Lodge Original Finish Grill Press

Nice addition to your kitchen if you are cooking bacon, which tend to curl up. The bottom is smooth, with no places for food to catch and hide.

Cavet, the first one I had, the spring on the handle broke. (the wire spring is welded to the wire handle, it must have been overheated as the wire spring broke loose from the handle. Not incapacitating it, as the spring just rolls in you hand, but annoying.) I wrote Lodge Mfg, and they sent a replacement which has worked fine ever since. Hence 4 stars instead of 5.

Requires some assembly, a screwdriver and a small wrench. Easy for any handyperson to do.

I like the heft of cast iron, and the cooking results, too. I have well-seasoned skillets handed down from my grandmother. But every once in a while you come across something so darned "obvious" that you just have to smile. This is one of them. You can use it on the grill or in a skillet. Flat bacon is only one of MANY uses. The handle is also old-fashioned. It dissipates heat pretty fast, so unless you're using it in an oven or on a closed grill, I haven't found any problem.

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I've used mine for years and it should last years more -paid $5. I use it for steaks, chops and burgers. Placing the weight on food for a couple of minutes presses the meat down on the grill and gives you the grill marks that add flavor and looks great when served. You should season the press before using it and this is explained in the instructions. If you don't season it properly food can stick to the press.

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I have used this grill press for many cooking items. Besides bacon and other meats, it is wonderful for panni and other sandwiches....Highly recommended.

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The tools: 1 small can of Crisco. A gauze pad to avoid greasy fingers. An oven. An infared temperature tool to keep the oven temp 'honest'...set to 350 degrees.

Place well Criscoed Lodge item in oven, bake for at least an hour, turn off oven, when object is cool enough to remove do that and reapply Crisco all over it. Back into a 350 oven. Do the same thing, again & again. Soon you will see a nice amber colored varnish all over your Lodge piece. And it will be non-stick. Coupled with a properly seasoned skillet bacon can be flipped over with tongs and not have to be pried up with a spatula. It's a little bit amazing, compared to having to chisel up pressed bacon from " non-stick "

Cut your bacon packages into thirds, and that should render the proper size for bacon strips on sandwiches...flat bacon strips, that is. This press can ' level ' four strips.