Leverage · Cast Iron Skillets
Lodge 12 Inch Cast Iron Pan
Lower concern, cast iron is inherently PFAS-free; no coatings to hide chemicals.
Lodge's classic cast iron cookware contains no synthetic nonstick coatings, Teflon-family coating, or PFAS-based water repellents. The seasoning is built up from oil, not applied chemical treatments. Cast iron is one of the lowest-risk cookware materials from a PFAS perspective.
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Cast iron (bare metal, seasoned with oil)
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
Lodge 12-inch cast iron skillets are solid cast iron with a pre-seasoned oil coating applied during manufacture. The seasoning is a thin polymerized oil layer (typically soybean or canola oil), not a synthetic non-stick polymer. Cast iron itself is chemically inert at normal cooking temperatures and does not leach metals into food at the quantities used in cookware. The seasoning darkens and improves with use but requires maintenance.
The brand's record and disclosure
Lodge Manufacturing is one of the oldest continuous cast iron producers in the United States (founded 1896) and has maintained consistent manufacturing standards. The company does not market PFAS-free claims because cast iron pans inherently contain no PFAS. Lodge has no documented recalls related to coating failure, heavy metal contamination, or chemical leaching specific to their standard cast iron line. Third-party testing has not revealed safety concerns in Lodge cast iron cookware.
How it compares in its category
Bare cast iron is the safest cookware category relative to non-stick alternatives (which may contain Teflon-type coating or PFOA) and enameled cast iron (which risks glaze chipping and lead exposure in older or poorly sourced products). Lodge cast iron is functionally equivalent to competitors like Field Company or Le Creuset's uncoated iron. Pre-seasoning adds convenience over unseasoned cast iron but does not introduce novel hazards.
If you buy it
Maintain the seasoning by hand-washing, drying immediately, and applying a thin oil layer after each use; avoid prolonged soaking. Do not heat above normal stovetop or oven temperatures (cast iron is stable well beyond 400°F). Acidic foods (tomatoes, vinegar, wine) will slowly strip seasoning; re-season after cooking these by applying oil and heating. Cast iron pans last indefinitely with proper care; replace only if structural cracks develop (rare under normal use).
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 release small amounts of iron into acidic or high-salt foods, especially if seasoning is thin or absent. This is nutritionally beneficial for many people but may be a concern for those with iron overload disorders; acidic cooking strips seasoning fastest.
Seasoning degradation and bare metal exposure
If seasoning is damaged or removed through aggressive cleaning or acidic cooking without re-seasoning, bare cast iron may develop rust. Rust itself is not acutely toxic but is unpalatable; regular maintenance prevents this entirely.
Lead or cadmium in cast iron
No recalls or documented testing has identified lead or cadmium in Lodge cast iron cookware. Raw cast iron is not a known source of these metals unless contaminated in the smelting process, which is not reported for major US manufacturers.
Oil rancidity in seasoning layer
The factory-applied seasoning is a thin, polymerized oil layer that is stable at room temperature. Rancid oil concerns apply only if home seasoning oils are stored improperly or the pan is left unsealed in humid conditions for months; standard use presents no risk.
Burn injury risk from heat retention
Cast iron retains heat longer than other cookware, increasing scalding risk if mishandled, but this is a use hazard, not a chemical one. All cookware carries this risk proportionally to heat capacity.
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.