Cuisinart CISB-111 6.5-Inch Smash Burger Press Helps Flatten Patties Evenly

The decisive part of a smash burger happens in the first press. A narrow spatula can tilt, the cook may lean harder on one edge, and the meat spreads into a patty that is thin on one side and thick on the other. The Cuisinart CISB-111 replaces that improvised leverage with a dedicated 6.5-inch round cast-iron surface.

This is a manual press, not a mold and not a countertop cooker. It is meant to push a loosely formed ball of meat against an already prepared flat cooking surface. The result still depends on the meat, heat and timing, but the tool makes the pressure step easier to repeat.

A broad flat base makes downward pressure easier to control

Cuisinart describes the CISB-111 as a heavy-duty 6.5-inch cast-iron press that distributes pressure evenly. The base reaches across most of a single burger instead of concentrating force through the edge of a turner. That matters when the goal is a thin patty with consistent contact against the griddle rather than a domed center.

The useful buying benefit is control, not automatic perfection. Set the meat ball on the hot surface, place parchment over it if desired, and press straight down until the patty reaches the intended thickness. Cuisinart's Canadian instructions specifically recommend parchment as a cleaner transition between burgers. The press does not decide when to stop, so forcing it after the patty is already thin can squeeze out more moisture without adding useful coverage.

The round footprint fits common single-patty cooking setups

The official product page lists griddles, skillets and grills as compatible cooking surfaces. Its compact round base is easier to place inside a pan than a long rectangular bacon press, and the flat edge is designed for the full-surface contact associated with smash burgers. For someone cooking one or two burgers in a cast-iron skillet, that focused shape can be more manageable than a tool built to span a large outdoor griddle.

Food & Wine's hands-on comparison found that the Cuisinart distributed pressure well and produced uniform smash burgers. The same test also described it as purpose-built rather than broadly versatile. That distinction is important: a dedicated round press earns its space when burgers are a recurring meal, not merely because cast iron looks substantial in a grill drawer.

The short handle and one-patty coverage set clear limits

Food & Wine measured the press at 6.5 inches across and 1.8 pounds, and noted that the handle may feel too short for people with large hands. The wooden grip keeps the hand above the iron plate, but it does not create the tall clearance or wide two-handed leverage of a larger griddle press. Check the grip against your hand size, and use heat protection appropriate to the cooking setup.

The round base also covers one typical patty at a time. A cook running six burgers across a full-size griddle may prefer a broader press or two tools, while someone who wants to flatten panini will get better coverage from a heavier rectangular design. The CISB-111 can help hold bacon flatter, but that secondary use does not make it a full-width bacon press.

Hand washing is part of owning the cast-iron tool

Cuisinart directs owners to wash the press by hand with warm water and mild soap. It is not dishwasher safe. Dry the iron thoroughly before storage rather than leaving moisture around the base or handle hardware. A sheet of parchment during pressing can also reduce meat sticking to the tool, but it does not replace cleaning.

The CISB-111 makes sense when the recurring problem is uneven pressure from a spatula and the cooking surface already suits smash burgers. Its 6.5-inch flat base gives one patty broad contact, while the dedicated round shape stays compact enough for a skillet. Buyers who need batch coverage, tall handle clearance or dishwasher convenience should choose a different form. Buy this press for a more repeatable manual smash—not for a guarantee of crust, juiciness or restaurant results.