A chef's press is the best way to maximize contact between food and its cooking vessel, leading to better browning and more flavor.
experiments, there are plenty of ways to weigh down food during cooking. I've used bricks, Dutch ovens, cast iron pans, giant cans of peeled tomatoes, fish spatulas, and my bare knuckles. I'll never forget the time when I was learning how to work a meat station, and my chef jumped behind the line and bailed me out of the steak weeds by MacGyvering weights for 24-ounce bone-in ribeyes out of logs used for the kitchen's wood oven.
The Chef's Press is available in two sizes—eight and 13 ounces—and because it's stackable, that weight can be easily adjusted and increased to fit your needs.
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