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<p>[QUOTE=&quot;-jeffB, post: 4997646, member: 27832&quot;]Distilled water <i>can&#039;t</i> damage stainless steel unless it&#039;s got something else dissolved in it (in which case it isn&#039;t really &quot;distilled water&quot; any more), or is under extreme heat and pressure (a lot more than you&#039;d get in a home pressure cooker), or stays in contact with it for years on end -- and in those conditions, <i>any</i> kind of water can be damaging.</p><p><br /></p><p>Water containing &quot;electrolytes&quot;, usually including chloride ion (say, from salt), can <i>definitely</i> corrode stainless steel, especially if it boils down to the point where the salt starts to separate out.</p><p><br /></p><p>Here&#039;s a guide to protecting stainless steel cookware that seems reasonable to me:</p><p><br /></p><p><a href="https://www.thecookwareadvisor.com/6-stains-on-stainless-steel/" target="_blank" class="externalLink ProxyLink" data-proxy-href="https://www.thecookwareadvisor.com/6-stains-on-stainless-steel/" rel="nofollow">https://www.thecookwareadvisor.com/6-stains-on-stainless-steel/</a>[/QUOTE]</p><p><br /></p>

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