Material Analysis
Cast Iron
The original non-stick — zero synthetic coatings, lasts a century, naturally seasoned.
Generally Safe
This material is considered food-safe by major regulatory bodies.
What It Is
Cast iron cookware is made by pouring molten iron into a mould. No synthetic coatings are applied. Instead, a layer of polymerised oil (called "seasoning") is built up through repeated use and care, creating a naturally non-stick surface. Cast iron is extremely durable — pieces from the early 1900s are still in use. Lodge is the most recognised mass-market cast iron brand.
Health Concerns
Cast iron is widely considered the safest cookware material available. It contains zero synthetic chemicals. Iron leaching occurs — studies show cooking in cast iron can increase the iron content of food, which is actually beneficial for people with iron deficiency. There are no PFAS, PTFE, or coating-related concerns. The main "hazard" is the weight of the pan.