Smasher – Grill Press

Stainless Steel |
€50

The grill press increases contact between your ingredients and the cooking surface—ensuring perfect results, whether you're making smash burgers, perfectly flat bacon or toasties.

  • Stainless Swedish steel
  • Enhances contact with the cooking surface for perfect results
  • Withstands up to 450 degrees
  • Designed in Denmark
  • Produced in Sweden

Other accessories:

Griddle – Carbon Steel

€145 EUR

62x27 cm

Free delivery
30 day free returns
24 hour support
  • Total length: 13 cm
  • Total width: 12.5 cm
  • Total height: 6 cm
  • Thickness: 4 mm
  • Weight: 600 g
  • Dishwasher safe
  • Lifetime warranty

Achieve Better Cooking Results with Increased Contact

Our smasher / grill press in stainless steel is perfectly suited to our carbon steel griddle and increases contact between your ingredients and the cooking surface—ensuring perfect results, whether you're making smash burgers, perfectly flat bacon, or toasties.

The smasher is bent from stainless steel in Sweden, providing a strong and durable construction, ideal for cooking over an open flame.

The handle is raised in a way that offers the best combination of power transmission and distance from the heat source.

Natural nonstick - free from PFAS

The griddle is made from natural raw materials and seasoned with vegetable oils to achieve a natural nonstick effect. The natural nonstick surface improves with each use. You avoid chemicals from traditional pans - and instead of replacing your pans annually, you can use this griddle for the rest of your life.

How to build up a natural nonstick surface

5 things you can make on a griddle

The griddle is fantastic for making many things - whether it's breakfast, delicious steaks, or burgers for the whole family.

Read more

Behind the production of the griddle

Trusted by professionals

Thorsten Schmidt

Chef and restaurateur

Thomas Rode

Former Michelin chef

Brian Mark Hansen

Kitchen chef, at Michelin-starred restaurant Søllerød Kro

Jeppe Foldager

Gastronomic chef at Hotel Hesselet