Shoutout to cold water for saving my skillet after a bacon disaster

I was cooking bacon at my buddy's cabin last weekend and got the pan way too hot, left a black crust that wouldn't budge with scrubbing. I tried boiling water in it like I saw online, that just made it worse, but letting it soak in cold water for 20 minutes knocked the crud right off without ruining the seasoning. Has anyone else had better luck with cold versus hot water for stuck-on messes?

2 comments

2 Comments

lilyo301mo ago

Funny how the opposite trick always works, cold water saves the pan while hot water seals the mess.

phoenixh741mo ago

Absolute truth right there. Learned that one the hard way when I tried to rinse a hot baking sheet with warm water and it warped so bad it never sat flat again. Now I always let stuff cool down a bit then hit it with cold water. Works like a charm every time, the gunk just slides right off. Hot water on cheese or eggs though, that's a disaster waiting to happen. It sets like concrete.