Smithfield · Cast Iron Skillets
Smithey Ironware No. 14 Skillet
Lower PFAS concern, cast iron skillet with no synthetic coating.
Smithey Ironware No. 14 is a seasoned cast iron skillet with no nonstick or Teflon-family coating. Cast iron is an inherently lower-concern material for PFAS exposure. The brand does not make PFAS claims, but the product design itself avoids the categories of cookware most likely to contain PFAS.
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Cast iron, no nonstick coating
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.
Safe base material
Made from a material with no inherent PFAS use (ceramic, mineral, or natural fiber).
The full breakdown
What it's made of and why it matters
Smithey No. 14 is solid cast iron with no nonstick or enamel coating. Cast iron is an iron-carbon alloy that has been used for cookware for centuries. Without synthetic coatings, there is no Teflon-type coating (Teflon), no enamel glazes that could leach lead or cadmium, and no polymer-based nonstick that degrades with heat. The material itself does not leach significant amounts of iron into food under normal cooking conditions; in fact, cooking in cast iron can add small amounts of bioavailable iron to acidic foods.
The brand's record and disclosure
Smithey Ironware is a small-batch US cast iron maker known for restoration of vintage and production of new cast iron cookware. The brand does not widely publicize detailed safety certifications or PFAS testing, which is typical for traditional cast iron makers. No significant recalls, contamination incidents, or regulatory actions are on record for Smithey products. The company's silence on PFAS is not a red flag because bare cast iron does not use PFAS-containing coatings.
How it compares in its category
Bare cast iron eliminates hazards present in enameled cast iron (potential lead in enamel glazes, though rare in modern US production) and non-stick cast iron (Teflon-type coating off-gassing risk, coating degradation). It sits in the safer end of the cookware spectrum because there are no synthetic coatings to degrade, leach, or release fumes. The trade-off is that it requires seasoning maintenance and is slower to heat than nonstick alternatives.
If you buy it
Season and maintain the skillet regularly with food-grade oil to prevent rust and build a protective patina. Avoid prolonged storage when wet, and do not use harsh detergents that strip seasoning. Cast iron can be used on all stovetop heat levels and in ovens up to at least 500F; thermal shock (cold water on hot pan) can cause cracking but is rare with quality castings. Replace only if the cooking surface develops deep pitting, cracks, or loses structural integrity.
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 can release small amounts of iron into food, especially acidic items (tomato sauce, wine, vinegar). This is generally considered beneficial for iron intake, but persons with hemochromatosis or iron-overload disorders should consult their doctor before regular use.
Thermal cracking and sharp edges
Rapid thermal shock (ice water on hot pan) or drops can cause cast iron to crack. Chipped or cracked edges create sharp surfaces that can cut lips or gums; inspect regularly and discontinue use if cracks develop.
Rust and corrosion
Improper storage or cleaning (prolonged water exposure without seasoning) causes rust. Rust itself is not toxic in small amounts, but heavy rust buildup indicates the pan is no longer food-safe and should be restored or discarded.
Lead or cadmium in historical castings
Smithey is a modern US manufacturer and uses contemporary iron stock. No recalls or test results indicating lead or cadmium contamination in Smithey products are on record. This hazard is primarily a concern for vintage cast iron from unknown or unregulated sources.
Coating degradation (enamel models only)
The No. 14 skillet is bare cast iron, so this does not apply. However, if you own Smithey enameled pieces, monitor the enamel for chips or cracks that expose bare iron or underlying layers.
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.