Smithey Ironware · Cast Iron Skillets
Smithey Ironware Co Cast Iron Skillet No 12
Lower PFAS concern, traditional cast iron with oil seasoning carries no known PFAS risk.
Smithey's No. 12 is traditional cast iron with oil-based seasoning, not a synthetic nonstick coating. Cast iron has no established PFAS risk. The brand does not make PFAS claims, but the material itself requires no PFAS or Teflon-family coating to function.
Shop Smithey Ironware on Amazon →Material
Cast iron, 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.
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
Smithey No. 12 is cast iron, a ferrous alloy (iron plus carbon and trace minerals) that is inherently stable at cooking temperatures. The skillet is seasoned with food-grade oil, which polymerizes into a natural, non-toxic protective layer during cooking and curing. Unlike non-stick coatings (Teflon-type coating or ceramic), cast iron's seasoning does not degrade into fumes or particles and actually improves with age and use. No synthetic chemical treatments, glazes, or enamels are applied to the cooking surface.
The brand's record and disclosure
Smithey Ironware Co. is a contemporary cast iron maker founded in 2012 with no publicly documented safety recalls, chemical hazard disclosures, or material controversies. The brand does not advertise PFAS-free status (a silent stance typical of traditional cookware makers), but cast iron by design carries no PFAS risk because it uses oil seasoning, not Teflon-family coating coatings. No third-party certifications (such as NSF or GREENGUARD) are listed; transparency is limited to general product descriptions on their website.
How it compares in its category
Cast iron skillets rank among the safest cookware materials available, alongside stainless steel and glass. Unlike ceramic-coated or non-stick skillets, cast iron has no synthetic coating to wear, chip, or leach. Smithey's hand-finished approach is consistent with high-end cast iron producers (Lodge, Field Company) and carries no known material or manufacturing hazard advantage or disadvantage over them.
If you buy it
Cure the skillet according to Smithey's instructions before first use (typically baking with oil at 350-500F for several hours). Avoid prolonged soaking in water, which can cause rust; wash by hand with warm soapy water and dry immediately. Reseason periodically (after cleaning or if seasoning shows wear) by wiping with a thin layer of high-heat oil and baking. The skillet is safe for all stovetops (gas, electric, induction) and ovens; it will last generations if maintained.
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
Cast iron can leach iron into acidic foods (tomato sauce, vinegar, wine) during prolonged cooking, especially if seasoning is thin or worn. This is not a toxicity hazard for most people but may be relevant for those with hemochromatosis or iron-sensitive conditions.
Lead in pre-1970s cast iron
Smithey skillets are manufactured post-2012 using modern sourced scrap and pig iron with no known lead contamination. Lead risk applies only to vintage cast iron (pre-1970s) or uncertified reproductions; Smithey products are not affected.
Thermal shock cracking
Cast iron is brittle and can crack if exposed to rapid temperature swings (e.g., cold water poured into a hot skillet). This is a fracture risk, not a chemical hazard, but impacts product longevity and potential for burns from fragments.
Coating degradation
Unlike enameled cast iron (which can chip and expose underlying metal), Smithey's oil-seasoned cookware has no separate coating layer to degrade. The seasoning layer simply thins with use and is easily refreshed by the user.
Bacterial or mold growth
If stored wet or in high-humidity conditions without proper drying, cast iron seasoning can harbor mold or bacteria at the interface between metal and seasoning. Proper drying and storage prevent this; it is a use-related maintenance issue, not a material defect.
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.