{"id":24181,"date":"2021-05-24T02:03:52","date_gmt":"2021-05-24T02:03:52","guid":{"rendered":"https:\/\/ceramiccookwarehub.com\/?p=24181"},"modified":"2022-09-30T02:35:27","modified_gmt":"2022-09-30T02:35:27","slug":"are-your-rusty-pots-still-safe-to-use-what-you-must-know","status":"publish","type":"post","link":"https:\/\/ceramiccookwarehub.com\/are-your-rusty-pots-still-safe-to-use-what-you-must-know\/","title":{"rendered":"Are Your Rusty Pots Still Safe To Use? What You Must Know"},"content":{"rendered":"\n

Do you have a pot, pan, or utensils that are starting to show signs of rust? The question is: should you throw them out or can you redeem them? Here I look at the cause of rusty pots and kitchen pieces, and what to do.<\/p>\n\n\n\n

\"rusty<\/figure>\n\n\n\n

Why do pots and pans rust? (Or other kitchen gear for that matter)<\/h2>\n\n\n\n

You might be wondering if your rusty pots or kitchen goods should be thrown out or not. Let’s start with why they rust…<\/p>\n\n\n\n

Pots and pans and utensils can rust with age and exposure to the elements. These elements are water and oxygen, which combine with the third element, iron, to form rust — a reddish-orange layer on the surface of the cookware. <\/p>\n\n\n\n

It’s a process called oxidation, where oxygen molecules interact with the metal to create rust. The chromium in food grade stainless steel<\/a> prohibits this rust forming. Good stainless steel pans may discolor (which you can fix)<\/a> — they don’t rust.<\/p>\n\n\n\n

Not all pots and pans (or utensils) made of metal, rust. It depends on the material of which they are made. <\/p>\n\n\n\n

Copper<\/strong> doesn’t rust but loses it’s shiny copper color with oxidation, turning greenish-brown and dull. Most modern copper cookware is lined with tin to avoid this occurring<\/strong>. But if your copper cookware has this oxidized discoloration, it’s not safe to use. Clean and polish to restore it. <\/p>\n\n\n\n

Note: Never use copper cookware with acidic ingredients<\/em> as the copper reacts with acidic foods to form this verdigris, a greenish pigment that’s toxic if ingested. <\/p>\n\n\n\n

Also, while our bodies need a certain amount of copper, too much can be toxic. <\/p>\n\n\n\n

Aluminum<\/strong> can corrode forming a whitish residue with oxidation (I would definitely discard the pot or pan). I wrote about the concerns with aluminum in my post covering the different types of cookware materia<\/a>l. <\/p>\n\n\n\n

Pots and pans containing iron are those that rust. Utensils made of ordinary steel can rust.<\/p>\n\n\n\n

Stainless steel<\/strong> contains chromium to prevent oxidation, but if it’s of poor quality composition it can show signs of rusting (I would discard in this case). <\/p>\n\n\n\n

Cast iron <\/strong>cookware can rust if left unseasoned or where chipped (if it’s the enamelled type). But you can treat it. It is salvageable!<\/p>\n\n\n\n

What can escalate rust forming<\/strong>: <\/p>\n\n\n\n