Some recent threads on Bacon have me thinking about upping my game with a cast iron bacon press. In addition to keeping my rashers flat, I'm thinking I'd also use it for grilled cheese, panini, cubans, etc. And wondering what else it might be useful for. Thin pork steaks, maybe? Putting the smash on smash burgers?
I'm thinking a circle or square is probably more useful than the rectangular ones, many of which seem too short even for bacon strips. Quite a few seem to have "grill ridges" too, which don't seem particularly useful to me. But maybe I'm missing something.
The two that have caught my eye are: the large Lodge model, which seems perfect except for the price, and the Bellemain which I found recommended on another thread here. It has what appears to be reverse grill ridges (anti ridges?), and I wonder if the wood will last if I get overzealous in heating it. But at less than 1/2 the price of the Lodge, I'm leaning toward it.
Any thoughts on these or other models? And any other favorite uses for one of these?
Thanks!
I'm thinking a circle or square is probably more useful than the rectangular ones, many of which seem too short even for bacon strips. Quite a few seem to have "grill ridges" too, which don't seem particularly useful to me. But maybe I'm missing something.
The two that have caught my eye are: the large Lodge model, which seems perfect except for the price, and the Bellemain which I found recommended on another thread here. It has what appears to be reverse grill ridges (anti ridges?), and I wonder if the wood will last if I get overzealous in heating it. But at less than 1/2 the price of the Lodge, I'm leaning toward it.
Any thoughts on these or other models? And any other favorite uses for one of these?
Thanks!
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