Am I harming my stainless steel pans by cooling them suddenly with water?

Am I harming my stainless steel pans by cooling them suddenly with water?

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  1. 2 months ago
    Anonymous

    I'm sure it's going to be fine. Continue doing that.

  2. 2 months ago
    Anonymous

    Yeah moron

  3. 2 months ago
    Anonymous

    yes
    >all-clad
    never mind, it's trash to begin with

    • 2 months ago
      Anonymous

      true all-clad is pure shit. there is a reason they always go on sale kek

    • 2 months ago
      Anonymous

      What kind of pan should I use

    • 2 months ago
      Anonymous

      filtered poorgay

      • 2 months ago
        Anonymous

        >he says holding his all-clad trash he bought for 20 dollars on offer up
        kek

      • 2 months ago
        Anonymous

        >$25 dollar bag of shit.png

  4. 2 months ago
    Anonymous

    If it's good quality it's pretty much indestructible. I've had my Demeyere pan for 20 years and it's still great

  5. 2 months ago
    Anonymous

    It can cause warping if you do it a lot.

  6. 2 months ago
    Anonymous

    All the carbon molecules will turn cancerous.
    Just kidding, natural carbon is already cancerous...all the food you it has them of course, so . .

    • 2 months ago
      Anonymous

      Seriously though, carbon is cancerous. Anything that qualifies as food is.

    • 2 months ago
      Anonymous

      people drop cold food in hot pans all the time and don't think about it, but when it's water suddenly thermal shock is a big deal to them. just use a small amount of warm water and let it sizzle for a bit, then add vinegar if you want to clean burnt stuff, keep adding warm water as you scrub then wala. no damage and way easier to clean.

      It will warp the pan you fricking morons.

  7. 2 months ago
    Anonymous

    With cheaper stainless cookware using cold water on a hot pan you will likely cause warping and/or delamination of the cladding from the inner layer of metal over time. On a high quality pan it's probably going to be more resilient, but I wouldn't make a habit of doing it. I just let the tap water run as hot as it goes to rinse my 12.5in Hestan ProBond while it's still hot and haven't had any issues.

  8. 2 months ago
    Anonymous

    depend on how much water, you aren't just throwing it under a running faucet?

    • 2 months ago
      Anonymous

      better go catch that faucet m8 😉

  9. 2 months ago
    Anonymous

    Yes. I disregard pretty much all of the care instructions for my tramontinas but the one thing I am careful about is thermal shock. It has less to do with quality of the pan and more to do with basic physics and different metals/plys contracting very rapidly and differently. No marketing can overcome the different thermal conductivity of copper vs steel.

  10. 2 months ago
    Anonymous

    It's the same for every other type of pan, It could cause a little warping but other than that not really. Cast iron could also crack though.

    • 2 months ago
      Anonymous

      >Cast iron could also crack though.
      no way, those things are tanks

  11. 2 months ago
    Anonymous

    people drop cold food in hot pans all the time and don't think about it, but when it's water suddenly thermal shock is a big deal to them. just use a small amount of warm water and let it sizzle for a bit, then add vinegar if you want to clean burnt stuff, keep adding warm water as you scrub then wala. no damage and way easier to clean.

    • 2 months ago
      Anonymous

      [...]
      It will warp the pan you fricking morons.

      It depends on how much water we’re dealing with. Cooling the pan slowly with small amounts of water will likely not warp the pan, but dipping a hot pan into a sink filled with water isn’t a good idea. I just let it cool on the stove though, it’s not hard. and because demeyere is expensive but it’s a great pan so far

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