Cody Casey
Rust is a brown and orange iron oxide that commonly occurs on metal. It can be harmful if consumed. It occurs when iron and oxygen meet in the presence of water or moisture in the air. If you are unsure whether your pan has rust, an easy way to tell is to put a little vinegar in the pan and wipe it with a paper towel. If it comes up with a bunch of rust, then it is. If you see rust forming on your pan, you can scour the spots with steel wool and then apply vegetable oil. The vegetable oil will keep the pan seasoned.
How to tell if your pan has rust
| Characteristics | Values |
|---|---|
| Brownish stains | Likely rust, especially if the paper towel comes away with brown marks after wiping the pan |
| Taste | If it tastes like rust, it's probably rust |
| Moisture | Rust forms when pans are exposed to moisture for long periods of time |
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What You'll Learn
Rust forms when pans are exposed to moisture for long periods
To prevent rust from forming on metal cookware, do not allow metal to air-dry. Instead, dry the pan with a microfiber towel right after washing to remove any water from the pan. It is also important to note that rust can develop on any metal, even if it contains chromium. Chromium is found in stainless steel and is more reactive to oxygen compared to iron. Chromium oxidizes quickly and creates a natural protective coating on the metal. However, if the chromium oxide on the metal becomes scratched, water can settle into the openings of the exposed metal, making it rust.
If you have a pan with a synthetic non-stick coating and rust has formed, it is recommended to throw the pan away. This is because when rust forms, parts of the non-stick coating can come off and they may contain substances that are unsafe to consume.
To check if your pan has rust, look out for brownish stains. If you are unsure whether it is rust or burnt food residue, try lightly rubbing the area under running water. If it turns light grey, it is probably a light buildup of rust where the seasoning has lifted and exposed the iron.
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How to identify rust: taste, colour, and paper towel tests
Rust forms on pans when they are exposed to moisture for long periods of time. It is important to identify and remove rust before using your pan as it is not safe to eat.
Taste Test
If you are unsure whether your pan has rust, a simple way to find out is to lightly rub the surface under running water. If the discoloured area turns light grey, it is probably rust. You can also try tasting the residue, but only once the pan has cooled down. If it tastes like rust, it is probably rust.
Colour Test
An easy way to identify rust is by its colour. If you see brownish stains on your pan, it is likely rust.
Paper Towel Test
You can also use a paper towel to identify rust. Simply put a little vinegar in the pan and wipe it with a paper towel. If rust is present, the paper towel will turn brown.
Once you have identified rust on your pan, it is important to remove it before using the pan again. There are several ways to remove rust, including using steel wool, vinegar, baking soda, or coarse salt. Be sure to fully dry your pan after removing the rust and before storing it.
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Cleaning rusty pans: baking soda, vinegar, and scrubbing
Rust forms when your carbon steel or cast iron pan is exposed to moisture for long periods of time. Brown spots on cast iron pans can be a sign of seasoning buildup or food residue. If the spots are flaky and feel rough, it's likely rust.
To prevent rust from forming, always dry your pan thoroughly and store it in a dry place. You can also grease your pan after use with a very thin layer of oil (not olive or nut oil) and rub it out with a paper kitchen towel.
If your pan has rust, you can use baking soda, vinegar, and scrubbing to clean it. First, wet your pan with warm water. Then, apply a paste made from equal parts water and baking soda directly onto the rusty areas of the pan. Let the paste sit for 30 minutes. For extra cleaning power, pour a little bit of white vinegar onto the baking soda. This creates a bubbling reaction that helps dissolve the rust.
Next, scrub the baking soda and rust with a scrubbing sponge or scouring pad. Use circular motions and firm pressure to remove the spots. If you're dealing with severe rust, you can scrub with steel wool. However, do not use steel wool on stainless steel or non-stick pots and pans, as it can scratch and damage the metal.
After removing the rust, rinse the pan with warm water and dry it with a kitchen towel. Then, season the pan with oil and heat it in the oven at 350° F (177° C) for about an hour to restore its non-stick surface.
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Preventing rust: seasoning, oiling, and drying pans
Rust forms when your carbon steel or cast-iron pan is exposed to moisture for long periods of time. Therefore, it is important to dry your pan thoroughly and store it in a dry place. Here are some tips to prevent rusting by seasoning, oiling, and drying your pans:
Drying pans
- After washing your pan, dry it with a microfiber towel or a clean kitchen towel to remove any water from the pan.
- Do not let your pan air-dry as this can lead to rust formation.
- If you want to speed up the drying process, you can place the pan on a stove over medium-low heat for a few minutes.
- Make sure your pan is completely dry before putting it away.
Seasoning pans
- Seasoning your pan adds a protective layer that helps keep away moisture.
- Seasoning should be done before the initial use of the pan and routinely as it is used.
- To season a pan, pour a small amount of cooking oil (vegetable oil or melted shortening, but not olive or nut oil) into the pan and use a paper towel to coat the inside, sides, and bottom of the pan.
- Place the pan in the oven at 350 degrees Fahrenheit (177 degrees Celsius) for one hour. Put a piece of aluminum foil on the rack below to catch any excess oil.
- Remove the pan from the oven and let it cool.
Oiling pans
After cleaning the pan, grease it with a very thin layer of oil and rub it out with a paper kitchen towel.
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When to discard rusty pans: non-stick coatings and severe rust
Rust forms on pans when they are exposed to moisture for long periods of time. It is important to remove rust before using the pan as it is not safe to eat. However, a little rust on carbon steel or cast iron pans is generally not harmful and can be removed. On the other hand, if a pan with a synthetic non-stick coating has rusted, it is best to discard it. This is because when rust forms, parts of the non-stick coating can come off and they may contain substances that are not suitable for consumption.
To remove rust from carbon steel or cast iron pans, you can use a scouring pad, fine sandpaper, steel wool, or an old cloth soaked in vinegar. For cast-iron pans, you can also try using baking soda, coarse salt, or a combination of vinegar and water. If the rust is severe, you may need to leave the pan in the vinegar solution for up to 5 hours. After removing the rust, it is important to dry the pan completely and season it with oil to prevent further rusting.
To prevent rust from forming in the first place, it is recommended to avoid air-drying pans after washing and to ensure they are bone-dry before storing. Additionally, avoid using harsh detergents or washing-up liquid, as these can damage the patina layer and cause rusting. Instead, opt for a mild detergent specifically designed for the type of pan. Another tip is to grease the pan with a thin layer of oil, excluding olive or nut oil, and rub it with a paper towel after cleaning.
In summary, while a small amount of rust on carbon steel or cast iron pans can be safely removed, pans with synthetic non-stick coatings that have rusted should be discarded due to the potential for harmful substances to be released. To prevent rust, proper cleaning, drying, and seasoning techniques should be followed.
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Frequently asked questions
Brownish stains on your pan may be a sign of rust. To confirm, rub the area under running water. If the stain turns light grey, it is likely rust. You can also put a little vinegar on the stain and wipe it with a paper towel. If it comes off looking rusty, it is rust.
Rust forms when carbon steel or cast iron pans are exposed to moisture for long periods of time. This happens due to the high iron content in carbon steel.
While the health consequences of ingesting a little rust are minimal, it is still recommended to clean or replace a rusty pan. According to the CDC, breathing in high levels of iron oxide dust can cause breathing and lung issues.
To remove rust, you can use a gentle abrasive like salt, baking soda, or steel wool to scrub it off. You can also soak the pan in a solution of water and lemon juice or vinegar to weaken the rust before scrubbing. After removing the rust, be sure to dry the pan thoroughly and season it with oil to prevent future rusting.
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