It’s tempting, or perhaps even a habit, to place a hot pan in the sink or under running water after you’re done using it. In this episode, Hannah explains why that’s ruining your pans, and thus, your ability to cook food evenly. Thanks johndoe1000 for the question!
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Honest question here, if I'm cooking an egg on a cast iron skillet, and put some water in the pan with a lid over the egg to cook the top of the egg with the steam, is this the same as running it under cold water? Or should I be heating up my filtered water before adding it to the pan?
How does HexClad stand up to the durability test?
What if the recipe calls for water to be added after cooking has already started? How is this different from adding water after cooking while the pan or pot is still hot?
i was taught to clean a pan by putting water in it while it's hot to loosen stuff up. how am i supposed to clean it?
If I want to do something involving potential thermal shock, I go for the All Clad as well.
It's expensive as hell, but my income fluctuates a lot to where I bought them when I have the income flowing in so that I don't have a pan break on me when I don't have money coming in. This is actually a secondary reason why I get All Clad. The primary reason is that the high-end All Clad is Made in the USA
What about deglazing a stainless steel pan(glued bottom) on the stove with a little cold water to loosen up the fond
I have the recommended 12” carbon steel skillet. At high heats it warps, making no so great for my glass top flat stove; but, it becomes flat again after resting. Possibly heating the skillet up slowly may help? But either way, be warned that just heating a skillet to high heat can warp it, not just putting a hot skillet in contact with water
What if it’s hot water on a hot pan?
My trick is to use a electric kettle to have boiling water to wash with.
I don’t go directly from high heat on the stove to the sink. It can be hot-ish, but not sizzling hot. And I try avoid putting my pan through this risk of temper shock, but when I do it, I do it like this.
And I only pour in a small amount of the boiling water in and swirl it.
The more water the bigger the temper shock you will put your pan through.
So use as little water as you can. And its better if you pour in a little more at a time. Spreading it out, giving your pan some time for the heat to even out. Even if we are just talking about spreading it out over just 3 seconds.
It might be the difference between a ruined pan and one that is still fine.
When I’m about to start cooking I just fill the kettle up. Then when I’m a few minutes away from being finished with the pan I just press the button, and it manages itself.
And it will keep very hot for a few minutes, a lot hotter then anything in the sink, so the timing isn’t that important.
damn so THAT'S why… I just moved out and I've had to buy 3 pans now because they kept turning into potato chips. I would always immedietly throw them under the sink though – the sizzles and steam were very ammusing when I smoked a lot of weed and was making food. Now I know that's why, thank you kind women
By not addressing deglazing questions this video is a major fail.
People stop talking about castiron as being indestructible! I dropped a 9-inch red hot pan from the stove, and when it hit the floor the handle broke off. I stood there staring at her. I had her for years; she was my go-to pan when I cooked for myself. I found a carbon steel pan to take over the work, but I miss my old pan. She's out there at the landfill. Alone. I still can't make a decent burger.
Nicely done!
what about adding water on the stove stop after you've started frying, is that also bad?
My dad actually yelled at me for not cleaning the pan immediately after cooking (I had left it on the stove to cool off).
I have owned a few All Clad pans and they are terrific for sure. i also buy Calphalon brand , they also are top notch……
What about the Chinese wok though? Pretty sure everybody here has seen videos of a Chinese wok getting abused and doused with water after each food is cooked and the cook rinses it with water, whether it’s cold or not I don’t know, the fact is it gets doused with water and it does not crack or warp, maybe it shortens its life span but I gotta say the Chinese wok rivals the most expensive cookware out there in terms of price and performance.
I try to wash my ss pan while it is still somewhat hot (below boiling point) to make fat come off easier and enter a reaction with washing soda.
WTF, I can’t use metal to scrape stuff off my non-stick pan and now I can’t pour cold water over it or the non-stick goes? Next they’ll be saying you can’t cook food in them or the non-stick will go, what the fuck.
My glass pan just shattered in the sink and I had to dig shards out of the disposal.
Is it bad to use corn-kernel-based measuring systems such as pounds and inches at this day and age, as opposed to science-based ones such as grams, liters, and meters? This channel seems to be scientific enough, what do you think?
I know I'm late to this 😊 If I feel the need to rinse a pan before it's had time to cool down I run the water until it's as hot as possible and then slowly introduce the pan to the running water, bottom first. I usually get no steam this way. Is this still a problem?
Thank yoooouuuuuuuuuu >o<
These presentations are entertaining and informative.
Is it bad to cook with extra virgin olive oil?
Is it bad that I only have a hand mixer??
Nice presentation! Your "vocal fryyy" is less than before and you sound more interested in what you're saying, which is more upbeat and makes 'us' feel interested.
Americans always say “I’m going to go ahead and…”
Is it bad to rinse soapy dishes in cold water?
Are the Copper/Green/Fad Pans actually non-stick or worth their pricetag?
Okay how do you deglaze a pan.
THE VOICE!!! 🙀🙀🙀🙀
ANNOYING!!!😡😡😡
So basically this us a commercial for all clad .
Darn, now i know why my non stick frying plan never lasts that long. Got it, never doing that again
PTFE doesn't last, and neither does teflon. Although you can warp cast iron, it's still the best material for any kitchen work.
Sure, sure! Metallurgy got it! SO no more deglazing the pan with wine or other fluids. OR…. do what you want to replace old pans, OR use carbon steel pans which take this kind of use in stride. The cheaper the pan the more you have to wear kid gloves when you use it.
I would never just dump my pans into cold water but I do put a small amount of hot water into the hot pan when I’m done cooking. I’ll swirl it around a bit to help loosen up stuck or burnt leftovers and then dump it out. I’ve never had an issue with cracking, chipping or warping.
That’s something I would have never thought about. Thanks for the video!
What about baking/springform pans? I really like to wash them immediately after releasing cake, cupcakes, or cheesecake and then toweling them dry and putting them back in oven (which is off but still warm) so that they can fully dry the creases or joints and prevent rust. I have been doing this for years and have had no problems.
I’m notoriously throwing a skillet under water while it is still hot. Except my cast iron and Dutch oven — because I learned this lesson with my Le Creuset brownie ceramic dish where I sat it on a wet counter.
Starting a GoFundMe to get Hannah a new 7 qt Lê Creuset
Is it bad to take an All Clad pan from the refrigerator to the stove (starting at a low temperature)?
Iron hotplate hobs are a nightmare, gas by comparison is no problem at all. One mistake you get a bowed pan. either overheating or deglazing.
Submerging a hot pan in cold water warps it. It is okay to add cold liquids to a metal pan, just don't submerge a hot metal pan in cold water. With glass you must always use hot water to add to a hot, partially filled pot, and you do it by increments. Let a glass pan cool before putting it in the sink.
John Doe One Thousand
When you ruined your Dutch Oven, YOU were the culprit, not the water.