Are Cast Iron Pans Safe? What You Need To Know (Lead, Iron & Seasoning Tips)
Written by Irina Webb
Health-related claims have been reviewed by Myrto Ashe, MD, MPH, IFMCP 
Generally safe, cast-iron pots and pans can work as a natural non-stick option once you learn how to use them.
That’s why I chose to replace our traditional non-stick cookware with cast iron in my own kitchen.
But there are a few things to understand first. Cast iron can add iron to your food. It doesn’t work well with acidic meals. And there’s a lot of confusion online about lead.
I’ll walk you through what actually matters so you can use cast iron with confidence and without overthinking it.
Are Cast Iron Pans Safe?
Yes, cast iron pans are safe for most people.
They are made mostly of iron and do not rely on chemically added coatings. That alone removes a major concern for many people.
At the same time, cast iron is not completely neutral. It can release iron into food during cooking, especially under certain conditions.
For most people, this is not a problem. But if your iron levels are already high, it may not be the best everyday choice. My Safe Cookware Guide will help you choose the safest cookware for daily use.
There is also concern about lead. Based on available evidence, simple cast iron cookware itself is very unlikely to contain lead because iron has a much higher melting point than lead. However, there are specific situations where caution makes sense, which I’ll explain below.
What Is Cast Iron Cookware Made Of?
Cast iron cookware is made from an alloy that is over 90% iron. Typically, it contains roughly 92–95% iron along with 2–4% carbon and smaller amounts of silicon and manganese (source).
This type of cookware has been used for generations in many parts of the world because it is durable and holds heat well. There are no synthetic coatings (like PTFE or “sand-based” coatings) added to create a non-stick surface.
Instead, cast iron develops what’s called “seasoning.” This is a layer formed when oil is heated on the surface. Over time, thin layers of oil bond to the metal and create a smoother, more non-stick surface.
This is very different from traditional non-stick cookware, where the non-stick effect comes from a manufactured coating.
Does Cast Iron Contain Lead?
This is one of the most common concerns, and it’s important to answer it clearly.
Simple cast iron cookware is very unlikely to contain lead. One reason is that iron melts at a much higher temperature than lead (source).
Because of this, lead is not typically part of the raw material used to make basic cast iron cookware.
However, there are two situations where caution is reasonable.
The first is antique cast iron cookware. And the second is cast iron pieces that have a decorative or enameled coating applied at high temperatures. In these cases, the concern is not the iron itself, but what may have been added.
For instance, before the 1970s, some people used cast iron for melting lead, such as for fishing weights, ammunition, or plumbing work.
What this means for you is simple.
If you are using plain, modern cast iron cookware, this is not something you need to worry about. But if you are using antique or decorative pieces, it’s worth being more careful.
Can Cast Iron Leach Iron Into Food?
Yes, cast iron can release iron into your food during cooking.
Specifically, studies show that the amount of iron transferred can range from about 1.7 mg to 26 mg per 100 grams of food (source).
Several factors increase how much iron is released. Acidic foods, like tomato sauce, pull more iron from the pan. Longer cooking times also increase the transfer. Moisture plays a role as well.
This doesn’t mean cast iron is unsafe. It just means it interacts with food in a way that other cookware – e.g., stainless steel – does not.
Is Cast Iron Safe For Your Health?
When Cast Iron Is A Good Choice
Cast iron can be a helpful option if your iron levels are normal or low.
Iron is an essential nutrient needed to prevent hair loss, among other things. Some people don’t get enough through diet alone. In those cases, small amounts of iron from cookware can be beneficial.
Cast iron is also a practical choice if you want to avoid synthetic non-stick coatings and prefer simple, long-lasting materials.
When You Should Be Careful
Too much iron is not a good thing.
Some people have a condition called hemochromatosis, where the body stores too much iron. Others may have elevated iron levels without knowing it. Symptoms can be vague, like fatigue or joint pain, or there may be no symptoms at all (source).
If your iron levels are already high, using cast iron regularly may add to that load over time.
The amount of iron a grownup person needs daily ranges from 8 mg to 27 mg (source).
Evidently, the safest approach is to know your levels. Simple blood tests, such as ferritin, serum iron, and TIBC, can give you a clearer picture.
Ferritin shows iron storage but can also reflect inflammation. A more useful marker is the iron-to-TIBC ratio. If it’s too low, it may indicate iron deficiency. If it’s too high, it may suggest iron overload.
As a general guide, around 35% is considered safe, 40% is borderline, and 45% may be too high. When the ratio is high, the body can’t manage iron efficiently, which may lead to oxidative stress.
Based on that, you can decide how often to use cast iron.
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Why You Should Avoid Cooking Acidic Foods In Cast Iron
Acidic foods and cast iron are not a good match.
Foods like tomatoes, vinegar, and citrus can break down the seasoning layer on the pan. When that happens, more iron can move into your food. It can also affect the taste, sometimes giving food a metallic flavor.
This is especially important for dishes that cook for a long time, like tomato sauce.
In my kitchen, I simply use a stainless steel type of cookware for those meals. This is an easy way to reduce unnecessary exposure without giving up cast iron completely.
Is Cast Iron A Safe Non-Stick Alternative?
In my opinion, cast iron can work as a safe nonstick cookware option.
Instead of relying on a chemical coating, cast iron builds its non-stick surface through seasoning. When the pan is heated properly and well maintained, food releases more easily.
In contrast, traditional non-stick cookware uses coatings like PTFE or “sand-based” ceramic coating.
The PTFE coating can release toxic substances when overheated. Even “PFOA-free” labels don’t fully answer the question of what replaces those chemicals.
And the full composition of ceramic non-stick coating is rarely disclosed, so it is hard to judge the safety of ceramic coated cookware.
Cast iron avoids these issues because it does not rely on a synthetic non-stick coating at all. It may not be as effortlessly slick as a brand-new non-stick pan, but it is stable and long-lasting.
How I Use Cast Iron Safely In My Kitchen
I don’t use cast iron for everything, and definitely not for acidic foods or longer cooking times. Instead, I rotate it with stainless steel cookware such as Heritage Steel and 360 Cookware.
After cooking, I usually clean my cast iron skillet while it is still warm. I remove any leftover food with a paper towel, then rinse it under hot water. If needed, I use a sponge or brush to loosen anything stuck to the surface.
When it comes to using soap, lye-based soap may strip the pan surface of its seasoning. However, gentle dish soap will keep your seasoning intact.
Personally, I use Pure Haven Dish Soap or Branch Basics Concentrate.
After washing, I place my cast iron skillet on medium heat to let any remaining water evaporate.
When the pan is hot and dry, I apply a thin layer of avocado oil (because it handles heat well) and turn off the stove.
This routine keeps the surface in good condition without making the process complicated.
Best Cast Iron Cookware Options
Not all cast iron cookware performs the same, especially when it comes to how smooth the surface is.
Brands like Stargazer and Field Company focus on creating smoother cooking surfaces. This helps food release more easily and makes it simpler to maintain a non-stick effect.
To season their non-toxic cast iron cookware, Stargazer uses a blend of grapeseed, canola, and sunflower oils and Field uses grapeseed oil. (Learn more about Seed Oil Safety here.)
The smoother finish is one reason you will find these pans easier to use compared to more textured options.
In contrast, some cast iron cookware has a rougher surface, which can make sticking more likely until the seasoning builds up over time.
You don’t need to overthink this, but choosing a smoother pan can make your experience easier from the start.
Final Verdict: Are Cast Iron Pans Safe?
Yes, cast iron pans are safe for most people.
They are made from simple materials, do not rely on synthetic non-stick coatings, and can last for years. When used correctly, they can work as a natural non-stick option.
What matters most is how you use them.
Cast iron works best when you avoid cooking acidic foods in it, rotate it with other cookware, and pay attention to your iron levels if needed.
In my kitchen, I rotate cast iron and stainless steel cookware:
- Stargazer and Field Company Cast Iron
- Heritage and 360 Cookware Stainless Steel
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Do you have any information on the safety of the Lodge Cast Iron skillet?
Hi Eleanor,
We have Lodge cookware in our Amazon shop.
Hello,
Do you know of a cast iron company that is not using seed oils to season? Fo Stargazer I see they use grapeseed, canola, and sunflower oils. For Field I see they use grapeseed oil.
Thank you!
Hello Regan,
Thank you for reaching out to I Read Labels For You!
Have you tried Lodge?
Hello,
I appreciate your blogs and have found them to be helpful. I am trying to switch old cookware out for safer options. I was just looking at the Lodge Cast Iron Deep Skillet, Pre-Seasoned, 10.25-inch (Black) on Amazon. I scrolled down to see more details and found that the country of origin was China. I thought perhaps this was a mistake but after reading the questions and answers I wonder if it is true. I copied and pasted the Amazon Q&A below. Do you know if all of Lodge products are now manufactured in China?
Q: Are these made in America???
A: Hello,
Thank you for reaching out to us. This product is made in China. Lodge has outsourced many items to keep up with production demands.
Have a good day
Mary
Customer Service Team
By Lehman’s Home and Garden on January 11, 2022
Hello, Steven! Thank you for the kind words about our blog! We do not know if all Lodge products are manufactured in China. Have you contacted Lodge directly to ask this question? We encourage that.
thanks for sharying good informaction!
You are so very welcome! Thank you for your feedback!
I have a question regarding using cast iron cookware. Instructions on care usually say to apply a coat of oil after cleaning a pan. If the pan is used infrequently, the layer of oil becomes ‘gummy’ and possibly has bits of dust etc., clinging to the oil on the surface. I cannot bring myself to cook in these pans without washing them first, which makes me think that cast iron is just too much trouble from a maintenance standpoint. Do you also wash your pans prior to using them again? I’d appreciate your input.
Hello, Joanne! Thank you for the question! This is what we do: to prevent dust from landing on the seasoned surface, we keep cast iron cookware in a pantry or a kitchen cabinet. If your cookware has a lid, you can put it on, too, or use something else to cover the pan. Dark space is also better to prevent the oil from getting rancid and “gummy.” We hope this helps! By the way, friends and readers, the Cast Iron Pots and Pans post has been updated with new info and two new brands – Stargazer and Field Company. So, check it out!
I noticed that Stargazer and Field Company pans are quite a bit more expensive than Lodge pans. Does the finish really make that much difference and are they really much lighter than Lodge? And I find it hard to believe the finish can be so difference with just seasoning. It is important that my pans are safe to eat from them.
Thank you !
Julie
Hi, Julie! Lodge is not a bad choice; however, we believe that Stargazer and Field are better. Lodge uses non-organic vegetable oil for their seasoning, which is not that big of a deal, but if you want to be extra careful, go for organic. In addition, Lodge pans’ surface is not as smooth as that of the other two brands. As for their weight, we haven’t handled the Stargazer and Field pots and pans, but we assume their cast iron is as heavy as any other brand’s.
Hi Irina,
The lodge cast iron come with vegetable oil coating on it. Is that ok? How can I remove that coating and coat with avacado oil?
I wasn’t sure if the vegetable oil coating stays forever and will leach into the food. Kindly advise.
Hi Sara! We just used our Lodge the way it was, and after a while started using avocado oil. Hope this helps!
Hi Irina,
Have you tried/tested the Ozeri pans? They utilize GREBLON ceramic – an ultra-safe ceramic coating from Germany which is 100% PTFE, PFOA, APEO, NMP and NEP. I was thinking of getting one. Kindly let me know what you think.
Thanks,
Amol
Hi, I purchased the Smith and Clark cast iron pans. After purchasing I noticed they were made in China. I wanted to return them but the packaging was recycled by my family. I’ve tried contacting Tabletopsunlimited to ask about their safety inspections and have heard nothing back from them.
Do you think this is a safe brand?
I am on a whole food plant based diet, and do not cook with oil. Additionally, my understanding is that men are rarely iron deficient and it can be adverse for them to get too much iron. What do you suggest for a nonstick cooking option? Thanks.
Hi, Paul: Please take a look at this: https://ireadlabelsforyou.com/skinny-safe-cookware/ ~Irina
Besides Covid I now have another challenge. To keep busy in times of quarantine, I’ve been restoring old cast iron pots, pans, and skillets. While I understand iron does not contain lead, I believe I may have come across one vintage dutch oven from France that may have some lead. And, it’s a reputable brand (so i thought) that got purchased by Staub. After lots of youtube videos on how to clean, restore and seasoning vintage cast iron I found one video that shows how to test for lead. Bought the kit and did the simple test and result was crushing. I really thought I found a gem! Could cast iron have been contaminated inadvertently somehow? From this same video, I learned that sometimes fishing lead weights were made using old cast iron pots to melt lead and casted in muffin pans (for example) so the advice in the video is to always test vintage cast iron pieces. This dutch oven I got looked unused, in fact no cleaning or restoring was necessary. Long story short, i wonder if you can shed some wisdom on the matter. Im in denial that I have a contaminated vintage piece, but your thoughts would put my mind at ease. Thanks in advance for your two cents!
Hi, Thuy: feel free to book a consultation with me so we can make a plan that you reduce your stress load: https://ireadlabelsforyou.com/services/consulting/ ~Irina
Hi,
I live in Germany and here many people use stainless steel cookware. Would that be as a safe alternative just like cast iron?
Thank you for your answer in advance!
Hi, Emese: you can find an answer to your question here: https://ireadlabelsforyou.com/skinny-safe-cookware/ Thank you for asking. ~Irina
hi
i read your post about safe cookware with interest.
i am trying to avoid non stick cookware as it can be toxic so i thought about buying stainless steel but wans’t sure
if safe and also need non stick as it is a milk pan i am looking for.
nearly bought green pan but then read you were unsure…
is cast iron safer than ceramic?
what is this pre seasoned pans you are talking about ? what does pre season mean?
do you know of any good quality safe non stick milk pan? i tried to look for lodge but couldn’t find?
i live in uk so if you could recommend any brand i can find in uk i would ever so much appreciate as i
switched to 100% grass fed milk but need to heat to a quick boil of 210 f to pasturise…
thanks so much.
This is an informative article, thank you. I have been a big fan of cast iron but recently I’ve become concerned about seasoning, which is the polymerization of fat. You are essentially turning the fat into a plastic molecule, somewhat similar to PTFE (I think). And, when heated above smoke point, I am concerned that these polymerized fats can release toxic and carcinogenic chemicals. I’ve spent the last several hours scouring the Internet and there doesn’t seem to be a consensus or much information at all. Most people’s opinions are that it’s “it’s probably safe, or if dangerous, not TOO dangerous.” Can you shed any light on this topic? Here I thought I’d found the safest type of cookware, but now I am rethinking it. Thanks for any input you can provide.
Hi, Melanie! Thank you for the question! It is best to use a high smoke point oil for seasoning your cast iron pots and pans. While we use avocado oil, Stargazer uses a blend of grapeseed, canola, and sunflower oils, and Field uses grapeseed oil. We hope this helps! You are always welcome to book a personal healthy living consultation with Irina: https://ireadlabelsforyou.com/services/consulting/
I have read a few of your article, starting with GreenPan. I have sever fibromyalgia and my hands and wrist are very painful. I desperately need sauce pans. Can you recommend any that aren’t too heavy. Right now I have The Rock fry pans. I like them, but recently heard they are bad.
Thank you so much for sharing your knowledge with us.
Stephanie
Hi Irina.
I have a glasstop electric stove. Do you know if Field Day iron skillets are smooth on the bottom? Thank you so much for the information you provide to the community. You’ve helped me tremendously in the past.
Hi, Dorothy, I am not sure because we own Lodge. Please contact the company. ~Irina
Found a 10” cast iron skillet at Tuesday Morning on sale ($13). It’s by Smith & Clark Ironworks (made in China and a brand of Tabletops Unlimited) It’s preseasoned, no enamel, quite heavy. Another 6”, oil-seasoned one by Sharper Image made in China. Do you think buying a cast iron skillet from brands like these is unadvisable? Is it common for soles brands to have toxic materials in cast iron?
It should be okay. ~Irina
Was worried about cheap brands taking shortcuts and using aluminum. Thanks! You’re site is so helpful!
Lodge’s enameled cast iron Dutch Ovens are now MADE IN CHINA, according to Lodge. So, how do we know how safe and/or durable it is? Low prices don’t help if you eat toxic flakes in your food.
Hi, Cammy! Lodge enameled cast iron has been always made in China. That’s why I only recommend their cast iron, not enameled cast iron. ~Irina
Irina, so many good works! I am proud to report that with seasoning with ½tsp lard (from Targét) after each use (becomes routine), I can fry an egg without sticking! 🥰 I also found that with a 50¢ brush from Walmart and ¼tsp salt, my Lodge pans clean up great! Your Pearl’s of wisdom are spot on!
Dear Irina
I would like to know if cast Aluminum Cookware is safe for cooking ?
THANK YOU
Hi, Eli: The short answer is no. Do you have access to the Savvy Consumer Circle? Thanks. ~Irina
Thank you Irina but I did not catch your point that why Organic , Non Gmo canola oil is not healthy,
could you please make me clear ?I know that canola was created through traditional plant cross-breeding by removing two things found in the rapeseed plant: glucosinolates and erucic acid.
One of concerns about canola is GMO BUT with Non-GMO one still is not healthy to use ?
Thank you
Not only is Canola unhealthy it’s one of the most mislabeled as “non-GMO” food. Less than 1% grown across the world is organic, let alone non-GMO. Studies have shown at least 5-10% of world’s annual supply is consistently sold as non-GMO.
While technically true it is considered “traditionally” created, the process which was carried out in a university genetics lab to maximize marketability and profits, is in my opinion much closer to the invasive unnatural GMO processes of today than traditional cross breeding procedure used successfully for hundreds of years.
Can (Canadian) ola’s (Oil) [clever marketing] biggest use is industrial lubrication and found in the cheapest fry pits of fast food giants for one reason only, it’s the cheapest of the cheap to produce and doesn’t break down easily, it’s no wonder marketing has convinced many of it’s health benefits enabling profit squeeze at the cost of consumers’ health.
Hi Irina
I want to buy a safe and good quality of cast Iron , do you recommend field company or something better ?
regarding oils for cooking , I know that avocado oil is best oil for cooking.
I saw some nutritionist do not recommend canola oil . so I was wondering to know your idea about Organic and non-GMO canola oil ? do you think Organic and Non GMO canola oil in the market is safe to use ?
THANKS A Lot
Hi, Eli: Yes, Field cast iron cookware is a good option, too. Even organic and non-GMO canola oil is not good for us just because it is not rapeseed is not a good thing to eat. Thank you. ~Irina
Can canola oil be non-GMO? I though that all canola oil was GMO.
Hi, Eugene: canola oil can be USDA-certified organic, which means that it is non-GMO. ~Irina
Hi Irina,
Have you had any success with using cast iron to make pancakes? Is there a particular trick to get pancakes to not stick on cast iron? Thanks so much!
Yes, it works great for pancakes. The trick is seasoning. ~Irina
hi, Irina
idk if you are still replying to comments here but i recently switched to using a cast iron, and was wondering about the enamel do they all have that now and is that safe.. also i noticed it dramatically made the colour of my tea and coffee alot darker then before, im assuming that is normal for cast iron? any info or tips you could give me about this would be appreciated, Thanks, susan
Hi, Susan: are you talking about enameled cast iron by Lodge? Thanks! ~Irina
So I have been using the avocado oil and I like it! I have it stored in the fridge per directions, but it solidifies in the fridge. Do I let it get to room temp each time I use it or can I just use the liquid stuff that comes out which is all collected on top of the solidified fat in the bottle?
Cynthia, I believe you can use liquid stuff that comes out. ~Irina
I have cooked on cast iron cookware for 20+ years. This year I decided to buy a unique piece of cast iron for Hubby. It has holes in it to char veggies. Since I like to make fire-roasted salsa, I thought this would be perfect. I ordered the pan (Mr. Bar-B-Q skillet made in China) from Walmart. When the pan came, I noticed it was nicely pre-seasoned so I washed it lightly and seasoned it again. Then I put my skillet on the grill to warm up. The toxic fumes that emanated from the skillet was unbelievable. After a lot of research, I finally decided my cast iron skillet was safe…but not the chemicals they used to season it. I’m sure my cast iron was seasoned with cosmoline to keep it from rusting. It smells just like my rifles. I returned it to Walmart. Stick with USA brands!
Wow, this post has been so interesting to read… I will have to share it with the hubby. Will using olive oil to season it also work or is sunflower or avocado oil best? Wait, I also wanted to ask, what type of utensils to you suggest to use with Cast Iron, Stainless Steel and or Ceramic etc? Going to start looking at where I can get your suggestions in the Middle East, otherwise I will have to improvise….
Hi, Martie: I use wooden spatulas. Good to hear from you on your progress. ~Irina
Thanks for the tip. I picked up some untreated Birch Wood spoons and spatulas, not sure if I should treat them though. Don’t know if the untreated wood would harbour bacteria? Do you use the spatulas you recommend in your Kitchen ebook? Just curious as I know mineral oil should be avoided, although I think treated utensils will probably last longer.
I use untreated wooden spatulas. If you keep them dry, they will be fine. Again, because wood can get fully dry without pockets of moisture, bacteria won’t be able to grow as it needs moisture. ~Irina
Oh yeah that’s right, great!!
Is there any brand or avocado oil you recommend? I can’t seem to find any organic avocado oils
Avocado oil does not come in organic. Because avocado is protected by the skin, non-organic is okay. The brand name is Chosen Foods. ~Irina
There are several organic avo oils available. Please consider that although eating non-organic avo is fine, chemicals like hexane are used in the manufacturing of nearly all food oils and are banned if organically produced/certified.
My understanding is that it’s good to shoot for “USDA Organic” rather than just the generic organic label which can be abused.
All complicated!
Abs, thanks for noticing that. Yes, a organic USDA organic avocado is available, it’s the only one I’ll consider using. Besides your local healthy food store, there are a couple of choices on Amazon–and even better, try Azure Market (a really find place to do online shopping if they deliver to your town).
So do you season the pan after every use with the avocado oil? Thanks!
Yes
Is coconut oil ok to use to season pans?
Hi, Ellie, Yes, as long as it has a high smoke point. ~Irina
Hi, I use my lodge cast iron skillet and I see your recommendation on how to season it after each use. I wanted to know what kind of vegetable oil you use? I can’t seem to find organic vegetable oil. I see you use the organic high heat sunflower oil, do you use that to season the pan and what kind of oil do you use for your cooking? I have the Spectrum expeller-expressed high heat organic canola oil but is that good for cooking? Thank you for all this wealth of non-toxic healthy living choices!
You can use any high heat cooking oil. Sunflower oil is a good one. Recently, I’ve switched to avocado oil as I think it is the healthiest for high heat cooking. We buy it at Costco. ~Irina
I have been doing some research as we just bought a Lodge 2 sided griddle and we own bigger cast iron pots we use to make “potjie” in, a very South African dish made on an open fire… And my husbands pots have a really sticky feel to them from him using vegetable oil previously. We are trying out the Spectrum Sunflower oil now and will also try out the Avocado oil soon, but I read somewhere that it is best to season with lard (which we struggle to get here, like Crisco), or with Flax Seed Oil. The opinion on using Flax Seed is quite mixed at the moment, and I was wondering if anyone could shed some light on it’s safety etc? Also, been seeing a lot of companies have Cast Iron Seasoning Oils or Sticks, but I am scared it might not be safe enough to use as one never knows what goes into it. Is it also wise to bake the cast iron item in the oven for 1 hour after every seasoning, or is that not necessary? Any advice would be greatly appreciated.
Cast iron takes a lot of abuse and is very flexible in its use. Traditionally cast iron is seasoned with lard, an animal fat and assuredly not Crisco. If a brand new, unseasoned pan, or a rehab project scrub with soap and water to remove unknown oils and detritus, make sure all rust is removed. Rust can be removed with sandpaper, as well as the occasional manufacturing defect, but be careful not to be too aggressive as to create an uneven surface. Once clean, completely dry by wiping down, coat all the way around with lard or high temp vegetable oil, (avocado works well) and allow to sit in oven for 2 hours at low temp (250f). Recoat/spread about every 1/2 hour. (Expect drips) After initial seasononing plan on using extra fats for a little while and avoid acidic foods.
After every use clean with plain water, dish soap if absolutely needed, and dish rag, nonmetallic scrubber if needed. Finally recoat food contact surfaces with fat, not thick just glisten, and store for next use. I use avocado oil on a paper towel that I leave in the cast iron and then reuse. I prefer avocado oil as it is non animal, is high temp, low flavor, and does not cause stickiness. I will occasionally cook acidic foods in my cast iron, but will not do so on consecutive uses. If I notice that things are sticking a little I’ll use that as an excuse to fry something with that pan. When storing I place my cast iron on something that I don’t mind absorbing a little oil.
Cast iron is heavy and takes a while to heat up and cool down. Cast iron can go from stove top to oven. Cast iron is generally not recommended on ceramic/glass cooktops, but I use it on mine. There is concern about scratching plus there may be concern about oil tranferring from the pan to the cooktop.
You may also get enameled cast iron which is not seasoned and can handle all the marinara sauce and other acidic foods you can throw at it. (Enameling is basically melting glass to cover the surface.) It also supposed to be okay for ceramic cooktops. With enameled be careful of chipping. I only use wood/bamboo utensils to reduce this possibility. I’m also careful not to throw a bunch of cold liquid into the pan as that can be hard on the enameling. Finally some enameled cast iron, have handles that can’t handle the oven. I do not have data on the pigments that are used with enameling.
Hi,
I have cast iron pans (Cuisinart) that were made in China. Think these are safe to use?
Also have an enameled cast iron dutch oven gifted to me. It is from the Christmas Tree Shop, which is a bargain store so I am concerned about its safety as well as I have learned it was also made in China.
Worried about lead contamination…any insight?
Hi, Madelyn: Regardless where they are made, cast iron pans do not contain lead. As for the enameled cast iron dutch iron, you will have to contact the manufacturer. The best way to get a peace of mind is to ask if their products were tested to Prop. 65. ~Irina
This gives me such peace of mind as I just bought an unbranded cast iron pan at a local market the other day and later found it was made in China… hopefully it’s lead free and non toxic as you’ve mentioned 🙂
I ordered an inexpensive set of cast iron cookware, made in China. It has a rough finish, and the black color keeps wiping off. There is a Cadmium emblem stamped on the box. So, I looked up cadmium, and it is a toxic , carcinogenic heavy metal. Most cast iron does not contain this. It also has left a metallic taste in my mouth after frying eggs in it 2 days ago. I am returning it. It is not Lodge brand. It’s something cheaper. So, research before you buy.
Ok thank you!
Most of our cookware is stainless steel – do you consider this a safe alternative in terms of leavhing lead and other heavy metals?
I saw that in one of your posts above you mentioned cooking tomatoes and other acidic things in stainless steel and how it causes metals to leach…I’ve been cooking my tomato based things in my stainless steel because I thought cast iron was bad for that type of thing. What do you think? What should I be cooking my tomato based things in?
Thanks so much! Just feeling very overwhelmed today with all the possibly toxic things out there 🙁
I know exactly how you feel. Actually, I wrote a whole e-book to make it easy to understand. Please check it out: https://ireadlabelsforyou.com/seven-days-healthier-kitchen/. Thank you! ~Irina
Hi Irina,
I just switched back to cast iron after my husband finally agreed (he does much of the pan using). We’re loving our Lodge.
I did want to mention that hemochromatosis is a genetic disorder affecting iron processing that leads to iron overload. People without this disorder can still overload on iron, however.
I have just purchased a cast iron tea kettle and am wondering your thoughts on them as I was planning on using it on top of the fireplace for chai and other tea. Thank you
Hi, Alice! Did you buy this brand by any chance? https://ireadlabelsforyou.com/tea-kettle-made-china/
Thanks Irina, I have never used the tea kettle for tea as it does not even have a name/brand (thanks for your great info by the way!) I got the tea kettle from a vintage local Facebook selling page.. i thought maybe just to use it on the fire top to diffuse essential oils in? but maybe thats emitting toxins into the air too?
Also I read the comments about oil, I use Coconut oil to cook and to season our cast iron camping oven, i believe it to be able to be heated to the highest temperate without turning toxic.. thanks so much
Thanks for the info!wish i knew this before i soaked my cast iron pan after pan frying fish. It rusted. Any way to get rid of the rust or is it best to dispose of it?
Hi Fatima: I do not know how severe the rust is but I believe you can get rid of the rust. You can scrub it with something like a nylon sponge, wipe it, and season it. Let me know.
Irina, thank you for not giving up on my “frying eggs” dilemma! 🙂 I have Emeril’s iron cast pan, but I haven’t had such luck with it, maybe I don’t warm it up long enough. I also don’t like the black smudges it leaves on the food I make. Is it normal? Thank you!
Yes – it is important to warm up the pan first. Try it and let me know if you are more successful. I don’t think it should leave black smudges… I am not sure what it is. Anybody? Do you season it the way I recommended in the post?
The seasoning on your pan is most likely flaking. You are probably not seasoning it correctly. What I like to do when I buy a new cast iron pot/pan, is to throw it in my ovens self clean cycle which will strip all that crappy factory “seasoning” off. You will completely start fresh, a great oil to use as a base is flax seed oil, I would do research about which flax seed oil to use, but usually after the first 5 coats, I use avocado oil after every time I cook.
thanks for the all the great information, I recently got rid of all my non-stick cookware and have been searching for an alternative, eggs is our biggest challenge. I will get a cast iron to pan now that I know they do well with eggs.
I LOVE my cast iron pan! I switched to it for cooking most things a year or more ago, and haven’t looked back! I even bought cast iron muffin pans (on Amazon) and love those as well, as I am trying to move away from other non-stick cooking items! You do need to season them, but since muffins stick on my “non-stick” muffin pans anyway I figured it couldn’t be worse, and it’s very easy to clean up any bits left behind (I typically do not use muffin liners as I find they stick to some of my muffins).
We did the same thing after finding out about Teflon non stick cooking but read this article because I just watched a talk about Althiemers and heavy metal build up in brain. They mentioned cast iron cooking, to limit use to once a month. I’m going to get my iron levels checked. But of course may alternate between steel for acidic foods or long cooking stews. Eggs and meals that are grilled may be cast iron. It sucks because we are addicted to using this ware.
Thank you for all the information sharing that you do. I only use old cast iron pans that I fond in antique type stores. I have never trusted the Lodge “pre-seasoned” coating. It is bumpy and actually makes my things stick to them. I do not know what the pre seasoning is made from. My old pans are great as long as I use them for making eggs or sautéing. I do not use them for acidic things or making sauces – stainless steel for those. Also, along the lines of cookware, I have spent many years looking for a stainless steel tea kettle, inside and out, NOT made in China. Even the big stainless names that make their stuff in US import tea kettles from China. If you are able to locate a stainless kettle with a whistle not made in China, I would SOOO appreciate it. I just use a pot to heat my water right now.
Yeah… It might not exist. Most of stainless products are made in China. Even All-Clad makes their stainless steel kettles in China now. I use a ceramic kettle now instead, which I like but my husband hates.
Irina, have you tried the Simplex Tea kettles? They are solid copper with chrome finish over, still hand made in England.
No, I have not. I believe copper without finish is toxic. I have not looked in-depth into chrome finish yet but I know there are some concerns… Thank you for the suggestion.
I’d love to hear about Simplex Tea kettles, as I have one…
Also – what waffle maker do you use?? I’ve been trying to find one to replace my non-stick one. The only option so far is an old-fashioned cast iron with no timer that goes on the stove top and that you need to turn to cook both sides. I’m hoping there’s a good modern version out there! Thank you!!
Hmm… This is a really good question about a waffle maker. We do not make waffles so I did not think of that. Is there anybody else who is also interested in a safe waffle maker? Are the Simplex tea kettles made with copper? Copper can be toxic so normally it is lined with stainless steel. Is it the case with Simplex tea kettles? Thank you, Julia! ~Irina
All Clad makes a fully stainless
My cast iron was scrubbed with a stainless steel scrub pad – does that mean it now leaches “extra” iron?
I don’t think so. As long as you it is well seasoned.
Thank you for the information. Cast iron pans are too heavy for me. What do you think of carbon steel? I’m currently using hard anodized and would like to switch to something healthier. Thank you for your advice.
Hi, Ping: carbon steel is safe but the problem is that it is very hard to find it without coating that has PFAS chemicals. Anodized cookware may have it too. You have to check with the manufacturer and ideally it would be great to see test reports showing the absence of them. ~Irina
Is the one you have on your Amazon shop page safe? The company is De Buyer.
Yes, we think so.