Good news: you don’t have to be a monk to avoid pitting. Just follow two simple rules. Number one: Always salt your water after it boils, or add salt directly to food, not the cold pan. Salt is the main culprit – it loves to bite into cold steel.
Number two: Don’t leave acidic leftovers (tomato sauce, citrus marinades) sitting in the pan for hours. Just transfer them to a bowl when you’re done. That’s it – you’ve extended your pan’s pristine life by years.
What Causes Pitting In Steel | Pit Corrosion Examples – CACTPZ
The Unexpected Upside
Here’s the twist: a lightly pitted pan can actually be a better cooking surface for some things. The tiny microscratches create more surface area for oil to cling to, which can improve browning. Your “flawed” pan might just be the best tool for crispy potato skins or hash browns.
So don’t look at pitting as a failure. Look at it as a character mark, like a freckle on your favorite face. It’s proof you actually use your tools, that you cook real food, and that you’re not afraid to make a mess.
