Uno Casa Tortilla Press Cast Iron - 8 Inch, Pre-Seasoned Tortilla Maker with 100 Pcs Parchment Paper - Roti Maker Chapati Machine, Taco press Cast Iron for Authentic Cooking

Good quality and very easy to use

I really liked learning to make my own tacos with this press. It’s a quality bit of traditional style cast iron kit. Comes with a reasonable supply of paper discs too. Another thing to store - and it’s quite heavy, so you wouldn’t want to damage something else while you move it in or out of your cupboard. It’s not big but you do need a bit of space somewhere directly on a shelf - not on top of something else.

I like flatbreads and I am really pleased with this simple device for making them. I have just bough some proper PAN flour to make more authentic Spanish version and I look forward to using this authentic bit of kit to make them. Basically it is two circles of cast iron with a hinge at one edge that pivots open, to put your mixture in, the squashes it flat when you press the hinges plates back together. The company supply sheets to go in the press but these are hopeless, as everything sticks to them. Better just to keep the press nice and clean and just use a spray of oil on eack plate to stop sticking. Being castbiron it will rust if you put it away damp, so make sure you dry it thoroughly after each cleaning. I put mine on the kitchen radiator to dry it properly, then spray some oil on the plates and sandwich a kitchen paper towel between them. So far it has worked. It comes with a spare hinge bolt - which I’m not sure is a good thing or not!? Do they expect it to break? Overall it’s a great and pretty cheap way of getting authentic flatbreads.

This is the first tortilla press I have bought, and am really happy with it. Very solid and good quality, it comes with grease proof paper ready to make your individual tacos/tortillas plus they send you a link to a recipe book online. This product is good value for money and would recommend.

I have never had so much work with, and so little pleasure from, a cooking utensil I have bought. First of all, what is this thing and how is it meant to be used? If you look at the Amazon description, it is a tortilla *press* only: you make the dough, you roll it into a ball, you put it between two parchment sheets, you press it, you remove the parchment from the dough, you fry the tortilla in the pan. Right? Well, when I followed this process, the parchment was impossible to remove from the tortilla - the dough was stuck, and trying to remove the parchment simply destroyed the tortilla. Secondly, the instructions which come with the device explicitly state you are meant to use it on a stove. OK, so it's not just a tortilla press, it's actually a device to use on the stove to cook the tortilla as well? So that's where I went wrong? Once the tortilla is cooked, it will peel off easily, right? Wrong! I ended up with a cooked tortilla stuck to this thing and an utter mess to clean. OK, so I washed it. The instructions which come with it are then clear that after washing it, you must season it. So I oiled it up with a thin layer of oil and put it in the oven for an hour as per the instructions, at the maximum temperature the oven will bear. Only - the two parts of it are permanently stuck together with a rivet, so it will only fit in an oven closed. So when I pulled it out of the oven, the exact thing I had feared had happened: the seasoning oil had glued the two halves together. After prying it open (and getting my fingers all blue with bruises in the process), I saw that inside, the seasoning oil was not properly carbonized, so there was a oil-slick-like rainbow-effect layer in the middle, where the surface had not been properly seasoned. I have not made a single thing with this thing yet, it has not made me a single tortilla, I have wasted some dough, a lot of time, and I now seem to have an utensil which is covered with a toxic oil slick. In the meantime, I pulled out a rolling pin and had the other 7 tortilla rolled in about a minute in total. While a beautiful-looking utensil, it is a total waste of time, and the sparse, incorrect and self-contradictory instructions make it completely useless. Is it a tortilla press or a tortilla cooker? Between the instructions you get on Amazon and the instructions you get with the device, both are claimed. It seems to do neither.

Absolutely love this kit, such a good purchase!

Because I'm gluten intolerant, I thought I'd buy a tortilla press to make corn tortillas which are hard to find here in the UK. In order to use the product, you really have to be strong to press the tortillas so that they're flat enough to be considered a tortilla. I don't think this is a problem exclusive to this tortilla press, because I've seen a lot of food recipe bloggers roll out their tortillas with a rolling pin after using their cast iron press. This is something I wish I knew prior to choosing my press. Seeing my husband do it properly, you have to bend the lever in towards the cast iron press then use all your might to pump it a couple of times until it becomes flat. Since you need to use a lot of pressure to flatten tortillas, the screw joints used to connect the lever to the press aren't strong enough. Ours ended up breaking after less than 10 uses, and we've been trying to use different nuts and bolts we have lying around the house to compensate. Do also keep in mind that since it's cast iron, you'll need to take proper care of it - dry it immediately after washing, then add some oil to it, otherwise it will rust.

Porper cast iron stuff! Does a good job

Jest ciężka i stabilna i robi doskonale placki. Nie wiem jak inni ja jestem zadowolony. Uważam że zakup trafiony w punkt. Zaszczepiłem się tacosami będąc za oceanem I teraz nie ma tygodnia żebym nie robił. Tym bardziej że w internecie jest w mnóstwo przepisów na farsz. Polecam. Uważam że pieniądze wydane dobrze.

I am very impressed with the quality of this tortilla press. It is heavy and so sturdy. The instructions it came with for seasoning the cast iron are very clear and useful. I’ve used it many times and my tortillas turn out each time. I would recommend getting a thick plastic baggie and cutting it open rather than using the parchment paper included in the package because you’ll end up with a nicer product in the end - less sticking. Wonderful!

Elle fait +- le travail demandé mais, ATTENTION : - elle a commencé à rouiller après à peine une semaine ! - pour un usage professionnel, elle n’est pas assez régulière, lorsqu’on la ferme et qu’on presse, les tortillas ne ressortent pas avec la même épaisseur partout, ça se voit même quand elle est fermée, il y’a du jeu à certains endroits !

So this is going to be a long review, but if you want really good tortillas you may want to read it. This is a review of the 12 inch t-maker. Two key points: 1) Great cast iron. 2) Needs mods to make great, thin tortillas. The 5-star review is based on the relatively easy mods done to make this a great thin t-maker. Out of the box you will note that this is a very heavy, well made cast iron product. It has the industry standard "pre-seasoned" coating. To really season this product, get some flax seed oil and a brush. Unscrew everything, and coat all with a light coating of oil. Use a brush as there are a lot of non-square surfaces. Used the brush to get the oil inside the holes for the screws. Note: Only a very light coating -- no drips/pools. Pop into a 450F oven for an hour, and be sure to open all your windows and turn on all your exhaust fans. When the product cools you will see an incredible brownish-black new seasoned coating. This is the very best coating you can get. Now go to your local stores and buy the following: 1) A 4.5 x 1/4 stainless steel hex bolt with either matching stainless lock-nut, or a standard stainless nut (if you use the t-maker on the stove). 2) A 1/4 inch x 3 inch "Safety Coupler" lynch pin (see the picture). These are used for hooking up tractor devices to rear hitches so a "country" or "tractor" supply store will have them in stock. Both items should cost less than $3 each. Replace the back bolt with the 4.5 inch stainless hex screw, and replace the front screw with the lynch pin. Note that this will take all the "play" out of the t-maker. The Mfg suggests "play" is a good thing, but if you want thin tortillas this is not true. Despite the bolts being the same size the UCasa bolts are thinner and weaker than what you will replace them with. So if you use the packaged bolts you cannot make a thin tortilla, and will certainly bend/break the handle bolt (hence they give you a second one in the package). Again, impossible to get a tortilla that is less than 1/8 with the supplied bolts (1/8 may be over-stating how thin you can get -- there is a lot of "play"). An upside of using the "safety coupler lynch pin" is that it gives a really handy "handle" to grab when moving the t-maker (I bought the rounded versino). This is pretty heavy product, and while there is a natural gap in the rear to grab, the front lies flush with the counter. Not that easy to move with the standard equipment. The lynch pin is a great salvation when moving the device. Also the pin is way, way stronger than the supplied bolt, so it will not bend/break. Changing out the supplied bolts removes most of the "play" between the plates and handle. With the standard bolts you can raise the handle fully to the open position with the top-pate flat without any issues because of the "play". With the replacement bolt/pin you cannot do this. You have to use two hands: one to raise the handle, and the second to lift the upper part of the t-makers to clear the handle as you lift it. This is simple and easy, but not quite as convenient when there is "play" available. Finally you need to change/spread the contact point of the handle. The t-maker has a small approximate one inch raised ridge that you leverage down with the handle. This is a significant weak point. First, it focuses the pressure at the very front of the t-maker. Despite it being a solid piece of iron it is very hard to get an even edge-to-edge pressure when pressing down. One side likely will thinner. Second this is a significant wear point. The fix is super-easy. Get a 12 inch long piece of 2x4 kiln-dried lumber, and use it to leverage the handle down (you need to hold it in place when you press down -- hence my added handle in the pic). Even without the handle I added, this is very easy to use, and works great to fix the problems with the 1-inch leverage point. To make a very thin tortilla you will need to do four cycles. For each cycle press down very hard, and pump the handle a few times. Open the t-maker, rotate the tortilla a quarter turn, and repeat. With 75-80 grams of masa you should get a 10-11 inch tortilla that is 1/16 or less thick. Here are some additional hints not related to this t-maker: 1) Use a napkin and some avocado/sunflower to lightly coat the parchment paper before spreading the masa. 2) Use a flat glass container to initially press the ball into a good round. If you do this, no need to offset the ball in the maker. 3) The top layer of parchment is easy to remove, so take if off and take the tortilla stuck to the bottom layer to your pan. 4) Center and drop the paper/tortilla into the pan. Use a silicon spatula to "free the initial edge" of the tortilla from the paper. You can then easily peel the paper away. Parchment does not burn easily, so no worries there. HTH, and GOOD LUCK. Months Later Update: I wanted to add an update given I have been working on my tortilla process ever since my purchase. I am now consistently making great 50/50 tortillas about 11 inches in diameter. Love, love the 50/50 flavor and "rollability". Insights: A) I bought a roll of 12 inch silicon baking mat and cut two 12x12 squares from it. Lightly coat these with Avocado oil prior to pressing each tortilla and they work GREAT & seem to last forever (still on my first pair). Peel off top, flip top onto removed bottom, peel off, fold over and drop onto the comal to cook (silicon spatula need to initiate the peel). Works fantastic. B) Had to go back to the thinner, original bolt in the back as an 11 inch gets too thin at the back with the thicker bolt. C) My recipe: --110 grams Bob's Redmill masa (uniquely good), --70 grams white flour, --1/2 Tablespoon vital gluten (mix these three in a bowl) --3/4 cup less 2 tablespoons water, --1 tablespoon duck fat, 1/4 teaspoon salt (add these three into a pyrex bowl and microwave for one minute). Stir heated mixture until salt & fat are dissolved. Add water mixture to flour and mix with a spatula (it is hot). Put final mix onto a wetted board, and knead for about 2 minutes. Wet your hands while kneading to get the texture pretty 'wet' -- the Red Mill masa will absorb quite a lot of this moisture. Cover with saran wrap and let sit for an hour or so. Separate into 3 balls by weight (should be about 123 grams each). Press on the maker rotating it three times -- press really, really hard to get an 11+ inch spread. Cook at 500 degrees for maybe 90 seconds per side (varies as my temp control on the comal is not that great). Store in an airtight container. Enoy.

Solida e ben fatta