Smithey · Griddle Pans
Smithey Cast Iron Flat Top Griddle No. 12
Lower PFAS concern, bare cast iron carries no known PFAS risk.
Smithey cast iron griddles are uncoated bare cast iron, which does not contain PFAS or Teflon-family coating nonstick finishes. The brand makes no explicit PFAS claims because the material itself poses no known concern. This is a traditional, inherently simple material with negligible chemical additives.
Shop Smithey on Amazon →Material
Cast iron, bare or seasoned
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
The Smithey No. 12 is bare cast iron, which means it contains no synthetic coatings, enamel glazes, or applied non-stick layers. Cast iron is chemically inert when properly seasoned with oil, and does not leach harmful substances into food under normal cooking conditions. The material itself is sourced iron with no known additives that pose consumer safety risks. This absence of applied coatings eliminates the entire hazard class of coating degradation and Teflon-type coating off-gassing that affects modern non-stick griddles.
The brand's record and disclosure
Smithey is a heritage cast iron cookware brand that emphasizes traditional manufacturing and seasoning methods. The company provides minimal public disclosure on material testing or chemical certifications, which is typical for bare cast iron producers since the material class itself requires no special regulatory oversight. No recalls or safety controversies are on record for Smithey cast iron products. The brand's silent PFAS stance reflects the category norm: bare cast iron has no PFAS risk, so explicit claims are uncommon.
How it compares in its category
Bare cast iron griddles occupy the safest end of the griddle spectrum compared to enamel-coated cast iron (lead/cadmium glaze risk), modern non-stick aluminum or steel (Teflon-type coating fume risk, coating wear), or ceramic-coated alternatives (potential coating degradation). The Smithey No. 12 shares this inherent advantage with other bare cast iron griddles like Lodge or Smithey competitors. The main trade-off is maintenance burden and rust risk rather than chemical safety, making it preferable to all coated alternatives for hazard-conscious users.
If you buy it
Maintain the seasoning layer by cooking with fat regularly and wiping with oil after use; the seasoning itself is the functional and safety protective layer. Avoid prolonged contact with acidic foods (vinegar, tomatoes, citrus) which can strip seasoning temporarily. Cast iron has no temperature ceiling for stovetop use and is compatible with all cooktop types. Replace only if structural damage (cracks, deep pitting) occurs, which is rare; bare cast iron griddles are multi-generational cookware if properly 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 does not leach metallic iron into food at levels of toxicological concern under normal cooking; any iron transfer is negligible and actually nutritionally inert. No established safety issue in the published literature for bare cast iron cookware.
Lead or cadmium in substrate
Modern cast iron cookware uses iron ore sources with no documented lead or cadmium contamination. Smithey products are manufactured to current standards and no recalls for heavy metal content exist. This hazard applies primarily to vintage or poorly sourced cast iron, not contemporary Smithey.
Coating degradation or flaking
Bare cast iron has no applied coating to degrade or flake. This eliminates the risk entirely. Enamel-coated or ceramic-coated griddles carry this risk; the Smithey No. 12 does not.
Thermal stress cracking
Cast iron can develop thermal shock cracks if moved from extreme heat directly into cold water, though this is rare in flat griddle geometry compared to cookware with walls. Proper cooling and avoidance of sudden temperature swings minimizes risk; this is maintenance practice, not material hazard.
Seasoning degradation or rancidity
The oil-based seasoning layer can degrade or become rancid if the cookware is stored in humid conditions for extended periods without use or maintenance. This is a functional loss rather than a direct chemical safety hazard, but improper storage can reduce the non-stick benefit over time.
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 Griddle Pans
Caraway
Sage Ceramic Non-Stick Square Griddle Pan
Ceramic non-stick coating (proprietary, PFOA/Teflon-type coating-free)
Lower-concern option; ceramic coating and third-party certifications support the PFAS-free claim, though independent lab testing of this specific product line i
⚠Risky category by default
More griddle 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.