Smithey · Cast Iron Skillets
Smithey Ironware No. 11 American Anniversary Skillet
Lower PFAS concern, traditional cast iron with no synthetic coatings or treatments.
Smithey's No. 11 American Anniversary Skillet is bare cast iron with a seasoned surface, containing no Teflon-type coating, Teflon-family coating, or synthetic nonstick coatings. Cast iron does not require PFAS-based water or stain resistance treatments. No brand PFAS claims exist because none are necessary for this material.
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Cast iron, seasoned/bare metal
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. 11 is solid cast iron with a factory-applied seasoning layer (oil-based polymer buildup, not Teflon-type coating or ceramic enamel). Cast iron itself is chemically inert at typical cooking temperatures and does not leach toxic substances into food. The seasoning is a food-safe carbonized oil coating that prevents rust and creates a non-stick surface without synthetic chemicals. This material class has been in continuous use for over 150 years with no established health issues tied to the iron or traditional seasoning alone.
The brand's record and disclosure
Smithey Ironware is a US-based artisanal manufacturer focused on traditional cast iron production. The company does not publicly disclose detailed material testing or certifications beyond standard FDA food-contact compliance for the seasoning oil. No recalls, safety warnings, or public controversies regarding this specific product line are on record. The brand's silence on PFAS is consistent with the fact that traditional cast iron production has no routine PFAS inputs, though this is not formally stated in their marketing materials.
How it compares in its category
Bare cast iron skillets like this avoid the chemical risks of enameled cast iron (potential lead or cadmium in older enamels, though rare in modern US production) and non-stick coatings (Teflon-type coating degradation, forever chemicals). Compared to modern ceramic-coated or hard-anodized aluminum skillets, cast iron eliminates concerns about coating flaking, aluminum leaching under acidic conditions, and synthetic polymer breakdown. The tradeoff is higher maintenance (seasoning upkeep, rust prevention, weight) versus convenience.
If you buy it
Cast iron is safe at all normal stovetop and oven temperatures (up to 500F+), but the seasoning can smoke if neglected on high heat. Avoid prolonged contact with acidic foods (tomatoes, vinegar) on poorly seasoned pans, as acidity can degrade the oil layer and slightly increase iron transfer, though this is not a toxicity concern. Maintain seasoning by oiling and wiping after each wash; the pan becomes safer and more effective with use. Replace only if the cooking surface develops deep rust pitting that cannot be re-seasoned, which takes decades with normal 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.”
Seasoning oil composition
Smithey does not publicly specify which food-grade oil is used for factory seasoning. Standard practice uses mineral oil or vegetable oil, both safe, but composition is not disclosed on this product. No health issues have been reported for any major cast iron brand's seasoning layer.
Lead or cadmium in iron body
Cast iron sourced and smelted in the US is subject to EPA metal standards. Smithey does not disclose smelting location or testing, but no recalls for heavy metal contamination exist for modern US-made cast iron skillets. Iron itself is an essential nutrient and non-toxic in the iron matrix.
Coating degradation over time
The seasoning layer is a soft carbon polymer that can wear away with heavy use, washing, or acidic food. As seasoning degrades, iron oxide (rust) may form, which can impart a metallic taste but is not a health hazard. Re-seasoning restores the protective layer.
Iron transfer to food
Poorly seasoned cast iron or acidic cooking (tomato sauce) may increase trace iron transfer to food. For most people this is nutritionally neutral or beneficial; those with hemochromatosis should avoid prolonged acidic cooking in cast iron.
Thermal stress and cracking
Cast iron is brittle and can crack if rapidly cooled (e.g., hot pan into cold water). This is a durability issue, not a chemical safety issue, but sharp edges from cracks can pose a cutting risk. Smithey's No. 11 is designed for longevity and normal thermal cycling poses minimal risk.
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.