Lodge · Crepe Pans
Lodge round frying pan 20.32 cm
Lower PFAS concern, cast iron requires no synthetic coatings.
Lodge's round frying pans are cast iron with a seasoned (oil-based) cooking surface, not a Teflon-family coating or synthetic nonstick coating. Cast iron does not require PFAS-based treatments to function. No PFAS disclosure needed because the material itself presents minimal forever-chemical 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 pan is solid cast iron with a seasoned (oil-polymerized) cooking surface, not a synthetic non-stick coating. The seasoning is built from repeated heating of thin oil layers that bond to the iron surface through oxidation and polymerization. Cast iron itself is chemically inert at normal cooking temperatures and poses no leaching risk for heavy metals or synthetic additives. The seasoned layer functions as a natural, user-maintained non-stick surface without requiring Teflon-type coating, silicone, or other problematic coatings.
The brand's record and disclosure
Lodge Manufacturing, a family-owned U.S. maker since 1896, maintains a straightforward product line focused on cast iron fundamentals with minimal marketing about chemical safety (likely because cast iron has no synthetic coating chemicals to disclose). No major recalls or safety controversies are on record for Lodge cast iron cookware. The brand does not publish detailed material certifications or third-party testing but operates under FDA compliance for food-contact surfaces, which is standard for cookware.
How it compares in its category
Among crepe pans and frying pans, seasoned cast iron sits at the safest material end of the spectrum: it avoids all synthetic non-stick coatings (Teflon-type coating, ceramic hybrids, PFOA precursors) and elemental hazards present in some glazed ceramic or enameled cookware. Modern nonstick alternatives, whether Teflon-type coating-based or ceramic, carry either ongoing fluorochemical concerns or microcracking/ceramic shedding risks; cast iron avoids both. The trade-off is that cast iron requires active maintenance and cannot reach very high heat suddenly without warping risk.
If you buy it
Season and re-season regularly using high-smoke-point oils (avocado, vegetable, grapeseed) at moderate to medium-high heat to maintain the protective layer. Avoid prolonged soaking, steel wool, or dishwashing soap, which strip seasoning. Cast iron can handle stovetop heat well but is not recommended for oven broilers or open flame exceeding 500F. Replace or re-season if rust develops or the seasoning becomes sticky or flakes; rust itself is not toxic but signals loss of the protective layer.
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 acidic pH
Prolonged cooking of acidic foods (tomato, vinegar, wine, citrus) in cast iron can increase dietary iron intake; this is safe for most people but may be a concern for those with hemochromatosis or iron-overload conditions. Routine use for crepes and non-acidic foods poses minimal risk.
Seasoning degradation and bare iron exposure
If seasoning is damaged or stripped (via harsh scrubbing, soap, or extended soaking), bare cast iron can rust. Rust itself is iron oxide and not acutely toxic, but signals loss of the non-stick and protective barrier, affecting performance and safety of the cooking surface.
Lead or cadmium in legacy enamel or glazes
Lodge's standard round frying pans are bare seasoned cast iron without enamel coating; enameled Lodge products are sold separately and carry standard enamel-coating risks. This specific product has no enamel and thus no glaze-leaching concern.
Coating fume emission (Teflon-type coating or ceramic)
Seasoned cast iron produces no synthetic coatings and therefore no fume risk at normal cooking temperatures or even when overheated; this eliminates the primary non-stick cookware hazard entirely.
Aluminum leaching
Cast iron cookware is iron-based, not aluminum, so aluminum leaching is not applicable to this product.
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.