Chef’s Press Stainless Steel Cooking Weight | Vivront

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Food lifts when it cooks. Browning suffers. The Chef's Press fixes that. Ships USPS Ground Advantage. Exact rate at checkout, usually ~$7. Free pickup at the shop in Edina. When fi sh curls, bacon cups, or a burger loses contact with the pan, you lose the crust. The Chef's Press holds ingredients flat while letting steam escape, so you get even browning, better texture, and faster cooks without crushing what you're making. Vented and precisely weighted. Not a cast-iron brick that traps steam and flattens everything. A tool that applies the right amount of pressure and gets out of the way. Which one to buy Buying one? Get the 13 oz. It covers burgers, bacon, salmon, and sandwiches. Buying two? Get the 8 oz and the 13 oz. That pair handles almost everything: the 8 oz for fish, eggs, and vegetables, the 13 oz for everything with a crust. They stack when you need more pressure, and they split across two pans when you're cooking parallel. Most people end up with two. Select the quantity above before you add to cart. What a cooking weight does When food hits a hot pan it contracts. Edges lift. Steam collects underneath. The sear disappears before it starts. A cooking weight adds gentle, even pressure across the surface so the food stays in full contact with the pan. The Chef's Press is vented, so the steam escapes instead of pooling. Full contact edge to edge is where the crust comes from. Use it as a bacon press Bacon curls as the fat renders. The 8 oz or 13 oz holds the strips flat from the first minute, so they cook evenly and splatter less. Vents mean the fat renders out instead of steaming the meat. Use it as a steak weight A steak that touches the pan in three places browns in three places. The 13 oz or 18 oz keeps the whole surface down for an even crust. Stack two for thick cuts and bone-in chops. Use it as a grill press All stainless, no coating, no seasoning. It goes on the grill the same way it goes in the pan. The 16 oz round covers a large surface, which is useful for vegetables, corn, and anything you want held down across a wide area. Use it as a meat press for burgers Set it on the patty as it hits the heat and leave it. You get uniform crust edge to edge instead of a browned center and pale edges. This is a weight, not a smasher. It holds contact, it doesn't drive out juice. Also good for Fish: fillets stay flat for crisp, even skin Vegetables: deeper browning with less oil Sandwiches and quesadillas: even toast without squeezing Eggs and delicate items: the 8 oz is light enough not to crush Sizes and pan fit 8 oz Rectangle (4.2" x 5" | 11-gauge)Light touch. Fish, vegetables, eggs, grilled cheese. Fits any skillet 8" and up. 13 oz Rectangle (4.2" x 5" | 7-gauge)The one most people reach for first. More contact pressure for searing. Fits any skillet 8" and up. 18 oz Rectangle (5" x 6.5" | 7-gauge)Burgers, thick chops, and anything that needs to stay down. Best in a 10" skillet or larger. 16 oz Circle (7.5" diameter | 11-gauge)Even pressure across a wide surface. Quesadillas, vegetables, corn, and marinating. Best in a 10" skillet or larger, and on the grill. Stack two for thicker cuts. Use one for delicate foods. They work together. Care and maintenance Made in the USA from durable stainless steel. Dishwasher safe. Hand wash with hot water and soap if you prefer. Dry before storing. No seasoning, no rust, no maintenance. Stores flat in a drawer. Common questions Does the handle get hot?It's stainless throughout, so after a few minutes on the heat the handle warms up. Lift it with tongs or a towel if it's been sitting. Most cooks set it down and leave it until the food is done. Can I use it on the grill or in the oven?Yes. There's no plastic, no coating, and nothing to melt or season. Will it squeeze the juice out of my burger?No. This is a weight, not a smasher. At 8 to 18 ounces it holds the surface in contact with the pan without driving moisture out. Smashing is a technique you do with a spatula in the first thirty seconds. This is different. Will it scratch my nonstick pan?Set it down rather than slide it and it won't. The press rests on the food, not the pan surface. How is this different from a cast iron press?Cast iron is solid and traps moisture against the food. The Chef's Press is vented, so steam escapes and food crisps instead of stewing. It's also stackable, so you can adjust the weight instead of committing to one heavy piece. Both work. They produce different results. Which size should I start with?The 13 oz. Add the 8 oz when you cook more fish and vegetables. Full Chef's Press guide, including how to choose between sizes Show more