradually and naturally before cleaning them with cold water. Quickly transitioning from hot to cold creates thermal shock and ruins your cookware over time, whether it's stainless, non-stick or cast iron. Warping occurs when pans undergo thermal shock, which is what happens when you put a hot pan in cold water. This can cause the pan to become uneven, wobble on the burner, and refuse to lay flat. It can also lead to the development of hot and cold spots, resulting in uneven cooking.
To properly cool down a hot pan, follow these steps:
- Allow the pan to cool slightly on the counter or stove: It is recommended to let the pan cool down gradually for a few minutes before placing it in the sink. This helps to avoid thermal shock and reduces the risk of warping or damaging the pan.
- Use warm or hot water for washing: Instead of using cold water, opt for warm or hot water when washing your pans. This helps to prevent drastic temperature changes that can cause thermal shock.
- Soak the pan: After letting the pan cool down slightly, place it in the sink and fill it with warm, soapy water. Let it soak for a few minutes to loosen any stuck-on food or residue.
- Clean with a soft sponge or brush: Use a soft sponge or bristle brush and a mild dishwashing detergent to gently clean the pan. Avoid using abrasive cleaners or pads, as they can damage the pan's surface.
- Remove difficult residues with a liquid cleanser: If you encounter stubborn residues or burned-on food, use a liquid cleanser first and then hand-wash the pan in hot, sudsy water.
- Avoid using cold water directly: Never pour cold water directly into a hot pan. If you need to deglaze the pan, use a small amount of room-temperature or warm liquid to avoid a significant temperature decrease.
By following these steps, you can effectively cool down a hot pan while minimizing the risk of warping or damaging your cookware.
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Pans that are more susceptible to warping
Pans with glued or bonded parts are more susceptible to warping. This includes disc bottom pans, where the bottom is glued to the body, and pans with complex constructions such as multi-ply pans, pans with copper/aluminium cores, or tin/steel-lined pans. If the bonded metal pulls away from the pan, it can be ruined.
Pans made from softer metals are also more prone to warping. Light metals such as aluminium, carbon steel, and copper are softer and warp faster than denser metals. Thinner pans are also more likely to warp than thicker pans, as they have less material to withstand extreme temperatures.
To avoid warping, it is recommended to buy a pan made from a denser metal such as stainless steel or cast iron. Fully-clad pans are made by stamping multiple layers of metal together, making them resistant to warping because nothing is glued. Thicker pans also conduct heat better, reducing the risk of warping due to extreme temperatures.
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How to clean a pan without damaging it
Extreme temperature changes can cause thermal shock, warping your pans and damaging their heat conductivity. Therefore, it is best to let your pans cool down before cleaning them.
- For non-stick pans, avoid using harsh detergents, high temperatures, and abrasive cleaners or cleaning pads, such as steel wool, as these can damage the finish and shorten the lifespan of the non-stick coating. Instead, use a soft sponge or a brush with soft bristles.
- For stainless steel pans, avoid harsh scouring pads, such as steel wool, as these can scratch the surface of the pan. Instead, use a sponge or a scouring pad, such as a Scotch-Brite pad, along with some dish soap, and scrub the inside and outside of the pan using a continuous circular motion.
- For pans with complex constructions, such as multi-ply pans, pans with copper/aluminium cores, or tin/steel-lined pans, avoid sudden temperature changes as these can cause the bonded metal to pull away from the pan and ruin it.
- To remove tough stains, create a paste using baking soda and a bit of white vinegar. Apply the paste to the affected areas and let it sit for 15 to 30 minutes before gently scrubbing it off. Then, rinse the pan thoroughly with warm water to remove the baking soda, and towel dry or air dry completely before storing.
- For burnt egg stains, use dish soap and a dryer sheet in simmering hot water on the stovetop for about an hour.
- For burnt cheese stains, use dish soap and hot tap water for about an hour.
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Frequently asked questions
Yes, it does. Quickly transitioning a hot pan to cold water creates thermal shock and ruins your cookware over time. Warping occurs when pans undergo thermal shock — which is what happens when you put a hot pan in cold water.
Thermal shock is when the temperature of a pan is rapidly lowered, causing warping and cracking. Metals expand in tiny amounts when heated and shrink when cooled. This phenomenon is called thermal expansion and thermal contraction.
It is best to let cookware cool gradually for a few minutes before placing it in the sink to soak in warm, soapy water. You can also fill the pan with water and bring it back up to temperature to remove bits from the pan before washing.
