Will cooking salt potatoes in a stainless steel tri-ply pan damage it or cause pitting? I’m aware that I should add salt to the water when it’s hot, but I’m concerned that cooking off the water might leave salt residue that could lead to pitting or corrosion. What type of pan would be best for cooking salt potatoes without harming the surface?
Is cooking salt potatoes in a stainless steel tri ply pan going to ruin it/cause pitting?
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One response to “Is cooking salt potatoes in a stainless steel tri ply pan going to ruin it/cause pitting?”
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Cooking salt potatoes in a stainless steel tri-ply pan shouldn’t ruin it or cause significant pitting, especially if you follow the right steps. Since you’ve mentioned that you’re aware of adding salt when the water is hot, that’s a good start.
When salt is dissolved in water, it’s generally not a concern for stainless steel; however, if salt crystals are left to sit on the pan’s surface, particularly if the water evaporates and there’s residual salt, that could lead to pitting over time. To minimize any risk:
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Avoid letting salt residue sit: After cooking, make sure to clean the pan thoroughly, removing any salt that may have settled.
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Use adequate water: Ensure that there is enough water to fully dissolve the salt, which reduces the likelihood of it sticking to the pan.
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Rinse immediately: After cooking, rinse the pan with warm water to prevent any residue from hardening.
If you’re particularly concerned about potential damage, you could use a non-stick pan or a large pot specifically designed for boiling, which might be less prone to salt-related issues. However, tri-ply stainless steel should hold up well as long as you take care of it. Overall, just be mindful of the salt and clean your pan properly afterward to keep it in great condition!
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