If cookware has a little bit of rust, it is generally considered safe to use. Rust itself is not harmful or toxic, but it can affect the taste and appearance of food. Here are a few things to consider:
Surface rust: If the rust is limited to the surface of the cookware and has not penetrated deeper into the material, you can typically remove it easily using a gentle abrasive, such as a scrub pad or steel wool. After removing the rust, thoroughly clean and dry the cookware before use.
Deep rust or pitting: If the rust has caused deep corrosion or pitting that has affected the integrity of the cookware, it is best not to use it for cooking. Deep rust can create rough surfaces that may be difficult to clean and can harbor bacteria. Additionally, cooking on corroded surfaces may lead to the leaching of unwanted substances into food.
Non-reactive cookware: If you have non-reactive cookware such as stainless steel or cast iron with enamel coating, a small amount of rust is less likely to pose a problem. However, it's still important to remove the rust and evaluate the overall condition of the cookware before using it.
In any case, if you're unsure about the safety of using cookware with rust, it's best to exercise caution and consider replacing it if the rust is extensive or the integrity of the cookware is compromised. Regular cleaning, proper maintenance, and storing cookware in a dry environment can help prevent rust formation and prolong its lifespan.