Chef's Press
Better contact, better crust, better result.
The Chef's Press is a stainless steel cooking weight designed to hold food flat against the pan. The slotted surface is what separates it from a traditional cast iron bacon press or grill weight — those trap steam underneath the food, which prevents browning. The slots let the steam escape, so the surface in contact with the pan stays hot and dry and the crust develops properly. At 13oz it's heavy enough to make a difference on a thick steak without being so heavy it crushes anything delicate. It's stackable, dishwasher safe, and a tool that earns its drawer space every time you use it.
Why I use it
I use mine for steaks, skin-on chicken — both breasts and boneless thighs — and toasted sandwiches in the pan. For steaks it keeps the full surface in contact with the cast iron, which is the difference between an even crust and a patchy one. For chicken skin it's even more useful — skin contracts as it hits the heat and the breast or thigh lifts off the pan almost immediately. The press holds it flat and the skin renders and crisps properly rather than steaming in the gap. For a toasted sandwich it does the job of a panini press without needing a separate appliance.
No affiliate link, no commission — just a genuine recommendation for kit I love and use myself.
