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phoinix | Staff 20.4K Views
Nov 26, 2025 7:02 PM

6.5" Cuisinart Round Cast Iron Smashed Burger Press Tool

$10

$25

60% off
Amazon
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Deal Details
Amazon has 6.5" Cuisinart Round Cast Iron Smashed Burger Press Tool on sale for $9.99. Shipping is free w/ Prime or on $35+ orders.

Thanks to Deal Hunter phoinix for sharing this deal.

About this product:
  • 6.5" cast iron press applies even pressure for smash burgers
  • Flat edge creates crisp, caramelized smash-style crust
  • Works on griddles, skillets, and grills indoors or outdoors
  • Heavy-duty build offers strong heat retention
  • Hand-wash with warm water and mild soap

Editor's Notes

Written by jimmytx | Staff
  • About this Store:
  • Additional Information:
    • Please see the original post for additional details and/or view the Wiki and forum comments for further helpful discussion if available.

Original Post

Written by phoinix | Staff
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Amazon has 6.5" Cuisinart Round Cast Iron Smashed Burger Press Tool on sale for $9.99. Shipping is free w/ Prime or on $35+ orders.

Thanks to Deal Hunter phoinix for sharing this deal.

About this product:
  • 6.5" cast iron press applies even pressure for smash burgers
  • Flat edge creates crisp, caramelized smash-style crust
  • Works on griddles, skillets, and grills indoors or outdoors
  • Heavy-duty build offers strong heat retention
  • Hand-wash with warm water and mild soap

Editor's Notes

Written by jimmytx | Staff
  • About this Store:
  • Additional Information:
    • Please see the original post for additional details and/or view the Wiki and forum comments for further helpful discussion if available.

Original Post

Written by phoinix | Staff

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Top Comments

BobbyArcher
432Comments
108Reputation
I bought this and returned it because it will rust. I have used cast iron pans for over 30 years so I know how to take care of them, however because the handle on this press is made of wood cleaning and seasoning it is a little more difficult, after all you can't just coat this in oil and throw it in the oven like you would with a cast iron pan.


I ended up buying this one ... https://www.amazon.com/Dr-Camp-Stainless-Smasher-Hamburger-HT-B-7005/dp/B0CXC5RGFP/ref=cm_cr_arp_d_p... [amazon.com]
Go to Comment
TealOctopus1634
1Comments
10Reputation
You should try it. Actually a totally different type of burger. Super crispy thin patties. A nice change of pace sometime. And you don't really squish the moisture out. You squish right when you put the meat on the griddle so there really aren't any juices to squish out yet. Now if you cooked the burger then smashed it, yes that would remove the moisture.
Go to Comment
j4c11
782Comments
212Reputation
You're not squishing any moisture out, you press the meat when it's still raw. This creates a significantly larger surface area to come in contact with the grill and produce more browning. Now take 2-3 of these and stack them, you have 5-7 times more browned surface area vs a single patty of same weight, so way more flavor.
Go to Comment

Community Reviews

This cast iron burger press is mainly valued for helping smash burgers and other meats sear more evenly on a hot griddle or pan. The weight and flat surface keep more of the patty in contact with the cooking surface, which can improve browning, crispness, and consistency, and the round shape helps form uniform patties. It is also useful for steaks and other searing jobs, not just burgers. The main drawback is maintenance, since cast iron can rust and the wooden handle makes seasoning and oven use more awkward unless the handle is removed.

Common Questions (5)

  • Pressing the patty while it is still raw keeps more of it in contact with the hot griddle or pan, which increases surface area and produces more browning. The 2 lb weight also helps force contact for a better sear, especially on cast iron, carbon steel, or a flat-top at very high heat.

    CollegeRamenEatj4c11BeigeCrow552davidburke30

  • Yes. It can be used to press steaks or other meats for a better sear, and it is also described as useful for holding food down on a hot surface rather than only smashing burgers.

    AndrewinMDelyfantmanCoolDealFinder

  • It can rust if left unseasoned or washed carelessly, and the wooden handle makes oven seasoning more awkward than a plain cast-iron pan. Oiling it after purchase and avoiding the dishwasher are practical ways to reduce rust risk.

    BobbyArcherSiXiamBobbyArcher

  • Use it on raw meat as soon as it hits a ripping-hot griddle, not after cooking. That timing creates a thin patty with a crisp crust while avoiding squeezing out juices, and many cooks pair it with 1/4- to 1/3-pound portions for consistent round burgers.

    TealOctopus1634redpoint5redpoint5

  • Yes. The handle is held on with screws, so it can be removed before putting the press in the oven, but one report says the screws did not tighten fully again afterward.

    HappyAccidentBobbyArcher

AI-generated summary based on comments from the community. Updated ago

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45 Comments

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Pro
Nov 28, 2025 3:50 AM
564 Comments
Joined Feb 2021
HappyAccident
Pro
Nov 28, 2025 3:50 AM
564 Comments
Quote from BobbyArcher View quoted comment :
I bought this and returned it because it will rust. I have used cast iron pans for over 30 years so I know how to take care of them, however because the handle on this press is made of wood cleaning and seasoning it is a little more difficult, after all you can't just coat this in oil and throw it in the oven like you would with a cast iron pan.


I ended up buying this one ... https://www.amazon.com/Dr-Camp-Stainless-Smasher-Hamburger-HT-B-7005/dp/B0CXC5RGFP/ref=cm_cr_arp_d_p... [amazon.com]
The handle has screws hold it in place. Get out your screwdriver and take the handle off then put it in the oven.
Pro
Nov 28, 2025 4:11 AM
4.7K Comments
Joined Jan 2025
Taco_Doomsday
Pro
Nov 28, 2025 4:11 AM
4.7K Comments
In for this one, too. Thanks for posting!
Nov 28, 2025 4:21 AM
432 Comments
Joined May 2012
BobbyArcherNov 28, 2025 4:21 AM
432 Comments
Quote from HappyAccident View quoted comment :
The handle has screws hold it in place. Get out your screwdriver and take the handle off then put it in the oven.
I did that before i used it the first time, the screws never tightened completely after that ONE time. The stainless steel one that I replaced it with costs the same and is easier to clean ... but you do you.
Nov 28, 2025 6:08 AM
1.9K Comments
Joined Jun 2009
SiXiamNov 28, 2025 6:08 AM
1.9K Comments
Quote from dcman7 View quoted comment :
I just bought this when it recently went on sale for $14.99. Thankfully the chat agent was cooperative and understanding and issued my account a $5 credit for the difference.
I just found out they gave me a full refund for the $15. I thought they were just giving the $5 difference. Doesn't make much sense. Maybe they saw how much I order from Amazon Embarrassment
Nov 28, 2025 4:09 PM
43 Comments
Joined Dec 2007
elyfantmanNov 28, 2025 4:09 PM
43 Comments
Quote from CollegeRamenEat View quoted comment :
according to the Amazon description, it's 2lbs, which is good for forcing contact with the cooking surface if you're using it to get a good sear on meats in a pan.
Yup! It's not just for burgers.
Nov 28, 2025 6:37 PM
1 Comments
Joined Sep 2012
Kwiki1pradNov 28, 2025 6:37 PM
1 Comments
Quote from BobbyArcher View quoted comment :
I bought this and returned it because it will rust. I have used cast iron pans for over 30 years so I know how to take care of them, however because the handle on this press is made of wood cleaning and seasoning it is a little more difficult, after all you can't just coat this in oil and throw it in the oven like you would with a cast iron pan.I ended up buying this one ... https://www.amazon.com/Dr-Camp-Stainless-Smasher-Hamburger-HT-B-7005/dp/B0CXC5RGFP/ref=cm_cr_arp_d_p... [amazon.com]
The handle in the one you linked is also wood. Not sure i understand your concern. The cast iron one seems it has weight as well.
Nov 28, 2025 7:14 PM
432 Comments
Joined May 2012
BobbyArcherNov 28, 2025 7:14 PM
432 Comments
Quote from Kwiki1prad View quoted comment :
The handle in the one you linked is also wood. Not sure i understand your concern. The cast iron one seems it has weight as well.
Cast iron has to be seasoned or it will rust. In case you don't know, when you season cast iron you put in a 500+ degree oven for an hour, the handle would burn. Yes it can be remove it before hand, which I did the first time and the screws never tightened completely after that ONE time. I one that I linked can be washed and dried and it will not RUST.

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Nov 28, 2025 7:30 PM
418 Comments
Joined Apr 2023
VioletWeather9298Nov 28, 2025 7:30 PM
418 Comments
Quote from redpoint5 View quoted comment :
Start with Maillard Reaction.https://www.cookwell.com/fundamen...n/maillardSearing anything requires maximum surface area contacting the griddle.Speaking of griddle, I purchased the largest one that fits my 3-burner BBQ. It's a huge PITA to wash since my sink isn't that big, but worth the hassle.https://www.amazon.com/dp/B0DMW7B...in_title_1Get the griddle ripping hot, then smash the burgers into patties on it. I buy 1 lb tubes of ground beef and cut them into 3rds. Then I drop them on the griddle with no need to form patties, as the press will form perfectly round burgers.Takes only 1-2 minutes per side depending on how done you want it. Makes it simple to get a consistent thickness burger, consistent cook, and a patty that finally is as large as the bun.
People just assume I don't know basic cooking stuff like the Maillard reaction just because I prefer my burgers thick and juicy. Increasing surface area is extremely useful in many applications like marinades, deep frying, baking and more, and it's also entirely different from squishing your burger patty to the thickness of a quarter inch which is the antithesis to the hamburger I grew up understanding and enjoying
1
Nov 28, 2025 7:35 PM
418 Comments
Joined Apr 2023
VioletWeather9298Nov 28, 2025 7:35 PM
418 Comments
Quote from davidburke30 View quoted comment :
Pro tips to max it out:
  • Don't use lean meat (fat = flavor + helps browning).
  • A tiny pinch of sugar in your seasoning can feed the reaction even more.
  • Dry the surface of whatever you're cooking (wet surface = steaming, not browning).
  • Cast iron, carbon steel, or a flat-top at nuclear temperatures.
In short: The Maillard reaction is why seared > boiled, crust > no crust, and why a properly smashed burger tastes like it was forged in Mount Doom by the gods of flavor.
I've known and applied those pro tips countless times over at least the last decade but thanks for the refresher
Nov 28, 2025 7:44 PM
418 Comments
Joined Apr 2023
VioletWeather9298Nov 28, 2025 7:44 PM
418 Comments
Quote from BeigeCrow552 View quoted comment :
With a regular patty, when you cook it it will 'ball up'. Some area will cook faster than another, so only the middle will get a nice sear.With a press you keep more of the patty touching the hot surface resulting in a nicer sear. Don't know if it matters but smashed burgers seem juicier to me also.
No it won't, necessarily. Not if you press your thumb into the middle of the top of the patty before cooking it. An indent approx 10-20% the height of the patty is all it takes.
Nov 29, 2025 4:00 AM
6.3K Comments
Joined Mar 2008
redpoint5Nov 29, 2025 4:00 AM
6.3K Comments
Quote from VioletWeather9298 View quoted comment :
People just assume I don't know basic cooking stuff like the Maillard reaction just because I prefer my burgers thick and juicy. Increasing surface area is extremely useful in many applications like marinades, deep frying, baking and more, and it's also entirely different from squishing your burger patty to the thickness of a quarter inch which is the antithesis to the hamburger I grew up understanding and enjoying
Your comment gave no indication you had any knowledge.

You can smash a burger to whatever thickness you want. If I wanted a thicker burger, I'd go half pound patties and smash until it's slightly larger than the diameter of the bun (since it will contract).

My preference would probably be 2x 1/4lb patties with cheese on each. Quick sear on both sides as I like medium cooked meat.
Nov 30, 2025 3:25 AM
313 Comments
Joined Nov 2024
BeigeCrow552Nov 30, 2025 3:25 AM
313 Comments
Quote from VioletWeather9298 View quoted comment :
No it won't, necessarily. Not if you press your thumb into the middle of the top of the patty before cooking it. An indent approx 10-20% the height of the patty is all it takes.
Your thumb will not be as even as a press, then you get an indentation in the middle of your burger that's not cooked.
Nov 30, 2025 1:43 PM
418 Comments
Joined Apr 2023
VioletWeather9298Nov 30, 2025 1:43 PM
418 Comments
Quote from BeigeCrow552 View quoted comment :
Your thumb will not be as even as a press, then you get an indentation in the middle of your burger that's not cooked.
Idk what to tell you, it has worked for me and countless other people without complaints of an uncooked center. Have you tried it? I assume you have, otherwise you'd just be inventing/speculating the uncooked center problem, so I'll ask what methods you used to cook burgers where that happened to you?
Nov 30, 2025 1:44 PM
418 Comments
Joined Apr 2023
VioletWeather9298Nov 30, 2025 1:44 PM
418 Comments
Quote from redpoint5 View quoted comment :
Your comment gave no indication you had any knowledge.You can smash a burger to whatever thickness you want. If I wanted a thicker burger, I'd go half pound patties and smash until it's slightly larger than the diameter of the bun (since it will contract).My preference would probably be 2x 1/4lb patties with cheese on each. Quick sear on both sides as I like medium cooked meat.
I shouldn't need to indicate what knowledge I have in order for people to not assume I have no knowledge

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Dec 3, 2025 12:31 AM
313 Comments
Joined Nov 2024
BeigeCrow552Dec 3, 2025 12:31 AM
313 Comments
Quote from VioletWeather9298 View quoted comment :
Idk what to tell you, it has worked for me and countless other people without complaints of an uncooked center. Have you tried it? I assume you have, otherwise you'd just be inventing/speculating the uncooked center problem, so I'll ask what methods you used to cook burgers where that happened to you?
No, I press my burgers - which solves the indentation/uneven cooking issue without needing to finger the burgers. Even when you finger, the burger will still shrink horizontally and rise up - which reduce the area contacting the pan.

Lots of people here have told you smashed burgers are a thing, but you don't want to believe it.

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