Will putting a salted steak into a preheated stainless steel pan cause pitting?
Typically when I cook steak, I salt/pepper it and then leave it out for a while to warm up. Next, I preheat my non-stick pan, put in olive oil, and add the steak.
However, I recently bought a set of All Clad stainless steel pans. I’ve never cooked with stainless steel before and am worried about pitting.
Will adding a pre-salted steak to a preheated stainless steel pan (coated in olive oil) result in pitting? If so, how/when should I salt to avoid pitting?
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It depends on the exact SS alloy. If you could find out what, EXACTLY, it is it would make a huge difference in answering the question more clearly. Most likely, for cooking, this has been considered, but no guarantees. Really high quality items are likely more expensive. Some less good, but still highly serviceable items can be found in some areas.
I don't think so. The contact time is so short. These pans are meant to take a beating. They are very high quality SS. If it bothers you, get a cheap cast iron pan for this type of thing, it's what I do. You can read more here
Pitting corrosion - The passive layer on stainless steel can be
attacked by certain chemical species. The chloride ion Cl- is the most
common of these and is found in everyday materials such as salt and
bleach. Pitting corrosion is avoided by making sure that stainless
steel does not come into prolonged contact with harmful chemicals or
by choosing a grade of steel which is more resistant to attack. The
pitting corrosion resistance can be assessed using the Pitting
Resistance Equivalent Number calculated from the alloy content.
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