Le Creuset Cast-Iron Panini Press

Whether you're preparing Italian-style panini or all-American grilled cheese sandwiches, stovetop grilling is twice as efficient with this ridged cast-iron press. Heat the press on a burner, then place it atop the food in the pan and both sides cook at once.Cast iron absorbs heat gently, transfers it evenly and retains it well.Weighs down food for even browning and searing; great for cooking steaks, burgers and chicken breasts too.High ridges leave attractive grill marks.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Le Creuset Cast-Iron Panini Press
Review 1 for Le Creuset Cast-Iron Panini Press
5 out of 5
5 out of 5
konekoneko
,new york
,ny
September 19, 2012
Ability level:Advanced
Has owned product for:6 - 12 months
Uses product:A few times a month
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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versatile, sturdy, quick
September 19, 2012
used in conjunction with le creuset's 10" square grill pan, i use this press not just for panini, but for quickly getting the grilled element to marinated chicken, or for slightly blackened corn cobs, which i love. easy to clean, and super fast to use.
Pros: Durable, Easy to Use, Quality, Easy to Clean, Easy to Store, Size, Versatile, Shape, Design
Review 2 for Le Creuset Cast-Iron Panini Press
5 out of 5
5 out of 5
SOUVIDE
,Santa Fe
,NM
September 4, 2012
Ability level:Advanced
Has owned product for:1 - 5 years
Uses product:Once a week
Would You Recommend? Yes
-2points
0of 2found this review helpful.
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Panini press and pan for sous vide steaks
September 4, 2012
Yes, I know that my nickname misspelled sous vide, but that's all the characters New Mexico will allow on a license plate!
I routinely use the Panini Press and the corresponding Panini pan to finish sear steaks that have been cooked sous vide.
Just get both the Panini pan and the press super hot on a gas burner, blot the steak dry with a paper towel, add salt and pepper and maybe a little oil, and press down to sear it, making nice grill marks.
If you want a little deeper Maillard reaction, cook the steak to about 51C, use the Panini press for the grill marks, and then sear it some more with a MAAP torch.
The steak will come out a beautiful rare/med. rare throughout, with a nicely seared exterior.
Cleans easily with a stainless steel pad.
And you can also use it for sandwiches!
Pros: Easy to Use, Easy to Clean
Cons: Weight