The best cast iron skillet: Safe, non-toxic cookware that lasts a lifetime

One of the first items I swapped when I began my non-toxic journey was my pans. I had a non-stick pan (well, it was once non-stick) that literally had scratches where the coating with coming off. Back then, I had no idea how toxic that was for me. I know when choosing a new pan, I felt a bit overwhelmed by the options. But, no stress — I have researched for you! I have compiled the best cast iron skillet options currently available; all of these are safe, and, hopefully, last you (quite literally) for your entire life.

Why should you avoid non-stick cookware? In order to get a pan to be non-stick, companies often use PFAs, such as PTFE/Teflon, often called “forever chemicals,” that, when heated, have been linked to hormone disruption, cancer, immune issues, and more. It’s very important to choose alternatives to non-stick, such as stainless steel or cast iron.

At a glance:

• Best overall cast iron skillet: Lodge
• Best premium cast iron skillet: Field Company
• Best artisan quality cast iron: Lancaster
• Best enameled cast iron skillet: Le Creuset

All recommendations are uncoated, made in the USA, and free from PFAS, PFOA, and PTFE.

Why I switched to cast iron (and why you should too)

The problem with most non-stick cookware is that it contains nastiness such as PFAS (forever chemicals) in Teflon and other non-stick coatings. Sadly, PFAs have been found in 97% of Americans’ blood — posing a significant health concern.

Why are PFAs a concern? They are linked with a multitude of health risks, such as hormone disruption, thyroid issues, and cancer, to name a few. These PFAs are released when the non-stick is scratched, and then leech into your food. So, it’s really best to stay far away from non-stick pan options, even if they claim to be “clean” and “non-toxic.”

Why is cast iron better?

• No synthetic coatings that can leach or degrade
• Actually adds beneficial iron to your food (especially important for women)
• Study citation: Cooking in cast iron can increase iron content by up to 20%
• Buy once, use forever! A quality cast iron pan lasts for generations; people pass down their cast iron pans from generation to generation!
• Be aware of “eco” non-stick options; they use questionable ingredients.

How to choose a safe, high-quality cast iron skillet

What to look for in your cast iron pan:

• Uncoated cast iron
  • Unlike coated pans, uncoated cast iron does not deteriorate or release toxins when scratched or overheated
  • It can last a lifetime with proper care through seasoning
  • No PFAS, PFOA, PTFE, or other synthetic chemicals
• Made in the USA
  • Manufactured by brands with traditional methods
  • Better quality controls and safety standards
  • Support for domestic manufacturing
  • Examples: Lodge (Tennessee), Field Company (Wisconsin), Lancaster (Pennsylvania)
• Smooth vs. textured surfaces
  • Modern brands: rougher texture (Lodge)
  • Artisan/vintage style: polished smooth (Field, Smithey)
  • Both work great—personal preference

Certifications to look for:

• Made in USA certification
• While cast iron doesn't typically have third-party certifications like other products, the manufacturing location and process matter

What to avoid

• Imported cast iron with unknown sourcing
  • Quality control concerns
  • Potential contaminants in iron
  • Less transparency about manufacturing
• Marketing gimmicks:
  • "Non-stick coating made with natural minerals" — still a coating
  • "Chemical-free" claims (everything is chemicals—look for specific info)
  • Suspiciously low prices on imported options, likely it’s not fully cast iron
• Enameled cast iron (tricky!): You do need to be careful with enamel. Not all ceramic enamel is created equal. When it chips, if it’s not made of high-quality ingredients, it can leech lead or cadmium, which is very concerning for your health. I do trust brands like Le Creuset, though!

The best cast iron skillets: My top picks

Lodge cast iron skillet

Price: $20-40+ (depending on size)

What: Classic American-made cast iron, pre-seasoned and ready to use

I've used my Lodge skillet for years, and for the price, you absolutely cannot beat it. Made in Tennessee, since 1896, it's available in every size (6.5" to 15"), comes pre-seasoned with 100% vegetable oil. The cooking surface is rougher and a bit stickier than more expensive/premium brands, so you'll need to stay on top of your seasoning to build that smooth, non-stick surface. But with consistent use and proper care, Lodge develops an incredible cooking surface that rivals pans costing a lot more.

Field Company cast iron skillet

Price: $100-135+ (depending on size)

What: Modern cast iron with a smooth finish

Field Company skillets are what people rave about when they say cast iron can feel like cooking on a non-stick pan! Made in Wisconsin and polished to a satin-smooth finish, these pans are lighter than Lodge and develop a slick surface with proper seasoning. They're more expensive ($100+ vs. $25 for Lodge) and have slightly less heat retention due to thinner walls, but if you want heirloom quality or find traditional cast iron too heavy, Field is a worthwhile investment.

Artisan & specialty options

Lancaster cast iron

Price: $150-200+

What: Hand-poured cast iron with ultra-smooth cooking surface

Lancaster creates truly top-tier cast iron pans. They are hand-poured skillets that are polished to a mirror-smooth finish. Made in Lancaster, Pennsylvania, in small batches, each piece is unique and crafted using traditional foundry methods. The premium price ($150-200+) and longer wait times reflect the artisan quality, and you'll need to do some initial seasoning work yourself since they come minimally pre-seasoned. For cast iron enthusiasts who want the best of the best, Lancaster delivers performance that's hard to match.

Smithey Ironware

Price: $140-180+

What: Charleston-crafted cast iron with polished finish and beautiful aesthetic

Smithey skillets are gorgeous! Made in Charleston, South Carolina, and polished to a smooth, nearly non-stick surface, these pans are lighter than traditional cast iron and come pre-seasoned with grapeseed oil. At $140-180+, they're a premium investment, but the combination of stunning design and excellent performance, and commitment to chemical-free cooking makes them ideal if you want function and beauty.

Stargazer

Price: $90-120+

What: American-made cast iron designed to be easier to handle

Stargazer is a nice middle ground between Lodge's affordability and Field's premium quality. Made in Pennsylvania, these skillets are considered to be a bit lighter with a machined smooth surface and come pre-seasoned.

Le Crueset — Best enameled cast iron

Price: $200-400+

What it is: Cast iron coated with a colorful enamel finish

Le Creuset makes beautiful cookware, but enameled cast iron isn't uncoated—the enamel coating means you don't build up seasoning, and while it's easier to clean, it can chip over time. If you want colorful, low-maintenance cookware and don't mind the price, Le Creuset is lovely, but for the safest, most traditional cast iron with that unbeatable seasoned surface, stick with uncoated options.

How to season and care for your cast iron skillet

Initial seasoning (for new or stripped pans):

1. Wash and dry completely

Use hot water and a little soap (yes, soap is fine!) to clean your pan. Dry thoroughly with a towel, then place it on the stove over low heat for a few minutes to evaporate every last bit of moisture—any water left behind can cause rust.

2. Apply a thin layer of oil

Use a high smoke-point oil like this seasoning oil (made from coconut oil!). Grab a paper towel and coat the entire pan—inside, outside, handle, everything. Wipe off the excess until it looks almost dry. Too much oil creates a sticky, gummy surface instead of that smooth finish you want.

3. Bake upside down

Preheat your oven to 450-500°F. Place the pan upside down on the middle rack (this prevents oil from pooling), and put a sheet of foil or a baking sheet on the bottom rack to catch any drips. Bake for 1 hour.

4. Repeat 3-4 times

Let the pan cool completely in the oven, then repeat the oiling and baking process 3-4 times. I know it sounds like a lot, but each layer builds a stronger, more durable non-stick surface. I usually do this on a lazy weekend when I'm home anyway—just set a timer between coats.

Daily maintenance

Daily care is way simpler than you think. While the pan is still warm, wipe it out with a paper towel or rinse it with hot water. For stuck-on food, sprinkle coarse salt in the pan, add a drop of oil, and scrub with a paper towel—the salt acts as a gentle scrubber without damaging your seasoning.

If you've got some stubborn bits that won't budge, here's my favorite trick: sprinkle a generous amount of coarse kosher salt into the pan, add a small splash of oil, and scrub in circles with a paper towel or cloth. The salt acts as an abrasive while the oil protects your seasoning. Rinse with hot water, dry on the stovetop, and re-oil. Works like a charm every time.

Always dry your pan immediately by placing it on the stovetop over low heat for 2 minutes. Once it's completely dry, rub a thin layer of oil on the cooking surface (just a light coating). Never put your cast iron away damp—that's how you get rust.

What about soap? Despite what you've heard, modern dish soap won't strip your seasoning. The myth comes from old-school lye-based soaps that were much harsher. Today's gentle dish soaps are totally fine—just don't let your pan soak for hours, and you're good.

What to NEVER Do:

• Don't soak in water. Even for a few minutes. This is the fastest way to get rust.
• Don't put it in the dishwasher. The harsh detergent will strip your seasoning.
• Don't use steel wool or metal scouring pads unless you're intentionally stripping the pan to start over.
• Don't air dry. Always dry on heat—water + iron = rust.
• Don't store while damp. Seriously, even a tiny bit of moisture can cause problems.

Choosing cast iron

Cast iron is a very safe and sustainable cookware choice—and you don't need to spend a fortune or replace all your pans at once to get started. When you purchase your first cast iron, yes, there's a learning curve, and yes, you'll make mistakes (I still do!), but that's the beauty of cast iron—it's nearly indestructible and gets better with age, unlike non-stick pans you're tossing every few years. Start with one skillet, use it for everything from cornbread to eggs, and watch how it transforms your cooking.