The Chef’s Press 18 oz. Review: A Stainless Steel Grill Press Built by a Chef

A grill press is one of those tools most home cooks either never think about or own in the wrong form. The usual option is a heavy cast iron slab with a spiral handle. The Chef’s Press takes a different approach: a flat, vented plate of American stainless steel, sized by weight, that stacks to give you exactly the pressure you want. I bought the 18 oz. with my own money after trying a Lodge cast iron press. Here is what it is, how it is made, and what it costs before I get into how it has performed in my kitchen.

Featured Specifications

• Price: $33.00 (18 oz. press, direct from thechefspress.com)
• Material: 7 gauge US stainless steel, dishwasher safe
• Size: 5 x 6.5 in. (127 x 165 mm), 31 mm handle height
• Weight: 18 oz. nominal; stacks with other Chef’s Presses up to 72 oz.
• Made in: Oakland, California

What It Is

Chef Bruce Hill created the Chef’s Press while cooking in the small kitchen at Bix restaurant in San Francisco. His complaint with traditional cast iron weights was twofold: they were too heavy for many dishes, and they trapped steam against the food. His answer was a thinner stainless plate with vents punched through it so moisture can escape instead of steaming the surface you are trying to sear.

The 18 oz. model is the second-generation design and the heaviest of the three rectangular presses. The company positions it for denser foods. On its own, it is meant for burgers and duck breast. Stack two or more, and it handles thick-cut steaks, pork chops, and cauliflower steaks.

Design and Build

The press is a single stamped plate of 7-gauge stainless steel (roughly 3/16 in. thick) with an integrated raised handle. There is no wood, no rivets, and no coating to wear off.

Manufacturing stays in the US. The press is made from US stainless steel. Rago & Son in Oakland stamps it into shape, using custom tooling built by Precision Metal Tooling, also in Oakland. The presses are de-burred locally, then each one is hand-finished and inspected by Chef Hill before it ships.

Key design points:

• Vented plate. Openings let steam escape, which the company says helps you get a better crust.
• Stackable handles. The 8 oz., 13 oz., 18 oz. and 7.5 in. round presses all share the same handle dimensions, so they nest and lock together.
• Weight is adjustable. One 18 oz. press gives you 18 oz. Stack up to four for 36, 54 or 72 oz. You can also stagger them to cover a larger piece of meat.
• Labeled weights are approximate. Knifewear, a retailer that carries the line, lists the 18 oz. press at 531 g (about 18.7 oz.) and notes the stamped weights are not exact.

How It Is Meant to Be Used

The company claims the press cooks food 20 to 30 percent faster by keeping it in full contact with the pan or grate. That claim is the manufacturer’s, not an independent test. I haven’t noticed faster cooking since my main goal with the Chef’s Press is to get an even sear on chicken and steaks, then stick them in the oven to finish. I can say the sear is much better.

Suggested uses:

• Searing burgers, duck breast, steaks and chops in a skillet or on the grill
• Keeping bacon and sandwiches flat
• Pressing cauliflower steaks and other vegetables
• Weighing down food while it marinates
• Holding sous vide bags under water, which is the use case that got my attention

Hands-On Experience

At first glance, these seem to be expensive, but they serve a simple and important function. Yes, you could find a kitchen tool like a heavy cleaver or meat mallet, but it’s not the same, and the vented design does keep the crust on the sear better. I use them a lot to push down frozen shrimp in a water bath, or any frozen protein in a Ziploc or vacuum-sealed bag. I generally only need to use one. I bought two 18 oz. presses, and I think that is a good plan, as for bigger cuts, the press can be staggered for more even coverage.

I have had the 18 oz. model for a few months and use it with every steak I pan-sear with great results.

Why Not Cast Iron? Chef’s Press vs. Lodge

The most common alternative is a Lodge cast iron grill press. Here is how they compare on paper.

I tried the Lodge LGP3 Grill Press, and it works well, but the cast iron requires more care, or it will rust. I washed mine and dried it, but it came into contact with water and got some rust. The advantage of stainless steel is that it won’t rust and doesn’t require special treatment, unlike cast iron.

Verdict

I like the Chef’s Press, and I think it’s at the top of the list if you want a press that delivers a much more even sear and is easy to clean. The vents help prevent the meat from steaming, and the stacking feature is cool. The Chef’s Press comes in several sizes and shapes so there is one or two that will fill the bill for the best pan surface contact.

Another huge plus is they are dishwasher-safe and won’t rust. I think these will last a long time.

The Chef’s Press Lineup and Pricing

Specifications

Where to Buy

The Chef’s Press 18 oz. is $33.00 direct from The Chef’s Press, where you can also buy the 8 oz., 13 oz., and 7.5 in. round presses and the bundled sets. Specialty knife and kitchen retailers also carry it, including Knifewear, Bernal Cutlery, and JB Prince.

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