Soaking Pans In Cold Water: Effective Cleaning Method

It's tempting to plunge a hot pan into cold water for a soak, especially if you're short on time or dealing with stubborn, stuck-on food. However, doing so can cause thermal shock, which can ruin your pans. Thermal shock occurs when metals undergo a rapid change in temperature, causing them to cool too quickly and resulting in warping, cracking, or chipping. To avoid this, let your pans cool down gradually on the stovetop or a heat-proof surface before washing them with warm, soapy water. This simple step will help ensure your pans remain in good condition and cook evenly for years to come.

Thermal shock can cause warping and cracking

Warped pans won't cook food evenly, allowing oil to pool on one side, and they won't sit flat on an induction or electric cooktop. Even if the pan doesn't warp, the finish can come off, and chipped enamel or non-stick coating may end up in your food.

To avoid thermal shock, it is recommended that pans are allowed to cool down gradually on the stovetop or on a trivet or another heat-proof surface. Once the pan has cooled, small amounts of tepid water can be added to speed up the cooling process.

Metals expand when heated and contract when cooled

It is not advisable to wash a hot pan in cold water. This is because metals expand when heated and contract when cooled. This phenomenon is called thermal expansion and thermal contraction. When a hot pan is placed under cold water, it causes thermal shock, which can ruin a pan. The pan may warp or crack due to the sudden change in temperature, and the bigger the temperature difference, the greater the shock.

Thermal expansion and contraction occur because the kinetic energy of a material increases when it is heated, causing its atoms and molecules to move more and take up more space. When the material is cooled, the kinetic energy decreases, and the atoms and molecules move less and take up less space. This movement of atoms is too small to be noticed by the eye, but it can be managed through controlled heating and cooling processes.

To avoid thermal shock and potential damage to your pans, it is recommended to let them cool down gradually on the stovetop or a heat-proof surface before washing them with warm, soapy water. This allows the pan to return to its original condition without warping or cracking.

Understanding the thermal properties of metals, such as their expansion and contraction with temperature changes, is crucial in various applications, including manufacturing and engineering. By considering these properties, manufacturers can create precise part specifications and choose appropriate materials to maintain the desired dimensions and functionality of the final product.

Pans should be cooled gradually

It is important to let your pans cool down gradually to avoid thermal shock. Thermal shock can ruin your pans by causing warping, cracking, shattering, or chipping. This happens because metals expand when heated and contract when cooled. A pan that has been allowed to cool slowly will return to its original condition gracefully.

When you need to make space on the stovetop, place the pan on a trivet or another heat-proof surface. If you are using granite countertops, make sure to wipe them clean first so that the pan does not sit in a puddle of water.

If you are in a hurry, thicker, well-constructed pans can be cooled more quickly by adding small amounts of tepid water after letting them cool briefly.

Baking pans can be cooled under running water. However, this method should not be used for metal pans and sheets baked at a temperature higher than 350°.

How to clean stainless steel pans

Before we get into the step-by-step guide on how to clean your stainless steel pans, it is important to understand why you should never put a hot pan under running water. The drastic change in temperature from hot to cold creates thermal shock, which can ruin your pan over time. This phenomenon is called thermal expansion and thermal contraction. Metal expands in tiny amounts when heated and shrinks when cooled. Introducing a sudden change in temperature, like putting a hot pan in cold water, causes the pan to pull against itself, resulting in warping, shattering, cracking, or chipping.

Step-by-Step Guide to Cleaning Stainless Steel Pans:

Now that we understand the importance of letting the pan cool down before cleaning it, let's go through the steps to properly clean your stainless steel pans:

• Let the pan cool down: Always let your stainless steel pan cool down before running it under cold water. The temperature shock can cause permanent warping.
• Rinse off excess food: Once the pan is fully cooled, rinse off any excess food with warm water.
• Soak the pan: Fill the pan with warm, soapy water and let it soak for a few minutes. This will help loosen any stuck-on food or grease.
• Scrub the pan: Use a non-abrasive sponge or soft cloth to scrub the pan with warm, soapy water. Avoid using abrasive tools like steel wool or harsh cleaners like bleach, as these can damage the surface.
• Dry the pan: After scrubbing, wipe the pan dry immediately with a microfiber cloth or soft towel.
• Remove burnt-on food: If you have stubborn burnt-on food, sprinkle baking soda generously on the surface of the pan. Fill the pan with enough water to cover the stuck-on food and bring it to a boil. Simmer until most of the water has evaporated, then scrub and wash again with warm, soapy water.
• Remove discoloration: Stainless steel pans can sometimes develop rainbow-colored discoloration due to overheating. To remove these stains, pour some vinegar into the pan and let it sit for a few minutes. Then, scrub the pan with a non-abrasive sponge, rinse with cold water, and wipe it dry with a microfiber towel.
• Prevent food from sticking: To prevent food from sticking to your stainless steel pans, preheat your pan before adding oil. When cooking, move the food around frequently with a spoon or tongs to ensure even cooking.
• Proper storage: To keep your stainless steel pans safe from scratches, store them in an easy-to-reach cabinet with cookware protectors between each pan to avoid scratching their surfaces.

How to clean cast iron pans

Before we get into how to clean cast iron pans, it's important to understand why you shouldn't soak any type of pan in cold water. When a hot pan is placed under cold water, it can cause "thermal shock", which can ruin a pan. This occurs when the pan's temperature is rapidly lowered, leading to warping and cracking. Metals expand when heated and shrink when cooled, and this expansion and contraction are what cause the pan to pull against itself and warp. Therefore, it's best to let your pans cool down gradually before cleaning them with cold water.

Cleaning Cast Iron Pans:

Now, let's talk about how to clean your cast iron pans effectively without causing any damage. Here are the steps you should follow:

• Wash by Hand: Cast iron pans should always be washed by hand. Avoid using the dishwasher, as it can remove the seasoning and cause rust. Use hot water and a sponge or stiff brush to wash the pan. You can also use a small amount of mild dish soap if needed, but make sure to rinse the pan well afterward.
• Scrub Off Stuck-on Food: To remove any stuck-on food, you can use a nylon scrubbing brush, a pan scraper, or a stiff brush. For stubborn residue, simmer a little water in the pan for 3-5 minutes, then use the scraper after it has cooled. You can also create a paste with coarse kosher salt and water and scrub the pan with it before rinsing or wiping it with a paper towel.
• Dry the Pan: After washing, it's important to dry the pan promptly and thoroughly. You can use a lint-free cloth or a paper towel for this step. Make sure to dry the pan on the stove over low heat to ensure all the water is gone.
• Apply Oil: Once the pan is dry, apply a light layer of cooking oil, vegetable oil, or seasoning spray to the surface. Use a paper towel to wipe the surface until no oil residue remains. This helps to maintain the seasoning and prevent rust.
• Re-season if Necessary: If your pan has lost its seasoning or you've had to use soap and water to clean it, you may need to re-season it. To do this, heat the clean, dry pan on the stove until it's very hot. Then, using a paper towel, rub a small amount of canola oil, flaxseed oil, or vegetable oil all over the pan. Wipe away any excess oil with a clean paper towel, and let the pan cool.

By following these steps, you'll be able to keep your cast iron pans clean, rust-free, and well-seasoned for years to come. Remember to always let your pans cool down gradually before washing them, and avoid using cold water to prevent thermal shock.

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