My first chef's press was a light weight, thin stainless steel affair made by Hulisen, which really did very, very little. Then got a thicker carbon steel press by Made In, which is fantastic for smash burgers, not so good for pieces of meet. This press, Katto's heavy chef's press is okay for smash burgers, not as good as the Made In one as it has less surface area, but is absolutely exceptional for cooking pieces of meat, especially chicken breasts or thighs, the weight pushes the meat flat and I'm guessing the reflected/absorbed heat of the press also helps the meat cook faster, so far everything has cooked faster, but retained far more moisture than cooking without a press, meat comes out cooked through with a reduced cooking time, but still really juicy. Great piece of kit, will probably buy another so that next summer I can have two on the griddle at the same time. It's that good 👍
