Emilie Meyer
Running a hot pan under cold water can cause thermal shock, which can ruin your pan. This occurs when the metal of the pan expands from the heat and then rapidly contracts when exposed to cold water, causing the pan to warp or crack. Warped pans are a major problem because they won't cook food evenly, and they won't sit flat on an induction or electric cooktop. To avoid this, it is recommended to let your pans cool down gradually on the stovetop or a heat-proof surface before washing them with cold water.
| Characteristics | Values |
|---|---|
| Impact on pan | Warping, cracking, shattering, chipping |
| Pan performance after impact | Won't cook evenly, oil pooling on one side, won't sit flat on induction or electric cooktop |
| Pan finish after impact | Finish may come off, chipped enamel or nonstick coating may get into food |
| Pan types most susceptible to damage | Thin nonstick pans, cookware made with glass or stoneware |
| Pan types least susceptible to damage | Thicker, well-constructed pans |
| Pan material impact | Stainless steel, nonstick, cast iron—all can be ruined |
| Pan condition impact | Expensive pans are not exempt from damage |
| Preventative measures | Let pans cool down gradually on stovetop, use trivet or heat-proof surface, wipe granite countertops, use warm soapy water |
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What You'll Learn
Thermal shock and contraction
Thermal shock is a common occurrence in the kitchen, particularly when cooking or baking daily. It occurs when a material is subjected to a sudden and significant temperature change, causing stress within the material. This stress can lead to warping, cracking, or even breaking, especially in materials like glass, ceramics, and cast iron, which are less flexible and struggle to adjust quickly to temperature shifts.
Pans are particularly susceptible to thermal shock due to their construction. Most pots and pans are made from multiple layers of metal, like stainless steel and aluminum, which may also have an enameled or nonstick coating. Each of these materials expands and contracts at different temperatures, which is usually unnoticeable when the temperature change is gradual. However, when a hot pan is rapidly cooled by being placed under cold water, the metal will contract quickly, causing it to warp or crack.
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, shatter, crack, or chip. Warped pans are problematic because they don't cook evenly, allowing oil to pool on one side. Even if the pan doesn't warp, the finish can come off, and chipped enamel or nonstick coating can end up in your food.
To avoid thermal shock, it's crucial to handle sudden temperature changes with care. Allow pans to cool down gradually on the stovetop or a heat-proof surface. When heating a pan, avoid immediately turning the heat up too high, as this can also cause thermal shock. Additionally, avoid placing hot pans directly into the fridge or freezer unless they are thermal shock-resistant.
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Warping and cracking
The severity of warping depends on the temperature difference, the amount of water, and the material and quality of the pan. Even a small amount of cold water in the sink can cause warping, and the greater the temperature difference, the more severe the shock and potential warping. Thinner pans and those made with thin metal are more susceptible to permanent warping, while sturdier pans may only experience temporary warping that can be reversed as the pan cools.
In addition to warping, rapid cooling can also cause cracking in pans. The metal contracts so quickly that it pulls against itself, resulting in cracks or chips in the pan's surface. Cracking can also occur due to the different layers of metals and coatings in the pan contracting at different rates, causing the pan to literally pull itself apart.
To avoid warping and cracking, it is essential to let the pans cool down gradually before cleaning. This can be done by placing the pan on a stovetop, trivet, or another heat-proof surface to cool. Once the pan has cooled to room temperature, it can be washed with cold water without risk of damage.
If warping or cracking does occur, it may be necessary to replace the pan, especially if the damage is severe. Warped pans can cause uneven cooking and allow oil to pool on one side, affecting the cooking experience. Therefore, it is crucial to avoid thermal shock by refraining from placing hot pans directly into cold water.
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Pans with multiple metals
Most pots and pans are made from multiple layers of metal, such as stainless steel and aluminium. Each of these materials expands and contracts at different temperatures. When you put a hot pan under cold water, the metals cool too quickly and the pan starts to pull against itself, causing thermal shock. This can cause the pan to warp, crack, or shatter. Even a small amount of cold water in the bottom of your sink can cause a pan to warp. Warped pans are a major problem because they won't cook food evenly. They allow oil to pool on one side and won't sit flat against an induction or electric cooktop.
To avoid this, let your pans cool down gradually on the stovetop. If you need to make space, place the pan on a trivet or another heat-proof surface. If you're using granite countertops, be sure to wipe them clean first so the pan doesn't sit in a puddle of water. You should be especially careful when it comes to thin non-stick pans and cookware made with glass or stoneware, as these are the most susceptible to thermal shock.
If you accidentally warp your pan, you may need to buy a replacement. The two most common metals used in commercial cookware are aluminium and stainless steel. Aluminium is an excellent conductor of heat, making it the most popular choice among restaurants. It is also less expensive than stainless steel. However, one disadvantage of aluminium is that it is porous, meaning it can potentially transfer flavours from previously cooked food. When cooking with acidic foods such as tomatoes or lemon juice, reactive metals like aluminium can leech out into the food, leaving a metallic flavour. This could be a health concern when serving young children or the elderly.
Stainless steel, on the other hand, is entirely non-reactive and works for any type of food. It is also relatively easy to take care of stainless steel cookware. Most stainless steel pots and pans can be cleaned with a sponge and hot, soapy water, and some brands are even dishwasher-safe. However, it's important to note that scratches on the surface of stainless steel pans can provide an area for rust and corrosion to start forming. To avoid this, use wooden or silicone utensils when cooking with stainless steel.
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Gradual cooling methods
While it is important to cool pans to clean them, simply running them under cold water can cause thermal shock, which can ruin even expensive pans. This is because the sudden change in temperature causes the metal to contract and may warp or crack the pan. Warped pans are a major problem as they won't cook food evenly and can cause oil to pool on one side.
To avoid thermal shock, pans should be allowed to cool down gradually. This can be done by leaving the pan on the stovetop or a trivet or another heat-proof surface until it reaches room temperature. If granite countertops are used, they should be wiped down first to prevent the pan from sitting in a puddle of water.
If you are in a hurry and need to cool a pan quickly, there are gradual cooling methods that can be used instead of simply running the pan under cold water. One method is to use an ice bath by filling a sink or container with ice and a small amount of water and placing the hot pan into the ice bath until it is cooled. The pan should not be fully submerged and should be shifted every few minutes with more ice added as needed. The temperature should be monitored to ensure it drops according to the two-stage cooling process requirements. Ice paddles can also be used, which are more efficient than ice baths and work well with soups, sauces, vegetables, rice, and beans.
Another method to cool pans gradually is to increase the surface area of the hot food by spreading it out in a wide, shallow pan. This allows for more efficient cooling. For dishes that can be diluted, such as soups and gravies, ice cubes can be added directly to the dish and stirred to distribute the cold temperature evenly and prevent hot spots.
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Cleaning alternatives
It is not advisable to run a hot pan under cold water as it can cause thermal shock, warping, cracking, or chipping. Warped pans are a significant problem as they don't cook evenly and can cause oil to pool on one side. Even if the pan doesn't warp, the finish can come off, and the chipped enamel or non-stick coating may end up in your food.
Let the Pan Cool Down
Before attempting to clean your pan, it's best to let it cool down gradually on the stovetop. If you need the space, place the pan on a trivet or another heat-proof surface. If you're using granite countertops, ensure they are dry to prevent the pan from sitting in a puddle of water.
Soak the Pan
Soaking is an effective way to loosen gunk and burnt-on food. However, avoid soaking cast iron pans as it may cause an issue. For stainless steel pans, you can fill them with water and bring them to a boil to soften the burnt food. You can then use a wooden spatula or spoon to remove the residue.
Use a Cleaning Product
Rinse your pan under hot water, and then use a mild abrasive cleaner like Bar Keepers Friend or baking soda. With baking soda, sprinkle a small amount over the burnt area and add water to form a paste. Let the paste sit overnight, and then gently scrub the pan with a non-scratch sponge. Rinse and wash with soap and water.
Dishwasher Tablets
Dishwasher tablets, such as Finish Powerball Deep Clean Tabs, can be used to clean burnt pans. Scrape the tablet over the burnt surface with a bit of warm water, and then rinse clean. This method is especially useful for cleaning stainless steel pans.
Lemon and Water
Quarter two or three lemons and place them in the pan with a few inches of water. Bring the mixture to a boil for 5-10 minutes or until food particles start to float. Discard the water and lemons, rinse the pan, and use a scouring pad to remove any remaining bits.
Vinegar and Water
Add one cup of water and one cup of vinegar to the pan and bring it to a boil. This method is suitable for cleaning stainless steel pans.
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Frequently asked questions
Yes, it can cause thermal shock, which can ruin your pan. Thermal shock occurs when the pan's temperature rapidly decreases, causing the metal to contract and the pan to warp, crack, or chip. Warped pans won't cook food evenly and may cause oil to pool on one side.
It is recommended to let the pan cool down gradually on its own. If you need to make space, you can place the pan on a trivet or another heat-proof surface. You can also place the pan in the sink, ensuring there is no water in it, and let it cool down before washing.
Yes, you can place the pan in warm, soapy water and let it soak for a few minutes before cleaning it with a sponge. For tougher spots 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 and rubbing the burned areas with a wooden spoon to loosen and wipe away the residue.
