접이식 손잡이가 있는 사전 조미된 주철 토르티야 프레스

1. 노스틱 코팅 조리면, 인체에 무해하여 더욱 건강하고 환경 보호 및 안전
2. 주철팬은 끓인 후 냄비가 붙지 않는 것이 특징이며, 오래 사용할수록 냄비가 붙지 않게 됩니다.
3. 가스, 유도 조리기 및 화덕 등에 일반적으로 사용 가능하며 사용이 간편합니다.
4. 팬 바닥을 두껍게 하여 온도를 슈퍼락 시키고 균일하게 가열합니다.

FAQ
1. Who are we?
우리는 중국 허베이에 본사를 두고 있으며 2010년부터 서유럽(25.00%)과 북미에 판매를 시작했습니다.
아메리카(25.00%), 북유럽(10.00%), 동유럽(10.00%), 동아시아(10.00%), 중동
동부(10.00%), 동남아시아(10.00%).

2. How can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;

3.What can you buy from us?
Cast Iron Cookware,Cast Iron Skillet,Cast Iron Casserol,Cast iron Griddle,Frying Pan

4. What services can we provide?
Accepted Delivery Terms: FOB,CIF,EXW,CIP；
허용되는 지불 통화: USD;
허용되는 결제 유형: 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.