Repairing Stainless Steel Pans: Removing Pitting

Stainless steel pans are well-loved for their durability and versatility, but even these kitchen staples are not immune to damage. One of the most common issues is slight pitting, which occurs when the surface of the pan becomes marked with small, pock-like dots, causing a dull and uneven appearance. While this damage cannot be reversed, it is important to understand what causes pitting and how to prevent it from affecting your pans in the future.

Avoid salt until water is boiling

Pitting on stainless steel pans is caused by a breakdown of the chromium oxide layer on the metal's surface, which is usually the result of a reaction with chlorine and chloride salts. This is why it is advised to avoid adding salt to the water before it has boiled.

When you add salt to cold water in a stainless steel pan, the salt settles at the bottom of the pan for longer, increasing the likelihood of a reaction with the metal surface. This can lead to the formation of small, dull-looking dots on the pan's surface, which can spread and cause further damage.

To avoid this, always add salt to water after it has come to a boil. This ensures the salt dissolves in the hot water and does not come into direct contact with the pan's surface. This simple step can help prevent pitting and maintain the condition of your stainless steel pans.

It is also important to note that pitting can occur even without heating the salted water. Repeatedly filling your stainless steel pan with salty water can eventually lead to pitting, so it is best to avoid this practice altogether.

Additionally, sodium hypochlorite, the active ingredient in bleach, can also cause pitting. Therefore, it is recommended to avoid using bleach or other chlorine-based cleaners when cleaning your stainless steel pans.

Avoid bleach and chlorine-based cleaners

Bleach and chlorine-based cleaners are a definite no-go when it comes to cleaning your stainless steel pans. These cleaners contain sodium hypochlorite, which is the active ingredient in chlorine bleach, and can cause pitting on your pans.

Sodium hypochlorite and chlorine can damage the layer of chromium oxide that protects your stainless steel pans from rusting. This protective layer is essential as it prevents the metal from reacting with oxygen and rusting. When this layer breaks down, your pan will start to pit and small, dull-looking dots will appear.

Once pitting starts, it can spread rapidly and there is no way to repair it. While pitting does not affect the performance of your cookware, it can be unsightly and may cause you to discard your pan prematurely.

To prevent pitting, avoid using any cleaners that contain bleach or chlorine, such as muriatic acid. Instead, opt for dish soap or powdered cleaners specifically designed for stainless steel, such as Bar Keeper's Friend. These products will effectively clean your pans without causing any damage.

Additionally, when cooking with salt, it is important to ensure that it is dissolved in water before coming into contact with your stainless steel pans. This will prevent the salt from settling at the bottom of the pan and causing pitting.

By following these simple guidelines, you can keep your stainless steel pans in optimal condition and prevent unsightly pitting.

Rinse pans quickly after use

Rinsing pans quickly after use is an important step in preventing pitting on stainless steel pans. Pitting occurs when salt crystals settle at the bottom of the pan and cause corrosion. Therefore, it is crucial to rinse pans promptly after cooking to remove any salty residue.

If you are unable to fully clean your pans right after use, it is advisable to quickly rinse them and then leave them to soak in water. This helps to dilute any remaining ingredients, including salt, and reduce the risk of pitting. While it may be impractical to rinse the pan while it is still hot, it is best to do so as soon as possible to minimise the time that salty residue remains on the pan.

Additionally, when adding salt to your cooking, it is recommended to wait until the water is already boiling and ensure that the salt is fully dissolved. This prevents salt crystals from settling at the bottom of the pan and causing pitting.

By following these simple steps of rinsing pans promptly after use and adding salt to boiling water, you can effectively prevent pitting on your stainless steel pans.

Avoid abrasive cleaners

While stainless steel is extremely durable, over time, you may notice small, pock-like marks on the surface of your pots and pans. This damage, known as "pitting", is caused by chlorine and chloride found in salt. Once the pitting starts, it can spread around the surface of your cookware, causing small scratches and exposing the steel underneath.

To prevent pitting, it is important to avoid using abrasive cleaners. Never use straight bleach or abrasive cleaners that contain bleach to clean your stainless steel pans. Instead, opt for mild dish soap or powdered cleaners. Avoid harsh brushes that may cause deep scratches on the surface of your cookware, such as steel wool and oven cleaner. These abrasive cleaning tools can create small scratches that expose the steel underneath, leading to rust and further damage.

In addition to avoiding abrasive cleaners, it is important to dry your pans right after washing them. Leaving water droplets to sit on the surface can lead to chalky, white spots called calcium deposits. To remove these deposits, you can use a stainless steel cleaner or a mixture of vinegar and water.

By following these simple care tips, you can help maintain the condition of your stainless steel pans and prevent pitting from occurring or spreading.

Dry pans immediately after washing

Pitting on stainless steel pans is an inevitable part of owning this type of cookware. However, there are ways to delay the process and ensure that your pans remain in good condition for longer. One of the most important things to remember is to dry your pans immediately after washing them. Leaving water droplets on the pan can lead to the formation of white, chalky spots called calcium deposits. These can be removed, but it is better to prevent them from forming in the first place by drying your pans straight after washing.

If you are unable to clean your pans immediately after use, it is a good idea to at least give them a quick rinse to remove any salty residue. Leaving salty water in the pans can cause pitting to occur, so it is best to avoid this if possible. If you are unable to wash your pans straight away, another option is to fill them with water and leave them to soak, as this will dilute any salt that is still in the pan.

It is worth noting that the way you add salt to your food while cooking can also impact the development of pitting. When adding salt to water, it is best to wait until the water has reached a rolling boil. This prevents the salt from settling on the bottom of the pan and causing pitting to occur. Similarly, when cooking with a frying pan, it is best to add salt to your food once it is already in the pan, rather than seasoning it beforehand. This will help to prevent the salt from coming into direct contact with the stainless steel surface and causing pitting.

Overall, while it is impossible to completely avoid pitting on stainless steel pans, taking these simple steps can help to delay the process and keep your pans in good condition for longer.

Frequently asked questions