Paula Deen · Crepe Pans
11" 28cm Paula Deen Cast Iron Skillet Double Handle Hammered Black
Cast iron cookware carries lower PFAS risk as bare material.
This is bare cast iron with no surface coating or nonstick layer. Cast iron inherently poses lower PFAS concern compared to coated cookware.
Shop Paula Deen on Amazon →Material
Cast iron, bare uncoated
Brand disclosure
Brand is silent on PFAS
Lab data
No public lab test
Why this grade
Uncoated safe material
Bare, uncoated material (cast iron, stainless, carbon steel, or glass) with no surface treatment to contain PFAS.
Category baseline
cookware is a category where PFAS exposure is more common.
The full breakdown
What it's made of and why it matters
This is bare cast iron, not enameled or coated, which means no synthetic polymer layer sits between food and metal. Cast iron itself is chemically inert when properly seasoned with oil; the iron leaches negligibly under normal cooking conditions (pH-neutral or acidic foods may leach slightly more, but not at concerning levels in brief cooking). The 'hammered' finish is cosmetic texturing of the metal surface and does not introduce chemical additives. No Teflon-type coating (Teflon) or other synthetic nonstick coatings are present, eliminating fume-release risk.
The brand's record and disclosure
Paula Deen Cookware is a licensed product line with limited public safety disclosure; the brand does not widely advertise material testing or third-party certifications for heavy metals or leaching. No recalls specifically targeting this skillet model are on record. The parent company has faced unrelated reputation issues in the past, but no established cookware safety violations are documented. Transparency on sourcing and manufacturing standards is minimal.
How it compares in its category
Bare cast iron is the safest cookware material class for chemical hazard avoidance; it has no enamel glaze (risk of lead/cadmium in imported ceramics), no nonstick polymer (fume risk), and no aluminum substrate (leaching concern). Compared to enameled cast iron or ceramic-coated alternatives, bare cast iron requires more maintenance (seasoning, rust prevention) but carries zero coating-degradation risk. This is a low-tech, durable option with a centuries-old safety record.
If you buy it
Season and maintain the skillet by storing with a light oil film and avoiding prolonged water exposure to prevent rust. Cast iron can handle high heat without chemical breakdown, but very acidic foods (tomato, wine, vinegar) in prolonged contact may strip seasoning and increase iron content in food slightly; rotate such foods with oil-rich cooking to rebuild the protective layer. Hand-wash only; dishwashers will strip seasoning. Replace only if structural cracks develop (rare in quality cast iron).
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
Bare cast iron naturally releases trace iron into food, especially acidic or liquid-heavy dishes. This is generally beneficial for iron-deficient diets unless you have hemochromatosis or similar conditions; levels are not toxic in normal cooking.
Rust and corrosion from poor maintenance
If left wet or unseasoned, cast iron rusts; ingesting rust particles is not acutely toxic but is unpleasant. This is a maintenance issue, not a material hazard, and is entirely preventable with basic care.
Lead or cadmium contamination in raw cast iron
No recalls or test reports cite heavy metal contamination in Paula Deen cast iron skillets. Reputable cast iron foundries do not use lead or cadmium in the alloy itself, though imported or vintage cast iron can occasionally carry legacy contamination; modern brands rarely document this issue.
Coating degradation (not applicable)
This skillet has no synthetic coating, so coating flaking, peeling, or breakdown is not a hazard. The hammered surface finish is integral to the metal and will not degrade chemically.
Manufacturing contamination or improper finishing
No documented cases of Paula Deen cast iron being contaminated during production or finishing with harmful residues. Brand provides minimal disclosure, but the bare metal material leaves little room for chemical processing defects.
What we don’t know
This grade is a model-based estimate from public materials, coatings, and brand disclosure at 95% 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.