Materials, honestly
Three materials cover the range, and the difference between them is mostly a difference in what they ask of you afterwards.
| Material | What it gives | Dishwasher | In the range |
|---|---|---|---|
| Stainless Steel | No rust, holds an edge, no seasoning | Yes | 51, from $5.99 |
| Cast Iron | Mass and heat retention | No, hand wash | 2, from $16.09 |
| Wood & Steel | Cool in the hand, kinder grip | No, hand wash | 4, from $15.99 |
| Silicone | Oven heat without hardening | Yes | 1, from $22.99 |
| Nonstick | Dough releases cleanly | Yes | 1, from $14.99 |
| Steel | Strength for the price | Yes | 33, from $8.99 |
Stainless steel
The default here, and the easiest to live with: it does not rust in a wet kitchen, it goes in the dishwasher, and it holds a cut edge without seasoning or oiling. What it does not do is hold heat. A stainless press has to earn its mass through gauge, so the heavier stainless pieces in the range are noticeably thicker rather than merely bigger.
Cast iron
Mass and heat retention, which is exactly what a smash press wants: it arrives at the griddle hot and stays hot through the press. The price is the ritual. Cast iron is hand-washed, dried on the hob rather than in a rack, and wiped with a film of oil before it goes away. Detergent and a dishwasher strip the seasoning layer that keeps it from rusting, so both are out.
Wood-handled tools
A wooden handle stays cool and reads better in the hand than bare steel. It also swells, cracks and loosens if it soaks. Wash the blade, wipe the handle, dry it standing up. Never the dishwasher: the heat and the long soak are what split a handle in a season. Every product page here names which parts are dishwasher safe rather than leaving it to the box.
Published 2026-08-01. Figures updated 2026-08-21.