I'm a student and prefer to cook my own food rather than eating in the cantine. Due to time constraints, I cook only once a week, making different dishes of big enough portions to suffice for the entire week. Because I only have a frying and two sauce pans, I reuse them multiple times during the cooking session. Basically, I do the following:
- Cook meal 1 in sauce/fryin pan
- Empty meal 1 into plastic container
- Scrape off residues with cold water and a fine brush
- Stick sauce/frying pan back onto the hot stove, prepare for meal 2
- Go to step 1
In the frying pan I cook mainly fish, sometimes some beef. In one sauce pan I cook rice, in the other bigger one I cook chicken and vegetables.
My questions are:
Does this procedure of heating up the frying/sauce pan, cooling off during washing and reheating it, damage it? Could it forcefully crack, blasting metal pieces everywhere?
Are there any health implications due to some of the residues still remaining on the pans when cooking the next meal?