As a kid, I’d slap a few squares of rubbery American cheese between slices of fluffy white bread, nuke it in the microwave, and call it a culinary masterpiece (or, at least, an after-school snack). I eventually graduated to a grilled cheese sandwich — dropped in a pan with butter and squished with a spatula until crispy.
That crunch — the more obnoxiously loud, the better — is what makes a grilled cheese sandwich so delectable. But a spatula can only get you so far in achieving that crispy, crunchy, golden-brown perfection.
Browning is key to taking your meals to the next level. A seared ribeye steak, caramelized onions, and toasted marshmallows all have one thing in common: They’ve undergone the Maillard reaction, where sugars and amino acids break down when heated to unlock deep, rich flavors. It’s the umami that chefs rave about and that our tastebuds crave. But most importantly, it’s the thing that makes toasty, buttered-up grilled cheese sandwiches so irresistible.
To achieve superior browning, contact is essential. And The Chef’s Press — a stainless steel cooking weight — is the secret to making that contact possible.
The Chef's Press
Cooking Weight (8 oz, 13 oz, 18 oz)
This heavy, flat-bottomed stainless steel weight maximizes surface-to-heat contact for more-even searing, faster cooking, and crispier results. Presses can be stacked together for added weight.
Why It Works Better
A dedicated tool is safer, more efficient, and more convenient than improvising with whatever is on hand. Balancing a stack of hotel pans on top of asparagus can trap steam and leave the spears soggy. Using the bottom of a cast-iron skillet to flatten bacon can boil the strips and leave another dirty pan to clean.
Owners use the cooking weight to gently press uneven bread onto the pan. This helps a thin layer of ghee crisp the sourdough and ensures the melty cheese oozes into every crevice of the bread. The Chef’s Press also has a built-in handle, making it easier to lift the tool when flipping the sandwich to toast the other side (if it’s too hot, use tongs to grab the handle and move the press safely). Plus, the vented design keeps moisture at bay and helps prevent the bread from getting soggy.
Designed by a Chef
It’s no surprise that a seasoned chef (and the previous owner of several San Francisco–based restaurants) designed this brilliant kitchen tool in 2006. Bruce Hill is the founder and creator of The Chef’s Press, and when we spoke over the phone, he told me this kitchen tool was born out of necessity.
“When I took over [Bix restaurant], the guys were using grill presses. But the grill presses that they had at one time had wooden handles, and then the handle burned off, and then they replaced the wood handle with a coat hanger,” Hill said. “I looked at that and said, ‘I've got to make something better than this.’”
So he immediately got to work on developing prototypes, which ultimately became the 8-ounce, 13-ounce, 16-ounce, and 18-ounce presses currently sold, all of which are made with 100% American steel. And they all serve a different purpose.
Which Size Should You Buy?
- 8-ounce (Lighter): Best for delicate items like skin-on fish filets, sliced vegetables, and grilled cheese sandwiches.
- 13-ounce (Universal): Hill's top recommendation for general use. The most versatile option.
- 18-ounce (Heavier): Ideal for juicy burgers, thick-cut meats, or cauliflower steaks.
More Than Just Sandwiches
Beyond grilled cheese, owners also use the 8-ounce weight to brown veggies and proteins. It helps wrangle splayed-out bok choy leaves when searing them open-faced, and it’s reported to be effective at crisping skin-on chicken thighs like bacon.
Owners who like the 8-ounce press often end up eyeing the heavier, 18-ounce version for bigger cuts of meat and larger batches. The neat thing about these presses is that they’re compatible: they can be stacked like Lego pieces to increase the weight (for finicky ingredients that don’t flatten easily) or to keep vacuum-sealed foods submerged in a sous vide bath. These presses are also easy to clean, with a bit of dish soap and water, and they’re dishwasher- and oven-safe.
Kitchen Hack: Faster Cooking
Beyond taste, there's a convenience factor. Hill claims the tool can help food cook 20% to 30% faster because it ensures better contact with the cooking surface. Whether you're toasting bread, charring veggies, or searing a steak, this tool levels up your cooking efficiency.
Adding a cooking weight to a culinary toolkit can make prep work easier. Owners say this tool levels up their cooking, with crispy, golden-brown grilled cheese sandwiches to prove it.
