One of the main concerns about cast iron cookware is its potential to leach iron into food. While iron is an essential nutrient, excessive intake of iron can be harmful, especially for individuals with iron overload disorders such as hemochromatosis. Acidic foods, such as tomato sauce or chili, cooked in cast iron skillets for an extended period of time, had significantly higher levels of iron than those cooked in stainless steel or glass cookware.

Another concern is the potential for the release of harmful chemicals when cooking with cast iron. Some cast iron cookware is coated with enamel, which can contain lead and cadmium. Lead is a toxic metal that can cause serious health problems, particularly in children, while cadmium is a carcinogen that can cause cancer with long-term exposure. If the enamel coating on the cast iron cookware is chipped or damaged, these toxic substances can leach into food during cooking.

In addition to concerns about the safety of cast iron cookware, there are also potential risks associated with the cleaning and maintenance of these items. Cast iron cookware requires seasoning, which involves coating the pan with oil and heating it to create a non-stick surface. However, if the seasoning is not done properly, the cookware can become sticky and difficult to clean. Improper cleaning can lead to rust buildup, which can be harmful if ingested.