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Pitted stainless steel saucepan--any danger?

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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!

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  1. No, you're fine. Give it a good scrubbing to smooth it out a bit and use normally after that.

    1 Reply
    1. re: ThreeGigs

      Thanks. I can't find anything definitive on the Web about it!

    2. goodness, I do that all the time with my all clad (yes I know I'm not supposed to). I've never had it do anything bad. But I agree, I don't think there's any harm done.