Is pitting on stainless steel purely cosmetic, or does it affect performance/reactivity?

Just want to know if with light pitting I can still make sauces that are acidic and not worry about reactions. Am I good?

submitted by /u/korzaski
[link] [comments]

from AskCulinary https://ift.tt/ftsDQ1k
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods