Product Details
Introducing The Chef's Press - the multipurpose cooking weights designed by San Francisco-based chef Bruce Hill. Made from high-quality stainless steel for durability, corrosion resistance and easy maintenance, they stack or stagger together for cooking a variety of dishes, from burgers and sandwiches to meats and vegetables. They're also vented to release steam and moisture.
Ideal for:
- Crisping skin of chicken and duck
- Pan-searing steaks
- Sautéing fish
- Grilling asparagus, aubergine, cauliflower or bruschetta
- Toasting paninis
- and more
Also available in a 16 oz (round), they are also handy for submerging food in marinades or for poaching and sous vide cooking.
Why we love it
'So well-designed. They stack and store neatly to be close to hand. I especially love the 16 oz round size for crisping bacon and making quesadillas.'