Tortillada - トルティーヤプレス 50レシピEブック付き (30cm) | トルティーヤ、ケサディーヤ、ロティ用鋳鉄プレス。50レシピ付き。

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.

Sturdy, solid and simple. I purchased this over the other options because it is made of cast iron. I added adhesive non-scratch pads to the bottom to prevent scratching my table and countertop since a couple reviews commented on its lack of rubber feet. My only issue with the product is that one of the wing nuts won't rotate to fully secure its screw because it is too close to a horizontal part of the press and it won't go any further. Other than that would recommend, since it is cast iron and should last ages I won't need to buy it again.

鋳鉄製で元々日本に無い物だからか届くまでに2週間くらいかかった 使ってみて、全く力を入れずに１動作のみで生地を整形できます。 メーカーおすすめのジップロック系よりクッキングシートの方が全然くっつかないしコストも安いと思いました メンテナンス面が鋳鉄のフライパンとほぼ同じなのですが 自宅のコンロでやるのは難しすぎ。

まず重い。落としたら足骨折レベル。 生地が薄く伸びない。 生地がおかしいのかと思い、いつも通りめん棒で伸ばすが問題なし。 Washと説明書に記載があったため10分ほど水につけておいたら画像のようにサビだらけに… もう二度と使いません。

思ったようなトルティーヤはできますが、蝶番部分の頼りなさはなんとも・・・まあDIYで少しでも治せる自信がある人にはお勧めです。それと重い鋳鉄である良さが見いだせないのでアルミ製でも良い気もします。 ただ見た目はこっちの方がカッコいいｗ

My wife and I like to make tacos pretty regularly but making the tortillas were the longest part of it due to rolling them out. I love how uniform this makes them. Definitely recommend it. We were really impressed with this. We used parchment paper to keep the process easy. Pealing the tortillas off of the paper complei was a pain so I took off one side and then cooked it on the pan. Once it cooked up enough it made pealing the other half super easy.

これよりもう少し高価な商品がありましたが予算の都合でこちらの商品を購入。 以前はアルミの軽い商品を使ってみましたが、出来上がりに雲泥の差を感じました。 重いだけあってプレスが一発で済むので、コンロで焼いていながら横でプレスと時間短縮にもなりプレスするのに力を込めなくても良いので何枚焼いてもヘッチャラ（死語？）です

安さに思わず飛びついたけど 穴の位置がずれている為 プレートがきっちり合わさっていないです。テコの支点 力点がずれてしまう。思う様に力が働かない。製造工程に問題がある様です。 返品してVICTRIAのHD10in を買い直したが 品質が全く違う。鋳造技術の高さが一目でわかる。 何より折れた割れたのトラブル報告皆無 比較できないほど違う。 この製品は折れた、割れたがあまりにも多い 硬くて粘りがなく脆い 鋳造技術の違いを感じます。

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