9 Best Grill Presses of 2026

The Cuisinart 6.5-inch round press puts 2 pounds of cast iron to work on smash burgers, creating those desirable thin, lacy edges that crisp up against a hot griddle. Its round shape matches standard patties, and the integrated handle stays cool enough during pressing. This is a tool dedicated to one job — flattening burger balls into thin, even discs — and it does that job with no fuss.

This press is best for smash burger enthusiasts who want a budget-friendly, no-frills tool and are comfortable with cast iron maintenance. After each use, it must be dried immediately and given a light coat of oil to prevent rust. Those who prefer a set-it-and-forget stainless steel option or need a rectangular surface for bacon should look to the rectangular presses in this comparison.

The weight makes pressing almost effortless — no need to lean hard on the handle — and the smooth surface wipes clean with a paper towel. Cast iron’s natural heat retention also helps maintain griddle temperature. The only catch is the care routine: skipping the drying step can leave rust spots, so this press rewards consistent habits over convenience.

Victoria’s rectangular press delivers flat, evenly cooked bacon strips — a shape advantage that round presses can’t match for full-length bacon. The cast iron surface provides steady heat distribution, and the 2.4-pound weight applies enough pressure without being cumbersome. Panini and grilled cheese makers also benefit from the even contact across the entire surface.

This press suits bacon lovers and panini makers who prioritize even contact over burger shaping. The rectangular surface is not ideal for forming round burger patties; its strength lies in rectangular cooking. For those who want a single press for smash burgers, a round option like the Cuisinart is more practical.

The pre-seasoned cast iron offers classic durability with a removable wood handle that screws on. At a budget-friendly price, the build quality stands up to regular use. Care follows standard cast iron maintenance — dry and oil after washing to keep the seasoning intact.

The Pisol press carries 1.98 pounds of cast iron in a 6.6-inch round head, with a wood handle that stays cool during pressing. That weight lets you flatten standard burger patties with minimal effort, and the smooth bottom leaves an even sear. Unlike entry-level stainless steel alternatives that demand extra force, the cast iron does the work itself.

The screw-attached wooden handle feels secure and comfortable in hand – no sharp edges or wobble. After use, a quick rinse and dry is all it takes; reviewers note no rust forming even with regular cleaning, a rare advantage over other budget cast iron presses that often need immediate oiling. The 6.6-inch diameter covers most standard patties cleanly, but it won’t span extra-large burgers or multiple items at once.

This press suits budget-conscious cooks who want cast iron performance without the frequent rust care typical at this price. The slightly smaller size means it works best for single patties or breakfast sausages; for larger burgers or bacon strips, a wider press like the Victoria rectangular would be a better fit. If you prioritize low-maintenance rust resistance over maximum surface area, the Pisol delivers.

The Sasquash press uses a single piece of stainless steel with a welded handle – no wooden inserts to crack, no rivets to loosen. It goes straight into the dishwasher after cooking, skipping the drying and oiling routine cast iron demands. The tradeoff is weight: at 1 lb, it’s lighter than cast iron alternatives. For smash burgers that need paper-thin lacy edges, you’ll need to apply more pressure than with a heavier press.

This press suits cooks who prioritize quick cleanup over maximum smashing force. If you’re comfortable pressing down firmly or using a spatula to assist, the stainless build eliminates rust worries entirely. For those who want a set-and-forget tool that can handle bacon, paninis, and burgers without special care, this is a practical fit.

The Pisol stainless steel burger press comes in at a price that undercuts every competitor while delivering a dishwasher-safe, one-piece 304 stainless steel body and a silicone-covered handle that won’t scald your hand. No seasoning, no rust worry, no wooden handle to crack – just grab, press, and toss in the dishwasher.

Where this press saves money, it asks for a bit more effort. The 5.5-inch diameter fits a single patty or breakfast sausage – anything larger will spill over the edges. And at 14.4 ounces, it’s noticeably lighter than cast iron, so you’ll need to lean into it for a proper smash. That tradeoff is invisible if you’re making occasional burgers or paninis and don’t want to baby a cast iron press.

The Cuisinart’s 8.75-inch rectangular surface presses full bacon strips and steaks evenly across a flat-top griddle, delivering consistent contact and respectable grill marks. The wooden handle is screw-attached, and some units develop cracks or detach after months of use – a tradeoff that griddle owners comfortable with a quick repair can work around. This press is best suited for buyers who prioritize wide coverage and low cost over long-term handle reliability, and who cook on large surfaces rather than standard 10-inch skillets.

This Lodge press slides into 10-inch skillets and small griddles that larger rectangular models can’t fit. The 2.9-pound cast iron body lays bacon flat and sears sandwiches evenly, with the heat retention expected from Lodge’s build. It pulls double duty on paninis, smash burgers, and bacon — within the limits of its surface area.

At 4.5 by 6.75 inches, the pressing surface covers less than half a bacon strip — manageable for short rashers but frustrating for full-length strips. The handle can get hot when used on a grill, though it’s less of an issue on stovetop skillets. Best suited for single-sandwich cooks or anyone working with small pans who needs a heavy press that fits tight quarters.

The Whaleme set delivers a pair of cast iron presses that match the Blackstone flat top’s cooking surface, with a round 7-inch press for burgers and a rectangular 8×4 press for bacon or paninis. The heavy construction holds heat well for consistent pressing, and the set is priced competitively against single-press options. However, cast iron requires immediate drying and a thin oil coating after each wash to keep rust in check—this is more demanding than on similar-priced sets like Firsgrill. For Blackstone owners who enjoy maintaining their gear and want the dedicated aesthetic, these presses work well with routine care.