Smithey Ironware Co. · Cast Iron Skillets
Orvis Smithey No. 10 Cast Iron Skillet
Lower concern; bare cast iron is inherently PFAS-free and well-established cookware.
Smithey Ironware's No. 10 skillet is cast iron with a traditional seasoned finish, not a synthetic nonstick coating. Cast iron does not use PFAS-based Teflon-family coating like Teflon-type coating. The brand does not publicly claim PFAS-free status, but the material itself has no known PFAS content risk.
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Cast iron with 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.
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
The Smithey No. 10 is solid cast iron with a factory-applied seasoning layer (typically a blend of oils baked onto the surface). Cast iron itself is elemental iron and carbon, chemically stable at cooking temperatures and inert in contact with food. The seasoning is a polymerized fat coating that prevents rust and improves non-stick properties. Unlike ceramic non-stick cookware, cast iron has no synthetic polymer coating that can degrade, flake, or release fumes.
The brand's record and disclosure
Smithey Ironware Co. is a small-batch American manufacturer with no published safety certifications (e.g., NSF, CPSIA) but also no documented recalls, safety complaints, or contamination incidents in public databases. The brand does not publicly disclose testing results or material sourcing details, which is typical for artisanal cast iron makers. Their silence on PFAS is irrelevant because bare cast iron contains no fluorinated compounds by definition.
How it compares in its category
Cast iron skillets are among the safest cookware materials available; they have no non-stick coating to degrade and pose none of the fume risks associated with Teflon-type coating cookware or potential lead/cadmium risks in glazed ceramics. Smithey's hand-finished products are more expensive than mass-produced cast iron (Lodge, Field) but offer superior heat retention and surface quality. Both premium and budget cast iron are chemically equivalent in safety; the difference is cosmetics and durability of the seasoning layer.
If you buy it
Cast iron can be used at any stovetop temperature and is oven-safe to very high heat; there are no heat-related safety limits. Maintain the seasoning by avoiding prolonged water soaking and drying promptly; re-season periodically with high-smoke-point oil (grapeseed, avocado, or flaxseed). Cast iron naturally develops a more robust seasoning over years of use and is essentially indefinite in lifespan. Do not use acidic foods (vinegar, tomato) in an unseasoned or poorly seasoned skillet, as iron can leach into food at low pH, though this is a flavor/quality issue, not a toxicity hazard.
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 acidic foods
Cast iron can release elemental iron into strongly acidic dishes (tomato sauce, vinegar-based foods) if the seasoning is thin or damaged. This is a taste and color issue rather than a toxicity risk, as dietary iron is essential; however, people with hemochromatosis should consult a physician. Proper seasoning minimizes this.
Lead or cadmium in cast iron
Smithey cast iron is sourced and cast in the US; no lead or cadmium contamination has been reported in any modern cast iron cookware from established makers. Vintage cast iron from the early 20th century sometimes contained trace lead from smelting, but contemporary production avoids this.
Bacterial growth in seasoning layer
The polymerized oil seasoning is not a substrate for bacterial growth because it is chemically bonded (crosslinked) and has no moisture. Cast iron dries quickly if properly handled and does not harbor pathogens the way porous ceramics or wood can.
Coating degradation or flaking
Cast iron has no synthetic non-stick coating; the seasoning is baked-on fat that cannot flake into food. As seasoning wears, the skillet simply becomes less non-stick and must be re-seasoned, not replaced.
Thermal shock cracking
Cast iron is brittle and can crack if rapidly cooled (e.g., pouring cold water into a hot skillet). This is a safety hazard (sharp edges, potential injury) but not a chemical hazard. Handle with care and allow it to cool gradually.
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.