Pitting Stainless Steel Pot
You think you’re being fancy by searing a steak in a screaming-hot pan. You toss in that cold butter, maybe a sprig of thyme—you’re basically a celebrity chef. But then, WHAM. The salt you absentmindedly tossed in leaves behind a little galaxy of craters.
It’s like the pan is punishing you for trying to be gourmet. Suddenly, your $80 pot looks like it went ten rounds with a tiny, angry woodpecker.