Leverage · Cast Iron Skillets
Lodge Cast Iron Skillet with Pour Spout
Lower PFAS concern, traditional cast iron requires no Teflon-family coating coatings.
Lodge cast iron skillets are seasoned with oil-based coatings, not PFAS-containing nonstick Teflon-family coating. Cast iron's inherent durability and traditional seasoning process eliminate the need for PFAS water- or grease-repellent treatments. No public disclosure required because the product design itself avoids PFAS risk categories.
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Cast iron with factory 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.
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 solid cast iron with a factory-applied seasoning layer (typically soybean oil baked onto the surface). Cast iron itself is chemically inert at normal cooking temperatures and does not leach toxic compounds into food. The seasoning creates a non-stick surface and protects against rust; it builds over time with use and does not involve synthetic polymers like Teflon-type coating (Teflon) or epoxy resin coatings that can degrade or off-gas.
The brand's record and disclosure
Lodge is the oldest continuously operating cast iron manufacturer in the United States (founded 1896) and maintains strong food-safety standing with no major recalls related to chemical hazards in recent decades. The brand does not publicly emphasize PFAS stance because traditional cast iron requires no Teflon-family coating treatments. No established controversies regarding heavy metal contamination, lead leaching, or coating degradation have been documented for modern Lodge skillets.
How it compares in its category
Lodge cast iron is a category standard and avoids many hazards present in non-stick alternatives (Teflon-type coating fume risk, coating wear). It also avoids ceramic or enamel-coated skillets, which may contain lead or cadmium in pigmented glazes. Cast iron's main trade-off is weight and initial seasoning requirement; it is chemically safer than most modern non-stick options.
If you buy it
Season the skillet before first use if desired, though factory seasoning is functional. Avoid prolonged soaking and wash promptly after cooking; dry immediately on low heat to prevent rust. Do not preheat empty at very high temperatures (above 500F) for extended periods, as this accelerates seasoning degradation, though cast iron itself is not harmed. Reseasoning is simple (thin oil layer, bake at 450-500F) and can be done as needed over the skillet's lifespan of 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.”
Lead or cadmium in cast iron or seasoning
Cast iron ore and modern soybean-oil seasoning do not contain known lead or cadmium contaminants. Historical cast iron (pre-1970s) from some manufacturers showed trace lead; Lodge's modern production has no documented contamination.
Seasoning coating degradation and food safety
Factory seasoning is a thin baked oil layer that will gradually wear with repeated use and washing. As seasoning wears, bare cast iron is exposed, which can rust but does not leach harmful chemicals; reseasoning restores function.
Aluminum leaching
This product is cast iron, not aluminum. Aluminum leaching is not a relevant concern for this material.
Preheating fumes from seasoning
Soybean oil seasoning may release mild smoke or odor if the skillet is preheated very rapidly or to very high temperatures, but no toxic fumes are documented. This is distinct from Teflon-type coating Teflon-family coating off-gassing and poses minimal health risk.
Rust formation and iron ingestion
If seasoning is compromised and the skillet is not dried promptly, surface rust can form. Small amounts of iron oxide are not toxic, and in fact cast iron skillets can contribute trace dietary iron to food, which is generally considered beneficial.
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.