Stainless Steel Press Compared: Surprising Non-Ridge Insight... Burgers vs. Bacon Test
We were intrigued by the claim: "Flat Bottom Without Ridges." Setting up our test station, we noticed the press’s polished stainless steel surface glinted under the kitchen lights. We pressed ground beef firmly into patties; the non-stick surface worked as advertised, releasing burgers with minimal effort. Without ridges, our uniformity was striking—patties sat flat, perfect for even cooking. Later, we tackled bacon slices; the smoothness yielded crisp results without sticking. Our surprise? The lack of ridges actually improved texture, as meats compressed evenly. Testing with sausage yielded similar precision. The Stainless Steel Burger Press proved versatile, and our non-ridge insight? It made a difference we hadn’t anticipated.
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