Estrella 7.5" Cast Iron Tortilla press Heavy Made In MEXICO
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I had to pull the pin out with pliers and then re-insert it once the arm was in place.
Only where the bolt passes through the handle has the paint peeled away. It's not going to be black. I'm not sure what type of paint it is, but it's a thick layer of paint. However, because I don't press food directly onto the plate, it never comes into contact with the paint. I either sandwich it between two sheets of baking parchment or two cut-to-size silicone mats, which work wonders for releasing even the stickiest dough. I cut down two half-size mats that I purchased on Amazon.
Close the tortilla press and position it so that the opening faces you. With the side with the hole facing down, grasp the handle. Place the handle in the front of the press, closest to you, between the holes in the base. Through the base holes and the handle hole, insert the screw/pin. There is a hole in the screw/pin. Slide the two-way switch. To keep the screw or pin in place, insert a pronged pin into the hole.
For me, it's not cast iron; it's more like aluminum with a thick coating, and it's a heavy-duty tortilla press that I really liked.
Selected User Reviews For Estrella 7.5" Cast Iron Tortilla press Heavy Made In MEXICO
This item was damaged when it arrived. It was not properly packaged. This isn't even cast iron, as far as I can tell. When I told the seller about it, they insisted on seeing a video. I hope they, as well as everyone else, can see it here. br>br>The other issue is that it's covered in some strange paint that can't possibly be food-safe. It's chipped and won't hold up to repeated washing or use. br>br>Had I known how inexpensive it is, I would not have purchased it.
br>br>Wait a minute, I was completely wrong! To begin with: br>br> This was damaged when it was delivered. For something that will almost certainly be tossed around in transit, the packaging they used provided no protection. br>br>I'm still cleaning up the nikel (or whatever heavy metal is coating the press) from the kitchen where I first opened it. br>br>In addition, a piece of portruding sharp metal on the press's handle has cut my finger badly. br>br>With no end in sight, the outer coating continues to peel away. br>br>I would not recommend this hazardous product to anyone.
Because all tortilla presses have characteristics that are unique to the iron casting, product design, and general manufacture, it is necessary to learn the "quirks" of the press and adjust one's technique to achieve the best or desired results. br>For best results, turn the tortilla 90 degrees after pressing gently but firmly once. the thicker edge is now closer to the hinge of the handle- A flatter, rounder tortilla is created by pressing the tortilla a second time. Of course, the dough ball must be sandwiched between two plastic sheets, gently flattened with the heel of the palm, and then pressed as described previously. The top plastic sheet is carefully peeled off, the bottom plastic sheet holding the tortilla is carefully inverted over one's opposite open palm with fingers splayed, and the bottom plastic sheet is gently peeled away from the tortilla, and the tortilla is then placed on the hot griddle. While this press has performed admirably thus far, the awkwardness and sharpness of the pin that holds the handle hinge pin in place prevents me from giving it five stars.
To make perfectly round corn tortillas, combine all of the ingredients in a food processor and pulse until smooth. It's a press that can handle a lot of weight. The silver is the only thing that bothers me. The iron press was used to achieve a tone finish. It appears to have been painted on and will flake off over time. I prefer the rustic appearance of cast-iron, which darkens with use. I had to overlook the finish because this was the only Mexican press I could find.
This is something I really wanted to like. It's great up to a point. The box is well-made, sturdy, and the writing on it is in Spanish, so I'm confident it's genuine. It did not, however, come with any instructions. I looked up a recipe on Google, but it turned out to be a dud. The dough had a difficult time sticking to the press! When I tried to remove it from the press, the tortillas were ripped apart. If I made them thicker to avoid the holes, the finished product was far too dense and not at all light, as a tortilla should be. I'm disappointed that I have such a great tool but have no idea how to use it.
This is a sturdy, heavy-duty press. My dough, which was made with coconut flour and mozzarella (a Keto recipe), was stiff and needed more liquid, but the press had no trouble mashing it into nice circles. It never felt like it was going to break to me. Fold a piece of parchment in half to fit the press plate, insert your dough ball, press, flip, and press again. It's perfect, and it beats the hell out of rolling out dough. I wouldn't use the press without the parchment to keep it from touching the food because it has a silver coating.
I recently returned from Mexico, where I used another press that was incredibly durable and capable of producing professional results. Given that I had no intention of making tortillas on a regular basis, I reasoned that- I'd take a chance and order it based on the product's reviews. Despite the lack of a sturdy foundation, I found it to be perfectly adequate. It isn't flimsy; I can make a lovely thin tortilla with it, and it can be stored easily. I'd be delighted to write a recommendation for you.
I now save a lot of time when I make tamales because of Amazon. Adds the perfect amount of masa every time! If you're not sure what I'm talking about, watch the video on YouTube! Also helps with my flour tortillas, which I can never get rounded out easily.
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