Some further clarification:
Pickling is the chemical removal of surface oxides (e.g., heat treat & welding scale) and the chromium-depleted layer of metal immediately beneath heat-treated stainless. Often used are reducing acids (sulfuric, hydrochloric & hydrofluoric) which can cause hydrogen embritttlement. Definitely not a 'deep oxidation.'
Nitric acid, an oxidizing acid, is used to protect stainless steel from excessive attack by the hydrofluoric acid used to attack oxides. Typical pickling solutions are given in 'TABLE A1.1 Acid Descaling (Pickling) of Stainless Steel' of ASTM A380.
Pickling should only be done once or sometimes not at all in the fabrication of a stainless steel vessel (except for any subsequent welds).
Passivation per ASTM A967 uses nitric or citric acid solutions to selectively leach iron and nickel (and remove contaminants, e.g., zinc from contact with galvanized material) whilst creating a more protective, Cr2O3-rich oxide film. Cf. pickling, which removes all metals including Cr.
There are additional passivation processes used in maintainance procedures, most notably, an ammoniated citric acid solution (aka ammonium citrate).
Passivation can be repeated as necessary, with little harm to the substrate.
Hope this helps,
Ken