Made In · Cast Iron Skillets
Lodge Chef Collection Cast Iron Skillet
Lower-concern cookware; cast iron has no PFAS risk from material itself.
Lodge cast iron skillets are seasoned cast iron with no nonstick Teflon-family coating. Cast iron cookware presents lower concern for PFAS exposure compared to Teflon-family coating-coated nonstick pans. Made In (the retailer) does not publish PFAS claims, but the underlying cast iron material poses no inherent PFAS risk.
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Cast iron, seasoned
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.
No PFAS disclosure
No public statement about PFAS in this product.
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 Chef Collection skillets are cast iron with a factory-applied seasoning layer (typically soybean oil-based). Cast iron itself contains no synthetic coatings, Teflon-type coating (Teflon), ceramic glazes, or enamel that could degrade and leach toxins. The seasoning is a polymerized fat layer that bonds to the iron surface; it does not contain chemical binders, resins, or heavy metals. Over time, user seasoning builds on this base, creating a non-stick surface through layered fat polymerization rather than synthetic chemicals.
The brand's record and disclosure
Lodge Manufacturing is a legacy U.S. cast iron producer with no documented recalls related to coating failure, contamination, or chemical leaching. The company does not publicly disclose PFAS testing or PFAS-related safety statements, which is typical for traditional cast iron manufacturers since the material itself poses no PFAS risk. No formal certifications (e.g., NSF, FDA compliance statements) are prominently advertised, but cast iron cookware is exempt from most coating-safety regulations because it has no synthetic coatings to regulate.
How it compares in its category
Cast iron skillets eliminate the primary safety concerns of modern nonstick cookware: Teflon-type coating fume risk, ceramic-coating degradation, and heavy-metal pigments in enamel. Compared to enameled cast iron, bare seasoned cast iron avoids the lead-in-glaze concern that affects some vintage or imported enameled pans. The trade-off is maintenance burden: cast iron requires handwashing, regular seasoning, and rust prevention, whereas coated alternatives are convenience-focused. Among bare cast iron, Lodge is indistinguishable from competitors (Field, Smithey) in material safety.
If you buy it
Hand-wash and dry immediately to prevent rust; do not use dishwashers. Avoid prolonged soak or acidic foods (tomatoes, wine) on young seasoning, as acid can strip the layer. Preheat on low to medium heat; cast iron retains and distributes heat so intensely that high direct flame risks localized hot spots and warping. Reseason annually with a thin oil layer baked at 450-500 F for 30-60 minutes. Cast iron is essentially lifetime cookware; replace only if cracked, warped, or severely rusted through.
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
Cast iron naturally leaches trace iron into acidic or prolonged-cooked foods (tomato sauce, vinegar-based dishes, boiling water). This is biochemically unavoidable but generally considered beneficial for iron intake; risk of excess iron is negligible unless daily use over months on high-acid foods. Persons with iron-overload disorders (hemochromatosis) should consult a doctor.
Rust formation and maintenance failure
If seasoning is damaged or pan is stored wet, rust develops. Rust itself is iron oxide (not acutely toxic), but rough rust texture can trap food particles and reduce cooking quality. Risk is user-dependent; proper drying and occasional re-seasoning prevent this entirely.
Polymer degradation in seasoning layer
The factory seasoning is a cured, polymerized fat layer. No chemical breakdown, off-gassing, or toxic degradation has been documented in published literature or recall databases. The seasoning chemically stabilizes once cured.
Cadmium or lead in iron ore
Modern cast iron production in the U.S. uses controlled foundry processes and scrap-metal recycling that meet FDA food-contact material standards. No published data indicates detectable lead or cadmium in Lodge cookware.
Thermal stress and fracture
Rapid temperature changes (e.g., heating on high then immersing in cold water) can cause cracking or warping due to cast iron's low thermal shock resistance. This is a durability issue, not a safety hazard, but a cracked pan may have jagged edges or unstable fit on burners.
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.