Victoria 10-Inch Commercial-Grade Cast-Iron Tortilla Press, Made from Super-Durable HD Iron, Made in Colombia

Veníamos comprando una cada 4 meses en mi local, intentamos con esta y se ve que va a durar un buen tiempo. Ideal para hacer empanadas venezolanas! Vale la pena pagar por ella

Nach 2 Tagen ist die Verbindungsschraube gebrochen.

簡単にトルティーヤが作れる。思ったより厚い仕上がりだった。

Tempted by seeing recipes for making my own flour tortillas as well as for making my own naan, I finally broke down and got the Victoria 10" Commercial Grade Cast Iron Tortilla Press & Burrito Press, New Secret Indestructible “HD Iron”. 10-Inch Tortilla and Quesadilla Maker, $88.98 with amazon 10% coupon. I had done a lot of research and wanted something that will last. I was tempted by both cheaper and more expensive ones, but a variety of reviews made me settle on this one. With proper care this thing should last for lifetimes, though the cast iron nature does introduce rust as a factor.First thing when I opened the box I saw that there was already a little rust one the top piece of one of the hinges. Very small and minor, and not a food surface area, and considering the box it was in was not airtight I suspect just regular high humidity in a warehouse was to blame.The rest of the press was fine. I got a gallon ziploc bag and cut the top and sides leaving the bottom connected and decided to make some flatbread out of a small blob of pizza dough we had on hand. Divided it into pieces (and found out that I am not that great at dividing it equally), rolled into balls and let sit on a plate under plastic wrap for 20 minutes to rest a bit. Put a large cast iron pan on the stove to heat up and then pressed the first dough ball between the plastic, turning and pressing additional times as recommended. It looked nice and thin and decently sized when stuck between the plastic. As soon as took it out though it shrank immediately, but this is a function of the dough used, NOT the press. (Any review complaining about the dough shrinking back is basically confirming that the press worked and the dough was at fault, don't blame your equipment for something that isn't the equipment's fault.) Immediately threw the dough onto the hot pan, flipped a couple of times, and had a nice (albeit small) flatbread. Repeated with the others and the process was the same for all of them. At the end the press didn't need to be cleaned because I was using the plastic the whole time and the dough never touched it.Things to note:-This is heavy cast iron. When setting it on your counter it might leave marks depending on the surface. We have some large thin plastic cutting boards so I set it on one of those and it was fine.-The seasoning is suspect in some areas. Because it is cast iron I would advise not letting it air dry. Use some paper towels and dry it off completely. If you use plastic or parchment paper when pressing your tortillas you shouldn't need to clean it often.-I saw reviews about people breaking the handles from pressing too hard. I imagine that is possible, but if you press slowly you will feel the "squishy" resistance as the dough flattens out and that that will stop as you reach maximum flatness. That is the point where pressing harder isn't going to do you any good and you can stop. Using that as a guide I had no worries or concerns about breaking it.In the end it does what it is supposed to do. Is it worth more than the cheaper ones? I don't know, and won't know because I don't see myself replacing this.Another thing to note, keep the box it comes in to make it easier to store. It is large and unusual in shape so unless you have an open spot on a shelf somewhere that you don't have to worry about stacking things the box makes it easier to deal with since you can set other items (not overly heavy ones) on top.