Smithfield · Cast Iron Skillets
Smithey Ironware Company Cast Iron Skillet No. 12
Lower PFAS concern, traditional cast iron with no synthetic coatings.
Smithey cast iron skillets are bare cast iron seasoned with food-grade oil, with no nonstick coatings or water-repellent treatments. Cast iron is a traditionally safe cookware material with no known PFAS risk. The brand does not make PFAS claims, but the product design itself avoids the categories of cookware most likely to contain PFAS.
Shop Smithfield on Amazon →Material
Cast iron, seasoned with 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.
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 skillets are solid cast iron with a factory-applied oil seasoning layer, no synthetic coatings, enamels, or non-stick treatments. Cast iron itself is chemically inert when properly seasoned; the seasoning is polymerized fat that prevents rust and sticking. This means no Teflon-type coating fume risk, no leaching of ceramic glazes, and no synthetic coating degradation over time that plagues modern non-stick cookware.
The brand's record and disclosure
Smithey Ironware (a Charleston-based maker) does not publicly disclose detailed material sourcing or safety testing on their website or product packaging based on available information. The brand is known for artisanal casting and hand-finishing but has made no formal statements on heavy metal testing, lead content, or chemical certifications. No recalls or safety controversies for Smithey cast iron appear in public records.
How it compares in its category
Smithey sits at the premium end of cast iron; comparable to Lodge and Le Creuset in safety profile but priced higher. Unlike enameled cast iron (which can chip and expose cast iron beneath), Smithey's bare seasoned finish avoids glaze hazards. Modern non-stick skillets (Teflon, ceramic) carry Teflon-type coating off-gassing risk; bare cast iron does not.
If you buy it
Maintain seasoning by cooking with fats and wiping dry after use; do not soak or put in dishwasher, which strips seasoning and can allow rust and oxidation. Avoid acidic foods (vinegar, tomato, wine) on unseasoned cast iron, as acids can leach iron into food or pit the surface; once well-seasoned, this risk is minimal. Do not exceed 500F regularly as high heat can break down seasoning polymer. Re-season annually by applying thin oil layer and baking at 450F for 1 hour; replace if deep rust pitting develops or seasoning flakes persistently.
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 from bare cast iron surface
New or poorly seasoned cast iron can leach iron into acidic foods, raising dietary iron above recommended limits for some individuals. A well-maintained seasoning layer minimizes this; Smithey ships pre-seasoned, reducing early-use risk.
Lead or cadmium in cast iron material
No lead or cadmium testing has been publicly reported for Smithey skillets. Cast iron raw material can contain trace heavy metals depending on ore source and foundry practices, but Smithey does not disclose testing results.
Rust and surface oxidation if unsealed
Bare cast iron rusts quickly if seasoning is damaged or removed. Rust itself is iron oxide (not acutely toxic), but poor maintenance can lead to pitting that harbors bacteria if not cleaned properly.
Seasoning polymer degradation or rancidity
Smithey's oil seasoning is food-grade fat polymerized by heat; no toxicity data suggests concerns, but old or improperly stored skillets may develop rancid odor if exposed to air and moisture for extended periods.
Thermal shock or cracking from rapid temperature change
Cast iron is brittle and can crack if moved from high heat directly to cold water or placed in cold water while hot. Not a chemical hazard but a physical safety and product longevity issue.
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.