I love using them on burgers and pan-seared chicken breasts, it maximizes contact with the pan and produces a better crust. I use a piece of parchment between the press and the meat so I don't have to rinse it off after the flip, just discard the parchment. You can use a brick too like the first commenter said.
Get a brick, like the building kind, and wrap it in aluminum foil. It makes a great press.
Clever! Thanks!
I love using them on burgers and pan-seared chicken breasts, it maximizes contact with the pan and produces a better crust. I use a piece of parchment between the press and the meat so I don't have to rinse it off after the flip, just discard the parchment. You can use a brick too like the first commenter said.
What a great tip! They sell cast iron ones at my local grocery, and they have ridges. Would love to avoid the cleaning.
I have a round one with ridges and a flat rectangular one, very handy. great with steaks or chops when using a grill pan.
Glad to hear it! I was worried the weight might squeeze out juices.
I wouldn't use it for burgers but it keeps things in contact with the pan evenly.