QandAs: Food

What is a Cast Iron Press?

Answer:
Walk into trendy restaurants, whether chain or privately

owned, and one of the most visible items on the menu today is the panini sandwich.

Resourceful minds have introduced the cast iron press to help people manufacture their own “restaurant-style” paninis, or cook steaks, seafood, chops, hamburgers, bacon and sausage in a hurry. Its terrific for Bruschetta, too.

The cast iron press is definitely something “old becoming new again.” Restaurants have been using similar cooking presses for decades, and the cast iron press is coming into its own with the public.

Offering even distribution of heat, the cast iron press cooks meats or sandwiches on both sides simultaneously, cutting cooking time. I like the idea that the heavy weight of the cast iron dispels fat to produce low fat foods.

Whether rectangular, round or square shaped, presses can be found in smooth and ribbed design. Ribbed are used to create characteristic “grill lines.” Most bacon presses are round and flatten bacon while reducing splatters.

Presses are considered a “must” for cooking on an outside grill, but are just as effective on the stove top. They have to be preheated in a pan, skillet or on the grill top before placing on sandwiches or meat to cook.

I don’t have a cast iron press, but its now officially on my wish list.