Smithey Ironware · Cast Iron Skillets
Smithey Ironware Company Cast Iron Skillet No. 12
Lower PFAS concern, traditional cast iron with oil seasoning carries no known PFAS risk.
Smithey's No. 12 skillet is cast iron with a natural oil-based seasoning, a traditional cookware type with no added Teflon-family coating or synthetic nonstick coatings. Cast iron seasoning does not typically involve PFAS treatment.
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 solid cast iron, a naturally inert material that does not leach chemicals into food under normal cooking conditions. The skillet is seasoned with oil (typically vegetable or mineral oil), which polymerizes into a protective layer and does not introduce synthetic coatings, nonstick chemicals, or binders that degrade over time. Cast iron's high thermal mass and retention make it durable for decades with proper care, reducing replacement frequency.
The brand's record and disclosure
Smithey Ironware is a modern US-based manufacturer known for hand-finished cast iron using traditional methods. The company does not publicly market PFAS avoidance or provide third-party safety certifications, but this silence reflects the category norm for cast iron rather than a red flag. No recalls or contamination incidents are on public record for Smithey products. The brand emphasizes artisanal quality and US production, which aligns with transparent supply-chain practices.
How it compares in its category
Traditional seasoned cast iron like Smithey's sits at the safest end of the cookware spectrum relative to nonstick (Teflon-type coating-coated), ceramic-coated, or enameled alternatives, which carry known degradation and fume risks. Cast iron avoids the aluminum-leaching concerns of bare aluminum cookware and the lead-in-glaze risks of some vintage or imported ceramic cookware. The main trade-off is that cast iron requires active maintenance (seasoning, rust prevention) that synthetic coatings eliminate.
If you buy it
Hand-wash only; avoid prolonged soaking or dishwasher use, which strips seasoning and promotes rust. Dry immediately and oil lightly after each wash. Do not use on glass cooktops; cast iron is heavy and can crack glass. Preheat gently to avoid thermal shock. If rust spots appear, scrub with a chainmail scrubber or steel wool and re-season. The skillet will last decades to a lifetime with this routine care.
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 at low pH
Acidic foods (tomatoes, vinegar, wine) can increase iron dissolution from cast iron into food, especially in new or poorly seasoned skillets. This is not toxic at normal dietary levels but may impart metallic taste and is relevant for iron-sensitive individuals.
Lead or cadmium in legacy or imported cast iron
Smithey is US-manufactured and uses modern foundry standards; no lead or heavy-metal contamination has been reported. Vintage or low-cost imported cast iron carries higher risk if sourcing is opaque.
Seasoning oil rancidity and VOC off-gassing
Initial heating of a new skillet may produce mild smoke and odor as the seasoning cures. Once polymerized, the seasoning layer is stable. Rancid oil used in manufacture or storage is unlikely with Smithey's quality control but possible with improper storage.
Maintenance-related corrosion and contamination
If not dried promptly or stored in humid conditions, cast iron rusts and requires abrasive cleaning; improper rust removal tools (very aggressive sanding) can introduce steel filings. Standard care prevents this.
Thermal shock and fracture
Rapid temperature changes (e.g., hot skillet to cold water) can cause cracking in cast iron, especially if the cookware has existing stress or is defective. This is a durability rather than safety hazard but can lead to spalling and potential ingestion of small iron fragments if not noticed.
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.