Potato Peels and Baking Soda: How to Remove Light Rust from Kitchenware

A popular household cleaning trick uses potato peels and baking soda to remove light rust from metal kitchen items, including cast iron and steel pans, baking trays, knives and graters. The method was described by "The Coolist", which notes that instead of buying a dedicated rust remover, people can use two products already in the kitchen.

Why it works

According to "Food Republic", the oxalic acid in potatoes helps dissolve rust, while baking soda acts as a mild abrasive that lifts dirt. The potato therefore does the chemical work and the soda the mechanical cleaning. Unlike harsh cleaners or wire brushes, it does not damage the metal surface.

How to do it

Sprinkle a thin layer of baking soda over the rusty area and lay potato peels on top, flesh side down. A knife or other small item can instead be stuck into a raw potato cut in half. Leave it overnight so the acid has time to act. The next morning, scrub the surface under running water with the peel or a potato half dipped in baking soda. For stubborn spots, add a pinch of coarse salt, and repeat the process if necessary.

Drying and cast iron care

After cleaning, the item must be dried immediately and completely. Cast iron should never be left to air-dry: wipe it, then place it on a warm stovetop for a minute or two so the last drops evaporate. The pan is then coated inside and out with a very thin layer of cooking oil and placed upside down in the oven. Home improvement expert Bob Vila suggests about one tablespoon of oil and heating for an hour at 175°C, while "Food Republic" recommends 230–260°C for a harder protective layer.

Limitations

The approach only works for minor, surface-level rust. If rust covers most of a pan or the metal has deep pitting, a longer soak in equal parts white vinegar and water followed by scrubbing with a fine metal sponge is the next step. Very heavily rusted items may not be worth saving. Food should never be cooked on rust.