Victoria8 Inches Cast Iron Tortilla Press, Roti Maker and Tortilladora, Pataconera Seasoned with Flaxseed Oil, Made in Colombia

I didn’t think I needed this tortilla press in my life. But have you seen the price of store bought tortillas lately? They are just flour and water!! So I bit the bullet and bought this press. It really doesn’t take up that much room in your kitchen. Makes fresh, easy peasy, yummy tortillas very quick! I made corn and flour tortillas for tacos for the fam and they were delicious! Warning-they are addictive! I ate two tortillas hot off the pan!! One note though-my flour tortillas shrank up and were not super thin. They came out more like naan or pita thickness, which is great, just not for tacos. Upon further research I found the press is used mainly for corn torts. Flours (for tacos) are usually rolled out thin with a rolling pin. The flour tortilla dough also needs rest time. So I flattened them out with this press then continued to roll thinner. I will need a little work on getting this down for flour tortillas. But, none the less, they both came out great. Fresh, simple ingredients. I will also use this press for my pizza dough for my pizza oven to make individual sized pizzas as my family likes thin pizza crust. I just buy the raw dough from my local pizza shop ($2). This press is worth the money, IMO. Takes taco and pizza night to the next level!

I use it to press whole wheat tortillas. I know I can roll them out, but it's honestly easier to just press it. I can get my 3 y.o. to help me make tortillas. I put the dough between sheets of parchment paper. She can press them and flip over the parchment paper. I don't think I'd be able to teach her to roll out a tortilla with a rolling pin, and even if I did, she wouldn't be able to do it in the same amount of time, and in such a nice circular form. I've used it for other whole wheat flatbreads as well. I used it to press out my yeasted naan dough.

This tortilla press is sturdy, and works well. It's highly advisable to place the dough ball between a split plastic bag to avoid the tortilla sticking to the inside of the tortilla press. Just the nature of the beast.I contacted the Victoria site to replace a missing spare part. They were responsive and prompt, can't say enough about their service.

I ate storebought flour tortillas for years, assuming that making them *had to be* tedious due to having to roll them out by hand.I had previously been very hesitant to spend the money on a press as I assumed that there couldn't really be a big difference in the flavor or texture of homemade vs. storebought. But, after reading a bunch of recipes and wanting to eat them for flavor, rather than just as a method of transporting the filling to my mouth, I decided it was time to shop for a tortilla press.I had been wrong, homemade are amazing and I can customize them by using different flours and other ingredients. This press is heavy enough to make the process simple and quick and I am so glad I made the purchase!I, however, hate the cotter pin that goes through the post which holds the handle on the press as the up/down motion of using the handle, makes it fall out *every time* I use it. But having been unfamiliar with the actual function of cotter pins, I then found that I can spread its sides apart slightly and insert one side through the hole until the loop sets around the hole in the post. It then stays in place, but the tips are sharp so need to be clipped shorter to keep from being poked while using it.Regardless, that's a miniscule frustration and overall, I absolutely love this press. It will last long after I'm gone and is a nice addition to my other cast iron cookware.

Returned first one which had been opened and missing a part. Very satisfied with a quick new replacement. After opening the new one I realized much was missing. It actually comes with two cotter pins and two rivets, a welcome card, along with a sheet of paper with directions and care. Someone clearly didn’t return complete, but I am happy with the new one. Thanks.

I have given up on making flour tortillas at home because it's not practical to make dough with sufficiently low moisture and the kind of saturated fat that would mimic the store bought fresh tortillas. Instead I make a flatbread dough using olive oil as my fat, a higher moisture content, salt, and baking powder. I partially press the dough with some parchment paper (avoiding plastic), then stretch it out like pizza dough. I place the dough on a Victoria griddle when it reaches 450 degrees F, as measured using a simple infrared thermometer.

I bought it to flatten chicken. No idea concerning it’s tortilla making efficacy. I was surprised how well it does smash chicken. You can tell if the piece in it will work the simple-machine-lever action but, if the piece does fit and I flatten it, it is tough to gauge the amount of pressure needed. It’s very easy to destroy it and make it into paste. What’s interesting, is how the chicken kind of breaks apart in the lines of the muscle fibers like wood grain. But, it works

Heavy duty, great for tortillas; durable and seems like it will last a long time. Better quality than what you can typically find in the stores.