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Salt pitting only with liquids?

MartinG | Jun 27, 201707:09 AM

When I hear/read about salt pitting in stainless steel cookware, it's always the same: "Never add salt before the water is boiling." But what about frying/sauteing? If you add salt on a steak or over some vegetables in a hot SS frying pan, or if you put a salted piece of meat or chicken in a cold (room temperature) tray/pan and put it in a hot oven? Can I expect a higher risk of salt pitting then?


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