Lodge

Lodge 10.25" Cast Iron Skillet

Plasticproof Excellent $$$Our price tier

Zero coating to degrade — naturally nonstick when seasoned. Unlike Teflon pans, cast iron releases no PFAS or microplastics, even at high heat.

Check price on Amazon

No coating — so no PFASPFAS get into pans through a non-stick coating. This one has none.

One material: 100% bare cast ironNo liner, no plastic parts — nothing that can shed into food.

Backed by a peer-reviewed studyPublished research, cited and linked below — not our opinion.

See exactly how we verify this

As an Amazon Associate I earn from qualifying purchases — at no extra cost to you. We show a "Check price on Amazon" link rather than a number because Amazon prices change often.

Why it's safe for your family

Zero PTFE/PFOA coating — cast iron has no synthetic nonstick layer whatsoever. Nothing can flake off into your food.
Zero microplastic risk — solid iron doesn't shed particles at any temperature. Safe from sauté to 500°F oven.
Pre-seasoned with vegetable oil — naturally nonstick finish that improves over time without any chemicals.
Built to last for generations — a pan that never degrades means a pan that never contaminates.

Is this really PFAS-free? Yes — and here's why

PFAS ("forever chemicals") get into cookware through one route: a synthetic non-stick coating. Teflon/PTFE is itself a member of the PFAS family. This skillet has no coating of any kind — so there is no PFAS in it to begin with.

Cast iron100%

What this pan is made of: a single piece of solid iron. No non-stick layer, no liner, no plastic parts, no added chemicals — nothing to shed and nothing fluorinated to release, at any temperature.

Quick specs

Size

10.25" diameter

Weight

5 lbs

Dishwasher Safe

No — hand wash

Key Feature

Zero coating — zero microplastics

What to avoid instead

Nonstick (Teflon/PTFE) pans are one of the most overlooked sources of microplastic contamination in the kitchen. Once the coating is scratched — which happens with normal use — it sheds directly into your food.

Research finding

A 2022 Flinders University & University of Newcastle study (published in Science of the Total Environment) found that a single scratched non-stick pan can release an estimated 2.3 million microplastic and nanoplastic particles into food — and because Teflon is itself a PFAS, that is a PFAS exposure too. Switching to bare cast iron removes the coating entirely, so the risk simply is not there. (source)

How we verify — and what we don't

Straight answer: we're a research team, not a testing lab. Here's exactly what our rating is based on — and what it isn't — so you can weigh it honestly.

What we check

What the product is made of, from the maker's own specs and product listing.
Whether any part that touches you or your food uses PTFE, PFAS, plastic, or a coating that can degrade.
Peer-reviewed research on how that material behaves when heated, scratched, washed, or worn.
Known failure modes — how the product actually breaks down in a real home.

What we don't do

We have not chemically tested this specific unit in a lab.
We don't take payment to rate a product higher — there is no sponsored placement.
We don't show star ratings or "trusted by thousands" counts we can't stand behind.

What gets a product rejected

Anything that adds a known microplastic, PFAS, or off-gassing source — a non-stick coating, a plastic surface against food or skin, vinyl/PVC — is downgraded or cut. We only list what clears that bar.

Don't take our word for it — check the sources yourself The peer-reviewed study we cite

Common questions

Isn't cast iron heavy?

Yes — about 5 lbs. Most people adapt within a week. The weight is actually useful for searing and even heat distribution. Many families keep it on the stovetop permanently so lifting is minimal.

Is it hard to maintain?

Much simpler than people think. Rinse with hot water after use, dry completely, rub with a tiny bit of oil. That's it. The more you cook with it, the better the seasoning gets — it's self-improving.

Can I use soap?

A small amount of mild soap is fine on a well-seasoned pan. The old "never use soap" rule comes from older harsh lye soaps. Modern dish soap in small amounts won't harm the seasoning. Just dry thoroughly and oil lightly afterward.