What lessons can be learned from the corrosion of woks used for cooking on flat surfaces?
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We have a flat-bottomed cooking pot at home. When cooking last time (a month ago), some water remained after cleaning and was not dried off; coupled with the rainy season, upon returning from elsewhere, we found an erosion pit the size of a soybean on the bottom of the pot, with a depth of 1–2 mm. Within a radius of 50 mm around the clothing pit, the surface is as shiny as if it had been polished, while the rest of the area is covered with a layer of rust. I suspect it is galvanic corrosion between the small positive pole and the large negative cathode. I was wondering, if there is a corrosion pit at the bottom of a container, will the same type of corrosion occur?
I guess so; I’ve seen one stainless steel reactor being dismantled before, and the corrosion inside it was also in the form of pits everywhere
Try sprinkling some salt on the stainless steel kitchen knife; use a piece of stainless steel instead, after all, a kitchen knife isn’t cheap either.
The corrosion is so severe because the water wasn’t cleaned properly. Remember to turn the pot upside down after washing it, or heat it to dry out the water. For equipment, management certainly needs to be strengthened; if it isn’t used for a long time after cleaning, it should be dried as much as possible.