Situation: I have been using this technique for some time, and I personally think it's great. But I have been told it ruins the grill pan due to the difference in temperature.
This is my (anti-stick) grill pan. At least in my country, when we say 'grill cooking' it means with a small amount of oil, just spreading it over the surface with a silicone brush. It's not 'dirty' or always like this. I was still cooking (chicken breast in this case, still a piece left that took longer). I took this picture on purpose for this question.
What I like doing is, after the meat or whatever is done, I add and brush the surface with a little bit of oil and water (usually boiling hot from a kettle). With a silicone spatula I "clean it" to get all the remains and colors/flavours in the liquid, and then I add leftover rice (made in a rice cooker after rinsing it). I might add some soy sauce or oyster sauce as well.
More or less like a mix between Mediterranean and Asian methodologies. But I have been told a few times: "You will damage the grill by adding water.". One of the main arguments is that the difference in temperature can ruin the iron/material. As I mentioned, the water is boiling hot (approx. 100°C). My findings tell me that temperatures in the pan/grill can get to 250°C.
Will this difference in temperature damage my grill? Does it matter if it's non-stick for this case?
PS: I added the "durability" tag, but I am not sure if that is accurate (maybe "maintenance"?). If I made a mistake, please feel free to edit it!