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new stainless steel cookware and salt.

How can I use salt in my new cookware without using water? For example, eggs, ground meat, roasts, sauteed veggies. I just added salt by pouring on top of roast and avoiding pan, but will that damage it? It is Kirkland 18-10 triple ply if it matters.

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  1. Personally I just use salt like I normally would in any pan. I don't see any need to baby stainless, and I've got decades-old stuff without any damage from salt.

    1. Hi, Jenny:

      Undissolved salt can and sometimes does pit stainless if it is allowed to sit for any length of time. Many a person has discovered this phenomenon to their chagrin after dropping long green on SS-lined copperware, only to find out that it is excluded by the manufacturers from all warranties.

      That being said, salting your preparations in the normal course of cooking shouldn't be a problem. I would *not*, however, put a salty rub on a roast and let it cure in your pans. The best advice is to always stir salt into (stirrable) foods to dissolve it rapidly.

      Salted butter is a good choice for seasoning because its salt is already in solution.

      Aloha,
      Kaleo

      1. I have pitted a new stainless steel pot by leaving salted water from pasta in it. I do not know the chemistry or physics of why salt would do that to stainless steel, but it sure happened. It did not affect the function of the pan and I used it for years. I made sure not to do that when I upgraded my cookware.

        1. I would just use the pan like how you normally would use in any other pan. If you have to add salt, then you add salt. You cannot stop doing what you need to do. In rare cases, you will see minor pitting spots, but the are cosmetic defects. They do not make the cookware useful.

          2 Replies
          1. re: Chemicalkinetics

            did you mean to say "make the cookware unusable"?

            1. re: Miss Mick

              I think that would be a fair guess. But why point out a typo?

          2. I don't understand why anyone would "pour" salt on top of anything when it's in a pan. I don't think it's a major concern, but why wouldn't you salt and pepper your roast before putting it into the pan? Of course you can reasonably adjust seasoning in any pan once there is some liquid there, but I see no reason to ever "pour salt" over anything.

            1. My Viking cookware recommends adding salt after the food starts cooking. Not sure why this would make a difference, but it's an easy request to follow in most cases.

              1. I've been tossing a generous amount of kosher salt into boiling pasta/potato water for many years and never experienced the pitting that others have, although I do tend to rinse the pan after serving.

                I have frequently experienced white spots, which I presume is residue from the salt. BKF removes it, no worries.

                For other foods, I salt as anyone would, with no adverse effects.

                3 Replies
                1. re: DuffyH

                  what is "BFK"?

                  1. re: maryvm

                    Hey, I just replied on the thread, then realized that it may not tag you. :)

                    1. re: maryvm

                      Its BKF

                      Bar Keepers Friend

                      A surefire fix to almost all SS issues

                  2. Bkf is bar keepers friend. Its a scouring powder that is amazing at removing all the stuff I keep burning on my new pans! It doesn't scratch and polishes your stainless cookware. Don't use it on aluminum though. Its pretty acidic. You can find it next to the cookware at target or with the cleansers like comet and ajax on the cleaning aisle. I got the kind that says for stainless steel cookware, but I think I paid a dollar more for exactly the same stuff as the bigger can. Oh well. It was about two bucks.

                    4 Replies
                    1. re: jennywest

                      I don't know about plain aluminum, but BKF works great on anodized aluminum (Calphalon).

                      1. re: josephnl

                        It works *too* well--that's the problem.

                        1. re: kaleokahu

                          I don't know what you mean? I have some of the original Calphalon "Commercial" anodized aluminum which I've owned and used heavily for many years. I regularly clean it with BKF, and have had no problem whatsoever. I works great and the pans are as good as new!

                          1. re: josephnl

                            Hi, joseph:

                            Your Calphalon Commercial is good stuff. If your CC has survived many years of regular scourings with BKF, it is a testament to a great anodizing job.

                            Don't get me wrong--Calphalon actually recommends BKF. But I find this very odd, if not schizophrenic, because: (a) they say that scouring with abrasive cleansers voids their warranty; and (b) they caution against dishwashers. For its part, BKF warns: "Rub extra gently on... anodized aluminum..."

                            So, despite your good experience, I wouldn't risk it. It will shorten the life of your linings to some degree.

                            Aloha,
                            Kaleo

                    2. As long as the pan is hot the salt won't damage it. Especially when making pasta, make sure the water is almost boiling before adding salt.I learned this the hard way.

                      1. I have a few All Clad pans. I've never done anything in particular to avoid corrosion, and so far they've done fine after many years.

                        I don't know why BKF gets so much support. I tried it at first too, and it worked well, but it's much easier to use a stainless steel scouring sponge. Does this scratch the metal? Maybe in theory, but I use them everyday and my pans are still working like champs. I think I'd only use BKF to clean the underside of my pans, which I never do - I leave em scorched black.

                        By the way, BKF used with very hot water causes pitting.

                        A good answer here:

                        http://cooking.stackexchange.com/ques...

                        3 Replies
                        1. re: ozmotion

                          ozmotion,

                          I mostly use BKF to remove hard water and salt stains from my pans. For heat stains I use vinegar. For everyday crud I'm like you, and use stainless on stainless. My tool of choice is the Ringer XL, because it doesn't trap food, it rinses clean, takes zero space on my countertop and never needs replacing. Does it scratch? Yes, but I'm not a fan of mirror finishes anyway. I prefer brushed metal.

                          http://www.amazon.com/The-Ringer-Cast...

                          1. re: DuffyH

                            Nice tool. Seems it works well, but I'm experiencing some sticker shock right now. On the other hand, it looks like it might come in handy if used judiciously in a knife fight...

                            1. re: ozmotion

                              < On the other hand, it looks like it might come in handy if used judiciously in a knife fight...>

                              Hey, thanks! I never thought of that. :)

                              Seriously, I had a little sticker shock, too, and I paid less for it. But it's come in so handy I don't mind. I use it on anything metal that I don't mind scratching. CI, CS, SS, grill grids, oven racks, etc... everything but nonstick. I don't have to replace scrubby sponges every week anymore. My plain sponges last for months, until they get so cut up from knife cuts they're worthless. And it drapes over the center wall of my SS sink, where it virtually disappears. It's a lifetime purchase, I think. That makes it a much better buy.

                              Yes, I DO realize I've become an unpaid spokesmodel. ;)