Made In · Cast Iron Skillets
Field Co. Cast Iron Skillet No. 8
Lower concern, cast iron is not a PFAS-risk cookware category.
Made In's Field Co. cast iron skillet is a bare cast iron product with seasoning (oil-based), not a nonstick or coated cookware type that typically requires PFAS. Cast iron has no known PFAS risk unless treated with synthetic waterproofing or a Teflon-family coating, which this product does not use. No PFAS disclosure needed or claimed.
Shop Made In on Amazon →Material
Cast iron, seasoned surface
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 pre-seasoned surface (typically a food-grade oil layer bonded to the iron). Cast iron is chemically inert at normal cooking temperatures and does not leach harmful coatings, synthetic polymers, or unstable non-stick compounds. The seasoning is a thin polymerized oil layer that hardens with heat and use, not a synthetic Teflon-type coating or ceramic coating prone to degradation. Once established, this seasoned surface becomes a natural non-stick finish that improves over decades of use.
The brand's record and disclosure
Made In is a direct-to-consumer cookware brand known for emphasis on material quality and manufacturing transparency. The company provides sourcing and production information on their website but does not publish third-party safety certifications or independent testing reports on their cast iron. No recalls or safety controversies regarding their cast iron skillets have been documented in public records. The brand's silence on PFAS is not uncommon for cast iron manufacturers, as the material category poses negligible PFAS risk.
How it compares in its category
Cast iron skillets occupy the safest tier of cookware for chemical hazards because the material itself is biologically inert and cannot migrate harmful substances into food. Unlike non-stick ceramic or Teflon-type coating-coated aluminium pans, cast iron has no synthetic coating that can chip, peel, or release fumes. Vintage and heirloom cast iron is still used safely after generations, whereas modern non-stick cookware may require replacement within 5-10 years. Made In's pre-seasoned option offers convenience over unseasoned cast iron, which requires initial seasoning investment.
If you buy it
Maintain the seasoning by drying thoroughly after each wash and applying a light oil coat periodically. Cast iron is durable at all stovetop temperatures and oven use up to 500F without degradation. Replace only if the cooking surface develops deep rust pits (structural integrity concern) or cracks; normal wear does not degrade safety. Avoid prolonged soaking in water and acidic foods on new seasoning, as these can strip the protective layer, but this poses no health hazard, only functionality.
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 enamel/glaze coatings
Cast iron skillets are bare or oil-seasoned metal with no ceramic glaze, enamel, or paint coatings. This hazard class does not apply to uncoated cast iron.
Teflon-type coating (Teflon) off-gassing and fume inhalation
Pre-seasoned cast iron uses polymerized natural oil, not Teflon-type coating or synthetic non-stick polymer. There is no chemical equivalent to Teflon-type coating degradation risk at high heat.
Aluminum leaching
Made In cast iron skillets are 100 percent cast iron with no aluminium or aluminium compounds. Leaching risk is not applicable to this material.
Iron leaching into acidic food
Cast iron can release small amounts of dietary iron into highly acidic foods (tomato sauce, vinegar, wine) or prolonged contact with water. This is nutritionally benign for most people and can be beneficial for those with iron deficiency, but persons with hemochromatosis should limit cast iron cooking.
Coating degradation and peeling
The seasoning layer is a bonded oil polymer that improves with use rather than degrading or chipping like synthetic non-stick coatings. Loss of seasoning is cosmetic and reversible, not a safety hazard.
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.