Lodge · Griddle Pans
Lodge Mfg Co Lodge Cast Iron Grill Pan Skillet
Lower PFAS concern, cast iron cookware carries minimal fluorochemical risk by design.
Lodge cast iron skillets are made from seasoned cast iron without synthetic nonstick coatings or chemical water repellents. The seasoning layer is oil-based, not a Teflon-family coating. Lodge does not market PFAS claims because the material itself avoids the coatings commonly associated with forever chemicals.
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Cast iron, naturally seasoned or pre-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 cast iron grill pans are solid cast iron with no synthetic coatings, glazes, or enamel layers. The seasoning is a thin layer of polymerized oil (typically soybean or canola oil) applied during manufacture and cured. Because there is no ceramic coating, enamel, or Teflon-type coating (Teflon), the primary chemical hazards that plague modern nonstick cookware simply do not apply to this product. Cast iron's inert nature means negligible leaching of lead, cadmium, or aluminum under normal cooking conditions.
The brand's record and disclosure
Lodge Manufacturing has been in continuous operation since 1896 and maintains manufacturing in the United States. The company has no documented FDA safety violations, recalls related to chemical hazards, or public controversies over material safety. Lodge does not claim third-party certifications (such as NSF or Greenguard) for their cookware, but cast iron's simple composition makes such certifications less relevant. The brand's silence on PFAS is consistent with the material class: cast iron cookware is inherently incompatible with PFAS-based nonstick treatments.
How it compares in its category
Cast iron grill pans occupy a unique safety position in cookware: they outperform nonstick skillets (which carry Teflon-type coating fume and coating-degradation risks) and ceramic-coated alternatives (which may contain lead in glazes or degrade into microparticulates). Compared to stainless steel griddles, cast iron has equal chemical safety but requires active seasoning maintenance. For chemical hazard profile, cast iron is among the safest cookware materials available.
If you buy it
Wash by hand with hot water and a stiff brush; avoid prolonged soaking and dishwasher use, which accelerate rust. Reseason periodically (every 6 months to 2 years depending on use) with a high-smoke-point oil (avocado, grapeseed, or canola) at 450-500 degrees Fahrenheit for 1 hour. Cast iron can be used at any stovetop temperature and in the oven; thermal shock (cold water on hot pan) can cause cracking but is not a chemical safety issue. Replace only if cracking develops or rust penetrates deeply; properly maintained cast iron lasts decades.
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 surface coatings
Cast iron grill pans have no ceramic glaze, enamel, or metallic coating where lead or cadmium might be present. The seasoning is food-grade oil, not a ceramic or paint layer. No recalls or testing reports for Lodge cast iron show lead/cadmium contamination.
Teflon-type coating fume risk from synthetic nonstick coatings
This product contains no Teflon-type coating or other synthetic nonstick polymers. The cooking surface is bare seasoned cast iron. Fume risk is zero under normal use.
Aluminum leaching
Cast iron cookware is solid iron and contains no aluminum. Acidic foods may promote very minor iron leaching (which is not a toxicological concern and may provide dietary iron), but aluminum leaching is not a mechanism in cast iron.
Coating degradation and microparticulate release
Cast iron has no synthetic coating to peel, flake, or degrade into the food. The seasoning is a thin oil layer that wears gradually with use and is replaced by hand, not through breakdown into harmful particles.
Rust and oxidation requiring unsafe remedies
If cast iron is stored wet or left unsealed for extended periods, surface rust can develop. While rust itself is not acutely toxic in small amounts, heavy rust can harbor bacteria if not cleaned properly. Proper drying and seasoning maintenance prevents this; no chemical hazard is inherent to the material.
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 Griddle Pans
Caraway
Sage Ceramic Non-Stick Square Griddle Pan
Ceramic non-stick coating (proprietary, PFOA/Teflon-type coating-free)
Lower-concern option; ceramic coating and third-party certifications support the PFAS-free claim, though independent lab testing of this specific product line i
⚠Risky category by default
More griddle 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.