Quick answer
Bare cast iron is about as simple as cookware gets: one metal, seasoned with oil. The questions are iron in your food, and what is in the enamel.

Yes, for most people. Bare cast iron has no coating and no PFAS. It does add iron to food, a lot in acidic dishes, which matters if you have iron overload. Enamelled cast iron is a different story: makers rarely say what the enamel is.


A Malawi study measured bean relish gaining 147 µg of iron per gram cooked in an iron pot. It is not an anaemia cure: a 12-month trial of 340 Cambodian women found no haemoglobin difference.
Polymerised oil, baked on. The best makers name it: Smithey says grapeseed, Solidteknics rice bran. Lodge says only “vegetable oil”, which cost it a point.
Le Creuset describes its enamel only as “a type of glass”. Lodge’s California filing lists nickel, cadmium and chromium compounds for its enamelled line.
| Product | Score /100 | What touches the food | Our call |
|---|---|---|---|
| 83 | 47/60 | Buy it | |
| 78 | 42/60 | Buy it | |
| 78 | 42/60 | Buy it | |
| 72 | 47/60 | Buy it | |
| 62 | 47/60 | Read the caveats | |
| 55 | 34/60 | Read the caveats | |
| 55 | 34/60 | Read the caveats | |
| 34 | 34/60 | Read the caveats | |
| 0 | 0/60 | Avoid |



Enamelled cast iron with a black interior enamel “specially formulated for higher surface temperatures” — enamel composition never disclosed
The full entry →Enamelled cast iron
The full entry →Cast iron “made from Australian iron ore”
The full entry →Nothing published — not the enamel, not the seasoning, not the handle, not the knob
The full entry →For most people, yes. Bare cast iron is one metal with an oil seasoning, no coating and no PFAS. It adds iron to food, which matters mainly if you have a condition like haemochromatosis.
Yes, especially acidic food cooked for a long time. A Malawi study measured bean relish gaining 147 µg of iron per gram. A 12-month trial in Cambodian women found cooking with iron made no difference to haemoglobin.
Enamel is a glass coating, so there is no PTFE, but most makers do not publish its composition. Lodge’s California filing lists nickel, cadmium and chromium compounds for its enamelled line. Those are a declaration against a chemical list, not test results.
Surface rust can be scrubbed off and the pan re-seasoned. Lodge’s own warranty excludes rust and pitting, so it is on you to dry it.
It removes the coating question entirely and costs less: Lodge’s skillet is about $25 in the US. It is heavier and needs drying. Is Teflon safe? covers the other side.
New scores, brands that finally answered, and any rule change that affects what you can buy. The list is not open yet — email us and we will add you when it is.