New to stainless steel pots, cleaning info (tomato, stove, vinegar)

[djxpress]

I'm cooking for the first time with stainless steel. I've read about doing the mercury test with water to test the pan for the right heat level before adding oil.

My questions is - after cooking my food (i.e. chicken breast), should I leave to pan on the stove to cool off before rinsing it with water? Or should I immediately rinse the pan (still hot), to avoid burned on food. Will immediately rinsing the hot pan warp it?

Thanks.

[Supplies]

Originally Posted by djxpress

I'm cooking for the first time with stainless steel. I've read about doing the mercury test with water to test the pan for the right heat level before adding oil.

My questions is - after cooking my food (i.e. chicken breast), should I leave to pan on the stove to cool off before rinsing it with water? Or should I immediately rinse the pan (still hot), to avoid burned on food. Will immediately rinsing the hot pan warp it?

Thanks.

Chuck it and buy new each time.

[Dirt Grinder]

We were told to let ours cool-down before cleaning and to clean them with Bar Keepers Friend.

You won't know if it'll warp until you try it.

[Dogmama50]

I usually let my All-Clad cool a little, but not always and I haven't had any warping problems.

[randomparent]

All-Clad. First I de-glaze the pan. Then, I usually let it cool down to avoid burning myself before using regular dish soap and a plastic scrubbie made from an old mesh potato sack. If something is stubborn, I use a little baking soda. If something is really stubborn, I use 0000 steel wool. To remove stains, I simmer vinegar for 30 minutes, or cook a tomato dish in the pot.