Tortillada - Tortilla Press incl. E-Book with 50 Recipes (10 Inch) | Tortilla / Quesadilla / Roti Maker in cast iron with 50 tortilla recipes

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...

Purchased 30 cm (12 inch) and yes I ready the reviews before I purchased. It became obvious some people have never used one before. The wing nut and bolt need to be tight and they are removable for seasoning purposes. Yes there is a small amount of play in the handle because although it says tortilla press people use them for Naan, pizza dough and various other things that require different thicknesses. Moving onward. Yes it needs seasoned (the nut and bolt are NOT heat safe so take it apart). But even seasoned stuff might stick. If you want simple and easy take 2 pieces of parchment paper, put one on the bottom, insert desired dough, put a piece on top and press it down. Lift it up, turn 180 degrees and press down again. Its not the fault so much of the product. Sometimes you don't provide even pressure. Its a thing, it happens with any tortilla maker. Yes it is heavy. It is cast iron. Yes it needs seasoning. Again take the bolt and wing nut out prior and make sure this tight when you put it back together. Yes its fun to use. I use it to make tortillas, I flatten chicken for chicken rolls, flattened beef for chicken friend steak among other things. ***EDIT: I ALWAYS used parchment paper with meat of any kind*** Besides I get a certain amount of stress relieve from smashing things in a productive manner. Yes its easy to clean. Wash it, rinse it set in a warm over (remember what I said about the bolt and wing nut) to dry completely. Yes I am completely happy with it. And even if the nut or bolt broke it would cost roughly $0.70 to go to hardware store buy a new one. But 3 months later no complaints, no issues and I use it multiple times a week for various things

Can’t go wrong with cast iron. This is well made and should last a long time. Cure it by heating the surface on a burner (heats up quickly) and applying some oil, letting it cool. Naturally, you’ll need to do each side separately. I’ve sprinkled a little flour on the surfaces before pressing and there’s no sticking. This press gets most of the work done, the initial flattening, but you’ll still need to thin it out a little more with a rolling pin. I would suggest a comfortable pin with handles for better leverage, and easier on your hands. You can wash with mild soap, but make sure every nook and cranny is dried thoroughly or you will get rust. Reapply a light coat of oil. I’ve made several batches and now onto tweaking the recipe to my liking.

I, like others who have written reviews, was concerned that the tortilla press was fragile and would break quickly based on some of the poor reviews found here. Fortunately, there are several reviewers who point out something that I would like to further substantiate and help future buyers interested in this item. If you have made your dough properly and let it warm back up after you let it rest in the fridge for approximately 30 minutes and give it a good kneed right before you ball it up (if you do so--I always find that this helps with more even hydration), then the dough will not offer significant resistance. I found that I could use a two-finger press on the arm and get nice thin tortillas. I rotated the tortilla 180 degress after the first press and pressed again to provide even thickness across the tortilla. It worked very well with every tortilla. The point is, not much pressure is required on the pressing lever. If people are breaking their press, it is likely because they are putting significantly more force on the handle than is required. This is a great press. Take care of it, and I suspect it will serve you for years!

This tortilla press works great but is mainly for corn tortillas. We purchased it for flour but doea not flatten them very thin and they are very small.

Heavy and hard-core Does a good job at making tortillas

It doesn't work well for flour tortillas the upper part just flexs instead of squeezing

Purchased 2 different tortilla presses by different manufacturers. Comparison to the second tortilla press follows my review of this item. The box the Tortillada comes in is durable enough to hold the item without causing the box to rip apart. The instructions and packing materials inside the product box have a very professional appearance and design, as does the box it is packaged in. All of the pieces are cast very evenly. And the tortilla press plates fit together tightly all the way around, allowing an even flat tortilla to be made. This is a very well made item and surprise, it's NOT made in China but rather, Germany. High quality piece of equipment. I have no intention of ever trying to put this in a dishwasher or treating it any differently than the care required of all cast iron kitchenware. One small improvement could be made by the manufacturer by adding washers in between the top plate and where it inserts between the pieces of the bottom plate to prevent the top plate from sliding back and forth slightly. This is my only criticism of the item. I am very happy with my purchase and would highly recommend this item. All the other thing COMPARISON: The other tortilla press I purchased was an 8 inch made by Bioexcel. The difference between the two is like night and day. The 8in tortilla press by bioexcel was packaged in a flimsy product box which had pieces ripped out of it because it was not sufficient thickness of cardboard to hold the product. The packing box was not ripped. All of the pieces are poorly cast and warped. It was nearly impossible to put the bolt through the handle. The plates had a very large gap between more than half of the surface area which would prevent making even tortillas. Part of the dough comes out tortilla thickness and the rest is more like pita bread. This bioexcel product was made in China of course.

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.

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

Rustic

It's very heavy, but that's what you need to make good tortillas. I recommend it because I really liked it; it's similar to the tortilla presses they sell in Mexico.

Please the return window is closed on 13 juli I didn't pay attention and to day I had time to check the item ,I don't like it .It is to heavy for me ,I can not use it. But today is 14 juli. I am 1 day late . Please can you please help me to return this item.