Stainless Steel Product Pitting

Pitting occurs on stainless steel pots and pans when the chromium oxide coating that covers the surface of the cookware (which is there to help prevent it from rusting) is damaged. The most common cause of pitting is adding salt to a pot of water before it has boiled, which can cause some of the salt to settle at the bottom of the pan and corrode the surface. Exposing stainless steel products to bleach can also cause pitting, so be sure to always use gentle, bleach-free washing detergents when cleaning your pan.

While pitting can't be reversed, the good news is that pitting does not impact the performance of your stainless steel cookware. To prevent pitting from spreading, or from starting in the first place, keep the following tips in mind:

*Wait to salt water until it is boiling. Salting cold water not only delays the boiling process, it also makes it harder to dissolve, meaning that some of the salt particles can make their way to the bottom of your pan and cause pitting.
*Always preheat your pan. To ensure salt melts on contact when cooking proteins or vegetables, ensure the pan and your cooking oil/fat have ample time to heat up before beginning to cook.
*Avoid abrasive cleaners. Never use cleaners that contain bleach on your stainless steel pan. Instead, use gentle dish soap and warm water.

Always refer to the use & care guidelines that came with your cookware before using it.