Cast Iron Tortilla Press (20 cm)

Being of South American decent, Torillas/Arepas are a love of mine. Why I didn’t get one of these sooner I have no idea, it’s a game changer especially when I need to whip up some tortillas in a hurry, my family fancied chilli the other night and instead of having to hand roll out all the tortillas which is super time consuming, I was pressing dough and cooking over and over in no time. It’s very easy to put together, and extremely sturdy, I would always recommend a cast iron press over a wooden one for sturdiness, it presses out the dough so evenly and easily, I’ll definitely be using this a lot. Only thing I’ve shot myself in the foot with is my family prefer home made tortillas so I’m sure I’ll now be making them constantly 😂 I’m very very happy with my purchase, and this press is now happily a very useful part of my kitchen. ✨

Been making my own crackers and wraps for a wee while, but always found the rolling out bit of the mixtures a tad arduous and fiddly. OH suggested a tortilla press, said they're supposed to be good. So decided to have a look, ummed and arred, should I, shouldn't, mulled it over and came to the conclusion that 'By jolly, yes, I can justify the money on getting not just any tortilla press, but a 'Tortillada' cast iron tortilla press'. (try saying that when drunk) Thought, 'Sod it, if I'm going to buy one, I'm going to opt for a decent cast iron one that should hopefully last a lifetime and beyond!' Ordered the larger of the 2, she's arrived, she's a beast, I absolutely love her! No, really, I LOVE her! Took me longer to cut some grease proof paper out than it did to use the press, but brilliant results when used as instructed. I've made a quick batch of linseed crackers and different size wraps, the time saved was amazing, the size of the pressed mixture was spot on for both my purposes/mixtures used. 'Tortillada' also comes with a pdf recipe download - well worth a look as seen some lovely ideas. Right now, it's 5 stars across the board from me. Time will tell how she holds up, but love the simplicity of use, the design and most importantly, the results. Stay safe, lovely people.

I ordered this to make large tortillas as I already have a small tortilla press, so I am well used to making these. I got this today and immediately went to test it, and much to my disappointment the tortillas it produces are max 12-15 cm in diameter, if even that. I tried with more dough and put all the pressure I could on it, and all I got was a fat tortilla that was more like a pizza in texture. I tested it with both corn masa and wheat flour dough, and I tried making the dough wetter, but nope still the same. Terrible results so far. Is there some secret to this thing that I don't know? I'd very much like my money back as I paid extra to be able to make large wraps and this is no good. I will give it one star for its ability to make small pizza bases...!

Both hinge joints allow far to much space and therefore movement for both plate and lever. It needs washers, which due to design are very awkward to fit. Also you cannot adjust the hinge size for different thicknesses of dough so comment on its multiple uses, given the above is misleading. It's too deep for some tortillas, so I used kitchen roll behind the baking paper on both sides to make thinner tortillas. The weight also seems a bit overkill. I've kept the product, but consider it overpriced for the money and lack of innovation for the years it has been in production, and not be any better than someone skilled with a simple rolling pin!

Its heavy. Bit that's the point I suppose. A nicely finished press to create perfect tortillas ready for the pan. You need to use grease- proof paper or a plastic sheet top and bottom, as recommended. The e cook book is nicely done and contains lots of great recipes for this gringo to try. I'm sure an Indian would scream but I also use it for Chapatis. They turn out a bit thick but they are nice and round for further rolling if needed thinner

Well made easy to look after, wash, dry, oil then bake the oil in. Note recipe book is dowloaded from the website Recomend Alimat plus 20cm round parchment from amazon

Quality product, does what I expected

It’s cast iron as mentioned. Perfect weight. But not smooth finishing inside which wouldn’t help to make chapatis . Not usefull for chapathies at all. Try your luck on other non chapathi breads.

Recomiendo el producto, muy bueno, pero cuando cheque el producto dice que viene con un recetario el cual no llego, esa es la única molestia, el tiempo de entrega excelente, esa es la unica queja, deben de estar más pendientes de esos detalles.

First and foremost, this press is sturdy and well designed. I had spent a few days researching and reading many reviews of different tortilla presses and was nervous to buy a press for flour tortillas. So many reviews had indicated that you just can't use these presses for flour and they will break. To prove their point, they include lots of pictures of snapped handles, hinges, even broken platers. This is enough to discourage any buyer to look for something else entirely and makes you question the quality of the metal of the product. So I searched and searched for a reliable press that didn't have such awful reviews and came to this product. Well now that I've used my press, I'm pretty sure I know why so many people broke their presses. In my opinion, what all those other reviews failed to mention is that they broke their press by pushing it beyond the normal operating limits. Let me explain... You can "feel" when the press is maxed out, pressure-wise. If you try to force it, you will break it. This is true with everything... If you don't understand this concept, then don't buy this press or any other press. Treat it with care and respect and it will work great for you. If it is maxing out, it is likely something you're doing wrong rather than something that is wrong with the press. Maxing out the press - to put it simply, when the handle doesn't want to move further down and you have a lot of resistance, don't keep pushing it down. Forcing things will only result in a disaster. It is actually pretty easy to press it down and you can feel it when it is down all the way. "It stops letting you push it down..." Also, if you look at the side of the press, you can see that the two plates are together all the way when the press is at max. You might be tempted to try and push it more if you open it up to find a not-so-flat tortilla but don't. Again, there is a problem with what you're doing, not the press. Once you figure out what you're doing wrong, it is easy to understand how and why others keep breaking their presses. Even though the press is constructed of cast-iron metal, it will still break if enough force is applied and you are using a 12" lever. That gives you a lot of torque to apply. Trust me, you can break tough metal with enough, properly applied torque and all the other reviews prove it. When I got this press, it was freaking cold because it was snowing outside so, of course, the metal press was freezing. If you want a good result, you need the press at least at room temperature. (A two-minute trip to the oven at 350F fixed that problem) I also had prepared the dough the day ahead and kept it in the refrigerator. When using the cold dough on the freezing press, it is very difficult to get a flat and thin tortilla. With that said, here is what we learned to avoid breaking our press and had amazing results. Please keep in mind that we are not professionals and this is what we learned as complete amateurs. I haven't used corn-based tortilla dough, which may be much easier, so please keep that in mind as well. - Use Heat Resistant Silicone Mats I cannot tell you how important this is. A lot of people would recommend just using a trash bag or some other plastic bag, and that will work for keeping the tortilla from sticking to the press but when you remove the flour tortilla from the surface, it will shrink. Note my picture between the small and large tortilla. If you use a heat-resistant silicone mat, you can leave the tortilla on the mat and put it right into the pan. This keeps the tortilla the same size without shrinkage. (Tortilla side down on the frying pan) Then when you see steam coming off the tortilla, pill the silicone mat off and start your next batch. (This really is a two-person effort so you can go faster and not overheat your pan, which destroys most pans) We purchased a 10-inch press and two 12-inch silicone mats (up to 425F heat resistant) and then cut them down to size. Trying to find 10-inch mats was impossible and leaving them at 12-inches caused the press to not press the tortilla all the way down. - Use room temperature dough The warmer the dough, the easier it is for it to spread while being pressed. Cold naturally contracts while heat naturally expands. Basic science. - Bounce/Pulse the handle Once you have pressed the tortilla initially, back off a millimeter and press again. Do this a few times quickly. This allows the tortilla to expand and become ultra-thin, which translates to a perfect (like store-bought) tortilla. (My wife says you should also rotate the tortilla and press it again for a more centered and even tortilla, but I didn't care that much, and mine was good enough without this step.) Overall, great press, and I am sure it will last us a lifetime. I would recommend it to all family and friends, or at least those who aren't overzealous, just because it is made of heavy-duty metal. I can't say this enough...

Works perfect with mais flour.

A little thick tortilla formed. Need alittle effort more . But still very good for beginners

Rustic