This is a nice, heavy duty tortilla press. I love that it comes with squares of parchment, so no clean up. I notice that the press doesn't get my tortillas quite as thin as I would like, and they are slightly uneven. To work around this, I usually press, turn the tortilla 90°, press, turn"¦ and so on until it's even and thin.

Just wonderful. Easy, quick Just made whole wheat tortillas. Ready within minutes. 5 stars.

Tip: After pressing down and removing upper parchment paper, leave the bottom. Drop the tortilla on the hot pan with the parchment paper up and tortilla down . Gently pull the tortilla from one of the sides .Let the gravity work ..This way, your dough will keep its perfect shape on the pan...Tons better than doing it with your hands . I used cast iron skillet bit don't think it matters much.

This is a great product as long as you make your masa's perfectly. Has saved me a lot of time.

I have just gone through my 3nd batch and I suspect there is somewhat of a learning curve. First batch the balls were too small but pressed out fine and did not stick to parchment paper. They were more like NAAN than tortillas but since they are just for me it is easier than rolling them out and good enough. 2nd Batch they came out really thin. I thought since I used a tortilla flour mix that there must be something in it that makes it rise. They were not like what you get in the store but close enough that I was satisfied. 3rd Batch dough was much wetter which was a mistake I think because it stuck to the parchment paper. But since it is made to cook on I just put them on the skillet until the side cooked a bit and the paper came right off. A little bit of a time killer but it worked. Now this batch was probably in the middle. The size you make is really dependent on the amount of dough you put on the maker. My first ones were probably 4 inches at best. I never got to 10 inches because it is true that it just under 10 inch diameter. but close enough. I do not understand why anyone would have trouble putting it together. one bolt and wing nut. I guess I might consider getting a better bolt at the hardware store. But I do press hard I did not see any issues but I did not take the bolt out to see what the pressure does. I do press pretty hard.

It is heavy, but it is cast iron what did you expect. It is pre seasoned so I forgot the parchment on top and the dough came off pretty easily. But since it is cast you can go through a seasoning procedure yourself and yes care of cast iron is a bit different than an aluminum pan. I am guessing you can press and cook on this press at the same time. I have not tried that and I may give it a shot on the induction cooker I have but not about to press that hard on my glass top electric stove. I think that make them and cook them on a pan. I use a cast iron frying pan to cook them by the way. No metal flakes but it has been used for a long time. I did not try rotating it and pressing again. I did not notice any difference in thickness in the ones I made. It is easier than rolling them out and way less messy. I guess if you took it off the press and did a quick roll with a rolling pin over the parchment the perfect thickness would be easy. Thinking back I am not sure why the ones that I let rest the longest were the thickest. I suspect that if I make the dough from scratch that thinner ones would be possible as would using flower that has less gluten in it and not working it too much. So all purpose or cake flour would improve on the thickness I suppose. For me the problem is where do I store it. I am going to try some different approaches to see if I can find a consistent way of making thin tortillas and if I find I can do that all the time I will change to 5. So this works good if you are OK with tortillas that do not look store bought but if you are trying to make those or make for others that would notice then I guess this is not the one for you.

Revision 12/29/2022 As stated above I was OK for the tortillas being thicker than store bought but when making them today they were sticking to the parchment paper and trying to fix that problem I took each ball and patted and folding in to some extent more flour. I then rolled them in semolina that I hoped would insure that the paper comes off easily. At the same time I would press then rotate and press again. Some times 90 degrees sometimes just 45 degrees. They came out of the press really thin but still stuck to the paper. The first few I did this too came out really thin and I think thinner than you would ever roll them out. But they still fluffed up, not as much but more than the kinds you get in the store. Back to the dough sticking and I really worked a ball in the flour and made sure that even when pushing my fingers through there was no sign of sticking. Did the multiple press and sadly the parchemet that was no longer new stuck. But I noticed that the tortilla did not raise like the others it was still not as thin but only very slightly thicker. The next one same thing and maybe even a bit thinner because I pushed down on it as it cooked like you are not supposed to do on a hamburger. It came out very thin. So my conclusion is that yes you cannot just press once and you are good to go. I will rotate them and press again maybe 1 or 2 times. Secondly, I will make the dough much drier and I suspect the water turning to steam is what is providing the thickness. Lastly, I will think about one of those presses you can get that you put on food that might curl up. Lastly, I think the premixed flour is not the way to go so I am going to make the dough from scratch to see if that changes things as well. I made tortillas before with no press only a roller and I do not recall them puffing up like mine did and when you rotate the tortilla in the press you end up with a very thin raw tortilla. More so than I would ever do so it has to be the moisture in the dough that is at issue.

I haven't used it yet. It just came last night. But, I expect it to last for several generations.
It's made in China. The description didn't say. I was hoping it was made in the USA.