Ella Walter
The amount of water a metal pan can hold depends on its size and shape. For example, a pan with a capacity of 9426cm3 can hold approximately 9.426 litres of water, or 8.95 litres when accounting for the curved base. While it is important to consider the volume of water a pan can hold, it is also crucial to understand the effects of adding water to a hot pan. A sudden change in temperature, known as thermal shock, can cause the metal to contract, resulting in warping or cracking. To avoid this, it is recommended to let the pan cool down before submerging it in cool water or adding a small amount of water to deglaze the pan. Additionally, boiling water and baking soda can be used to effectively clean stainless steel pans and remove tough stains.
| Characteristics | Values |
|---|---|
| Volume of water held by a metal pan | 4.5L at half full (15cm of liquid) to 9.426L (9426cm3) |
| Adjustment for curved base | 5% reduction (multiply volume by 0.95) |
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What You'll Learn
Pans with curved bases hold less water
The capacity of a metal pan depends on its shape. Pans with straight sides can hold more water as they maximize the cooking surface area while minimizing the risk of liquid spilling over the sides. Pans with curved bases, on the other hand, hold less water due to their shape. The curved base design is intended to allow for thermal expansion, preventing the pan from warping and ensuring a longer lifespan.
When calculating the amount of water a pan can hold, it is important to consider the curved base. One method is to measure the depth of the water in centimetres and multiply it by the corresponding volume per centimetre. For example, if a pan is filled with water to a depth of 15 cm, it is approximately half full. Each centimetre of depth equals 300 millilitres of water, so 15 cm of water would be 4.5 litres.
However, due to the curved base, the actual volume of water the pan can hold is slightly less than the ideal volume calculated above. To account for the curved base, one can subtract 5% from the calculated volume. In the case of our example, the pan with 15 cm of water, the adjusted volume would be 4.5 litres multiplied by 0.95, resulting in approximately 4.275 litres.
It is worth noting that the curved base design of some pans is intentional and serves a specific purpose. For instance, in sauté pans, the curved sides prevent steam from forming and facilitate easy stirring and sliding of food out of the pan. Additionally, the convex shape of some non-stick pans collects oil or grease around the edges, improving cooking performance and preventing food from sticking to the centre of the pan.
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Thermal shock can cause warping
The amount of water a metal pan can hold depends on its size and shape. For example, a pan with 15 cm of liquid has a capacity of around 4.5 litres. The volume of a pan can be calculated by multiplying the dimensions of its base by its height. However, due to the curved base of a typical pan, the calculated volume may overestimate the actual capacity by about 5%. Thus, a pan with a calculated volume of 9.426 litres may, in reality, hold only about 8.95 litres.
Metal pans, like any other object, are susceptible to thermal shock, which occurs when different parts of the object experience uneven expansion or contraction due to sudden temperature changes. This phenomenon can lead to warping, cracking, or even shattering of the object, depending on its tensile strength, or its ability to withstand stress without breaking.
Thermal shock is a common occurrence in the kitchen, where rapid heating and cooling of cookware and ingredients are frequent. While some materials, such as aluminium sheet pans and low-quality stainless steel skillets, are unlikely to crack from thermal shock, they can still warp. On the other hand, materials like glass, porcelain, and ceramic are more prone to cracking or shattering in response to sudden temperature changes.
To prevent thermal shock, it is advisable to let cookware heat up or cool down slowly rather than subjecting it to abrupt temperature fluctuations. Additionally, some cookware is designed to be thermal shock-resistant, which means it can withstand temperature changes without significant warping or cracking.
If a metal pan does experience warping due to thermal shock, it may be possible to reshape it. One method involves heating the pan in an oven to around 200°F until it feels warm to the touch. While the pan is heating, lay a towel on a flat, hard surface. Place the warm pan upside down on the towel, cover it with another towel, and gently tap it with a meat mallet or similar tool to reshape it.
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Deglazing with hot water prevents rust
The capacity of a metal pan depends on its dimensions. For example, a pan with 15 cm of liquid has a capacity of around 4.5 litres. Another pan with a capacity of 9.426 litres will hold 8.95 litres when filled to 95% due to its curved base.
Deglazing is a process that involves adding liquid to a hot pan to remove the brown bits stuck to it after cooking at high temperatures. It is a great way to add flavour to your dishes and can be done with various liquids, including wine, vermouth, dry sherry, broth, stock, and water. When deglazing with water, simply add a small amount of hot water to the hot pan, and use a spatula to remove the stuck-on bits. This method is also effective for cleaning cast iron pans and preventing rust.
To deglaze a pan, follow these steps:
- Add a couple of tablespoons of vegetable or canola oil to a large stainless steel or cast-iron skillet and heat it over medium-high heat.
- Season the protein or vegetables with salt and pepper, then cook them in the hot oil undisturbed for a few minutes on each side.
- Remove the cooked food from the pan and let it rest on a cutting board for at least 5 minutes.
- Add a small amount of hot water to the hot pan and use a spatula to loosen and remove any stuck-on bits.
- Pour the deglazing liquid into a sauce container if desired.
- To prevent rust and maintain the seasoning of the pan, thoroughly dry it, then apply a light amount of oil, rubbing it onto the surface.
- Slowly warm the pan on a burner to ensure there is no rust or sticking.
By deglazing with hot water, you can effectively clean your pan, preserve its seasoning, and prevent rust from forming. This method is simple, requires minimal effort, and allows you to harness the extra flavour that would otherwise be lost during cleaning.
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Cold water in hot pans may cause cracks
The amount of water a metal pan can hold depends on its dimensions and shape. For example, a pan with 15 cm of liquid has a capacity of around 4.5 litres. However, due to curved bases, the actual volume of liquid held can be slightly less, typically around 5% less than the calculated value. Thus, a pan with a calculated capacity of 9.426 litres may only hold 8.95 litres in reality.
Now, when it comes to cleaning these pans, it is important to exercise caution. While it may be tempting to immediately douse a hot pan with cold water, this practice can be detrimental. Thermal shock, caused by rapid temperature changes, can lead to warping or cracking in some pans, particularly those with thin non-stick coatings or made of cast iron. The warping can cause the pan to sit unevenly on a flat cooking surface, impacting heat conductivity. Additionally, the finish may come off, resulting in chipped enamel or non-stick coating finding its way into your food.
To avoid these issues, it is recommended to let the pan cool gradually on the stovetop or a heat-proof surface before washing. For those who use granite countertops, ensure they are wiped clean to prevent the pan from sitting in a puddle of water. While deglazing, a small amount of liquid is used, which primarily affects the bottom of the pan without causing significant temperature changes. Therefore, it is unlikely to cause warping or cracking.
However, opinions vary, with some people reporting no issues with adding cold water to hot pans. They attribute pan warping to other factors such as mishandling or falling from stacks. The susceptibility to warping or cracking may depend on the type of pan, with thicker, well-constructed pans being more resilient. Nonetheless, to err on the side of caution, it is generally advised to avoid subjecting hot pans to drastic temperature changes by letting them cool slightly before cleaning.
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Boiling water and baking soda remove tough stains
The amount of water a metal pan can hold depends on its size and shape. For example, a pan with 15 cm of liquid has a capacity of around 4.5 litres. To calculate the exact volume of water a pan can hold, you can use the formula: volume = length x width x height.
Now, let's discuss how boiling water and baking soda can effectively remove tough stains. Baking soda is a versatile and inexpensive cleaning agent that can be used to remove stubborn stains from various surfaces, including fabrics, carpets, ovens, and drains. It is highly absorbent and effective in eliminating grease, grime, and stuck-on residue.
To remove tough stains from fabrics, create a baking soda paste by mixing baking soda with water. The ratio is typically 2 tablespoons of baking soda to 1 tablespoon of water. Apply this paste generously to the stained area and let it sit for up to an hour. The paste will help draw out the stain from the fabric and trap the pigment and odour. After it has dried, brush off the excess baking soda and wash the garment according to its care label instructions. For stubborn stains, repeat the process until the stain is completely removed.
For carpet stains, sprinkle dry baking soda directly onto the affected area and let it sit for 15 to 30 minutes. The baking soda will absorb the stain and odour. Then, use a vacuum cleaner to remove the baking soda and the stain. If the stain is particularly tough, you can create a baking soda paste and apply it to the carpet. Let it sit for a few hours or overnight, and then wipe it clean.
Baking soda is also effective in removing oven stains. Make a baking soda paste and apply it to the oven racks and interior surfaces. Leave it for about 12 hours, and then wipe it off. The baking soda will break down grease and black residue, leaving your oven looking brand new.
Additionally, baking soda can be used to unclog drains. Pour boiling water down the drain, followed by a mixture of baking soda and vinegar. After 10 minutes, pour more boiling water down the drain to clear any remaining grime and blockages.
By utilising boiling water and baking soda, you can effectively remove even the most stubborn stains from various surfaces, leaving them clean and odour-free.
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Frequently asked questions
The amount of water a metal pan can hold depends on its size and shape. A larger pan will hold more water, and a smaller pan will hold less. The shape of the pan can also affect its volume, especially if it has a curved base. For example, a pan with a capacity of 9426cm3 can hold approximately 8.95 litres of water due to its curved base.
Yes, it is not advisable to fill a hot metal pan with cold water. Doing so can cause thermal shock, leading to warping or cracking of the pan due to the rapid temperature change. If you need to add water to a hot pan, ensure it is a small amount, and the water is hot to avoid damaging the pan.
To measure the water capacity of a metal pan, you can use the formula: volume (cm3) x 0.95 = water capacity in litres. Alternatively, you can fill the pan with water to a certain height, such as 15 cm, and then measure the volume of water it holds. For example, a pan filled to a height of 15 cm will hold approximately 4.5 litres of water.
