How to Clean a Spiralizer Properly (And Avoid Rust)

The short answer: To clean a spiralizer properly and avoid rust, you need to hand wash it immediately after use with warm soapy water, dry it completely (especially the blades), and store it in a dry place. Never put it in the dishwasher unless the manufacturer explicitly says it’s safe, and always oil the blade lightly if it’s carbon steel.

Why Rust Is a Common Problem with Spiralizers

Spiralizers are fantastic kitchen tools for making veggie noodles, but they are notorious for developing rust. Why? Because the blades are often made of stainless steel, which is not entirely rust-proof, especially if they come into contact with acidic foods like tomatoes or citrus. Also, many people leave them in the sink or put them in the dishwasher, which rapidly damages the metal. Rust not only looks unsightly but can also make the blade dull and unsafe. The good news: with a few simple habits, you can keep your spiralizer rust-free for years. We’ll walk you through the best cleaning practices, and if you’re in the market for a new one, our spiralizer buying guide can help you choose a rust-resistant model right from the start.

Step-by-Step Hand Washing: The Only Safe Method

First, let’s be clear: hand washing is the safest way to clean any spiralizer, even if the box says “dishwasher safe.” The high heat and harsh detergent in dishwashers can dull the blades and strip any protective coating, leading to rust. Here’s how to hand wash properly:

1. Disassemble your spiralizer. Remove the blade, handle, and any suction base. If you’re not sure how, check the manual. Most models come apart easily.
2. Rinse off food bits. Hold each part under warm running water and use a soft sponge or dishcloth to wipe away any vegetable residue. For stuck-on bits, use a soft-bristled brush (like a baby bottle brush) to gently scrub the blades, always brushing away from the sharp edge.
3. Wash with warm soapy water. Fill your sink with warm water and a few drops of mild dish soap. Wash each part thoroughly. Pay special attention to the crevices where food can hide.
4. Rinse thoroughly. Make sure no soap residue remains, as that can also cause corrosion.
5. Dry instantly and completely. This is the most critical step. Do not air dry. Use a clean, dry towel to dry every nook and cranny, especially the blade and any metal springs. If you have a hair dryer, a quick cool shot can help ensure no moisture is left in tight spots.

How to Dry and Store to Prevent Rust

Even if you hand wash, you must dry and store your spiralizer properly. Here are the golden rules:

• Dry immediately. Never let a spiralizer sit in a dish rack to air dry. Water droplets left on the blade will cause rust spots.
• Use a soft cloth. Use a microfiber or cotton towel to dry. Avoid paper towels, as they can leave lint that traps moisture.
• Store in a dry, ventilated area. Keep your spiralizer in a cabinet or drawer with some airflow. If you live in a humid climate, consider storing it with a silica gel packet to absorb moisture.
• Apply a thin layer of food-safe mineral oil. If your spiralizer has a carbon steel blade, or if you notice any tiny rust spots starting, rub a few drops of food-grade mineral oil onto the blade with a cloth. This creates a protective barrier against moisture. Wipe off any excess oil before next use.

Special Care for Different Spiralizer Materials

Not all spiralizers are made equal. Here’s how to handle common materials:

• Stainless steel blades: Most are rust-resistant but not immune. Avoid soaking them. If you see water spots, dry thoroughly and oil if needed.
• Ceramic blades: These are usually rust-proof but very brittle. Do not drop them. Clean gently with a soft sponge; avoid abrasive scrubbers that can chip the edge.
• Plastic bodies: These are the easiest to clean, but they can absorb stains from colorful veggies like beets. A paste of baking soda and water can help remove stains. Rinse well.
• Handheld spiralizers: These are smaller, but the same rules apply. They often have more intricate parts, so use a toothpick or cotton swab to get into crevices.

What to Do If You Already See Rust

If you spot rust, don’t panic. You can often remove it and extend the life of your spiralizer. Here’s a safe method:

1. Make a paste of baking soda and water (a 1:2 ratio).
2. Apply the paste to the rusted area with a soft cloth or toothbrush.
3. Gently scrub in a circular motion. Avoid using steel wool, which will scratch the blade and make it more prone to rust.
4. Rinse and dry thoroughly.
5. Apply food-grade mineral oil to the blade to protect it.

If the rust is severe or has pitted the blade, it’s safer to replace the spiralizer. A dull or rusted blade can harbor bacteria and won’t cut cleanly. You can find rust-resistant models in our best spiralizer guide.

Tips for Long-Term Maintenance

To keep your spiralizer in top shape:

• Clean immediately after use. Don’t let food dry on the blades.
• Avoid acidic foods if possible. If you spiralize tomatoes or citrus, rinse and dry the blade extra well.
• Sharpen the blades periodically. Some models come with a sharpening tool, or you can buy a small diamond sharpener. Sharp blades are safer because they require less pressure.
• Check for loose parts. Regularly tighten screws on the handle to prevent water from getting into gaps.

Frequently Asked Questions

Can I put my spiralizer in the dishwasher?

Most manufacturers say no. Even if they say “top rack only,” the harsh detergents and high heat can dull the blades and warp plastic parts. Hand washing is always best to avoid rust.

How do I get rid of a rust stain on my stainless steel blade?

Use a paste of baking soda and water, scrub gently, rinse, and dry. Then apply a thin layer of food-grade mineral oil to prevent future rust.

Is it safe to use a rusted spiralizer?

No. Rust can flake into your food and may harbor bacteria. It’s best to remove rust promptly or replace the spiralizer if the rust is extensive.

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