Running Cold Water Over a Hot Pan Will Ruin Your Cookware and Become a Safety Hazard

Running that hot pan under cold water right after using it is a recipe for disaster.

Doesn’t matter if it’s cast iron, stainless or nonstick.

It’ll ruin your pans over time.

Culinary experts tell HuffPost that’s because it creates thermal shock.

Dunking a pan under running water can help get rid of burned-on bits.

But the signs of wear and tear will start to show.

Foodie website Chowhound says the pans could become wobbly and refuse to sit flat on the stove, which turns into a safety hazard.

Or they might only burn on one side and undercook the other.

Pans can also warp or crack.

It’s because metals expand a bit when heated and shrink once they’re cooled.

A pro tip is to let your pans cool down naturally before cleaning them in the sink.

The same culinary experts tell HuffPost you’re doing it wrong if you toss salt into a pot of water before it boils!

Salt dissolves in hot water.

If it’s cold, it’ll leave permanent spots on the bottom of the stainless-steel pot or pan, which is essentially a form of rust called pitting, according to the Food Network.

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