Stainless steel product can shows signs of pitting when salt is added to cold water. This can cause fast corrosion if the salt particles are not dissolved and/or the pot is not stirred. Also, it can delay the boiling process since adding salt will increase the boiling point of water.
We recommend always adding salt after the water boils when you are cooking.
The advantage of stainless steel pots and pans lies in its versatility - it's a workhorse that goes from stovetop to an oven and provides easy cleanup. Not to mention that the surface allows food to develop a great crust, even leaving behind flavorful browned bits ideal for making a pan sauce or gravy.