Yes, heating a stainless steel pan to red-hot and then cooling it rapidly in water can potentially affect its non-stick properties, though it's important to note that stainless steel pans are not naturally non-stick like coated pans (e.g., Teflon or ceramic-coated pans). Stainless steel is known for its durability and excellent heat distribution but not for its non-stick qualities.
Here's what might happen if you subject a stainless steel pan to extreme temperature changes:
Warped Pan: Rapidly cooling a red-hot stainless steel pan in water can cause it to warp or deform. This is due to the rapid change in temperature, which can cause uneven contractions and expansions in the metal.
Discoloration: The extreme heat and cooling process may cause some discoloration on the surface of the stainless steel pan. This can be in the form of blue or brownish stains, known as "rainbow stains," which are typically cosmetic and do not affect the pan's performance.
Reduced Non-Stick Properties: Stainless steel pans are not naturally non-stick, but they do develop some non-stick properties over time with proper seasoning and use. However, subjecting the pan to extreme temperature changes, especially if it causes warping or discoloration, can negatively impact any non-stick qualities it might have developed.
If you are looking for a non-stick cooking experience, it's best to use pans that are explicitly designed and coated with non-stick materials like Teflon or ceramic. These types of pans are manufactured to handle higher heat and maintain their non-stick properties over extended use.
For stainless steel pans, it's important to avoid subjecting them to extreme temperature changes and to use appropriate cooking techniques (e.g., using enough oil or fat to prevent sticking) to achieve the desired results while cooking. Additionally, regularly seasoning and properly caring for your stainless steel pan can help improve its overall performance and make it easier to cook with over time.