The Chef's Press

Versatile cooking weights that are the ultimate cook's companion.
---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.

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'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.'