If a stainless steel pan has been pitted by salt, it is generally safe to continue using it for cooking. Stainless steel is known for its corrosion resistance, and the pitting caused by salt is typically a surface-level issue that does not affect the overall integrity of the pan. However, there are a few factors to consider:
Safety: Pitting can create small crevices or rough spots on the surface of the pan. These areas may be more challenging to clean and could potentially harbor bacteria if not thoroughly sanitized. Ensure you clean the pan thoroughly, paying extra attention to the pitted areas, to maintain hygiene.
Reactivity: Stainless steel is generally non-reactive and does not leach harmful substances into food. However, if the pitting exposes other layers beneath the stainless steel surface, such as carbon steel or aluminum, these underlying metals may react with acidic or alkaline foods. If you notice any unusual taste or discoloration in your food, it's best to discontinue using the pan.
Aesthetic Concerns: Pitting can affect the appearance of the pan, creating small divots or rough patches. While this does not impact the safety or performance of the pan, you may prefer to use a pan in better cosmetic condition for presentation purposes.
In summary, as long as you clean the pan thoroughly, monitor for reactivity issues, and don't mind the aesthetic imperfections, a stainless steel pan pitted by salt can generally be safely used for cooking.