Jon Danniken wrote:
"J. Clarke" wrote:
Another lesson--if you run water into hot steel or aluminum pan sometimes
the bottom will develop a curvature and the pan won't sit flat anymore.

With the advent of the internet comes a number of pans put on the stove and
left unattended for "just a minute" while email is checked, et cetera. In
theory, this works fine; in practice, it leads to burnt pans. After a few
of these, I discovered that cold water in the hot pan would reduce the
amount of discoloration and resultant lack of smoothness in the pan.

Of course, the cold water in hot pan technique had quite unexpected results
on a copper bottom SS pan:
http://66.36.231.224/~jonnycat/Ecko.jpg

So what happened? I cannot tell from the picture.

Lodge (maker of cast iron cookware) warms about heating or cooling their stuff too fast as it may crack. I heat my griddle slowly as it's fairly large and can take a while to heat up at the edges.


Jon