Charcoal Companion Cast Iron 8-3/4-Inch by 4-1/2-Inch Rectangular Grill Press

Cast iron but not as heavy as a solid press. Works great!

Ta bien

I purchased this along with a different press to use making bacon on an oblong antique cast iron griddle. My family initially thought this was kind of a goofy, frivolous purchase but they have been amazed at how much better the bacon is using this. It makes it nice and flat and more uniformly cooks it without as many "rare" fat spots. If you prefer the rare spots you simply would cook the bacon for a shorter time. I think it shortens cooking time somewhat by holding heat on the top of the meat. The bottom of this is cast with ridges about 3/16" tall, spaced about 5/8" apart. I've discovered that this makes it great for doing tube meat like hot dogs and sausages. You can use the press to cook along the whole length all the way around by placing the meat parallel to and between the ridges. I've also used it for frying cornbread and get a much more uniform cooking of it than I used to. I've only had it now for a few weeks but I'm sure I'll think of many more uses for it. There are other presses that weigh more but the weight of this has proven sufficient for any use to which I have put it. The seasoning appears to be good as so far I've had no issues with it sticking. The casting is of good quality with a pretty smooth surface and no flaws.The only reason I didn't give this a 5 star rating is that you have to be careful with the ends of the handle. The wood handle is long enough to easily handle the hot press, safely avoiding the posts to which it is mounted. However a few times while holding the press to adjust my meat my hand has come in contact with the top of the posts (the handle is mounted between them). The press hasn't been hot enough to create a burn on my hand but it's an uncomfortable moment nonetheless. I usually just wipe my cast iron cooking tools with a paper towel between uses so haven't tried washing this. The ridges might create a bit of a challenge but I can't think of why you might get food stuck to the bottom to necessitate this. Regardless I think this slight risk is worth the extra utility of having the ridges. I looked at a number of these but was restricted in size by the flat area of the griddle. I was concerned that this wouldn't cover all my bacon but before my other press arrived I used only this one switching it from end to end. With bacon this worked about as well as having 2 presses.

First one arrived damaged.. UPS problem not seller.. Replacement was sent quickly.. Unit helps make good burgers.This unit is NOT made in the U.S. despite the sellers name.

Like other buyers, I was dismayed when this press rusted. Little did I realize I was supposed to season it with oil first and never let water sit on it. Any water should be wiped off immediately to help prevent rusting. Easy to find seasoning directions for cast iron with a simple Google search. I had to soak my griddle press in a 50/50 solution of water and white vinegar for an hour and then use a wire brush to get rid of any rust remnants before seasoning. Those of you who season the grill press first should not have a rust issue.

A great cooking tool!I bought the Charcoal Companion to use as a press to make paninis in my 7-inch cast iron, ridged, grill pan. The ridged, heavy-weight size, press had been dificult to find to fit my small skillet, so I was excited to try it when it arrived! I decided to make a paninii of left over chicken that day. Much to my surprise, it would not make the browned ridges I desired but only squashed the panini. I thought about it and realized the grill press was not hot when it contacted the bread. I have an induction cooktop so decided to see if it would heat the ridged press. It did! I put the grill press on one burner, heated my ridged cast iron pan on another burner. When I decided the temperature was right (I heated on No. 7 on my cooktop) I placed the panini in my skillet, then placed the grill on top. Viola! It produced a perfect ridged panini.I did brush the grill press with oilive oil before placing on my burner, the same as I did my cast iron skillet. I lightly buttered both outsides of my sandwich. This gave a me an authentic panini.I do not use regular white or wheat bread. I use french, baguette or aritisan bread from my supermarke I slice myself. I don' think regular sliced bread would hold up to this procedure.

Easy to use and very strong sturdy. My wife is very excited to use it.

Es robusta y es fácil de limpiar, pero al utilizar la prensa en carne fresca para hamburguesa, no la compacta bien y tiende a romperla!

Heavy duty. Perfect for bacon, steaks and chops All cast iron, even the handle so nothing to wear out. Should last a lifetime. Recommended.

I absolutely love this flat iron. It is weighty which produces great contact with the steak, burger, panini and the griddle.Follow the instructions to oil and season this item before use to keep it in perfect condition. After that I just keep mine lightly oiled.It is a terrific addition to any flat top or BBQ

This is absolutely brilliant to use whilst cooking steaks or burgers.I can recommend it.

This is the second press we have had. We had the first one for years {rectangular shape} but this is far better for using in a frying pan. I was concerned when it arrived that as the handle was cast iron {our previous one had a wooden handle} that it might heat up but its not a problem at all.I would highly recommend.

Great for keeping your burgers, steak or bacon 'in touch' with the pan. No shrivel... What more could you want? Handle always remains cool enough to handle.