The manual for my dishwasher says to refill salt just before running a wash cycle, because if any grains of salt spill onto the stainless steel interior it will corrode. If it runs right away, no issue because the salt is quickly dissolved, diluted, and flushed.
So then I realized when I cook pasta I heavily salt the water (following the advice that pasta water should taste as salty as the ocean). But what happens when I leave that highly salty brine in a pot, sometimes for a couple days to reuse it? Does that risk corroding the pots?
Grains of salt can likely scratch the surface, which speeds up process considerably.
But generally, i believe, salt water speeds up corrosion due to micro structures in any steel (but its very slow, like 2-3 years of salty water). Also aren’t you afraid something will come to live in 2 days in warm salty water 😱
Also aren’t you afraid something will come to live in 2 days in warm salty water
Wasn’t salt the most popular preservative in the days before refrigeration existed? The stuff boils with heavy salt (like ocean water), so starts off semi-sterile due to the boiling. Then I don’t imagine many things looking for a home in brine, which then boils again the next day. This water is saltier than foods that rely on salt for preservation.
Ocean water is self evidently friendly for microorganisms. I was thinking that brine was saltier than ocean tbh (and long term salt was used dry (?) for fish and meat), but this is more my half memories, if stuff doesn’t grow for you, then its probably fine
Yeah, indeed I just realized from an article I linked that salt only works as a preservative by drying out food. So salt water is indeed useless.
