That claim is generally overstated.
A small amount of rust on cookware is usually not “destroying your health.” Rust is primarily iron oxide, and accidentally ingesting a little from a rusty pan is unlikely to harm most healthy people.
However, rust can still be a problem:
- Cast-iron cookware: Surface rust is common if the pan is left wet. It doesn’t usually make the pan dangerous, but it can affect cooking performance and flavor. The pan should be scrubbed, dried, and re-seasoned.
- Damaged cookware: Significant rust may indicate that the protective coating or seasoning has failed, making the cookware harder to clean and maintain.
- Rare exceptions: People with conditions involving excess iron storage (such as Hemochromatosis) may need to be more careful about iron intake, though ordinary rust exposure from cookware is typically not a major source.
What actually poses a greater concern is:
- Using cookware that is cracked, heavily damaged, or shedding nonstick coating.
- Poor food-handling practices that can lead to bacterial contamination.
- Using cookware made from unsafe or unknown materials.
If you have a rusty cast-iron pan, the usual solution is to remove the rust and re-season it—not necessarily throw it away. A photo of the cookware would help determine whether it’s just surface rust or more extensive damage.
