Made In · Cast Iron Skillets
Lancaster Cast Iron Skillet No. 10
Lower-concern choice; cast iron has no inherent PFAS risk.
Made In's Lancaster cast iron skillet is uncoated cast iron seasoned with oil, a material category with no known PFAS risk. Cast iron does not require Teflon-family coating nonstick treatments or water-repellent finishes. No PFAS disclosure needed because the product itself poses negligible forever-chemical concern.
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Cast iron, uncoated (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.
Safe base material
Made from a material with no inherent PFAS use (ceramic, mineral, or natural fiber).
The full breakdown
What it's made of and why it matters
Lancaster cast iron is raw cast iron with an oil-seasoned surface, not enameled or chemically coated. Cast iron itself is inert at normal cooking temperatures and does not off-gas or leach problematic chemicals into food. The seasoning layer is simply polymerized oil (typically vegetable oil), which forms a non-toxic barrier and improves non-stick performance over time.
The brand's record and disclosure
Made In (parent company) does not publicly disclose material certifications or third-party testing for heavy metals or contamination in cast iron products. The company maintains a general quality-focused marketing stance but offers no formal safety documentation specific to this skillet. No product recalls or safety complaints are on record for Lancaster cast iron cookware.
How it compares in its category
Uncoated cast iron avoids hazards present in enameled cast iron (lead or cadmium in glazes) and non-stick cookware (Teflon-type coating degradation, perfluorinated chemicals). It sits at the lower end of chemical-hazard risk for the cookware category. The trade-off is higher maintenance and slower initial non-stick properties compared to pre-seasoned or enameled competitors.
If you buy it
Season and re-season regularly with high-smoke-point oil to maintain the protective layer and prevent rust and food interaction with bare iron. Avoid prolonged storage of acidic foods (vinegar, tomato sauce, citrus) which can strip seasoning. Clean promptly after cooking and dry fully to prevent rust. Hand-wash only; do not use dishwashers. Cast iron is durable for decades if maintained, so replacement is rare.
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 into food
Uncoated cast iron can transfer small amounts of iron into acidic or long-cooked foods, particularly if seasoning is thin or compromised. This is not a toxicological hazard for most people and is actually a source of dietary iron, but excessive consumption could theoretically be problematic for individuals with iron-overload disorders.
Lead or cadmium contamination in raw iron
No recalls or documented contamination of Lancaster or Made In cast iron with heavy metals have been reported. Cast iron sourced from reputable foundries in North America or Europe carries minimal legacy contamination risk compared to some imported cookware.
Rust and bacterial growth if improperly stored
Bare cast iron rusts easily if left wet or in high-humidity environments. Rust itself is not toxic, but failure to dry the skillet can create conditions for microbial growth on food residue. Proper drying and storage prevent this.
Oil rancidification in seasoning layer
Polymerized oil used in seasoning is stable and does not rancidify under normal kitchen conditions or cooking heat. Rancid oil from poor-quality initial seasoning is possible but would be caught by smell and taste before consumption.
Thermal shock and cracking
Cast iron can crack if exposed to sudden temperature extremes (e.g., cold water on a hot skillet). This is a functional hazard (sharp edges, breakage) rather than a chemical safety issue but can render the product unsafe if severe fractures occur.
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
Lodge
Cast Iron Classic Cast Iron Skillets
cast iron (bare or seasoned with oil)
Lower PFAS concern, bare cast iron has no synthetic coatings.
⚠Risky category by default
Lodge
Cast Iron Skillet Pan 6"
cast iron, seasoned with oil
Lower PFAS concern, bare cast iron with traditional seasoning, no Teflon-family coating coatings.
⚠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.