Best Griddle Presses for Blackstone & Flat-Top Grills (2026)
A griddle press gives you a flat, even surface pressed directly against food — useful for smash burgers, bacon, paninis, chicken thighs, and anything else that benefits from full contact with the cooking surface. The weight does the work, pushing the food flat so more surface area sears at once. The right press is heavy enough to stay put without sliding, the right material for your cooking style, and the right size for the proteins you cook most.
Here are the five best griddle presses for Blackstone and flat-top cooking, plus what separates a good press from a mediocre one.
| Press | Best For | Material | Link |
|---|---|---|---|
| Victoria Cast Iron Press | Best Overall | Cast iron | Amazon |
| Cuisinart CISB-111 | Best Smash Burger Press | Cast iron | Amazon |
| Cuisinart CGPR-223 XL | Best Large Press | Cast iron | Amazon |
| Lodge Pre-Seasoned Press | Best Pure Cast Iron | Cast iron | Amazon |
| Winco Stainless Press | Best Stainless Steel | Stainless steel | Amazon |
Top 5 Griddle Presses
#1 Victoria Cast Iron Rectangular Grill Press — Best Overall
The Victoria is the best all-around griddle press for most flat-top cooks. The rectangular cast iron design covers a large cooking surface — ideal for bacon, chicken thighs, and larger cuts where even contact across the full width matters. Pre-seasoned and ready to use out of the box. The spiral steel handle stays cool while the cast iron base absorbs and distributes heat evenly, and the weight is substantial without being difficult to lift and reposition.
Pros:
- Rectangular shape covers more surface area than round options
- Pre-seasoned and ready to use out of the box
- Spiral steel handle stays cool
- Heavy enough to stay put without sliding during cooking
Cons:
- Cast iron requires hand washing and occasional re-seasoning
- Heavier than the stainless option
#2 Cuisinart CISB-111 Smash Burger Press — Best for Smash Burgers
The Cuisinart CISB-111 is designed specifically for smash burgers — a circular cast iron base that matches the diameter of a standard burger patty, with a high-grip handle for applying maximum downward force without slipping. The cast iron base gets searingly hot alongside the griddle surface, which adds to the sear rather than pulling heat away from the meat. If smash burgers are a regular part of your griddle rotation, this is the right specialized tool.
Pros:
- Circular design optimized for smash burger patty dimensions
- High-grip handle for maximum downward force
- Cast iron base contributes heat to the sear
- Easy to position precisely over a single patty
Cons:
- Round shape is less useful for non-burger applications like bacon or chicken
- Smaller than the Victoria for covering full protein width
#3 Cuisinart CGPR-223 XL Cast Iron Grill Press — Best Large Press
The Cuisinart CGPR-223 XL is the largest press on this list — designed for full chicken breasts, large pork chops, and multiple bacon strips at once. The extra surface area means you can press a full serving in one pass without repositioning. The ribbed bottom surface adds grill marks while pressing, which creates visual presentation on proteins you’d otherwise sear flat. Cast iron construction with a heat-safe handle.
Pros:
- Largest cooking surface on this list — covers full chicken breasts and wide proteins
- Ribbed bottom adds grill marks while pressing
- Cast iron for even heat distribution
- Good for pressing multiple strips of bacon at once
Cons:
- Heavy — more fatiguing to lift and reposition repeatedly
- Ribbed surface makes it harder to clean than a smooth-bottom press
#4 Lodge Pre-Seasoned Cast Iron Grill Press — Best Pure Cast Iron
Lodge is the gold standard for American-made cast iron, and their grill press delivers the same quality. Pre-seasoned from the factory, smooth bottom for clean contact with food, and a cool-grip handle. The Lodge press is slightly smaller than the Victoria rectangular option but has a classic shape that works well for most standard proteins. Cast iron construction means it will last decades with proper care.
Pros:
- American-made cast iron — Lodge’s signature quality
- Pre-seasoned with vegetable oil and ready to use
- Smooth bottom for clean, even contact with food
- Will last decades with standard cast iron care
Cons:
- Smaller cooking surface than the CGPR-223 XL
- Requires hand washing and re-seasoning — same as all cast iron
#5 Winco Cast Iron Steak Weight — Best Stainless Steel
The Winco stainless press is the low-maintenance option on this list. Stainless steel doesn’t rust, doesn’t require seasoning, and is fully dishwasher safe — ideal if you want a press you can throw in the dishwasher after every use without thinking about it. The tradeoff is weight: stainless is lighter than cast iron, so it provides slightly less pressing force. Still effective for most flat-top applications. A good choice if cast iron maintenance feels like too much upkeep.
Pros:
- Stainless steel — no seasoning required, rust-proof
- Dishwasher safe — the easiest maintenance on this list
- Lighter than cast iron, which some cooks prefer
- Durable commercial-grade construction
Cons:
- Lighter than cast iron — less pressing force per press
- Doesn’t add heat to the cook the way a preheated cast iron press does
What to Look for in a Griddle Press
Material: Cast Iron vs. Stainless Steel
Cast iron is heavier, holds more heat, and actively contributes to the sear when preheated. The tradeoff is maintenance — cast iron needs hand washing and occasional re-seasoning to prevent rust. Stainless steel is lighter, fully dishwasher safe, and requires no maintenance. For pure cooking performance, cast iron wins. For convenience, stainless is the low-effort choice.
Size and Shape
Match the press to what you cook most. A round press is ideal for smash burgers and single patties. A rectangular press covers more surface area and handles chicken breasts, pork chops, bacon strips, and sandwiches more effectively. If you use your press for a variety of foods, rectangular is more versatile.
Weight
The heavier the press, the more force it applies without you having to lean on it. Griddle presses range from around 1.5 lbs (stainless) to over 3 lbs (large cast iron). For smash burgers, you want weight plus hand pressure. For bacon and chicken, weight alone is usually sufficient — the press does the work.
Handle Material
A coil spring steel handle or silicone-wrapped handle stays significantly cooler than a bare metal handle. Avoid any press where the handle is direct-contact metal — it will get dangerously hot when the press is preheated on the griddle surface. All picks on this list have heat-safe handles.
Final Thoughts
The Victoria cast iron press is the right call for most griddle cooks — the rectangular shape, solid weight, and pre-seasoned construction make it the most versatile option. If smash burgers are your primary use case, the Cuisinart CISB-111 is designed specifically for that. Cook large proteins or multiple strips of bacon at once? Go with the Cuisinart CGPR-223 XL. Don’t want to deal with cast iron care? The Winco stainless solves that with dishwasher-safe convenience.
Related: Best Smash Burger Press · Blackstone Burgers · Blackstone Press & Sear Kit Review
Frequently Asked Questions
What’s the difference between a griddle press and a smash burger press?
A smash burger press is a specialized griddle press — round, sized to match a burger patty, and designed for applying maximum downward force to smash ground beef thin at the start of the cook. A general griddle press is usually rectangular, heavier, and intended for pressing a wider variety of proteins. A smash burger press excels at its specific task; a general press is more versatile.
How heavy should a griddle press be?
For most flat-top applications, 2–3 lbs is ideal. Heavy enough to hold proteins flat without constantly pressing down on it, but light enough to reposition easily. For smash burgers specifically, you’ll still apply downward hand pressure during the smash — the press’s weight helps but isn’t the only factor.
Can you use a griddle press on a Blackstone?
Yes — griddle presses are designed for exactly this kind of flat cooking surface. Preheat the press on the griddle alongside your food for a few minutes before use so the bottom is hot when it contacts the protein. A preheated cast iron press adds to the sear; a cold press will pull heat away.
How do you clean and maintain a cast iron griddle press?
Hand wash with hot water and a stiff brush — no soap or dishwasher. Dry it immediately and thoroughly to prevent rust. Apply a thin coat of food-safe oil (flaxseed, canola, or shortening) after drying, then store in a dry place. Re-season in the oven at 400°F for an hour if you ever see rust or dull patches forming.
What’s the best griddle press for bacon?
The rectangular Victoria cast iron press or the Cuisinart CGPR-223 XL — both are wide enough to cover multiple strips of bacon at once, keeping them flat against the griddle surface for even cooking. A round press is too small for bacon strips and requires constant repositioning. Weight matters here too: 2–3 lbs keeps the bacon flat without you holding it down.
Best Blackstone Sauces and Condiments (7 Recipes)
The best sauces for Blackstone griddle cooking — garlic butter, chimichurri, smash burger sauce, spicy mayo, yum yum, teriyaki, and avocado crema.
Best Blackstone Seasonings and Rubs, Ranked
The best seasonings and dry rubs for Blackstone griddle cooking — Blackstone's own line ranked, plus the third-party rubs worth keeping next to the flat-top.
Best Blackstone Asian Recipes
The best Asian recipes for a Blackstone griddle — fried rice, lo mein, chicken stir fry, teriyaki chicken, Mongolian ground beef noodles, and egg roll in a bowl.