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Salt pitting in stainless cookware - tell me more

sabbathfan0220 | Feb 13, 201510:19 AM

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?

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