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Feb 21, 2014 02:59 PM

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.


      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.