One of our most loved and inexpensive cooking tools makes even searing effortless.
, is harder to work with. You can certainly perch a small cast iron skillet on top of an oblong roast, but you'll need to use your Jenga skills and focus to keep everything in balance as you turn the meat in the pan to brown it evenly on all sides.
With a few Chef's Press weights, this task becomes a lot easier. They can be stacked one on top of another to create one compact but hefty press, or, for long pieces of meat, like, they can be shingled over each other for even weight distribution. The handle makes the Chef's Press easy to pick up while you maneuver your protein in the pan.
These weights are also perfect for using as bacon presses, preventing the pesky ends of rashers from curling up when you're. I find that traditional cast iron bacon presses take up way too much room, and end up getting shoved to the back of some high-up cabinet with other rarely used kitchen tools. With its smaller footprint, the Chef's Press is a lot easier to store. And, unlike a cast iron press, it can be thrown in the dishwasher after you're done using it.
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