Greater Goods Cast Iron Skillet, Cook Like a Pro with Smooth Milled, Organically Pre-Seasoned Skillet Surface,12-Inch, Designed in St. Louis
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Availability:
In Stock.
Arrives
Sunday, Jul 19
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Features
- A Premium Pan: Pre-seasoned with 100% organic, fatty-acid rich flax seed oil from Canada. Only the best-of-the-best in a Greater Goods skillet. All inside surfaces milled smooth, providing a fuss-free cooking experiencea surprisingly hard feature to find. A smooth surfaced pan also makes it so heat is distributed nice and evenly.
- The Bells and Whistles: Cast iron can be heavy, so we made sure our handle grips as comfortably as possible. Not only that, we built a spoon slot into itno one wants to keep a messy spoon on the counter! And, those pour spoutson either side of the panare chiseled deep into the Greater Goods cast iron, so you wont make a mess as you pour that perfect sauce over your plate.
- Last You for Life: Ideally, you want a pan thats going to get better with use and last you into old age. Our cast iron is built to accomplish just that. Its why we include a limited lifetime warranty.
- Simple and Stylish: Not that a pan will ever be a showpiece in the kitchen, but we take pride in the aesthetic of all our products. With our cast iron, we combined the classic, rustic qualities of grandmas panwhat everyone knows and loveswith some slick, smooth surfaces, a nice and modern finish. And, we dont add any paint to any of our cast ironlike some of the other brands out there.
- True Support: Our friendly team in St. Louis are industry experts at-the-ready to assist you with any questions that might arise about your cast iron skillet. We take pride in our work and want you to have a great experience from beginning to end.
Brand: Greater Goods
Material: Cast Iron
Special Feature: Oven Safe
Color: Black
Capacity: 3.2 Quarts
Brand Name: Greater Goods
Model Name: 12" Cast Iron Skillet
Recommended Uses For Product: versatile cooking, home use, camping
Specific Uses For Product: Sautéing, Frying, Griddling, Searing, Braising, Baking, Camping
UPC: 875011005043
Manufacturer Warranty Description: Your pan is covered by a limited lifetime warranty, which covers manufacturing defects not including cosmetic imperfections inherent to the casting process. Commercial use or damage caused by not following the proper use and care procedures as outlined in this guide will void your warranty, at our discretion. This warranty starts at the date of purchase, and lasts for the lifetime of the original purchaser. Proof of purchase is required. This warranty is in lieu of all other warranties, and limits the liability of the manufacturer. This warranty gives you certain legal rights and you may have other rights depending on which state the product was purchased in. If your pan is defective, please contact Greater Goods, LLC (that’s us!)
Model Number: 12” Cast Iron Skillet
Manufacturer Part Number: 12” Cast Iron Skillet
Manufacturer: Greater Goods
Unit Count: 1.0 Count
Included Components: 1 - 12" Cast Iron Skillet
Color: Black
Material Type: Cast Iron
Product Care Instructions: Hand Wash Only
Handle Material: Cast Iron
Has Nonstick Coating: Yes
Is the item dishwasher safe?: No
Metal Type: Cast Iron
Coating Description: Flaxseed Oil Seasoning
Additional Features: Oven Safe
Compatible Devices: Gas, Electric Coil, Smooth Surface Induction
Is Oven Safe: Yes
Shape: round with sloped sides
Capacity: 3.2 Quarts
Item Weight: 7.8 Pounds
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Sunday, Jul 19
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
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.
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Reviewed in the United States on July 6, 2020 by Jenni
I purchased this 10” Greater Goods cast iron pan to sear some steaks and for easier clean up. The surface bottom on the pan is smooth but not perfectly smooth as there are some circle rings created from the cutting process. The exterior or the pan is rough as this pan is casted in a sand mold and shows some texture from the mold. I had a 500 grip sanding pad which I rubbed all over inside and outside to remove some of the rougher surface texture. I re-seasoned with a light coat of flax seed oil on the stove until smoke then let it cool down. I then used coconut oil to season my next coat. Actually for seasoning, all you need is light coat of oil so this pan does not rust. Make sure to dry completely after washing and don’t let it sit on your drying rack as rust may form due to this pan is made out of cast irons. The company did send me a free silicone handle sleeve to prevent my hands from getting burns if I forget to wear a heat glove or dish towel to move while hot. The Greater Good company custom service is excellent as they reached out to me after sending the green silicone handle cover. I have used Lodge pans and others and they all have their own place in the kitchen. This pan is use mostly for my hamburger and steak searing after a Sous Vide Bath. For the easiest clean up for the stuck on food particles after cooking, I use a stainless steel chain scrubber which works great. You will remove some of the original seasoning but it really easy to reapply another coat of oil before storing away. When using this pan for making other dishes like eggs, you have to be patience and use low heat and not high heat as high heat will make food stick more. I use grass fed ghee butter as the smoke point is about 400f degrees and adds a little extra buttery flavor as well. I keep my ghee butter in the fridge to help keep it longer on freshness and just use a spoon to scrape in a circulation motion in the bottle to collect the shavings which I add to the pan. You don’t need too much when searing high heat or cooking on low heat. The price is pretty good at under $40 and will be in the family for generations if my kids want it when I no longer can cook. Hope this review helps as it was my honest review on this product. I rate it 5 Stars for quality and customer service.
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Reviewed in the United States on January 26, 2020 Reviewed in the United States on January 26, 2020 by Triple Bogie
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.
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Reviewed in the United States on July 27, 2019 by James B. Taylor
It takes me forever to write reviews for items I buy on Amazon because I always want to make sure to test them out fully first. I bought this in June of 2025, and have been using several times a week since then. I own several brands of cast iron including Wagner, Field Company, Birmingham Stove and Range, and of course the obligatory Lodge to name a few. This pan has become my most used pan next to a rust resistant 12" "Dash of That". The pan came very smooth and like all smooth pans does take a little longer to get the nice seasoned patina you're looking for. To reach the full black "well seasoned" look it will probably take several years just like grandma's cast iron did decades ago. Even without the years of love under it's belt it still cooks like a champ though. Out of the box I added about 6 extra cycles of seasoning as I do for all my new pans, and now less than a year later it is truly a wonderful pan to cook with. On a scale of cast iron I would rate this as far better than Field, but definitely not a vintage Griswold. For $55 though, this is an unbeatable piece of cast iron.
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Reviewed in the United States on April 21, 2026 by Joshua
With all the new cast iron companies on the scene trying to replicate the smooth, thinner, cast iron pans of collectables like Griswold and Wagner, this was a pleasant surprise find. It's machine smooth on the interior, and it took additional seasoning very well. It's now fully non-stick and I LOVE it! Heats up nicely, holds the heat, and cleans up easily. Plus the forked handle shape does help keep the handle cooler, like the handle on my Cuisinart Multi-Clad Pro pans do. The rubber handle grip, an optional item, fits perfectly. The price was fantastic compared to the higher priced cast iron pans like Finex and Field -- which can cost 4-5 times more. And the fact they give back money to a worthy cause is great. Heartily recommend this pan for those not wanting to invest a fortune in order to get a great pan with many elements of the best old-fashioned cast-iron pans. Do a few additional seasonings before you use it the first time, and it'll help ensure a durable non-stick surface. Update: After frequent use and closer inspection, noticed the machining of the handle was sloppy in the V-shaped opening. Not smooth and clean like my Stargazer pan is. Knocking it down a star for not paying attention to detail. Still a great value, tho.
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Reviewed in the United States on August 15, 2019 by Jojo Fabuloso
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.
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Reviewed in the United States on March 16, 2025 Reviewed in the United States on March 16, 2025 by TM Conway
It’s slightly light weight and is my first cast iron pan. At first I was struggling with how to get seasoning to stay on it but then I fixed my problem by instead of seasoning it with canola oil, I used grapeseed oil which has a high smoke point! (No smoke detectors going off). It’s 10 inches big and is the perfect daily use pan. At first I was struggling to keep seasoning on it but after baking it a few times with grape seed oil and cooking on it a few times it has a great nonstick and smooth surface! It’s better than my lodge especially if you want eggs that slide around. I was about to give up on it but I kept trying with it and it works so good. I made some lobster cakes ! They’re very delicate and scooping them up was effortless with the smooth bottom. The pan seems high quality with two spouts and a handle that doesn’t get so hot so fast. I can use soap and water to clean the pan and the seasoning still stays. I love it plus it’s not incredibly heavy!!I ordered the lid with it and it fits perfectly without jittering around. I ordered two of the handles , they fit perfectly and have very cool and mature colors compared to the lodge ones. Really loving my pan ♥️
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Reviewed in the United States on May 20, 2024 Reviewed in the United States on May 20, 2024 by Christine Moore
Regarding the metallurgy, I am not sure why, but the pan doesn't ring like a metal bell when you strike it, like most cast iron pans. All of my old pans and my new Finex pan ring like a bell, but this pan has a dull "thunk" instead of a "ding" sound. It could be due to the shape, which is slightly different than regular skillets, with less taper to the sides. I quite like the design and the bottom of this pan is dead flat, 100% flat. It's the only pan out of 7 other pans I have, that is flat. Unfortunately I didn't get to cook with this pan yet, to compare it to the old vintage cast iron. Judging by how flat it is, it's a major improvement over all the vintage pans. Even my $280 Finex 12" cast iron pan is warped slightly from the factory by about 0.005" and it is enough out of round for it to rock back and forth slightly. This pan, doesn't rock back and forth on the burner, AT ALL. Regarding heat conductivity, I cannot comment. The finish on the bottom is very aggressive and rough, and only barely smoothed down at all, so it doesn't seem ideal for use on a glass top stove. The lack of sanding and polishing on the bottom is discouraging because I bought this as a gift for use on glass top stoves. But now I am not so sure that I'll buy another one as a gift, because it will probably really accelerate the wear and tear on glass top stoves? Regarding heat transfer, I cannot comment. I haven't even used the pan to cook yet. It's a gift for someone else. Overall the weight of this pan is very heavy, heavier than any of the same size pans from the 1940's and 1970's. But it's only slightly barely heavier (about 1/2 a pound heavier than my old Wagner). The design is way more beautiful and better overall than any of the antique or vintage skillets I have. This is a great looking pan, but to really compete with the Vintage pans, you'll need to break out the sand paper and use a random orbital sander, and smooth it down more. It's a 60 RA finish or something less than that, it's basically a quick and dirty "machined" cooking surface, that still has visible micro burs, it's not really even close to the old vintage pans, but it's about half way in between a Lodge and a Vintage. But the Lodge pans are absolutely useless, because they don't pour the iron correctly, when casting them, and the iron is not molecularity aligned properly. No Lodge pan is good, unless they have changed something (doubtful based on comments read about poor heat transfer) or maybe the vintage Lodge pans were good? This is a great looking pan, may need to have a lot of TLC to make it a really beautiful work of art. Makes a dull thud, which makes me question whether the iron is molecularly the same as the old vintage pans. How hard can it be to simply make a lightweight replica of the old pans? I find it insane that in 2019, we cannot pour a basic "ultra thin" cast iron pan that rings like a bell and has perfect heat transfer?
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Reviewed in the United States on December 12, 2019 by Inventor