Hey guys. Long time reader, first time poster.
I recently acquired a set of stainless (tri-ply) All-Clad cookware. I've owned Calphalon tri-ply stainless cookware in the past, so I'm not new to SS. After my first time using the All-Clad 10" fry pan, I noticed some very small pitting in the cooking surface. Maybe 10 or 12 small pits, like someone poked at it with a small nail.
I know about the possibility of salt reacting with the metal but I can't believe it happened with one use. I am careful to add the salt later in the cooking process when everything is hot. Is some degree of salt pitting inevitable?
I chose SS because it's supposed to be the least reactive but maybe I'd be better off with enameled cast iron or anodized aluminum. I don't want to be paranoid about pitting every time I use stainless. Thoughts?