Smithey Ironware · Cast Iron Skillets
Smithey No. 10 Cast Iron Skillet
Lower-concern cookware; cast iron's seasoned surface poses no known PFAS risk.
Smithey No. 10 is traditional cast iron cookware seasoned with oil, a material category with no established PFAS concerns. Cast iron requires no synthetic nonstick coatings or water-repellent treatments. No public disclosure of PFAS testing exists, but the material itself carries lower risk than Teflon-family coating-coated cookware.
Shop Smithey Ironware on Amazon →Material
Cast iron with seasoned oil finish
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
Smithey No. 10 is solid cast iron with a factory-applied seasoned oil finish, not an enamel coating or non-stick surface. Cast iron itself is inert at normal cooking temperatures and does not leach harmful chemicals. The seasoning layer is polymerized fat (typically soybean or mineral oil), which builds a protective barrier that prevents rust and improves non-stick properties over time with use.
The brand's record and disclosure
Smithey Ironware does not publicly disclose material testing results or third-party safety certifications on their website or product documentation. The brand maintains a 'silent' stance on PFAS, meaning no formal statement either confirming absence or acknowledging use. No product recalls, manufacturing controversies, or safety warnings have been established for Smithey skillets in available public records.
How it compares in its category
Smithey No. 10 is positioned as a premium, hand-finished cast iron skillet. Compared to budget cast iron (Lodge, Victoria), Smithey offers thicker construction and artisanal grinding. Compared to enameled cast iron (Le Creuset, Staub), traditional seasoned cast iron avoids risks from enamel chipping and glaze degradation. Compared to modern non-stick aluminum cookware, cast iron eliminates Teflon-type coating fume risk entirely.
If you buy it
Season and maintain the skillet regularly with high-heat-stable oil (vegetable, canola, grapeseed) to preserve the protective layer and prevent rust. Avoid prolonged soaking, acidic foods (tomatoes, vinegar), or dishwasher use, which can strip seasoning. Cast iron can handle any stovetop heat and oven temperatures; no upper limit is a practical concern. Replace only if structural cracks develop, which is rare; seasoning can always be rebuilt.
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 release small amounts of iron into food, particularly acidic dishes. This is generally negligible and not a safety concern; for most people, dietary iron from cast iron is beneficial rather than harmful.
Seasoning oil degradation
If the factory seasoning is damaged (deep scratching, prolonged moisture exposure), the bare iron will rust. Rust itself is not toxic in trace amounts, but cosmetic failure and food discoloration may occur; reseasoning is straightforward maintenance.
Lead or cadmium in cast iron
No recalls or test data indicate lead or cadmium contamination in Smithey cast iron. Vintage or imported cast iron has occasionally shown lead; modern US-manufactured cast iron is not a known source of heavy metal leaching.
Thermal shock cracking
Rapid temperature changes (cold water on a hot skillet) can cause structural cracking over time. This is a durability risk, not a chemical safety risk, and is manageable with gradual cooling.
Volatile organic compound (VOC) off-gassing from seasoning oil
The polymerized oil finish does not emit detectable VOCs under normal cooking conditions. Initial cure of a new or reseasoned skillet may produce mild smoke or odor; ventilation during first uses is recommended.
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.