Leverage · Cast Iron Skillets
Lodge Cast Iron Skillet
Lower concern. Bare cast iron has no PFAS-prone coatings.
Lodge cast iron skillets are seasoned with oils and fats, not synthetic nonstick Teflon-family coating or Teflon-type coating. Cast iron itself does not contain PFAS. No PFAS-related risks are documented with this product type or brand.
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cast iron (bare seasoned)
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 cast iron skillets are manufactured from molten iron poured into molds, then seasoned with a thin layer of polymerized oil (typically soybean or canola oil baked on at high heat). This seasoning creates a non-stick surface and prevents rust, but it is not a chemical coating like Teflon-type coating or ceramic glaze. The bare iron substrate itself is inert at normal cooking temperatures and does not leach problematic compounds into food.
The brand's record and disclosure
Lodge is a US-based manufacturer with a 200-year operating history and no documented safety recalls related to leaching, coating degradation, or contamination. The company does not publicly disclose detailed third-party testing results for heavy metals or PFAS in their seasoning oils, but this is typical for the cast iron category. No major controversies involving toxic coatings or deceptive marketing are on record.
How it compares in its category
Bare cast iron is chemically simpler than enameled cast iron (which adds a ceramic glaze layer subject to lead/cadmium risk) or non-stick skillets with Teflon-type coating or Teflon-type coating-free synthetic coatings. Cast iron requires more active maintenance than modern coated alternatives but avoids coating-related failure modes. Lodge's pre-seasoned approach is standard; quality is consistent with competitors like Le Creuset's bare iron line.
If you buy it
Maintain the seasoning by hand-washing, drying immediately, and applying a light oil after use. Avoid prolonged soaking or aggressive scrubbing, which erodes the seasoning layer. The skillet performs safely at all stovetop and oven temperatures up to 500F. Replace only if the seasoning becomes severely damaged (large bare patches) and re-seasoning fails; the iron substrate itself does not degrade.
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 at low pH
Acidic foods (tomato sauce, citrus, vinegar) can strip microscopic iron from unseasoned or damaged areas. This raises dietary iron rather than causing toxicity in healthy adults, but may be relevant for hemochromatosis patients. Maintaining a robust seasoning layer mitigates this.
Lead in pre-1980s vintage skillets
Modern Lodge production (post-1990s) is not known to contain lead in the iron or seasoning. Older cast iron from other makers has occasionally tested positive for lead; this product line has no established record of contamination.
Seasoning oil oxidation and off-gassing
The polymerized oil seasoning can release volatile organic compounds (VOCs) during high-heat cooking or if the pan is overheated above its smoke point. This is minimal at normal sauté or fry temperatures but may increase with oven use above 500F.
Coating degradation and bare iron exposure
With heavy use, frequent washing, or acidic foods, the seasoning layer gradually thins and exposes bare iron. This is normal wear, not a manufacturing defect, and is reversed by re-seasoning. Complete loss of seasoning does not create a safety hazard, only reduced non-stick performance.
Thermal shock and fracture
Rapid temperature changes (e.g., removing from oven and immersing in cold water) can cause cracking in cast iron. This is a durability rather than a safety issue unless fractured pieces enter food; risk is low with normal care.
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.