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This study investigates the effect of formic, acetic and oxalic acids as Heat Stable Acids at different concentrations in Activated Methyl Diethanol Amine (aMDEA) solution on corrosion and stress corrosion cracking (SCC) initiation of 304 and 316 austenitic stainless steels. In this regard, cyclic polarisation and U-bend tests were performed. Results showed that the presence of formic, acetic and oxalic acids as Heat Stable Acids in aMDEA solution at different concentrations facilitated local corrosion and crack initiation on 304 and 316 stainless steels. Corrosion rate and crack initiation susceptibility increased with increase in heat stable acid concentration. Also, it was observed that 304 stainless steel was more susceptible to crack initiation than 316 stainless steel in aMDEA solution in investigated environments. This is believed to be due to the less resistive passive layer formed on 304 stainless steel in investigated environments.