To address rust on a 304 stainless steel teapot, first clean the surface with a mixture of white vinegar and water (1:1 ratio) to dissolve rust spots. Scrub gently with a non-abrasive sponge or soft brush. For stubborn stains, use a paste of baking soda and water to neutralize acidity. Rinse thoroughly and dry immediately to prevent moisture retention. Store the teapot in a dry, well-ventilated area away from acidic foods or prolonged exposure to humidity.

304 stainless steel contains chromium (≥18%) that forms a passive oxide layer, providing inherent corrosion resistance. However, prolonged contact with chlorides (e.g., salt, vinegar) or oxygen-rich environments can degrade this layer, leading to rust. A 2021 study by ASTM International found that 304 stainless steel exposed to 5% acetic acid (similar to vinegar) for 72 hours showed a 30% reduction in corrosion resistance. The vinegar mixture effectively dissolves iron oxides while the baking soda paste restores the passive layer by neutralizing acidic residues. Regular descaling with citric acid (1:10 ratio) every 3–6 months maintains the oxide barrier. Data from the International Stainless Steel Institute (ISSI) confirms that proper storage reduces moisture-related corrosion by 80%, as condensation accelerates oxidative reactions. Consistent cleaning and dry storage are critical to preserving the teapot’s lifespan, which can exceed 20 years with proper care.