Cleaning Hot Pans: Good Or Bad Idea?

Cleaning a hot pan may seem like a good idea to remove stuck-on food, but it can damage your cookware. Putting a hot pan in cold water causes thermal shock, which can make pans warp, crack, or shatter. Warping causes pans to become uneven, affecting their ability to sit flat on the stove and cook food evenly. To avoid thermal shock, let your pan cool down gradually on the stovetop or a heat-proof surface before washing.

Thermal shock can cause pans to warp and crack

The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of the sink can cause a pan to warp. Warped pans are a major problem as they won't cook evenly. They allow oil to pool on one side and won't sit flat against an induction or electric cooktop.

To avoid thermal shock, 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, 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. Thicker, well-constructed pans are less likely to warp but should still be allowed to cool briefly before being washed.

Warping causes pans to wobble on the stove

Warping is a common issue with pans, and it can cause them to wobble on the stove. This can happen due to several reasons, but the most common cause is rapid temperature changes. For example, when a hot pan is placed under cold water or washed too soon after cooking, it can cause what is known as "thermal shock". This occurs when the different materials in the pan, such as metal layers and coatings, expand and contract at different rates, leading to warping.

To avoid warping, it is recommended to let the pan cool down gradually on a trivet or a cool stove before washing it. This allows the pan to adjust to the temperature change and prevents thermal shock. Additionally, when heating the pan, it is best to start at a low temperature and gradually increase it to avoid sudden temperature changes.

Another factor that can contribute to warping is the quality of the pan. Lower-quality pans are more susceptible to warping due to their construction and materials. Investing in higher-quality pans made from materials like carbon steel, cast iron, or stainless steel can reduce the likelihood of warping. These materials are more durable and resistant to rapid temperature changes.

Furthermore, the size of the burner or stovetop can also play a role in warping. If the burner is too small for the pan, the heat may be concentrated in the centre, causing uneven heating and potentially leading to warping. Using a burner that is appropriately sized for the pan can help distribute heat more evenly and reduce the risk of warping.

In summary, warping in pans can cause them to wobble on the stove, and it is often a result of rapid temperature changes. By allowing the pan to cool gradually and making thoughtful choices about materials, construction, and heating methods, you can help prevent warping and extend the life of your cookware.

Hot pans can be cleaned with hot water

It is not advisable to wash a hot pan with cold water. Doing so can cause thermal shock, which can ruin your pan over time. Thermal shock occurs when a hot pan is subjected to a sudden change in temperature, such as when it is placed under cold water. This can cause the pan to warp, crack, or shatter, and can also affect its finish. Even a small amount of cold water in the sink can be enough to cause thermal shock.

However, hot pans can be cleaned with hot water without causing any damage. In fact, washing a pan with hot water while it is still hot can make it easier to remove residue. This method is also effective if you forgot to clean your pan while it was still hot; simply add water to the pan, bring it to a boil, and then clean it without any difficulty.

It is important to note that you should not use cold water to wash a hot pan, even if you only intend to wash a small part of it. This is because even a small amount of cold water can cause thermal shock and damage your pan. Instead, it is recommended to let the pan cool down gradually on the stovetop or on a trivet or another heat-proof surface before washing it with hot water.

By following these simple guidelines, you can effectively clean your hot pans with hot water while also preserving their condition.

Deglazing can help remove stuck-on bits

Deglazing is a simple cooking technique that can be used to remove stuck-on food bits from a pan. It involves adding a liquid—such as wine, stock, juice, or water—to a hot pan, which can help to loosen and dissolve the stuck-on bits, creating a flavorful sauce.

Here's a step-by-step guide to deglazing:

Step 1: Prepare your stovetop dish

First, sear, simmer, or saute your desired food. It's important to prevent food bits from burning on the bottom of the pan, as this can make your sauce taste bitter. Adjust the heat or remove the pan from the burner if the food starts to burn.

Step 2: Remove food and add liquid

Once your food is cooked, remove it from the pan. While the pan is still hot, carefully add your chosen deglazing liquid. Adding liquid to a hot pan will create a lot of steam, so proceed with caution.

Step 3: Scrape stuck-on food bits

When the deglazing liquid hits the hot pan, use a wooden spoon or spatula to quickly and vigorously scrape and loosen the stuck-on food bits from the bottom of the pan.

Step 4: Boil and simmer the mixture

Bring the mixture to a boil, then reduce it to a simmer to concentrate the flavors. If you've used alcohol as your deglazing liquid, ensure it fully evaporates before moving on. Continue simmering the mixture until it reaches your desired consistency.

Step 5: Use the mixture in a sauce or glaze

Finally, serve the deglazed mixture as a sauce or drizzle to accompany your dish, or continue to build upon it by adding spices or thickening agents. For example, you can use a pan that was used to sear a steak to create a rich and creamy mushroom sauce.

While deglazing is a great technique for salvaging stuck-on food bits and creating a delicious sauce, it's not recommended for non-stick pans. The process works best when food sticks to the pan and gets caramelized, which is less likely to happen with a non-stick pan. As a result, deglazing with a non-stick pan may produce a less flavorful sauce.

Pans should cool down before washing

It is not a good idea to wash a hot pan with cold water. This is because a rapid change in temperature can cause thermal shock, which can ruin a pan. Thermal shock can cause warping, cracking, and chipping, and even a small amount of cold water can cause this. Warped pans are a major problem as they won't cook food evenly, and oil will pool on one side.

It is best to let your pans cool down gradually on the stovetop. If you need to free up space, place the pan on a trivet or another heat-proof surface. If you're using a granite countertop, make sure to wipe it down first so the pan doesn't sit in a puddle of water.

Once your pan has cooled, you can start to clean it. For stainless steel pans, let them cool to room temperature, then soak in warm, soapy water for a few minutes before cleaning with a sponge. For stubborn bits, you can use a wooden spoon or a paste of baking soda and water.

Non-stick pans should be hand-washed with a non-abrasive sponge and liquid dishwashing detergent. If there are difficult residues, use a liquid cleanser, then wash in hot, sudsy water.

Cast iron pans should be allowed to cool completely before washing without soap, as this removes the oil and seasoning. Clean cast iron with a stiff brush and hot water, then towel dry to prevent rusting.

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