Emilie Meyer
It is not advisable to put water in a hot frying pan because it can cause thermal shock, which can ruin the pan. This occurs when the pan's temperature drops rapidly, causing the metal to contract and the pan to warp, crack, or shatter. Even a small amount of cold water at the bottom of the sink can cause thermal shock, and the pan will no longer sit evenly on a flat cooking surface. To avoid this, it is recommended to let the pan cool down gradually before cleaning it with cold water.
Why you shouldn't put water in a hot frying pan
| Characteristics | Values |
|---|---|
| Pan damage | Warping, cracking, chipping, shattering, deformation |
| Pan functionality | Pan won't sit flat on a cooking surface, pan won't distribute heat evenly |
| Pan finish | Finish may come off, chipped enamel or nonstick coating may get into food |
| Pan material | Steel, aluminium, cast iron, carbon steel, stainless steel |
| Pan type | Nonstick, cast iron |
| Water temperature | Cold |
| Pan temperature | Hot |
| Pan state | Screaming hot, sizzling |
| Water amount | Enough to cool the pan |
| Pan state after water is added | Contracts |
| Pan state after cooling | Needs to be wiped |
| Alternative methods | Deglazing, paper towels, waiting for the pan to cool, using soap and hot water |
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What You'll Learn
Thermal shock can ruin your cookware
The risk of thermal shock depends on the amount of water, the temperature difference, and the material and quality of the pan. Pans made of cast iron are particularly susceptible to cracking when exposed to thermal shock. Other types of pans, such as steel or aluminum, are more likely to warp or bend. Even expensive pans can be affected by thermal shock.
To avoid thermal shock, it is recommended to let the pans cool down gradually on the stovetop or a heat-proof surface before cleaning. If you need to speed up the cooling process, you can add small amounts of tepid or boiling water to the pan. Deglazing, which involves adding a small amount of liquid to the pan while it is still on low heat, is also a safe way to clean the pan without causing thermal shock.
By allowing the pan to cool down naturally and avoiding sudden temperature changes, you can prevent thermal shock and extend the lifespan of your cookware. Remember, even if you don't see immediate damage, repeated exposure to thermal shock can accumulate over time and eventually render your pan unusable.
In summary, thermal shock is a real threat to your cookware. By understanding how it occurs and taking simple precautions, you can protect your pans and ensure they remain in good condition for years to come.
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The pan may warp and not sit evenly
Thermal shock occurs when a hot pan is placed under cold water, causing the pan to warp and crack. This is because the metal cools too quickly and the pan starts to pull against itself. 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. The pan will then not sit evenly on the stovetop, causing oil to pool on one side.
When pans are heated, the metal expands. Most pots and pans are made from multiple layers of metal, like stainless steel and aluminium. When a hot pan is placed in cold water, the whole pan will suddenly contract, but due to imperfections in the material and thickness, it will not all contract at the same time or by the same amount, thus causing warping.
Cheaper pans are more likely to warp, as they are made from thinner metal. However, even expensive pans can be ruined by thermal shock. Cast iron pans are also susceptible to warping and cracking.
To avoid warping, pans should be allowed to cool down gradually on the stovetop. If you need to make space, place the pan on a trivet or another heat-proof surface.
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The metal contracts and causes cracks
It is not advisable to put water in a hot frying pan because the metal contracts and causes cracks. This is due to the kinetic energy of the metal decreasing when it comes into contact with the water, causing the atoms to take up less space and the metal to contract. The rate and magnitude of contraction depend on the type of metal and the temperature difference. For example, iron has stronger forces between its atoms, making it more challenging for them to move around, whereas brass has weaker forces, allowing its atoms to move more freely.
When a hot frying pan is shocked with cold water, the metal rapidly cools and contracts. This rapid contraction can lead to warping or cracking of the pan. The amount of water and the material and quality of the pan also play a role in the severity of the contraction. While a small amount of water may not cause significant harm, a sufficient quantity of cold water can lead to noticeable deformation and damage.
The cracking of metal due to temperature changes is a well-known phenomenon. It is commonly observed in welding processes, where the base metal undergoes rapid cooling, forming cracks parallel to the weld. This occurs specifically in high-carbon or high-strength steel, where the heat-affected zone acts as a sink for hydrogen, creating a weak link that is susceptible to tension during cooling. Similar cracking can also occur in other materials, such as polymers, ceramics, and glass, under specific conditions.
To prevent cracking in metal parts, several measures can be taken. One approach is to select materials with higher resistance to corrosion and stress corrosion cracking (SCC) in corrosive environments. For instance, using stainless steel instead of carbon steel in marine environments can reduce the likelihood of SCC. Applying protective coatings or barriers can also prevent corrosive substances from contacting the metal surface, reducing the chances of SCC. Additionally, techniques like cathodic protection, which involve applying a small electrical current to the metal surface, can lower the corrosion potential and inhibit SCC.
In the context of frying pans, it is essential to allow the pan to cool gradually before adding water. Gradual cooling reduces the risk of rapid contraction and the formation of cracks. Proper maintenance and handling of metal objects, especially those exposed to extreme temperature changes, are crucial to ensuring their longevity and preventing structural damage.
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The finish can come off, chipping enamel
Thermal shock, which occurs when a hot pan is exposed to cold water, can cause the finish of the pan to come off, resulting in chipped enamel or a damaged nonstick coating. This happens because metals expand when heated and contract when cooled. When a hot pan is subjected to cold water, it rapidly cools and contracts, but due to imperfections in the material and thickness, different parts of the pan contract at different rates, causing the pan to warp and the finish to chip off.
The bigger the temperature difference, the greater the shock, and even a small amount of cold water in the bottom of the sink can cause the pan's finish to chip off. This is more likely to occur in cheaper pans, as they are made of inferior materials that are more susceptible to thermal shock. Additionally, cast iron pans are prone to cracking when exposed to extreme temperature changes.
To avoid chipping the enamel or damaging the nonstick coating of your pan, it is recommended to let the pan cool down gradually on the stovetop before cleaning it. If you need to speed up the cooling process, you can add small amounts of tepid water to the pan, but avoid using cold water as it can cause thermal shock and damage the finish.
By following these simple guidelines, you can help prevent the finish of your pan from chipping off and maintain the quality and performance of your cookware.
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It can ruin the heat conductivity
A sudden change in temperature, like putting a hot pan in cold water, can cause thermal shock, which can ruin the pan. This occurs because metals expand as they heat up and contract as they cool down. When a hot pan is subjected to cold water, it rapidly cools down, causing the metal to contract quickly. Due to imperfections in the material and thickness, different parts of the pan contract at different rates, leading to warping. Warped pans will not sit flat on a cooking surface, which will affect their heat conductivity.
The bigger the temperature difference, the greater the shock, and even a small amount of cold water in the bottom of the sink can cause a pan to warp, shatter, crack, or chip. For example, cast iron pans can crack, while steel or aluminum pans tend to bend or warp. Pans with more complex constructions, such as multi-ply pans or those with copper/aluminum cores, can be especially vulnerable to damage from thermal shock. The bonded metal can pull away from the pan, rendering it useless.
To avoid damaging your pans, it is recommended to let them cool down gradually on the stovetop or a heat-proof surface before washing. If you need to speed up the cooling process, you can add small amounts of tepid water or boiling water to the hot pan. By avoiding thermal shock, you can maintain the structural integrity of your pans and ensure optimal heat conductivity during cooking.
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Frequently asked questions
Putting water in a hot frying pan can cause thermal shock, which can ruin the pan. Thermal shock occurs when there is a sudden change in temperature, causing the metal to contract and the pan to warp, crack, or shatter.
Allow the pan to cool down naturally before cleaning it with cold water. If you want to speed up the cooling process, you can add small amounts of tepid water.
Deglazing is adding a small amount of liquid, usually alcohol, to build a pan sauce. It is safe to do and is often used for cleaning purposes. Since deglazing only lowers the temperature of the bottom of the pan, it does not cause the same warping or cracking that can occur when a hot pan is immersed in cold water.
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