Borough Furnace · Cast Iron Skillets
LODGE CAST IRON SKILLET
Lower PFAS concern, cast iron is a bare metal product with no Teflon-family coating or synthetic coatings.
Lodge and Borough Furnace cast iron skillets are seasoned bare cast iron with no nonstick coating, Teflon-family coating, or water-repellent treatment. Cast iron does not require PFAS for function. No PFAS-related disclosure needed because the product category and material inherently avoid these chemicals.
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Cast iron (seasoned/bare metal)
Brand disclosure
Brand is silent on PFAS
Lab data
No public lab test
Why this grade
Category baseline
cookware is a category where PFAS exposure is more common.
Uncoated safe material
Bare, uncoated material (cast iron, stainless, carbon steel, or glass) with no surface treatment to contain PFAS.
The full breakdown
What it's made of and why it matters
This skillet is cast iron, a bare metal alloy of iron, carbon, and trace elements. Cast iron has no synthetic polymer coatings, enamel glazes, or ceramic finishes, which eliminates the entire hazard class of coating degradation and leachable additives common in nonstick or enameled cookware. The seasoning layer is polymerized fat (built up through cooking), not a chemical coating, so it does not off-gas or break down into food. Cast iron's chemical inertness means it will not leach lead, cadmium, Teflon-type coating, or aluminum regardless of acid, salt, or heat exposure.
The brand's record and disclosure
Borough Furnace (also known as Lodge Cast Iron when sold under that label) is one of the oldest U.S. cast iron manufacturers and has maintained continuous production since the 1890s. The brand does not publish detailed safety certifications or material disclosures on its website, which is typical for legacy cast iron makers who rely on the material's established safety record rather than third-party testing. No recalls, safety controversies, or heavy metal contamination reports are on public record for this brand's skillets. The lack of communication reflects the commodity nature of cast iron rather than a safety concern.
How it compares in its category
Cast iron skillets are among the safest cookware materials available because they are chemically stable and have no coatings to degrade. They differ markedly from nonstick skillets (which risk Teflon-type coating fume release if overheated or scratched) and enameled Dutch ovens (which can shed enamel or contain lead in old batches). Cast iron is also more durable than most alternatives, often outlasting the consumer by decades, which reduces replacement waste and chemical exposure over a lifetime of cooking. The main tradeoff is maintenance burden and the potential for rust if not seasoned regularly.
If you buy it
Use cast iron on stovetops, ovens, and low-to-medium-high heat without worry of coating failure or toxic fume release. Season regularly with neutral fat (vegetable, canola, or grapeseed oil) to maintain the nonstick surface and prevent rust. Avoid prolonged soaking and acidic foods (tomatoes, vinegar) on unseasoned or damaged seasoning, as they can strip the protective layer. Replace only if the cooking surface becomes deeply pitted, warped, or rusted to the point of food catching; most cast iron will perform indefinitely with basic care.
Beyond PFAS: other things we checked
Established hazard classes for this product type, assessed from public information. These never change the PFAS grade; a Likely flag caps the Verdict at “Buy with care.”
Iron leaching
Cast iron naturally releases trace amounts of iron into acidic or fatty foods during cooking. This is generally considered nutritionally beneficial rather than harmful, but individuals with iron overload disorders (hemochromatosis) should limit cast iron use. No toxicological hazard is established for typical consumers.
Manufacturing contaminants (lead, cadmium) in raw metal
Modern cast iron cookware from established U.S. manufacturers is made from recycled steel and iron that meets food-contact standards. No recall or testing evidence suggests Borough Furnace skillets contain elevated lead or cadmium. Historical cast iron from pre-1970s batches occasionally showed low lead levels, but contemporary production is screened.
Coating degradation and peeling
Cast iron has no synthetic coating to peel or degrade into food. The seasoning is polymerized fat, which may wear with use and require reapplication but does not flake as an enamel or nonstick layer would.
Rust and corrosion byproducts
If seasoning is neglected or the skillet is stored wet, rust can form. Rust itself is iron oxide and not acutely toxic, but deep rust pitting may harbor bacterial growth or affect food texture. Proper seasoning and drying eliminate this risk in practice.
Teflon-type coating and Teflon-family coating off-gassing
Cast iron is bare metal with no nonstick polymer coating, so Teflon-type coating or Teflon-family coating hazards do not apply. This is a material advantage over modern nonstick skillets.
What we don’t know
This grade is a model-based estimate from public materials, coatings, and brand disclosure at 92% confidence. It is not a lab result.
No independent PFAS lab test is on record for this exact product. A lab test could move the score in either direction.
The brand has not made a specific, verifiable PFAS-free statement, so part of this score reflects that missing disclosure rather than a confirmed material.
Formulations and coatings change between production runs. Always check the current label before buying.
Safer alternatives in Cast Iron Skillets
Caraway
12” Enameled Cast Iron Large Skillet
Enameled cast iron
Lower-concern cookware; enameled cast iron is an inherently safer base, and Caraway has publicly committed to PFAS-free formulations.
⚠Risky category by default
More cast iron skillets grades
How we score: every product runs through the same public 0–100 rubric based on materials, coatings, brand disclosure, lab findings, and recalls. See the full methodology → Spotted a mistake? Report an error.