Stainless steel is known for its resistance to corrosion, but it can occur pitting if it is improperly used and cared for. Pitting refers to small, localized spots or holes on the surface of stainless steel. The most common causes of pitting include:
1. Extremely low pH values:
When exposed to extremely low pH values substances, such as braised with salty or soy sauce, highly concentrated sauces or pastes can damage this oxide layer of stainless steel cookware.
2. Abrasive Cleaning Tools:
The use of abrasive cleaning tools, such as steel wool or abrasive scrubbing pads can create micro-scratches and damage the protective layer on stainless steel. Over time, these scratches can lead to localized corrosion and pitting.
3. Harsh Cleaning detergents:
The use of harsh cleaning detergents such as Chlorine or Ammonia-based detergents can damage the protective oxide layer on stainless steel, making it more vulnerable to pitting.
4. Misused
When the water is not boiling, you should not directly add any sauces, salt or monosodium glutamate (MSG) to the stainless steel pot or pan. The residues can be left on the surface, and overtime this can also lead to pitting in stainless steel cookware. Even when the water is boiling, it is essential to stir thoroughly to ensure that the salt or MSG are fully dissolves and gets diluted in the water.
Unfortunately, once become “Pitter-Pan”, there is typically no practical solution apart from re-polishing it with a grinder or the easiest way is purchasing a new stainless steel cookware. Preventing pitting through proper care and use is the best approach to maintaining the quality and appearance of stainless steel cookware.