Thankfully, Lodge Cast Iron cookware is made with only iron and oil—no PFAS or other harmful chemicals, just durable cookware that lasts for generations.
Our cookware is made without PFOA and PTFE, and we're proud to say our seasoned cast iron is made with just iron and oil, as it has been since the beginning.
WARNING: This product can expose you to chemicals including chromium (hexavalent compounds), which are known to the State of California to cause cancer and birth defects or other reproductive harm.
All our domestic as well as imported cookware complies with the FDA Standards. We are also in compliance with California Proposal 65, the world's most rigid standard for lead and cadmium content.
We add a mixture of pig iron, recycled steel, castings from our foundry, and alloys to the electric induction furnace. This furnace runs over 2,000 degrees F and it can hold 10 metric tons of liquid iron.
Lodge Enameled Cast Iron is cast iron with a smooth porcelain surface bonded to the iron. Enamel is resistant against acidic and alkaline foods and can be used to marinate, cook, and refrigerate.
Cast iron seasoning is simply oil baked onto the iron. At Lodge, we start the process for you, by adding a layer of soy-based vegetable oil to the cookware and baking it on at a high temperature.
The Lodge-Approved Cast Iron Cleaning Routine
Wash: Clean by hand with a small amount of soap and warm water. For stubborn food, use a scraper, nylon brush, or simmer water in the pan for 3-5 minutes before scrubbing. Dry: Promptly and thoroughly dry the pan with a towel or by heating it on the stove.
Lead is on the Proposition 65 list because it can cause birth defects or other reproductive harm. Exposure to lead during pregnancy can affect brain development and cause learning and behavior problems for the child. Exposure to lead can harm the reproductive systems of men and women.
Cast iron is non-toxic
No toxic or engineered plastic coatings. Field Skillets are machined smooth with a unique texture that seasons naturally to a nonstick patina, just by cooking on it.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
Straight to the Point
The best cast iron skillet is from Lodge. It heats up fast and sears deeply, and only costs around $20. We also like the lightweight Lancaster No. 8 skillet, which is easy on the wrists and cooks food beautifully.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
Caring for Cast Iron
With soap if it needs it. Scrubbing with the rougher side of a sponge if it needs that to remove food particles. Don't use steel wool, and do dry it completely. Then, put another tiny bit of oil in and rub it all over, wipe it away, and put it over a burner for a few minutes.
Fact: Lodge is safe for use on various heat sources, including glass-top stoves. Simply handle with care on the stovetop — do not slide, and always remove from the stovetop after cooking. Myth: You need to season a new Lodge cast iron pan. Fact: Great news — we do that for you!
The difference between a well-seasoned Griswold and a modern Lodge pan is like night and day—Griswold pans release food effortlessly, are lighter to handle, and can hold their seasoning for years.
Are Lodge products made in the USA? All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company.
Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
First, the black specks you see coming off into your food are not harmful. They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.
One concern with enameled cast iron is the potential presence of lead or cadmium in the enamel coating. These toxic metals can pose health risks if they leach into food.