Butter Pat Industries · Cast Iron Skillets
Skeppshult Cast Iron Frying Pan 11"
Lower concern, traditional cast iron with no synthetic coatings or Teflon-family coating treatment.
Skeppshult cast iron pans are made from seasoned cast iron without any non-stick Teflon-family coating coatings or synthetic treatments. Traditional cast iron seasoning uses only oil and heat, presenting no known PFAS risk. No PFAS disclosure is needed because there are no fluorinated additives in the manufacturing process.
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Cast iron, naturally seasoned with oil
Brand disclosure
Brand is silent on PFAS
Lab data
No public lab test
Why this grade
Uncoated safe material
Bare, uncoated material (cast iron, stainless, carbon steel, or glass) with no surface treatment to contain PFAS.
Category baseline
cookware is a category where PFAS exposure is more common.
The full breakdown
What it's made of and why it matters
Skeppshult cast iron is solid cast iron (a ferrous alloy) seasoned with food-grade oil rather than synthetic polymers or Teflon-family coating coatings. The seasoning layer is a polymerized oil film built up over time through cooking and maintenance, not a factory-applied enamel or Teflon-type coating-based non-stick layer. This traditional construction eliminates chemical coating degradation, fume risks from synthetic polymers, and PFAS fluorinated treatments found in many modern non-stick alternatives.
The brand's record and disclosure
Skeppshult (owned by Butter Pat Industries) maintains limited public disclosure on material sourcing and safety testing, but the brand does not advertise any synthetic non-stick treatments or chemical coatings. No major safety recalls or documented health complaints specific to Skeppshult cast iron have been established in public records. The company's silence on PFAS is typical for traditional cast iron manufacturers, as the product itself contains no fluorinated compounds by design.
How it compares in its category
Cast iron skillets like this one avoid the Teflon-type coating/PFOA concerns that plague modern non-stick cookware and the lead/cadmium leaching risks found in some enameled cast iron pieces. They are chemically simpler than ceramic-coated or hard-anodized aluminum alternatives, with no factory-applied synthetic surface layer to degrade or leach. The trade-off is manual seasoning maintenance and longer preheating; the safety profile is well-established across centuries of use.
If you buy it
Hand-wash immediately after use (avoid dishwashers), dry completely, and apply a thin coat of neutral oil to maintain the seasoning. Avoid prolonged soaking or acidic foods early in a pan's life, as these can strip the protective oil film. Cast iron can reach high heat safely (well above typical cooking temperatures) without polymer fume risk. Replace if the cooking surface becomes severely pitted or rust develops that cannot be restored through seasoning; properly maintained pieces last decades or longer.
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 can leach small amounts of iron into acidic foods (tomatoes, wine, vinegar), but iron is an essential nutrient and this effect is generally considered beneficial for most diets. Leaching increases with newer, unseasoned pans and decreases as oil seasoning builds.
Rust and corrosion
Improper storage in humid conditions or prolonged water exposure can promote rust formation. Rust itself is not acutely toxic but indicates loss of the protective seasoning layer; affected areas should be cleaned and re-seasoned.
Coating degradation (seasoning loss)
The oil-based seasoning is not chemically bonded and can be stripped by dishwashing, prolonged soaking, or cooking acidic foods. This is a maintenance issue rather than a toxicological hazard, but a poorly seasoned pan may require re-seasoning or replacement.
Lead or cadmium in raw cast iron
No documented cases of lead or cadmium contamination in Skeppshult or major cast iron cookware brands have been established. Cast iron is poured and cooled; it does not use glazes, enamels, or ceramic coatings where these metals are typically found.
Teflon-type coating/Teflon-family coating fume risk
Traditional cast iron with oil seasoning contains no Teflon-type coating, PFOA, or synthetic non-stick polymers. This hazard is eliminated by design, unlike modern non-stick cookware.
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.