Hello, I have been following recent and old threads on alcohol fuels, and there are several references to water additions preventing/reducing sooting of pans. I don’t understand why adding water to alcohol would reduce the sooting of cooking pans. Even if the flame is burning rich, extra water in a flame will not affect the burn cleanliness - since it doesn’t add any extra oxygen or consume any carbon. In fact water, as steam, is one of the stable products of complete combustion. So, as the water is both oxygen and carbon neutral in the combustion process, does the extra steam in the exhaust just stop the soot from sticking to the pan?