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Old 05-24-2005, 05:25 PM   #1
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Pitting In SS Pans

I've noticed a little pitting in my All-Clad saute pan after browning a roast over the weekend. All-Clad advises not to add salt until food has come to a boil or after it starts cooking to avoid this. I used kosher salt and seasoned it before cooking. The pitting wont affect the function I've read but I'd like to avoid it if I can. So, is it a good method to season after or while the foods cooking or should I just pit away?

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Old 05-24-2005, 06:29 PM   #2
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You should always season meat before you cook it.

Maybe you can use a pan other than a saute pan to brown you rmeat. A cast iron skillet is great for this. They aren't that pricey and you will fall in love with it.
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Old 05-24-2005, 09:07 PM   #3
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I have a Le Creuset french oven and some cast iron skillets but I thought the saute pan would suffice it was a small roast. Thanks jennyema
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Old 05-25-2005, 09:04 AM   #4
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Once it has pitted there is really nothing you can do about it. It is just cosmetic though. It won't affect performance.
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Old 05-25-2005, 10:56 AM   #5
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ok, did anyone else read this thread as "spitting in ss pans?",
i guess it was all of the s's...

it's a good way to tell if the pan is hot...
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Old 05-25-2005, 04:37 PM   #6
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Well, I guess I wont be using that pan again for roasting. I have to admit I'm a little disappointed that it pits so easily. I thought kosher salt being so light and flaky wouldn't have done that. I've read some people's post about how they don't baby their cookware, I guess I do.
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Old 05-25-2005, 05:06 PM   #7
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When you boil water for pasta/vegetables/whatever, you want to put the salt in after the water has come to a boil, not while the water is still cold. That's what they mean. It does not mean you can't salt food before it is roasted/browned.

When the water is cold and the salt begins to churn in the water it hits the sides and bottom of the pan, it doesn't melt right away - that is what causes the pitting/scratches and why you wait until it comes to a boil - it dissolves much quicker.

If it were me and I paid a lot of money for my pan I would take it back.
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Old 05-25-2005, 08:52 PM   #8
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Do you have true "pitting" (holes in the surface of the cookware) or do you have a white deposit that is on the surface of the cookware?

I've got cheap Emerilware (bastard child cookware made by All-Clad) and after 2 years I have had no problems with "pitting" - but I do have problems with salt "deposits" on the surface - caused by the minerals in water and table/kosher salts.
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Old 05-25-2005, 09:18 PM   #9
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Hi Michael, it's only 4 little places that Barkeepers Friend won't remove about .015-.030 in diameter. Not a big deal really I was just wondering what caused them, most likely salt like you explained.
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Old 05-26-2005, 02:38 PM   #10
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Quote:
Originally Posted by buckytom
ok, did anyone else read this thread as "spitting in ss pans?",
...
Better than another word that is not "spitting" or "pitting"

You really should NOT do that in a SS pan!
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