Smithfield · Cast Iron Skillets
Smithey No. 10 Cast Iron Skillet
Lower PFAS concern, bare cast iron is not a PFAS-prone material category.
Smithey's No. 10 cast iron skillet is uncoated cast iron, which does not inherently contain PFAS. Cast iron cookware uses seasoning (polymerized oil) rather than synthetic nonstick coatings. Smithey does not make PFAS claims, but the material itself carries lower concern than coated or treated cookware.
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Cast iron (bare/seasoned)
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.
No PFAS disclosure
No public statement about PFAS in this product.
The full breakdown
What it's made of and why it matters
The Smithey No. 10 is solid cast iron with a factory-applied seasoning layer (oil polymerization, not synthetic coating). Cast iron itself is inert and does not leach harmful chemicals into food under normal cooking conditions. The seasoning is a thin, burnt-on oil layer that protects against rust and improves non-stick performance. Unlike enameled cast iron, there is no ceramic glaze, enamel, or lead-prone coating to degrade or chip into food.
The brand's record and disclosure
Smithey (note: the product says 'Smithfield' but Smithey is the cookware brand; clarify if this is Smithey Ironware) has maintained a low public profile on chemical safety disclosures and certifications. No published NSF, FDA compliance statements, or third-party testing records are readily available for their cookware line. The brand does not prominently advertise lead-free or heavy-metal testing, though cast iron as a bare material carries minimal inherent risk of such contamination in the base metal itself.
How it compares in its category
Bare cast iron skillets occupy the lower-hazard end of the cookware spectrum because they lack synthetic coatings that can degrade or off-gas. Compared to non-stick pans (which may shed Teflon-type coating), enameled cast iron (which can contain lead in colored glazes), or aluminum (which can leach), bare cast iron avoids those specific failure modes. The main category trade-off is maintenance burden: seasoning must be actively maintained to prevent rust and preserve non-stick properties.
If you buy it
Season and store in a dry environment; avoid prolonged soak or dishwasher use, which strips seasoning and promotes rust. Do not use in a self-cleaning oven (extreme heat can crack the iron or damage seasoning). Acidic foods (tomatoes, wine, vinegar) may degrade seasoning gradually but do not pose toxicity risk; re-season as needed. Replace only if significant rust develops or the pan cracks; properly maintained cast iron lasts decades.
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 degradation and food contact with bare metal
If seasoning is stripped by dishwashing, acidic cooking, or poor drying, bare cast iron is exposed. While cast iron itself is food-safe, minimal iron leaching into highly acidic foods is theoretically possible; this is a usage and maintenance issue, not a manufacturing defect.
Lead or cadmium in base cast iron
No public recalls or test reports document lead or cadmium in Smithey cast iron. Modern cast iron sources are not a recognized lead contamination pathway; however, Smithey does not publish heavy-metal testing data to confirm this at the product level.
Initial seasoning off-gassing or residue
Factory seasoning is applied via oil heat-treatment. If seasoning process involves high-heat oil polymerization, minimal volatile organic compound (VOC) emission may occur during first use or heating; this is temporary and not documented as a safety concern for this brand, but proper pre-use seasoning/heating outdoors or in ventilated space is prudent.
Rust and oxidation hazards
Cast iron rust is iron oxide, not toxic. However, pitting corrosion from poor storage can weaken the pan structurally and lead to cracks or splinters; this is a durability and maintenance issue, not a chemical hazard.
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.