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Greater Goods

Greater Goods 10" Cast Iron Skillet, Smooth Surface, Nonstick-Like Release

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$54.38
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At a glance

Condition
New
Size
10"
Capacity
2.2 qt
Weight
5.1 lb
Color
Black
Material
Cast Iron
Shape
round
In the box
1 - 10" Cast Iron Skillet
Works with
Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction

Features 6

  • Made For The Switch: For cooks who love the convenience of nonstick and ceramic cookware but want a pan they'll keep for years, this skillet delivers a familiar cooking experience with the staying power of cast iron.
  • Ready From Day One: From eggs and pancakes to salmon, enjoy easy food release from the very first meal. Every skillet arrives pre-seasoned with 100% organic flaxseed oil from Canada and is ready to go right out of the box. With each meal, the seasoning layer continues to develop naturallythe hard part is already done.
  • Nothing To Wear Away: Instead of relying on a synthetic coating, we precision mill the cast iron itself for a smoother cooking surface. Pure cast iron means nothing extra between your food and the pan, and nothing to peel, flake, or wear away over time.
  • The Everyday Workhorse: With room for 2-4 eggs, two burgers, or a complete one-pan meal, this 10" skillet is perfectly sized for the meals you'll make most often. Less crowding means better browning, more even cooking, and a pan you'll reach for morning, noon, and night.

Description

Cooking with oils and fats, add layers of seasoning to your cast iron skillet and maintain a smooth, non-stick cooking surface. After cooking, rinse your cast iron with warm water to dislodge food scraps and prevent them from hardening and sticking to your skillet. After rinsing, dry your cast iron thoroughly and set it over a high flame. The heat will speed evaporation, drive off moisture, and prevent rust. Seasoning cast iron with oil forms a natural, non-stick cooking surface and protects your skillet so it can last for generations. A seasoned veteran in its field, the cast iron skillet has been around for generations & it has only gotten better with age. gG cast iron cookware is milled smooth & coated with 100% organic, fatty-acid-rich flaxseed oil, so there’s no break-in period. The nonstick skillet is ready to go out of the box. We’ve also perfected the handle, so you can maintain a comfortable grip while cooking, plus have an on-hand spoon rest! So, go on, saute, sear, bake - our cast iron will endure the test of time. Ready to go out of the box, our cast iron pan is milled smooth, so the pan is non-stick from day one. To help you keep a firm, comfortable grip on your cast iron, we've made the handle XL - 5.5in, to be exact. Plus, it has a built-in spoon rest! The cast iron is pre-seasoned with 100% organic, fatty-acid-rich, gG flaxseed oil. Unlike other pans, cast iron gets better with age. A well-cared-for gG Cast Iron Skillet lasts forever, so you can pass it down for generations. 10” Skillet Sous Vide Sous Vide Container Vacuum Sealer Lid

Specs 23

Brand Greater Goods
Material Cast Iron
Special Feature Best Temprature for Seasoning 450°F - 500°F, Dual Pour Spout, Organically Pre-Seasoned Surface (Non-Stick), Ready to Use Out of the Box, Smooth Milled Skillet
Color Black
Capacity 2.2 quarts
Brand Name Greater Goods
Model Name 10" Cast Iron Skillet
Recommended Uses For Product Braising, Frying, Pan Roasting, Sautéing, Stir Frying

Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Wednesday, Nov 4

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Similar Products

Top Amazon Reviews

High-End Cast Iron Aesthetic and Performance Without the Boutique Price
Size: 10"
When I first ordered this 10-inch skillet, I didn't know quite what to expect or how it would perform in everyday cooking, but it has completely blown me away. I’ve used traditional cast iron in the past, and this pan easily performs just as well—if not better. Right out of the box, it delivered fantastic results on the stovetop, holding heat beautifully and handling everything I’ve thrown at it so far. What really sets it apart for me is the price-to-quality ratio. Similar smooth-milled skillets from boutique brands can easily cost double (or more). While I haven't tried those ultra-expensive pans myself, I genuinely can't imagine them working much better than this one. It feels like a high-end piece of cookware without the heavy markup. Real-World Details & Performance Smooth-Milled Surface: The machined interior finish is a fantastic feature. Whether or not it dramatically alters non-stick capabilities compared to traditional rough cast iron, I absolutely love the aesthetic. It gives the pan a sleek, refined look on the stove. Cooking & Heat Distribution: It performs exceptionally well for everyday cooking, delivering the reliable, heavy-duty heat retention and even searing you expect from quality cast iron. Build Quality: The pan feels solid, durable, and exceptionally well-crafted. It’s simply a beautiful piece of kitchen hardware. Pros & Cons Pros: Outstanding value—delivers high-end smooth-milled cast iron features at a fraction of the cost of luxury brands. Beautiful, sleek aesthetic thanks to the machined interior surface. Performs seamlessly alongside traditional cast iron cookware. Cons: Like all cast iron, it has some weight to it, which might take a little getting used to if you're accustomed to lighter non-stick pans. Final Verdict If you want the elevated look and smooth finish of high-end cast iron without paying premium boutique prices, this pan is an absolute winner. It works fantastically, looks great on the cooktop, and offers incredible overall value. Highly recommended for both daily home cooking and anyone looking to upgrade their cast iron lineup. ... show more
Reviewed in the United States on August 10, 2026 by Spicy Nugget
Great purchase!
Size: 10"
The pan is EXTREMELY sturdy, so if someone got one that broke... I really don't know how that could happen with how solid this thing is lol. They probably just got a faulty product. This pan came pre-sanded on the inside, which makes it nice and smooth and easier to keep things from sticking to it. As soon as I got the pan I disinfected and washed it well with soap and water, then I set it on the stove to heat it up on high, to make sure it was completely dry (so rust doesn't form on it). When I heated it up that high it burnt off the pre-seasoning that they do to it pretty quickly. I think they only do a very light seasoning on it, so I would definitely recommend doing it again yourself. The black stuff that comes off when you heat it up that high is just the initial seasoning burning off (just burnt cooking oil residue, nothing dangerous). The pan itself underneath the seasoning is supposed to be grey silvery steel looking metal, because that's what cast iron pans look like before they get layered with seasoning coatings, so don't freak out if you see that lol. After I wiped out the burnt pre-seasoning it comes with I rinsed it off again and heated it up on medium heat (on my electric coil stove), and I put some vegetable oil in the pan by itself once the water evaporated off. I let the oil cook like that coating the inside of the pan until the handle was too hot to touch and let it sit like that for like 15mins. Then once it cooled I wiped out the vegetable oil leftover with dry paper towels and put the pan away. Any time you clean the pan with soap and water or rinse it with water, you want to heat it up on the stove so that the handle is too hot to touch bare handed and the water is completely evaporated, then you swish cooking oil around in it and let it sit while it's hot and let it cool before wiping off the oil, then you can put it away. If you don't do this, then rust will form and it won't have a non-stick surface. I have used my pan just fine with no sticking as long as the food I cook in it is not very watery. I wouldn't cook sauces in it unless they are more oily maybe? The key to having it be more non-stick is just layering the grease of your cooking on it over time, and don't ever put it on heat that is above medium, because you just start burning off your seasoning after it goes higher than that. This pan rested evenly just fine on the coils of my electric stove, and cooked evenly. This is my first time owning a cast iron pan, and it's worked great so far. You just have to remember to stick to the maintenance routine for them, but there is no need to bake it in an oven to season it. It's worked great with no rust by doing the method I wrote above. Also, you probably shouldn't clean the pan too often, and instead just wipe it off with dry towels or dry paper towels. This way the seasoning can layer up better on it, and don't worry, the heat once you heat it up again for cooking will kill any bacteria or anything that was left over from cooking in the pan beforehand, so it's safe to cook with like that. ... show more
Reviewed in the United States on July 6, 2020 by Jenni
Great value
Size: 10"
I waited about 5 weeks to review this pan after I had some opportunity to really use it. It keeps getting better. By better, I mean that not only am I enjoying cooking with it better but clean up is easier. At this point maybe as easy as my non-stick pans. I read that cast iron pan seasoning gets better with use and I have now experienced this first hand. What's great about this skillet is that it has a milled smooth interior. This is a feature I haven't found in any other skillet for less than at least twice as much. As the seasoning has improved, the smoothness of the interior really shines. I can clean it with a cheap brush. No texture to be confused with stuck on food. Just smooth easy clean-up. The handle is also notably better than others. It's longer and can function to hold a spatula or spoon. But most important, the handle does not get hot as fast. It will eventually but depending on what I am using it for, I might be done cooking before it gets too hot to touch. I just got the custom handle cover. I almost wondered if it was necessary but it with it, I don't have to worry about touching a hot handle no matter long I uses the pan. I love the pan BUT there was one problem for me when I first got it. The bottom felt rough. This wouldn't have been an issue if I had a gas stove or old style electric coil stove, but since I have a glass top stove, I was concerned about getting it scratched by the skillet. I thought about returning it but I loved everything else about it. I decided to sand off the rough spots and re-season it. I got carried away. It came out well and and smooth. I have no reservations about using it on my glass top stove now. So why didn't I deduct a star for this? I got some perspective with other products and realized that there aren't any cast iron pans in this price range that I trust to use on my stove top without sanding off rough spots off of the bottom. If you have a glass top stove, you may need to be prepared to sand the bottom of any cast iron skillet. In this case I decided to do that and love the result. ... show more
Reviewed in the United States on July 27, 2019 by James B. Taylor
Very Smooth, Yes. But Might Need Some More Work Before Cooking
Size: 10"
Review Image by Snowbunny
Review Image by Snowbunny
Review Image by Snowbunny
I had a small, 8" CI skillet made by some non-major CI manufacturer for past few years. While I thought it was a perfect size for my need, occasionally encountered situations where food item was shaped long and did not fit in the skillet. Yes, I can always cut food in half to fit them in, but chopped hotdog/polish sausages and grilled mackerel didn't look as neat. Hence my search for a slightly bigger skillet had begun. It needed to be not too huge, so that I can lift. I was looking at Lodge skillet that is on sale. TBH, I like the design of Lodge's short handle. I should be able to fit that skillet in my small countertop oven. However, Lodge is known for being heaviest of the CI products. It is also known for the rough surface people go out of their way to sand the pan. I sure didn't want to do that, but didn't want to spend so much time and oil to smooth out the rough surface. I was thus interested in searching for a smooth surface skillet to see how those "vintage" state pans work. Then found this pan on sale. I was almost ready to go for a Field or Stargazer at that time, but liked the price and the deal, as well as the company mission. So after reading product reviews, decided to order from this manufacturer. The skillet arrived quickly and safely. Well packaged. Other than this mysterious shipping label with someone else's name/address on the skillet box that was cut out to remove from the box, the product seemed an unopened box. After unboxing, I touched the innerside of the skillet to feel the surface. Yes. It is smooth. The outer surface in contrast was quite rough. It won't scratch you, but I can feel the grooves. It is odd, because of this distinctive roughness, the metal felt a little cheap. If anything, my no name skillet which has some rough surface feels smoother, and the metal "denser". But outside surface doesn't matter, right? So I went on to check the seasoning. This is where I knocked off one star. In summary, uneven, incomplete seasoning. If you can see the first photo I attached, check the bottom of the skillet where bottom meets the wall, the lighting makes it easy to see the top left quarter, 9-12 o'clock area. You notice the edge along the bottom is not seasoned. It's perfectly silver. Third of an inch wide silver ring along the bottom of the pan. I almost thought someone tried to remove the pre-seasoning and started out sanding the seasoning along the bottom edge but gave up. I should also mention that the skillet felt a bit sticky. Preseasoning probably didn't baked on fully. (To avoid rusting in transit?) But hey, everyone washes the skillet first and re-do the seasoning anyways, right? I would never sand skillets (it's scary, and I don't have electric sander either) but I don't mind doing some seasoning before using it. So I went on to do 4 layers of seasoning on top of gas stove, then followed by another 3-4 layers of seasoning in the oven. (I used my takoyaki oil brush to oil the pan in a very thin layer each time.) The result is the secong photo. Maybe a little hard to see, but where there was a wide silver ring along the bottom, we now have a thin layer of chocolate colored seasoning covering the area. The skillet is not sticky and with some more careful handlings, it should be ready for cooking. I made stir fry with small bite size chicken pieces. Unfortunately, despite careful fire level management, some pieces stuck. However, using some coaxing from my stainless steel spatula, what appeared to be stuck was easily dislodged. Next, I went on to pour pancake batter and made a one big and thick pancake. To my surprise, it flipped without any pieces missing. The size made it hard to flip, but pancake rolled in one piece. Next I made chicken vesuvio［sp?］and nothing stuck. Remember, I am takoyaki oil brush person, so I barely use oil and it won't make skillet glistening or pools oil on the bottom. Then I made cheese omlet a few times, made (warmed up) leftover pilau rice. That time, some rice stuck, but nothing a metal spatula couldn't lift up. It pretty easily dislodged again. Now, today, I shallow fried tonkatsu (pork cutlet). Rather than deep frying them, I used very small amount of oil, though much more that I usually use in regular cooking that the skillet has some shiny bubbly oil layer visible. (See the third photo.) I was expecting pork stick to pan at least right after they were placed in the skillet, but eventually release, but to my surprise they didn't stick at all from the very start to the end. I used medium heat to heat up skillet, then oil. When I started on pork (or anything, actually), reduced heat to low, and cooked to the end. The manufacturer currently does offer a silicone handle holder free of charge. A pretty shade of light green. It will keep handle manageable if you are cooking something quick, like fried eggs or omelet. It does get hot if you are cooking for more than a few min. I use small knitted cotton dishcloth for grabbing CI vessels, so used it on top of silicone handle when it was getting hot. I am currently eyeing their CI lid. It appears it doesn't cover the spouts. Looking a little bulky in design, too. For splatter proof, I temporarily used Lodge's 3qt. enameled CI Dutch Oven lid and it sat on the skillet nicely, but a royal blue lid does look odd on a bare CI skillet. A glass lid that fits 6qt. IP is too small. An extra large universal silicone lid is currently sitting on top of the skillet to block dusts from falling in it. Conclusion. If you are fine with doing a few more layers of seasoning before starting, this skillet does the work nicely. I would recommend this product. No sanding required. ... show more
Reviewed in the United States on August 23, 2020 by Snowbunny
Non-Stick Pans, Eat Your Heart Out!
Size: 10"
Review Image by JJ218
Review Image by JJ218
I often leave reviews, but I'm not often EXCITED to leave a review. But this pan is special :-) We have a collection of Lodge cast iron pans, and we've dreamed of having an heirloom pan with the smooth milled finish, instead of the shortcut Lodge now takes by leaving the casting rough. But we don't have ancestors to pass them down to us, and we are a bit dubious about the non-food type uses that old cast iron pans were often used for back in the olden days, so buying a flea market cast iron wasn't really on our list of things to do lol. This pan has exceeded all our expectations. Right out of the box, it fried a beautiful egg. A quick slip of the spatula underneath and nothing stuck. I just fried up some breakfast potatoes and fried eggs and, Day 2, the egg was skating across the pan like a champ. Here's some info to keep in mind, based on questions people seemed to have and misconceptions people seem to have: - The more you use it, the more seasoned and non-stick it will become, but you Must cook with fat. I think people who say their pans stick are either not letting it get hot enough first, or not cooking with enough fat? We are a high-fat moderated-carb household that go Keto if we need to shed a few lbs, so we aren't afraid of cooking with olive oil/avocado oil/butter (the good fats). If you are still on the Low Fat Diet bandwagon, you'll probably be too sparing and find it sticking. - Many foods that initially stick will self-release from the pan when it's ready to be moved. This is especially true of cooking Fish (or Grilling Fish). If it's sticking, it isn't ready to flip yet. - The "circles" visible in the photos on the bottom of the pan are just the Machining Marks from the milling process. The pan is perfectly smooth to the touch and the marks are a normal part of metal machining. - The handle does get hot, I suggest getting the silicone handle cover unless you like having oven mitts on the counter all the time, and occasionally burning your hand because you "forgot" it's hot :-) Who needs fingerprints anyway, right? - Acidic foods/sauces will do 2 things: 1) Take away from the seasoning in the pan, and 2) Take on the Iron flavor of the pan if simmering for any length of time. We have an Enameled Cast Iron pan for use with tomato sauces and the like. - Cast Iron gets hotter than Non Stick pans, and retains heat much better. You'll find yourself cooking on lower heat, and your food will cook more uniformly because the heavy pan bottom is perfectly flat and uniformly heated throughout. - Bring the pan up to temperature before putting in your fat. You can test the heat of the pan by dripping some water onto the pan surface. If the water skates around in little round balls, the pan is hot enough. If it just sizzles and evaporates, wait longer. - Works amazingly well in the oven and broiler. I remove the silicone handle cover from our cast iron pans when putting them in the oven. - Don't use soap to wash it. Water only. 99% of the time we just wipe it out if nothing needs to be scrubbed. A chainmail cast iron pan scrubber is the best way to remove anything that's being stubborn. - After going back to non-stick pans the past year after moving to a new house, it's a strange experience to use metal utensils in a pan, but that's another perk to cast iron - you don't need to use the plastic type utensils that seem to always melt. Overall, this pan is a 10/10 for us. We bought it figuring it'd make a good all around "use it and don't worry about it" type pan. Non-Stick pans stop being Non-Stick within a year or two. Cast Iron gets better the more you use it. No need to buy fancy high-tech pans for $150/pan that will be junk in 2 years when good ol' cast iron will do everything you need it to, and do it better. Anyone that says that cast iron is too much work and sticks too much is doing something wrong. Don't be defensive, just research and learn how to do it better ;-) ... show more
Reviewed in the United States on June 25, 2020 by JJ218
I love it. Bottom and sides are smooth and look great. Ideal weight and size.
Size: 10"
I've been using this a lot for a few months. This was an upgrade from a Lodge-brand 12" pan. Overall I love it. It does everything the Lodge pans does, but the smooth surface gives it some more utility and also makes it easier to keep clean. The smooth surfaces on this are are machined very well. This is superior in every way to something done with an abrasive grind/polish, which is the most likely thing someone would do if they were trying to smooth out a Lodge-brand cast iron at home (see YouTube tutorials if interested). If you're considering that (I was!), the cost of this pan is certainly worth saving yourself the trouble, although it might be a fun project. This is NOT magically non-stick, but this is the best that raw iron will ever be. If you cook at low-med temps with enough oil, it is very non-stick, depending on the food. At high temperatures things start to burn to the pan and you'll have to soak in water (no soap!) to clean. If there is no major burning the pan is mostly wipe-clean with some paper towels. It's the same for every other iron pan. Weight and size are ideal for everyday use (cooking for 2-4) I keep mine seasoned with coconut oil and sometimes butter. No complaints at all. The pre-seasoning that this came with is probably fine, but I recommend a good scrubbing and re-seasoning. Avoid using soap unless you're really stripping it down to the metal. I got a fitted silicone handle with it. That is a worthwhile investment, although not required. ... show more
Reviewed in the United States on January 6, 2021 by Sean
Don’t be mislead
Size: 12"
I have older cast iron skillets but wanted another 12 inch. This greater goods skillet came pre seasoned. I washed/rinsed it well and heated/seasoned it. I cooked a salmon steak in it and then washed it and black flakes kept coming off! It now has lost the “ cast iron look.” I’ve never had any of my older cast iron turn silver shining on the surface. It’s not a true cast iron skillet. My advice… buy American made. I did not know when I bought this that it was made in China. I’m very disappointed. ... show more
Reviewed in the United States on August 29, 2026 by Dianne
Beautiful. Needed very little work.
Size: 10"
Review Image by TM Conway
Review Image by TM Conway
Review Image by TM Conway
Review Image by TM Conway
This is a really nice piece of cast iron & I'm glad that after hemming and hawing for a long while, I got it. PROS: + Very nicely packaged (if gifted, that would be a plus) + A good weight - not as heavy as some of my others, but no lightweight + It's a beautiful pan overall. + Having a pan already milled & all smoothed down is what I've been missing. There are no big negatives for me. Of course, I would never try to use this without taking the time to season as I always do, no matter what. "Pre-seasoned" only means they got you started! LOL It took no time at all to season this. I rubbed this down with grapeseed oil and did 30-minute sessions in a 450F oven 3 times, cooling in between. I made sure to use a lot of butter the first time I actually cooked in this. After that, it was good to go. I did burgers (turkey-beef mix) and those tend to release a lot of water and get a bit sticky. No problem. I wiped this out & basted it with some grapeseed. I've been cooking in it almost every other day for the past week and have had no problems. Meat comes right out and any residue can be wiped out with an oiled rag. I haven't had to scrape out anything so far. This pan is worth every penny I paid and it's a really nice addition to my kitchen. It's the first milled piece of cast iron I've own & I will probably buy this kind in the future. I have other pans that I have thought about sanding. This saves me the trouble. ... show more
Reviewed in the United States on March 16, 2025 by TM Conway
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