Carbon steel cookware, in its traditional form, does not contain Per- and Polyfluoroalkyl Substances (PFAS). This material is fundamentally different from the synthetic coatings used on conventional non-stick pans that have led to widespread health concerns. Carbon steel offers a durable, metal-based alternative for home cooks seeking high heat tolerance without the use of fluorinated polymers.
Understanding Carbon Steel Composition
Carbon steel is an iron alloy composed of approximately 99% iron and a small percentage of carbon, typically between 0.05% and 1% by weight for cookware. This simple metallic composition makes the material inherently free of PFAS. The manufacturing process involves stamping the metal into the pan’s shape, resulting in a product that is lighter than cast iron but robust.
The cooking surface is achieved through a process called “seasoning,” not a synthetic coating. This involves heating layers of cooking oil until they polymerize, creating a hard, slick, and naturally non-stick surface. The resulting polymerized oil layer bonds to the metal and is completely free of fluorochemicals.
What Are PFAS Chemicals?
PFAS is an umbrella term for a large group of synthetic chemicals, numbering over 10,000, known as per- and polyfluoroalkyl substances. These compounds are characterized by a strong bond between carbon and fluorine atoms. This chemical structure is exceptionally stable, making PFAS resistant to heat, water, and oil.
Their stability is why they are often called “forever chemicals,” as they do not easily break down in the environment or the human body. In cookware, PFAS were historically used to create the slick, non-stick surface, with Polytetrafluoroethylene (PTFE) being a well-known example. Exposure to certain PFAS has been linked to various health issues, including liver damage, immune system suppression, and some types of cancer.
Addressing the Confusion with Non-Stick Coatings
The frequent question about PFAS in carbon steel stems from confusion with traditional non-stick cookware. Conventional non-stick pans, which typically have a base of aluminum or stainless steel, are coated with a synthetic fluoropolymer layer to achieve effortless food release. It is this factory-applied synthetic coating that may contain PFAS compounds.
Carbon steel achieves its non-stick quality organically through the seasoning process. This oil-based seasoning layer improves with time and use, unlike synthetic coatings that degrade and require replacement after a few years. While carbon steel can theoretically be coated with a synthetic non-stick layer, the traditional and most common form sold relies exclusively on the natural, polymer-free seasoning.