Tillie Doyle
Running a pan under cold water can cause it to deform due to thermal shock, which occurs when there is a rapid change in temperature. This can cause the metal to contract and warp or crack, affecting its heat conductivity and ability to cook evenly. Even a small amount of cold water can have this effect, and it is more likely to occur with cheaper pans or those made with thin metal. To avoid this, it is recommended to let pans cool down gradually before cleaning with cold water or soaking in warm, soapy water.
| Characteristics | Values |
|---|---|
| What happens when a hot pan is run under cold water? | Thermal shock, which can cause warping, cracking, shattering, chipping, or the finish to come off. |
| Why does this happen? | Metals expand when heated and contract when cooled. A rapid shift in temperature, especially an uneven one, causes the pan to pull against itself. |
| How to avoid this? | Let the pan cool down naturally or gradually before cleaning with cold water. |
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What You'll Learn
Thermal shock and metal contraction
Thermal shock is caused by a rapid change in temperature, such as when a hot pan is run under cold water. This sudden shift causes the metal to contract quickly, leading to warping or cracking. The bigger the temperature difference, the greater the shock, and even a small amount of cold water can cause a pan to warp or crack. Metals expand when heated and contract when cooled. When a hot pan is subjected to cold water, the metal layers contract at different rates, causing the pan to pull against itself and resulting in deformation.
The impact of thermal shock varies depending on the type of pan. Single-construction pans made of solid steel or aluminum may not be ruined but can warp. This warping prevents the pan from sitting flush on a flat cooking surface, affecting heat conductivity. For pans with more complex construction, such as multi-ply pans or those with copper/aluminum cores, the sudden temperature change can cause the bonded metal to separate from the pan, rendering it useless.
Cast iron pans are particularly susceptible to cracking or shattering when exposed to thermal shock. Even a small amount of liquid used for deglazing can cause minor warping over time. Pans with coatings, such as enamel or non-stick finishes, may experience chipping, which can lead to the coating finding its way into the food.
To avoid thermal shock and metal contraction issues, it is recommended to let pans cool down gradually before cleaning. Placing the pan on a heat-proof surface or stovetop to cool is preferable to running it under cold water. Once cooled, the pan can be soaked in warm, soapy water for effective cleaning without the risk of damage.
By understanding the principles of thermal shock and metal contraction, individuals can take the necessary precautions to care for their cookware properly and avoid deformation or damage.
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Pans with multiple layers of metal
Most pans are made from multiple layers of metal, such as stainless steel, copper, aluminium, and titanium. Pans with multiple layers of metal are designed to minimise the drawbacks of using a single material. For example, stainless steel is a poor conductor of heat, so it is often used as an outer layer, while aluminium, a good conductor, is used as an inner layer. This combination allows for even and rapid heat distribution.
Multi-layer stainless steel pans are especially good at handling high temperatures, making them perfect for frying dishes with a crispy exterior and juicy interior. The use of several layers of steel ensures optimal heat conduction and even temperature throughout the pan. Additionally, these pans are dishwasher-safe and suitable for all heat sources, including induction.
However, pans with multiple layers of metal are not immune to warping caused by thermal shock. A rapid shift in temperature, especially an uneven one, can cause the metal layers to contract and pull against each other, resulting in warping or cracking. To avoid this, it is recommended to let the pan cool down gradually before cleaning with cold water or soaking in warm, soapy water.
Some popular multi-layer stainless steel pans include the Demeyere Industry frying pan with five layers of steel and the Kuhn Rikon 28 cm stainless steel frying pan. The Demeyere Multifunction pans are also designed for avid hobby cooks who want to explore baking at higher levels.
In summary, pans with multiple layers of metal offer improved heat conduction and distribution compared to single-layer pans, but they are still susceptible to warping if exposed to sudden temperature changes. To ensure the longevity of your multi-layer pan, it is best to follow the recommended cleaning and cooling procedures.
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Pans with a single layer of metal
The warping occurs because metal expands as it is heated. When a hot pan is immersed in cold water, the metal cools too quickly and contracts, causing it to pull against itself. This is known as thermal shock. The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of a hot pan can cause warping.
To avoid warping, allow the pan to cool down gradually on the stovetop before washing. If you need to make space, place the pan on a trivet or another heat-proof surface. If using granite countertops, ensure they are wiped clean first to prevent the pan from sitting in a puddle of water.
If your pan has already warped, you may need to replace it. However, some warped pans can be repaired by hammering them back into shape by a professional.
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How to clean a hot pan
Thermal shock occurs when a hot pan is placed under cold water, which can ruin your pan. Metals expand when heated and contract when cooled. Introducing a sudden change in temperature can cause the pan to warp or crack. Therefore, it is best to let the pan cool down gradually before cleaning it.
- Let the pan cool down gradually on the stovetop or a heat-proof surface.
- If you need to clean the pan immediately, use hot water and the rough" side of a sponge to scrub away residue. Modern pans can withstand hot water without warping.
- For burnt-on food, fill the pan with hot water and a few drops of dish soap, and submerge a dryer sheet in the water for an hour. Then, remove the sheet, rinse the pan, and scrub it with a scouring pad and dish soap.
- For non-stick pans, hand-wash with a liquid dishwashing detergent and a non-abrasive sponge or soft-bristle brush.
- For tough stains on other types of pans, use a stainless steel cleaner or a mixture of baking soda and water, heating it on the stove and rubbing the burnt areas with a wooden spoon to loosen the residue.
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How to fix a warped pan
A rapid shift in temperature, especially an uneven one, can cause pans to warp. This happens because metals expand when heated and contract when cooled. Introducing a sudden change in temperature, like putting a hot pan in cold water, causes thermal shock, which can ruin a pan.
If your pan has warped, there are a few things you can try to fix it. However, repairing a warped pan can be difficult and dangerous, so it should be done with caution. Here are some methods to try:
- Cold hammering: This involves using a hammer to gently tap the warped areas of the pan until they return to their original shape. It is important to note that this method may not be suitable for all types of pans and could potentially damage the finish or coating of the pan.
- Heat and cool method: This involves heating the pan up to a certain temperature and then slowly cooling it down. The idea is that by controlling the temperature change, you can encourage the pan to return to its original shape. However, this method may not be effective for all types of pans and may require trial and error to get the temperature just right.
- Wood pressing: Cut a piece of wood to match the diameter of your pan. Place the wood on a flat surface and set the pan on top, with the warped side facing down. Apply pressure to the pan to help flatten it.
- Warranty: Many pans, especially higher-end cookware, come with a warranty that may cover warping. Check the conditions of your warranty to see if you can receive a replacement.
To prevent warping in the future, it is recommended to heat and cool your pans gradually. Avoid running hot pans under cold water, and always allow them to cool completely before adding them to water. Investing in higher-quality cookware with good heat conductivity, such as copper pans or cast iron pans, can also help prevent warping.
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Frequently asked questions
Running a hot pan under cold water can cause thermal shock, which can lead to warping and cracking. This is due to the rapid change in temperature causing the metal to contract.
A small amount of cold water added to a hot pan is unlikely to cause thermal shock. However, it can still cause minor warping over time, especially if the pan is made of less sturdy material or thin metal.
It is recommended to let your pans cool down gradually on the stovetop or a heat-proof surface before placing them in the sink to soak in warm, soapy water.
Warped pans will not sit evenly on a flat cooking surface, which can lead to uneven heating and cooking. It can also cause oil to pool on one side, affecting the cooking performance.
