Cuisinart6.5" Cast Iron Smashed Burger Press, Juicy and Crispy Burgers for BBQs, Cookouts

Works well. Sticks a little so use parchment or wax paper when smashing.

This really smashed it out of the park! Perfect things you want to make flat or if you need a mini shield for battle! I did use it to dry cook mushrooms where I wanted a char on them. If you bought two of them that would not work great as symbols nor they make pickleball paddles. However, if you are in a pinch and do not have your brass knuckles, these would work as a backup. Other off label uses may be considered but use at your own risk.-template for drawing a circle.-counter weight for things that aren’t that heavy-very small hole cover-aluminum can smasher-an object in the back of your kitchen drawer that you forgot you owned after using once.

es exactamente igual a la imagen y es bastante pesada, cumple lo que promete

does a good job to give you a flat burger

Pros:- Food contact surface is seasoned cast iron.- Does not stick. Instead of lifting straight up which may bring meat up with it, rotate it off the meat and it will stay on the griddle every time.- Large enough to smash 1/3 lb/150g balls into patties without overflow (75g balls work better for faster searing/cooking. Just double stack your burger)Cons:- No reseasoning instructions, handle material is unknownCast iron is a durable material that can outlast many of us if it can be properly kept seasoned and reseasoned as needed. As a procedure nor the handle material is specified, it means the default procedure which is to oil it and bake it near the smoke point of the oil for an hour probably won't work because the handle would melt/burn. The handle is screwed in with philips screws, but depending on the actual material, removal/reinstallation will loosen the threads making the handle spin. I will update if/when reseasoning is needed, and whether the handle has inserts (which would allow it to be assembled/dissembled dozens of times before failure). So far 10 washes with water hot enough to self-dry afterwards has not affected the finish or release/sticking.When used to make smashburgers on the griddle, or (cold) press patties for a regular grill on a plate, it will not get hot enough to affect your hand regardless of handle material. Thus a 100% cast iron build including the handle could be better. As the handle material is unknown I would not recommend using as a bacon press as that would leave it continuously exposed to high heat.

Excellent weight to smash burgers or press meat into griddle or grill grates.

I’ve been eagerly anticipating this arrival! Its great size makes making smash burgers a breeze! It’s lightweight and easy to use, and I absolutely love it! It looks fantastic paired with my Blackstone.

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.