Borough Furnace · Cast Iron Skillets
Lodge Cast-Iron Skillet with Assist Handle
Lower-concern choice, cast iron is PFAS-free by design and doesn't require synthetic coatings.
Lodge cast-iron skillets are seasoned using traditional oil-based methods and contain no intentional fluorochemical coatings or PFAS. Cast iron itself is a chemically stable material that doesn't require waterproof or grease-resistant treatments.
Shop Borough Furnace on Amazon →Material
Cast iron, seasoned surface (traditional cooking oil-based seasoning)
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.
No PFAS disclosure
No public statement about PFAS in this product.
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
Borough Furnace cast-iron skillets are solid cast iron with a factory-applied oil-based seasoning layer, not synthetic coatings like Teflon-type coating (Teflon) or ceramic enamels. Cast iron itself is chemically inert at normal cooking temperatures and does not leach significant quantities of iron or other metals into food under typical use. The seasoning is simply polymerized cooking oil, which builds protective patina over time and poses no known chemical hazard; it is not a synthetic polymer that can degrade or off-gas.
The brand's record and disclosure
Borough Furnace (a historic US cast-iron maker) maintains minimal public disclosure on chemical safety and PFAS, which is typical for traditional cast-iron manufacturers not required to make such statements. No recalls, manufacturing controversies, or third-party test results alleging contamination in their skillets are on record. The brand's long-standing production and user base suggest no documented acute safety issues; however, the lack of formal transparency makes independent verification difficult.
How it compares in its category
Cast iron is the lowest-concern cooking surface in modern cookware from a synthetic chemical perspective, because it requires no non-stick coatings or ceramic glazes that could leach lead, cadmium, or PFAS. It trades this safety advantage for higher maintenance (hand-washing, seasoning upkeep) and slower heat conductivity compared to enameled cast iron or stainless steel, and it can impart small amounts of iron into acidic foods over long storage, which is benign for most people. Traditional oil-seasoned cast iron is safer than newer enamel-coated variants, which may carry glaze contaminants.
If you buy it
Hand-wash immediately after use and dry thoroughly to prevent rust; avoid extended soaking or dishwasher. Maintain seasoning by cooking with fats regularly or applying thin oil coats; re-seasoning in a 500F oven is safe and recommended annually. Do not use at temperatures above 600F, though normal stovetop and oven cooking (up to 450F) is well within safe limits. Replace only if structural cracks develop; properly maintained cast iron lasts decades or generations without degradation.
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 into food
Cast iron can leach small amounts of iron into acidic foods (tomatoes, citrus, vinegar) during prolonged cooking or storage. For most people this is nutritionally neutral or beneficial; it poses risk only to those with iron-overload disorders (hemochromatosis) or strict medical iron restrictions.
Rust and contamination if poorly maintained
Neglected cast iron that develops heavy rust can harbor bacterial growth or surface contamination. Proper drying and seasoning maintenance prevent this; pre-seasoned cookware from Lodge reduces initial effort required.
Lead or cadmium in cast metal
No documented cases of lead or cadmium contamination in Borough Furnace or comparable cast-iron cookware; cast iron manufacturing does not routinely introduce these metals as an ingredient or byproduct.
Thermal stress and cracking
Sudden temperature changes (cold water on a hot skillet) can cause micro-fractures or cracking over time. This degrades the cooking surface and can eventually make the pan unsafe; avoiding thermal shock extends lifespan.
Oil seasoning degradation or rancidity
Factory seasoning is polymerized and stable; home-applied oils do not spoil or become rancid in storage because they are baked on, not liquid. No documented chemical breakdown of seasoning at normal storage or cooking temperatures.
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
Lodge
Cast Iron Classic Cast Iron Skillets
cast iron (bare or seasoned with oil)
Lower PFAS concern, bare cast iron has no synthetic coatings.
⚠Risky category by default
Lodge
Cast Iron Skillet Pan 6"
cast iron, seasoned with oil
Lower PFAS concern, bare cast iron with traditional seasoning, no Teflon-family coating coatings.
⚠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.