Pre Seasoned Cast Iron Tortilla Press With Fold Handle

1.Non-stick Coating Cooking Surface, More healthy without harm to human body, Environmental protection and safety
2.Cast-iron pans are characterized by non-stick pans after boiling,and the longer they are used, the more non-stick they become
3.General Use for Gas, Induction Cooker and open fire and so on, Easy to use
4.Thicken the bottom of the pan, super lock the temperature, evenly heated

FAQ
1. Qui sommes-nous ?
We are based in Hebei, China, start from 2010,sell to Western Europe(25.00%),North
America(25.00%),Northern Europe(10.00%),Eastern Europe(10.00%),Eastern Asia(10.00%),Mid
East(10.00%),Southeast Asia(10.00%).

2. Comment pouvons-nous garantir la qualité ?
Toujours un échantillon de pré-production avant la production en série ;
Toujours une inspection finale avant expédition ;

3.Que pouvez-vous acheter chez nous ?
Batterie de cuisine en fonte, poêle en fonte, cocotte en fonte, plaque de cuisson en fonte, poêle à frire

4. Quels services pouvons-nous fournir ?
Accepted Delivery Terms: FOB,CIF,EXW,CIP；
Accepted Payment Currency:USD;
Accepted Payment Type: T/T,L/C.

How to Use a Cast Iron Tortilla Press: Step-by-Step Guide for Beginners

Using a cast iron tortilla press is simple once you get the hang of it. Start by preparing your masa dough—it should be soft but not sticky. Cut a plastic bag into two sheets to line the press and prevent sticking. Take a golf ball-sized portion of dough, place it in the center of the press, then firmly push the lever down. The pressure should form a perfectly round, thin tortilla. Peel it off gently and cook on a hot, dry skillet for about 30 seconds per side. With practice, you’ll make restaurant-quality tortillas in minutes.

Cleaning and Caring for Your Cast Iron Tortilla Press

To keep your tortilla press in top condition, wipe it down with a dry cloth after each use—avoid soap, as it can strip the seasoning. If dough sticks, gently scrub with a soft brush and warm water, then dry immediately to prevent rust. Lightly oil the press after cleaning to maintain its non-stick surface. If rust appears, scrub with steel wool, reseason with oil, and bake at 375°F for an hour. Proper care ensures your press lasts for generations.

Cast Iron vs Aluminum Tortilla Press: Which One Should You Buy?

Cast iron tortilla presses are heavier and provide even pressure, resulting in perfectly uniform tortillas. They retain heat well, which can help prevent dough from sticking. Aluminum presses are lighter and more affordable but may flex under pressure, leading to uneven tortillas. Cast iron also develops a natural non-stick patina over time, while aluminum requires frequent oiling. If durability and performance matter most, cast iron is the better choice.