Lodge · Crepe Pans
9.5" Crepe Pan
Lower concern; traditional cast iron has no PFAS coating risks.
Lodge's 9.5" crepe pan is seasoned cast iron with no synthetic nonstick coating. Cast iron relies on a built-up oil layer rather than Teflon-family coating, avoiding PFAS exposure pathways entirely. No PFAS-related disclosures are needed because the product category presents no reasonable PFAS risk.
Shop Lodge on Amazon →Material
Seasoned cast iron
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 crepe pan is seasoned cast iron, a material composed of iron and carbon with a polymerized oil coating (the seasoning layer). Cast iron itself does not leach problematic chemicals during normal cooking. The seasoning is built from repeated heating of fats, which creates a protective layer that also provides non-stick properties. Unlike modern non-stick coatings (Teflon-type coating or ceramic alternatives), seasoned cast iron contains no synthetic polymers or fluorinated compounds.
The brand's record and disclosure
Lodge is one of the oldest continuously operating cast iron manufacturers in the United States (founded 1896) and maintains production standards focused on the traditional seasoning process. The company does not market PFAS-free claims because their product has never used PFAS-based coatings. Lodge has no known major safety recalls related to leaching or coating degradation in recent decades. Their disclosure on materials is minimal but consistent with industry norm for seasoned cast iron cookware.
How it compares in its category
Seasoned cast iron crepe pans are the traditional and chemically simplest option in the category. They lack the convenience of modern non-stick ceramic or Teflon-type coating coatings but avoid synthetic coating risks entirely. Maintenance demands are higher than coated alternatives, but longevity is superior. Lodge's seasoned offerings are competitively priced against similarly seasoned cast iron from other manufacturers and represent a lower-cost, lower-risk choice versus newer coated crepe pans.
If you buy it
Hand wash only with warm water and minimal soap; dry immediately to prevent rust. Season periodically by wiping a very thin layer of neutral oil onto the cooking surface after heating. Avoid prolonged soaking and acidic foods initially (vinegar, citrus), which can strip seasoning. Cast iron performs best at medium to medium-high heat; excessive high heat does not degrade the material but may scald food. The pan will last decades with basic care and actually improves with 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
Cast iron can release small amounts of iron into acidic or high-moisture foods, especially when seasoning is thin or new. For most people this is nutritionally neutral or beneficial; those with iron overload disorders (hemochromatosis) should consult a physician about cast iron cookware use.
Seasoning layer degradation
The seasoning can wear away with aggressive scrubbing, prolonged soaking, or dishwasher use. Loss of seasoning is not a toxicity hazard but reduces non-stick function and increases rust risk. Re-seasoning restores the surface and is a normal maintenance cycle, not a safety failure.
Rust formation
Improper drying or storage in humid conditions can cause surface rust. Rust on cast iron is a cosmetic and functional issue, not a direct chemical hazard, but extensive rust may introduce iron oxide particles into food. Regular use and immediate drying prevent this reliably.
Coating contaminants from manufacturing
Lodge uses food-grade mineral oil and wax for seasoning and finish. No recalls or documented evidence of contaminant introduction from the manufacturing process. Quality is consistent with industry standards for cast iron cookware.
Lead or cadmium in cast iron base
Modern Lodge cast iron is manufactured to food safety standards and does not contain intentional lead or cadmium. The cast iron material itself is not a source of these heavy metals in normal use. Older vintage cast iron (pre-1970s) from some sources has shown lead contamination, but contemporary Lodge production does not carry this risk.
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 Crepe Pans
Caraway
West Elm Caraway Non-Stick Ceramic Square Pan
Ceramic non-stick coating (no Teflon-type coating/Teflon-family coating)
Lower-concern option; ceramic non-stick avoids Teflon-type coating/PFOA, though ceramic durability varies.
⚠Risky category by default
More crepe pans 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.