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Will deglazing with cold liquid ruin my SS pan?

I just got a new SS saute pan, my first foray into SS cooking. I've read a bunch about it and feel pretty prepared to bust it out tonight. But my question is on deglazing with cool/cold liquids. Will it really warp my pan if I pull a bottle of wine from the fridge and add a couple oz to my pan?

I've read yes, and I've read no. I just want to be certain. I'd hate to have to nuke all my deglazing liquids ahead of time, but if that's what needs to be done then I'll do it :)

Thanks! I'm glad I found these forums :)

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  1. Not a problem (that kind of temperature disparity has only been a problem for me on something which is very thin - like a cheap baking sheet). What brand of pan is it?

    1. you didn't say how thick the pan is: a thin pan will warp with enough cold liquid in a hot pan. if you are just deglazing while cooking i doubt you'd ever have a problem. I've had my thick stainless cookwear forever - and cook with lots of cold liquids into the pan after browning. i've never had a problem.

      i think the warning is mostly about washing - taking a hot pan and submerging it under cold water to rinse. my mom once did a "nice" job on an old faberware that way.

        1. I use cubes of frozen chicken broth to deglaze (2 or 3 at a time) and have never had a problem.

          1. Glad to hear it. mscoffee, the pan is an All-Clad 3qt saute pan...

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