Cuisinart 6.5" Cast Iron Smashed Burger Press, Round Flat Edge Grill Press for Crispy Smash Burgers, Burger Tool for Grill and Griddle Accessories, for BBQs and Tailgates

Our family loves making smash burgers and this is the perfect tool! It is heavy duty and durable and works well with our cast iron pan. It is an ideal size and easy to clean.

Nice and heavy. Serves its purpose. Best I've used so far.

We love this! It had revolutionized our burger making! We can now make great smash burgers! After having tried several other options, we finally found exactly what we had been looking for!

Nice add for my cast iron pan cooking. It’s great to help get the perfect sear on fish, chicken, steaks. Handy size perfect for smash burgers. Easy clean.

This is as described. The handle is tight, and it is easy to smash burgers. It's a little small for bacon, but you can move the press around. It's Cast Iron, so it's more complicated to clean, but it is pretty indestructible. First wash, I have some rust stains on the bottom. It's hard to season as it has a wooden handle so you cannot put it in the oven without removing the handle. I'm sure you could use a little oil and grill it, but something to consider between this and stainless steel. Knocked one star off because of the difficulty I've had cleaning and preserving the press. I recommend using with a little parchment paper to prevent sticking and prevent having to scrape any carbon/food bits off later. I also recommend pre-heating the press a little before smashing anything. A cold piece of cast iron is a big heat sink and will make it more difficult to get the burgers you're looking for.

I love this - I HATE thick burgers, so thought I’d buy this. Burgers cook quickly. I was stupid and put it in the dishwasher and it rusted a bit, but I got it clean. That’s my problem lol. Very sturdy. I have to store it in a cabinet as it’s a little bulky, but that’s fine. Love it!! Definitely buy it if you like skinny burgers lol.

It's not stainless steel, but easily used. I just spay a bit of oil on the press and it smashed the burger and pulled away easily. I also seasoned it, so I don't know if I needed the oil. I had read the 1 star reviews, but most seemed ridiculous. Mine didn't have rust spots, but I have seen that on cast iron sitting too long, before sold. I would have just used a vinegar/ water solution to clean it, and then seasoned it. As far as seasoning it with a Woodend handle... Just take the handle off. All I wanted was a press, so I don't plan on using it in the oven. For that, You will have to buy something else, or modify it. The weight is fine. I press the burgers down with pressure and the weight of the press being left there works fine. As far as statements that they get burned by the poor design, I haven't felt it get that hot. It's sitting on raw meet while its on the gridle for a minute, and then I remove it, so it never got hot for me. As far as people saying it's low quality... It's cast Iron. Season it, and take care of it just like other cast iron, and it will be fine.

I bought mine in January 2021. Mine is supposed to be the CISB-111. It is made to have a reservoir on the bottom to allow room for up to eight ounces of ground beef. The top is smooth at the edge as shown in the fourth photo and sixth photo., but different than the first, second, and third photo. The one that arrived is shaped so that a volume of ground beef will fit inside it and can be smashed to the exact specs of the press even if smashed flat to the griddle. In other words, there is a sort of cup shape inside the bottom of the press. It would press exactly 8 ounces of beef perfectly round. If one tries to press more than that flat to the griddle, some would squirt out the sides. So 8 ounces of ground beef is perfect, although less than that would work okay too. It was designed similar to the one used and promoted by Tom Ryan who is credited with inventing the smash burger. The idea is the press into the griddle but at the same time not allow juice or rendered fat to escape the perimeter of the press, thereby keeping the juices within the patty. However, that particular version may not be available anymore in this listing. It's hard to tell because the listing with the photos shows both versions of the press. However, the perfectly flat press is good too - it just requires a slightly different cooking strategy and technique in that it allows one to feather the edges as you smash the beef - which a number of chefs recommend to promote crispy edges. So it appears at least one of these versions has the wrong model number. Regarding rust, there is no rust on mine because I seasoned it with oil when I acquired it. After I cook with it, I wipe it clean and apply oil again. No rust. Regarding the handle, the inside distance between the two handle supports becomes smaller as one moves down the supports. So the wood handle would benefit by being cut at a slight angle to match the cast iron handle supports angle. Instead, the wood handles is cut perfectly perpendicular. It is wedged into the supports and held by wood screws. When held up to the light, I don't see any light peeking through below the screws, although I do see light above the screws as one would expect with the wood handle cut perfectly perpendicular and jammed into angled supports. So in theory, the wood handle could eventually break at the screws, especially if the wood of the handle was not seasoned and shrinks with time. But mine is fine so far after three years of light use. By comparison, my bacon press manufactured by a different company is also made of cast iron and also has a wood handle, but the wood handle is designed to be secured on TOP of the cast iron supports and so is a much stronger design and much less likely to break.

Item is well made and ideal for those smash burgers. Delivery was quicker than stated which was an absolute god send. Absolutely recommend item and seller

Adorei, útil e belo.

Buen producto

Good

Ich bin sehr zufrieden mit dem Smasher. Einfach kleine Hackbällchen zu je 125g formen, auf die Plancha legen und mit dem Smasher platt drücken. Funktioniert astrein und man kann die Dicke damit super regeln. Habe davor so einen Pattyformer benutzt, das war weitaus arbeitsintensiver und fummeliger als der Smasher jetzt und funktioniert vor allem auch für die großen Buns.