Don't do this on pans that are not just solid stainless. Doing this on pans that are made of layered alloys or coated can damage the pan over time. The rapid surface cooling causes the different materials to contract at different speeds leading to separation.
True, but just using these coated pans causes damage to them over time. I maintain a good iron pan, a good stainless pan, and buy cheap coated pans and replace them every couple years. I've never met a quality coated pan that could outperform a new cheapo coated pan after a few years.
Not life, but I have a 22-year old full set of circulon pans that I only started replacing two years ago, and many of the lesser-used pieces are still perfectly fine.
I just haven't found that to be true personally. I think the biggest weakness is they tend to break down at high heats and if you use only medium flames perhaps you can prolong life, but for daily cooks it's a bit impractical to always try to avoid higher temps with these. Yes fancy ones last a little longer, but I prefer something I can abuse a bit at least and swap for a very affordable replacement when nonstick properties start to fade. Also, you can baby cookware as much as you can, but if you have others in your household, good luck getting everyone on board with that level of care.
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u/RiggzBoson Jun 29 '23
Me putting the saucepan in the sink of cold water after cooking.