Pitted stainless steel saucepan--any danger?
- katydid13 Apr 21, 2010 06:38 PM
My new 3-quart stainless-steel saucepan has developed some pitting after a single use, apparently -- according to the instructions I read too late -- because I added salt to the water before it came to a boil. Is there any risk in continuing to use the pan? I never use scratched or pitted nonstick cookware but don't know if a similar danger exists with stainless.....thanks!