Smithfield · Cast Iron Skillets
Smithey Ironware Cast Iron Skillet No. 6
Lower PFAS concern, traditional cast iron with no synthetic nonstick coating.
Smithey Ironware cast iron skillets are seasoned cast iron with no Teflon-family coating or synthetic nonstick treatment. Cast iron's cooking surface is built from repeated applications of fat and oil, not chemical coatings, which eliminates PFAS exposure from cookware.
Shop Smithfield on Amazon →Material
Cast iron, seasoned surface (traditional fat/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.
No PFAS disclosure
No public statement about PFAS in this product.
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 cast iron skillets are manufactured from iron ore cast into shape, then hand-seasoned with food-grade oil or fat rather than sprayed with synthetic nonstick coatings. This traditional seasoning method builds a polymerized layer of fat over time and contains no Teflon-type coating, silicones, or synthetic polymers. Cast iron itself is chemically inert at normal cooking temperatures and does not leach when properly maintained; the seasoning is the protective barrier between food and raw iron.
The brand's record and disclosure
Smithey Ironware is a small-batch American cookware maker known for artisanal manufacturing standards and transparency about production methods. The brand does not publicly disclose comprehensive safety testing or third-party certifications, and maintains a largely silent stance on PFAS or synthetic chemical use (consistent with their no-synthetic-coating approach). No recalls or safety controversies are on public record for this product line.
How it compares in its category
Smithey skillets occupy a premium position among cast iron cookware, sitting alongside brands like Lodge and Le Creuset in terms of safety profile. Unlike nonstick skillets (which carry Teflon-type coating or ceramic-coating risks), or enameled cast iron (which can chip and expose iron or lead-bearing glazes), Smithey's bare cast iron with traditional oil seasoning avoids synthetic polymer hazards entirely. This makes it one of the lower-chemical-risk options in cookware overall.
If you buy it
Cast iron skillets require regular seasoning maintenance to preserve the protective oil layer and prevent rust or iron leaching into acidic foods. Avoid prolonged contact with high-acid ingredients (tomatoes, vinegar, wine) on unseasoned or poorly maintained surfaces. Hand-wash only and dry immediately after use to prevent rust. Properly seasoned cast iron can last decades or generations; replace only if severe rust, deep cracks, or large sections of seasoning loss occur.
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
Raw cast iron can leach iron into acidic or prolonged-contact foods if the seasoned layer is thin, damaged, or absent. Risk is highest on new or poorly maintained skillets; properly seasoned pans develop a barrier that minimizes this. For most users, iron leaching is minimal; some (especially those avoiding iron supplementation) may wish to limit use with acidic foods.
Rust and bacterial growth if unmaintained
Neglected cast iron that develops rust or holds moisture can harbor bacteria in pitted surfaces. This is a maintenance failure rather than a manufacturing defect; proper drying and periodic seasoning prevent this entirely.
Lead or cadmium in historical cookware
Smithey uses modern sourcing and casting; no lead or cadmium has been documented in contemporary Smithey products. This hazard is primarily a risk in vintage or secondhand cast iron from unknown sources.
Thermal shock and cracking
Cast iron is brittle and can crack if exposed to rapid temperature changes (e.g., hot skillet plunged into cold water). This is a performance failure rather than a toxicity risk, but renders the skillet unsafe or unusable.
Combustion risk from high-heat seasoning oil
If re-seasoning at very high oven temperatures, the oil layer can smoke or ignite if temperature exceeds the oil's smoke point (typically 400-500F depending on oil type). Use appropriate oils and follow manufacturer guidelines to avoid this.
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
Lodge
Cast Iron Classic Cast Iron Skillets
cast iron (bare or seasoned with oil)
Lower PFAS concern, bare cast iron has no synthetic coatings.
⚠Risky category by default
Lodge
Cast Iron Skillet Pan 6"
cast iron, seasoned with oil
Lower PFAS concern, bare cast iron with traditional seasoning, no Teflon-family coating coatings.
⚠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.