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?
Best Answer
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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Does salt cause pitting on stainless steel?
Problem: Pitting in the Surface Solution: Salting water in a stainless steel pot before it comes to a boil can result in pitting, which is a form of rusting. The science behind why this occurs has to do with the interaction of chloride in salt, oxygen in water and the chromium in stainless steel.Does salt damage stainless steel?
Stainless steel can be damaged by abrasive pads, the wrong kinds of cleaners, and even ordinary things like water and salt. Despite its name and reputation, stainless steel can both stain and rust.How do you prevent stainless steel from pitting?
The best way to prevent pitting is to wait to add the salt to your pasta water until it has already come to a boil. That way, the salt dissolves in the hot water and does not sink down to the Pan's surface, thus preventing the reaction from occurring.Should you preheat stainless steel pans?
Never skip preheating. That's because, when cold, stainless steel is porous \u2014 even though you can't see or feel it. It's the edges of those pores that cause food to stick. Preheating the pan causes the steel to expand, closing the pores and creating a smooth cooking surface.Three Steaks Three Pans - Cast Iron, Stainless Steel, and Carbon Steel
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Answer 2
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.
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