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Product Description
Manual tortilla presses or pataconeras are common utensils used in many countries, not just Mexico, to shape dough. VICTORIA cast iron tortilla presses are the perfect combination of tradition and functionality, designed to last a lifetime.
To season cast iron cookware, you should apply a thin layer of oil or fat and heat it, preferably for 15 minutes in the oven or on the stove, until it begins to smoke slightly. This protects the iron, prevents rust, and keeps it in good condition. It is important not to scrub the bottom with high pressure so as not to remove this layer of oil (patina).
When cleaning
There are several correct and effective methods for cleaning cast iron cookware to ensure it stays in good condition. You can use mild detergents to remove food residue from the surface, and if necessary, use a steel wool sponge. Alternatively, you can scrub with some coarse salt to create the friction needed for cleaning. After washing, it is important to carefully dry the entire surface of the utensil with a dry cloth and then apply a thin layer of oil or fat.
Please note that seasoned cast iron is not suitable for cleaning in the dishwasher, whereas enameled cast iron is completely dishwasher safe. However, doing so significantly reduces the patina that forms during cooking from oils and fats, which provides a natural and healthy non-stick effect.
Dimensions: 7.87 inches
Weight: 2.94kg
High-quality materials: Cast iron HD seasoned
100% made in Colombia.
Better together
What makes us unique
Ergonomic design
Circular economy
Healthier
Versatile heat sources
Natural non-stick properties
100% recycled iron
Vorteile von Gusseisen
- Geeignet für verschiedene Wärmequellen wie Backöfen, Lagerfeuer, Induktions-, Glaskeramik-, Gas- und Elektroherde.
- Hält über Generationen hinweg.
- Speichert die Wärme und verteilt sie gleichmäßig, was ein perfektes Garen von Fleisch garantiert.
- Die natürliche Antihaftbeschichtung entsteht durch das Einbrennen und die richtige Pflege. Bei Einhaltung beider Prozesse verbessern sich die Antihaft-Eigenschaften schrittweise.
Cast iron recipes
Es de buen tamaño, si está pesado, lo que no me gustó es que apenas tiene 2 usos y ya se empezó a oxidar, no se ocupa seguido.
I love this tortilla press. The box came messed up but it didn’t affect the press. Highly recommend!
Esse produto estava há tempos na minha lista de desejos, ele é ótimo pra fazer tortilhas. Produto bem acabado e que durará muitos anos.
悩んだ末にこちらにしました。重いし大きいです。でも、この重さが重要なんだろうな。とにかく速攻で綺麗にできる！今まで手伸ばしだったのでものすごくラクになり週1で使っています。もっと早く購入すれば良かった。
Se hacen unas tortilla finas y perfectamente redondas sin esfuerzo. Hacer las tortillas con rodillo es una pesadilla, necesitas muchísimo tiempo y paciencia. Pesa mucho y hay que tener cuidado con el agua, pero tiene pinta de que va a durar toda la vida y la van a poder heredar mis hijos. La medida es estupenda para poder hacer tortillas un poquito mayores. 100% recomendable.
Me ha gustado muchísimo mi prensa para hacer tortillas, gorditas, etc., de muy buena calidad, es de hierro forjado, estoy segura que hará las tortillas parejas, mañana la estrenaré, estoy muy contenta con esta compra, la recomiendo totalmente, gracias Amazon por brindarnos productos de tan buena calidad.
Ok. This thing may have fractured in half- but it has survived 8 years of my husband using it from tortillas to flattening dough for home made gram cracker. He stated there was no signs of a fatigue fracture- just straight up brittle failure. So- yes- it broke. But we are still going to buy another.
Although as heavy as a toddler, this sturdy tortilla press worked perfectly for flatbread. We make flatbread for food bank distribution. Many rolling pins and cutters in play. This will remove many of the extra steps that typically slow us down. Consistently flattens. Easy to clean.
I have only used this press once so I wont be able to speak of the longevity.I watched several you tube videos and reviews before selecting this one. It worked beautifully for corn. I used Bobs Red Mill recipe and followed directions that came with the press.I also used it for flour tortillas. It helped with the process. I pressed then rolled out with rolling pin a bit larger. Definitely cut down time rolling out from a ball vs small circle start.It was a good investment for us as we do enchiladas and quessadillas weekly. I plan to try pressing chicken cutlets for piccata and like.
Die Tortillapresse ist bestens geeignet um schöne, runde Tortillas oder Tacos zu machen. Das Material ist massives Gusseisen, entsprechend schwer ist das ganze. Die Qualität ist dadurch extrem hoch. Man kann viel Druck ausüben, um die Tortillas dünn zu kriegen. Die Reinigung erfolgt mit heißem Wasser.Klasse Produkt. Definitiv eine Empfehlung
Ich bin begeistert von der Tortilla Press von Victoria! Die Presse aus Gusseisen ist sehr robust und langlebig. Man kann damit perfekte dünne und gleichmäßige Tortillas herstellen. Die Pressfläche ist groß genug, um damit jede Art von Teig zu handhaben. Die Hebelmechanik ist einfach zu bedienen und man spürt einen gewissen Widerstand, wenn man den optimalen Punkt für dem Tortilla erwischt hat.Ich habe sie für meine México & Tex-Mex-Abende mit Freunden verwendet und sie hat sich mittlerweile als unverzichtbar erwiesen. Auch die Tatsache, dass es von einem Hersteller aus Kolumbien stammt, fügt eine authentische Note hinzu. Ich empfehle die Presse auf jeden Fall für jeden, der gerne Tortillas selbst macht. Um langfristig Spaß mit dem Produkt zu haben, empfehle ich das Gusseisen alle paar Monate zu pflegen und mit ein wenig mit Öl zu behandeln, damit sie nicht rostet. Man kann mit der Presse natürlich nicht nur Tortillas herstellen, sie eignet sich auch hervorragend zum herstellen von z.B. Naan Brot.++ Robustheit+ Gusseisen+ vielseitig einsetzbaro Pflegeo schwierig zu lagern
This is a review of the Victoria 8 inch cast iron tortilla maker. Price at time of purchase is 37.49 (CAD $45.85 with an 18% discount) + taxes.= Pros:- Simple 2 step assembly- Sturdy and Durable (heavy)- Easy to clean- Easy to make flatbread, mini pizza base, stuffed tortillas (Indian paranthas). Just press the handle and all done= Cons:- If you are using whole wheat flour with husk then it will be difficult to get a very think tortilla- You need to use parchment paper or a plastic(ziploc as shown in video) so that the dough does not stick to the tortilla press= Overall thoughts:Making stuffed tortillas (paranthas) is now a breeze even with whole wheat flours which contain husk. Regular Indian wheat flour such as Aashirwaad etc also work when making rotis(tortilla). Just don’t expect them to be as thin as handmade ones.Definitely recommend this tortillas press for every day use.
This thing is a beast @ 8lbs. Unfortunately, Victoria doesn’t make an aluminum model in 8”. If they did, I’d have bought that instead for the weight reduction. If you want something super heavy, you’ll love it.Some reviewers have complained about failing handles. Mine seems very solid, and I press my tortillas out very thin and with guy gusto. No problems here.Pro: 8” surface area comes in VERY handy if you want to make tortillas large enough for enchiladas, large tacos, etc. NOTE: even when pressed to 8”, tortillas will shrink to approx. 7.5” during cooking.Pro: This press is ‘pre-seasoned’, similar to many of the Lodge products these days.Pro: Excellent build quality. Smooth ease of motion, and effectively indestructible.Pro: It comes with an extra handle pin and cotter pin. Secure these to the bottom of the press with a drop of silicone, (there is a recess where they fit perfectly), and you can forget about these until you ever need them. Which you probably won’t.Pro: Free shipping on such a heavy item makes up for the high price.Con: Unnecessarily heavy, over-engineered.Con: Probably the most expensive 8" press available now that both the IMUSA 85008 and Rick Bayless’s Victoria-clone have gone out of production.It’s easy to get spoiled from eating only the freshest, hot corn tortillas. This is one of life’s great simple pleasures. And yet it’s so easy to make tortillas better than any you’ve ever had in a restaurant, and to make each one perfectly round, with even thickness, and uniform in size. Make them for your guests, and you may as well have grown the corn too, for all the gratitude and amazement they will shower you with. If you REALLY want to blow them away, source 'Maseca Nixtamasa Corn Masa Flour', (see pic). The corn flavor of this variety is akin to regular Maseca x10. You’ll never bother with fresh masa again.
This tortilla press is made of solid cast iron and seems quality. And looks cool. BUT... Upon arrival, my tortilla press came without the holes drilled in the hinge for the handle (SEE PHOTO). So I could not attach the handle lever to make the press functional! They skipped it in the manufacturing process and somehow did not catch the defect before sending it out to the warehouse for sale to consumers. Bad QC on the manufacturers part!Good thing Amazon has great customer service so they sent out a replacement with upgraded shipping immediately. I'm sure the second on will have the holes for the handle pin. Looking forward to making homemade tortillas with this heavy duty press.
I bought this mainly to squish my chicken :) I'm a lifter, so eat a ton of chicken (which I love), and make it ahead of time for the week in a pressure cooker, rationing the chicken into separate containers for each day. I eat it cold, with some baby carrots. Using a pressure cooker to make chicken is great, and it tastes great (to me) fresh out of the cooker with nothing more than some garlic powder. However, I don't like the way 'wet' and cold chicken tastes after it cools down, so I've been draining the chicken of water shortly after its cooled down enough (from the pressure cooker) to hold in the hand and squeeze the bejeezus out of it (and the water along with it). This got annoying after a long while, so started thinking of a chicken squisher, couldn't find one, so got this instead as the next best thing :)I was worried about using this for that purpose, as cast iron is hit and miss in terms of breaking if its cheap quality. I can say after a pot of chicken squishing, this press has held up nicely. I don't push down on the handle all the way to horizontal, as I'm pretty sure that might make it snap (chicken takes us a lot more room than a tortilla/arepa), but i don't baby it either, and the picture is the result. I'm very happy with this.One change I would make to the device however, is that the bolt that makes the hinge between the two circular parts is permanent, i.e. not meant to be taken out, and hence you can't fully separate the two halves for thorough cleaning. The handle bolt is removable though. However, seeing how its cast iron, and you don't want to scrub it squeaky clean like a normal pot, maybe i'll just get used to it.
Item just as advertised. Packing was excellent. Shipping was right on time.
Excellent!!
FREQUENTLY ASKED QUESTIONS
We tested more than a dozen different oils and fats to get the best performance right from the start. Flaxseed oil, when used correctly, has always proven to be the best oil for base coats. This is due to several factors:
1. Polymerization: Flaxseed oil is a drying oil, which means it polymerizes more easily than non-drying oils, such as grapeseed oil, another popular oil for seasoning. This property allows it to form a durable, resistant, and non-stick seasoning layer on cast iron.
2. Smoke point: Flaxseed oil has a lower smoke point (around 225°F or 107°C). While this can be a disadvantage for cooking, it is actually beneficial for the seasoning process. The lower smoke point allows the oil to polymerize at lower temperatures, creating a strong bond with the cast iron surface.
3. Fatty acid composition: Flaxseed oil is high in alpha-linolenic acid (ALA), an omega-3 fatty acid, which is relatively stable compared to the polyunsaturated fats found in grapeseed oil and other popular seasoning oils. This stability can result in a longer-lasting, more resilient seasoning on your cast iron cookware.
4. Food safety: Flaxseed oil, when properly polymerized, forms a stable and safe surface for cooking. The polymerized layer reduces the risk of oxidation and the formation of harmful free radicals during cooking, ensuring a healthier culinary experience.
Our cast iron comes high-temperature seasoned and ready to cook. Here are our recommendations:
- Hand wash and dry completely before the first use.
- It is normal for food to stick to the surface of cast iron cookware during the first few uses. To prevent this, we recommend using a small amount of cooking oil or fat until the seasoning strengthens and settles. You can use any edible fat, such as vegetable oil, nut oil, lard, or butter.
- When cooking with cast iron, it is important to use the proper temperature to prevent food from sticking. Cast iron retains heat very well, so we recommend using low or medium-low heat for most foods. Delicate foods, such as proteins, cook best on low heat.
- To protect the seasoning, we also recommend avoiding acidic foods like tomatoes, vinegar, and citrus until the seasoning has had time to develop.
- If you want to give your cast iron cookware an extra layer of seasoning, some people choose to season it one or more times before use. This is not necessary if you take good care of the cookware, but it can help create a thicker seasoning layer in less time. Ultimately, the decision is yours.
Although it can be exciting to start using your new cookware, it is important to avoid common mistakes that can damage the seasoning and cause problems when cooking. To prevent these errors, we recommend:
- If you make a mistake and rust appears or food sticks to the pan, don't worry: cast iron is durable and can be restored with proper care and maintenance. To learn more about how to re-season your cookware, check the instructions included in the packaging or on this website.
- Remember that, as long as your cast iron cookware is not broken, it can always be recovered and returned to its original state.
- With proper care and attention, your cast iron cookware will provide you with many decades of reliable use.
We are working on it and will launch it soon. In the meantime, tell us what you prefer: glass or iron?