Avoid these common mistakes when salting water for potatoes
Do you salt the water for potatoes before cooking them? Not everyone knows that it might not be the best idea. Salted water takes longer to boil, leading to higher bills and potential damage to the pot. So, when is the best time to add salt?
A seemingly simple question about when to salt water for pasta or potatoes surprisingly sparks a lot of debate. Many of us have habits inherited from home, but few realize that adding this seasoning at the wrong time can even affect our finances.
Remember this when cooking potatoes
Many people add salt to the water for potatoes right after pouring it into the pot, often before even turning on the stove. That’s a mistake.
It turns out that salt added to cold water dissolves more slowly and reacts with the metal surface of the pot. As a result, it can create a residue that is difficult to remove, and in the long run, it even leads to corrosion, especially if you use steel pots. Although this process is slow, regularly salting cold water significantly accelerates the wear of utensils.
Salting the water too early affects not only our pots but also our finances. Another negative outcome of this mistake is the extended cooking time. Salted water has a higher boiling point, which means it requires more energy and time to come to a boil. For those mindful of their household budget and energy usage, this is a crucial issue, as longer cooking times directly translate into higher electricity or gas bills.
When should you salt the water for potatoes?
The answer is simple—you should only salt water when it starts to boil. At this point, the seasoning dissolves immediately, minimizing the risk of residue forming on the pot. This rule applies when cooking pasta, rice, as well as potatoes.
