If you don’t already, you’ve probably heard that salting pasta water is a must-do step. However, what gets overlooked is the exact moment when that salt should be added. Seemingly innocuous, this moment should not be chosen at random, as it will have a significant impact on the durability of your cookware.
Before or after boiling?
Salting your pasta water at the right time is crucial to avoid damaging your cookware. When salt is added to cold water, it will concentrate on the bottom of the pan, causing premature corrosion of the pan or pot’s coating and small spots on the bottom. Additionally, cold water does not allow the salt to dissolve evenly, causing the salt to be unevenly distributed throughout the water and, consequently, throughout your pasta. Additionally, adding salt to water before it reaches a boil will slow down the temperature rise and waste unnecessary energy. Salted water has a slightly higher boiling point than unsalted water, which means it will take more time and energy to reach a boil.
Perfect timing
You get the idea: no salt before boiling. By waiting for the water to boil to add the salt, you allow it to heat efficiently. This contributes to more efficient use of energy and more consistent cooking times. And most importantly, at this point, the water is hot enough to dissolve the salt quickly and evenly, which will therefore not deposit on the coating of your utensils. So, to take care of your pots and pans, it is best to salt the water after its boiling point.
