Smithey · Cast Iron Skillets
Smithey No. 11 Deep Skillet with Glass Lid
Lower-concern cookware, cast iron avoids PFAS-prone nonstick coatings entirely.
Smithey's No. 11 is cast iron with a glass lid, materials with no known PFAS risk. The brand makes no PFAS claims, but cast iron's seasoned surface is inherently nonstick without synthetic Teflon-family coating. Standard choice for PFAS-conscious cooks.
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Cast iron with glass lid
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 glass lid (likely borosilicate or soda-lime glass). Cast iron is chemically inert when properly seasoned and poses no leaching risk from coatings, glazes, or reactive surfaces. The glass lid introduces minimal hazard since modern cookware glass is stable under normal stovetop temperatures; borosilicate glass withstands thermal shock better than standard glass, though the product specs should confirm which type is used.
The brand's record and disclosure
Smithey is a US-based cookware brand known for premium cast iron and transparent sourcing claims, though they do not publish detailed third-party testing or certifications (NSF, ASTM) for heavy metals or leaching. No recalls, contamination reports, or manufacturing controversies involving this model are on public record. The brand's silence on PFAS is consistent with their material choice (cast iron avoids the problem entirely) rather than a transparency gap.
How it compares in its category
Cast iron skillets are among the safest cookware materials because they have no synthetic coating layer to degrade or leach. Compared to nonstick aluminum (Teflon-type coating/PFOA risk), ceramic-coated steel (glaze lead risk), or enameled cast iron (enamel degradation risk), bare or seasoned cast iron eliminates coating-related hazards entirely. The glass lid is a common addition that poses no documented safety concern if intact.
If you buy it
Maintain the seasoning by wiping with minimal oil after each wash to prevent rust and maintain the nonstick layer. Avoid thermal shock (do not immerse hot skillet in cold water) as this can crack glass lids or cause warping over decades of use. The glass lid has a practical heat limit around 300-400°F depending on type; verify specs before broiling or extended high-heat use. Cast iron itself is essentially permanent if not neglected; the lid may need eventual replacement if chipped or clouded.
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.”
Lead or cadmium in cast iron
Cast iron sourced from responsible foundries poses no documented lead or cadmium risk. Smithey does not publish foundry certifications, but no recalls or testing failures are on record for this brand or model.
Glass lid thermal shock or breakage
Glass lids can crack or shatter if exposed to rapid temperature changes or impact. Risk is user-dependent (handling) rather than manufacturing; Smithey does not appear to have had widespread lid failure reports, but product specs should confirm glass type and maximum temperature rating.
Iron leaching into food
Cast iron can leach small amounts of iron into acidic foods, but this is nutritionally beneficial for most users and not a safety hazard. Risk is negligible for neutral or alkaline foods and over normal cooking durations.
Rust or corrosion if poorly maintained
Bare cast iron will rust if left wet or unsealed, but this is a maintenance issue rather than an inherent safety defect. Rust itself is ferric oxide (not toxic), but a heavily rusted surface will transfer discolored particles to food.
Enamel damage (if present on lid rim or interior variant)
The No. 11 appears to be bare or seasoned cast iron with a plain glass lid, not enameled. If any enamel coating is present on rim or handle, standard cast iron enamel (food-grade ceramic-based) poses minimal risk unless heavily chipped, exposing raw iron below.
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.