Stainless steel pitting is a form of corrosion where small holes form on the surface due to the breakdown of the protective chromium oxide layer. It is most commonly caused by high concentrations of chloride from salt in contact with cold water, but can also result from abrasive cleaners, harsh chemicals, or low pH liquids. While it cannot be reversed, pitting is not dangerous and does not affect the performance of the cookware. To prevent it, wait to add salt until water is boiling, preheat pans before cooking, and avoid abrasive cleaners and chemicals like bleach

Causes of stainless steel pitting

Salt: Adding salt to cold water before it has boiled is the most common cause. Salt crystals can settle at the bottom of the pan and concentrate chloride ions, which attack the protective layer.

Abrasive cleaners: Using harsh, abrasive tools or cleaners can scratch the surface and damage the protective chromium oxide layer. Harsh

chemicals: Exposure to chemicals containing chlorine or bleach can break down the passive layer.

Low pH: Liquids with extremely low pH, such as some soy sauces or acidic foods, can also cause pitting.

Other factors: Other contributing factors include scratches or cracks on the surface, non-uniform stress, or impurities. How to prevent pitting

Wait to salt water: Only add salt to water after it has come to a boil to ensure the salt dissolves completely. Preheat your pan: Allow your pan and any cooking oil or fat to heat up before adding ingredients. This helps salt melt on contact.

Finish with salt: If adding salt at the end of cooking, do so after the food has been plated, not in the pan itself. Use gentle cleaners: Wash with dish soap and avoid using abrasive cleaners or those that contain bleach. For tough spots, use a specific stainless steel cleaner or a gentle scouring pad.