Shenzhen Alu Rapid Prototype Precision Co., Ltd.

Flakes on cast iron cookware are typically from the seasoning layer, not the metal itself. Seasoning is a protective coating of polymerized oil (or fat) that builds up on the surface through repeated heating and cooking, creating a non-stick barrier. When it flakes, it's often due to factors like rapid heating (causing the iron to expand faster than the seasoning), thick or uneven application, moisture exposure leading to rust under the layer, or general wear from use. 

The underlying cast iron metal is durable and won't flake off easily—it's more likely to rust (which appears as reddish-brown spots) than chip like paint. If you see black or dark bits flaking, those are bits of the carbonized seasoning, which are generally safe if ingested in small amounts since they're essentially baked-on food residues. 

To fix it, gently scrub off loose flakes with hot water and a non-abrasive pad (or coarse salt), dry thoroughly, apply a thin layer of neutral oil, and bake at 450–500°F (230–260°C) upside down for an hour to rebuild the seasoning. Repeat 2–3 times for best results.