Greater Goods Cast Iron Skillet 10-Inch Pan, Cook Like a Pro with Smooth Milled, Organically Pre-Seasoned Skillet Surface, Designed in St. Louis
Condition: New
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Availability:
In Stock.
Arrives
Tuesday, Sep 30
Features
- Ready to use: The cast iron skillet is pre-seasoned with 100% organic flaxseed oil from Canada.
- Universal Cookware: Use gG cast iron cookware on the stove, campfire, grill, or in the oven.
- Premium Features: Our cast iron pots and pans set is milled smooth for even heat distribution and non-stick cooking.
- Durable: The gG Cast Iron Skillet will last a lifetime.
- True Support: Our STL team is at-the-ready to assist you with any cast iron questions.
Brand: Greater Goods
Material: Cast Iron
Special Feature: Non Stick
Capacity: 2 Pounds
Compatible Devices: Gas
Brand: Greater Goods
Material: Cast Iron
Special Feature: Non Stick
Capacity: 2 Pounds
Compatible Devices: Gas
Product Care Instructions: Hand Wash Only
Handle Material: Cast Iron
Item Weight: 1 Pounds
Number of Pieces: 1
Is Oven Safe: No
Model Name: 10” Cast Iron Skillet
Has Nonstick Coating: Yes
Is Dishwasher Safe: No
Product Dimensions: 16.8 x 11.1 x 2 inches
Item Weight: 1 pounds
Country of Origin: China
Item model number: 0500
Date First Available: March 25, 2019
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Sep 30
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Okay at first, you’re gonna be like… oh dammit, why did I buy this? It starts smoking when you put it on the stove (it has natural oils which are required for cooking with cast iron). And everything sticks to it. And you’re like WHY did I do this??? UNTIL… You figure it out. Think of this pan as you would your oven. You wouldn’t just put chicken in the oven without doing a pre-heat time. Cast Iron is the same. So put the pan on the stove and turn it on (and set a timer). Over time you’ll figure out how long the combination of your pan and your stove take to heat up. Once the pan is so hot that you can no longer touch the handle, it’s time to turn the heat down to whatever temperature you’re intending to cook at. Now again, give it time to lower the heat in the pan. The handle will stay VERY hot. If you’re intending to touch the handle while hot, use an oven mit. Once you’ve let it return to a reasonable heat, add the fat of your choice (coconut, ghee, butter, lard, tallow… don’t use olive oil cause it changes into a bad fat when you heat it. Keep olive oil for room temp). Then add whatever you’re cooking. BEST bacon, eggs, pancakes, whathaveyou EVER! Then you realize exactly what you’ve been missing. If you preheat it just like you would your oven, then add appropriate fat, you will be in love with the nonstick features as well as the mega health benefits from this pan. LEGIT. No more teflon
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Reviewed in the United States on October 14, 2023 by Sarah
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.
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Reviewed in the United States on August 23, 2020 by Snowbunny Snowbunny
I own a bunch of cast iron pans- some vintage and some newer. I'm always on the lookout for affordable pans with a milled interior. I ordered the 10" as well as the 12" version of these pans, and I couldn't be happier with both of them. They arrived in very high quality packaging, and they were ready to use right out of the box. I did add an additional layer of seasoning to the whole pan before using them for the first time. The milled finish isn't perfect (the milling process left multitudes of tiny ridges), but close enough for their intended use. The weight is a bit less than some of my pans, but that isn't a bad thing! The pans heat up evenly and retain a good amount of heat. The pans come with a sticker that advertises a free silicone handle cover if you email them. I sent them an email, and received a prompt reply. They are currently out of stock on the handle covers, but they sent me a chain mail scrubber instead! This made a good deal on the pans even better. Very happy with my purchases from this company. I hope they come out with some different pan sizes in the future, so I can add those to my collection.
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Reviewed in the United States on September 5, 2023 by Awileyone