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?