Features:

  • Heavy-duty cast iron for easy and even pressing
  • Hand casted in Colombia, Authentic by Victoria, don't trust imitators!
  • Great for: tortillas, patacones, tostones, empanadas, arepas and more
  • Comes with an extra screw for the lever
  • Available in 2 sizes: 6.5" and 8"
No more store bought.

Very satisfied. I had been being cheap and doing tortillas by hand and rolling pin. You should put the dough slightly off center so it doesn't come out the side, or use a smaller dough ball. I would order again. Also, let the weight of the cast iron flatten the dough, not much strength needed to get the job done. Cast iron will shear if too much weight applied to the handle, although it's seems better built than it was in the picture of it broken. Remember it's not like steel. Enjoy!

I made thin rotis/tortillas with this baby!

OK, I made rotis/tortillas with this baby. Thin ones! The trick: press several together separated by plastic or parchment. I take each ball and do an initial press for each separately. Then every on top of each other, press. Change order (flip), press. Then the middle one gets put on the bottom, press. Viola! done. 15 seconds. 3 thin rotis/tortillas! These are soft. The ones I roll out are usually tough and chewy. I like the soft ones, yummy - I am so thrilled. Please please everyone try this - quality of life just went up. The only issues is peeling them off when they are so thin. But I grease the plastic/parchment and flour the dough liberally.

Solid.

Unfortunately I can't compare this to other tortilla presses, as this is the first one I've ever owned. It does what it's supposed to do; sometimes I do rotate the tortilla 180° to even the thickness out a bit. After reading the reviews here & seeing some worrisome photos, I knew to be wary of the amount of pressure being used on the handle. As warned, it's a good idea to dry the cast iron ASAP after washing. Rust forms easily. Otherwise it's a great size. You can make tortillas of varying sizes. I love making small corn tortillas and sharing the fondness w/ friends. Tacos make the world go round, yo.

Five Stars

Makes really good roti! I followed the instructions in one of the review. Press 2-3 times for desired thickness.

This press is amazing!!

This press is amazing!!! I bought it to make homemade paleo tortillas. The reviews saying this is only for corn tortillas is bogus. Also, if you are wondering about the handle, it is attached to the botton plate w/ a thick metal bolt and pin. They even send you an extra one. The majority of the pressing comes from the weight of the plates. If you are sticking a ball of dough on the plate pressing the plates down as far as they can go on the first press and then trying to press it the rest of the way out with the handle- you are using this item incorrectly and your handle will break off. Press, rotate, press, rotate, press rotate and them when it is almost as flat and round as you want it, use the handle to press for the final to achieve the thiness that you want. The other reciews about using parchment paper or plastic to press is critical. Also placing the dough closer to the hinge is valuable information. This product is well made. It takes serious misuse to snap a metal bolt. I almost didnt by this product because of this. Im glad I did and zi took the time to learn to use it properly b4 complaining it is an inferior product do to misuse.

I Love It...When used for its intended purpose.

First, Let's get one thing straight. No matter what a manufacturer states, a tortilla press should be used for soft dough corn tortillas only. Flour tortillas need to be rolled out. There isn't a tortilla press that will give you the desired results with a wheat flour dough. Plus, the pressure that is needed to attempt to press a wheat flour dough into the correct thickness can cause damage to the press handle, and possibly other parts of the press. That being said, I found the Victoria 8" cast iron press to be the best press I have ever used. Cutting a heavy sealing bag into 8 inch square placed at the top and bottom of a 40 gram (1.5 ounce) ball of dough came out perfect when pressed into a 6" diameter tortilla. It only took a light touch to press out the dough. I rotated the dough to get the perfect thickness all around. However, a single press would work for those who aren't obsessive perfectionists. I used a 2 cup, 1 teaspoon of oil, 1/2 teaspoon of salt and 1 1/4 cups of warm water recipe and got the perfect consistency. I baked the dough on a cast iron griddle (no oil needed) and obtained perfect results. I highly recommend this press as long as it is used for its intended purpose. Corn tortillas.

Very happy with it

Very well made and heavy duty. I researched quite a few presses and this one is well worth the price and is built to last. Very happy with it!

Perfect for Indian flat bread bhakri but not for roti

Perfect for making Indian flat bread bhakri. Any dough which is prepared by mixing flour with hot water can be pressed using this tool. I won't recommend this for rotis. Rotis were thick and looked more like puri.

Very nice press

Very nice and heavy press. I have had no problems as mentioned in other reviews, the handle shows no stress marks from the casting process, the pins are not shearing. I do not press down hard on the handle as it is not necessary to do so to produce excellent results. I use the cut zip lock bag method suggested by the manufacturer and it works out great. I also have no problem making flour tortillas with my recipe. I rest the dough in the refrigerator over night to relax the gluten. I also use lard and bacon fat, it makes delicious flour tortillas! Try this recipe and see how you like it. Bacon Fat Tortillas (makes 12) 2 3/4 cups flour 3 tablespoons lard 2 tablespoons bacon fat(leftover fat from cooked bacon, strained) 1 teaspoon salt 3/4 cup warm water In a large bowl add the fat to the flour and mix it up. Next add the salt to the warm water and then pour the warm salt water into the fat flour mixing as you pour. I use a kitchen aid mixer with a dough hook as my hands are not good for mixing, however mixing by hand is the best way. Once it is together kneed it in the big bowl for about 3 minutes, cover and rest it for an hour, then kneed it again for a few minutes more. At this point you can devide the dough into 12 pieces or more however you like and rest it 10 minutes more before pressing if you need tortillas right away. I discovered that resting the dough in the refrigerator over night makes the pressing super easy and the tortillas do not spring back as the gluten is completely relaxed. I cook the tortillas on a medium not griddle for about 20 seconds on the first side and about 10 seconds on the flip side. Last I pop the finished tortillas into a ceramic tortilla keeper that has been pre warmed. The finished tortillas are soft and super delicious!

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