How to Remove Rust From Pots and Pans: Cast Iron, Stainless and Nonstick

Updated 4 November 2026Methods from Lodge and Bar Keepers FriendCast iron, stainless and nonstick

First, identify your pan

Rust removal is not one method for every pot. A cleaner that rescues cast iron can ruin a nonstick coating. Check what your pan is made of before you start.

How to remove rust from cast iron pans

Lodge says cast iron rusts when it loses its seasoning, the baked-on layer of oil that protects the metal. Soaking in the sink, the dishwasher, air drying and damp cupboards are the usual causes. Even a badly rusted pan can be saved.

These are Lodge’s five steps for restoring a rusty cast iron skillet.

1. Scrub and wash. Scour the rusty areas with steel wool or a rust eraser, then wash the pan in warm, soapy water. Some seasoning will come off, which is fine.
2. Dry thoroughly. Dry with a towel, then set the pan on low heat for a few minutes to drive off every trace of water.
3. Apply a thin layer of oil. Wipe cooking oil over the whole pan, inside and out, then wipe off the excess. It should not drip or pool.
4. Bake for 1 hour. Heat the oven to 450 to 500°F. Put foil on the lower rack and the pan upside down on the center rack.
5. Cool in the oven. Turn off the heat and leave the pan inside to cool, so the new seasoning can cure.

For light rust, scrubbing, drying and oiling may be enough. For heavy rust or a pan stripped back to bare metal, repeat the oil-and-bake step two or three times to build a durable finish.

What about vinegar for very rusty cast iron?

A short soak in equal parts white vinegar and water can loosen thick rust before you scrub. Check it every 15 minutes and do not leave it for hours, because the acid attacks the iron itself once the rust is gone. Rinse, dry and re-season right after.

How to remove rust from stainless steel pots and pans

Stainless steel resists rust, but it can still get orange spots. They often come from salty water left to dry, or from tiny steel wool particles left on the surface. These spots are usually only on the surface.

Bar Keepers Friend’s instructions for stainless pans are simple. Its powder contains oxalic acid, which breaks down rust stains.

1. Wet the pan with warm water.
2. Make a paste of Bar Keepers Friend powder and a little water.
3. Apply with a soft cloth and leave it for one minute. The brand says not to let it sit any longer.
4. Rub in circles from the center outward, following the grain of the metal.
5. Wash in hot, soapy water, rinse, and repeat if needed. Dry immediately.

No Bar Keepers Friend? A thick paste of baking soda and water works on light spots. Rub it on with a damp sponge, rinse well and dry. Avoid steel wool on stainless, as it scratches and can leave particles that rust.

Rust on the bottom of a pot

For the outside base of a pot, turn it upside down in the sink. Wet the bottom, sprinkle the cleanser over it, scrub in circles, then rinse. Burnt-on grease often comes off at the same time.

How to remove rust from a nonstick pan

Rust on a nonstick pan usually appears on the outside, on the rim, or where the coating has chipped and exposed the metal underneath. Never use steel wool, scouring powder or acid soaks on the coating itself.

• Outside or rim: rub gently with a baking soda paste and a soft sponge, rinse and dry fully.
• Cooking surface: if rust is coming through the coating, the coating has failed. Replace the pan rather than scrubbing more coating away.
• Prevention: hand wash, dry at once, and avoid metal utensils that chip the coating.

Can you use commercial rust removers on cookware?

Only if the label says the product is safe for cookware or food-contact surfaces. Many rust removers sold for tools and cars, such as Robomax-type products, are not meant for cooking surfaces.

If you use one on the outside of a pan, rinse it thoroughly and keep it away from the cooking surface.

For cookware, it is safer to stick with steel wool and re-seasoning for cast iron, and a cookware cleanser for stainless steel.

How to stop pots and pans from rusting

• Dry immediately. Towel-dry every pan. Warm cast iron on the stove for a minute to finish drying.
• Do not soak cast iron or put it in the dishwasher.
• Oil cast iron lightly after each wash and cook with it often.
• Store dry and ventilated. Keep pans out of damp cupboards, and put a paper towel between stacked pans.
• Do not store food in cast iron, especially acidic or salty food.

Good storage helps more than you might expect. A pull-out rack for pots and pans keeps them from being stacked while still damp.

When to throw a rusty pan away

• Cast iron with a crack, or rust that has eaten deep pits right through the base.
• Nonstick pans with rust coming through the cooking surface or a flaking coating.
• Thin pans where rust has made holes or weakened the metal.

Otherwise, almost all rust on cast iron and stainless steel is cosmetic and can be removed.

Frequently asked questions

The bottom line

Match the method to the metal. Scrub and re-season cast iron, use a short Bar Keepers Friend or baking soda treatment on stainless steel, and treat nonstick gently or replace it.

Then stop the rust coming back: dry every pan straight away and store it dry. For induction-ready replacements, see our guide to the best induction cookware.