In order to find the best tortilla presses, we tested the top-rated options, churning out both flour and corn tortillas, and then rated each model on ease of use, performance, versatility, ease of cleaning, and overall value.
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There are benefits beyond flavor, too: Pressing your own tortillas lets you decide how thick or thin you want them to be. Ramirez prefers a thicker tortilla that won't fall apart. When you&#;ve got your own press, you can also experiment with flour tortillas for burritos and a variety of homemade flatbreads, such as chapati or roti .
"Fresh tortillas hold food so much better. They&#;re typically thicker and more fluffy, almost like a fresh flatbread versus something packaged," says Jocelyn Ramirez , owner of the Los Angeles-based catering business Todo Verde and author of the cookbook " La Vida Verde ."
If you&#;ve ever eaten a taco on a warm, freshly made tortilla, you know exactly why you might want your own tortilla press. Fresh tortillas are pliable, fragrant, and dramatically better tasting than ones made by the masses and packaged to sell at the grocery store.
Best Overall
Central Coast Woodworks Hardwood Tortilla Press
PHOTO: Amazon
$96
$80 at Amazon
$80 at Etsy
What We Like
What We Don't Like
This handsome tortilla press makes quite a statement aesthetically, and in addition to being highly rated by experts and consumers, it stood up to our testing and earned itself the best overall spot on our list. Available in 8- and 10-inch versions, as well as solid red oak instead of the pictured walnut and red oak striped design, this press comes from a shop based in Santa Maria, California, and is treated with food-grade mineral oils and beeswax.
In testing, we found that the long arm in this tortilla press provided the ideal leverage to press perfect round tortillas of even thickness easily. We particularly liked the size because it made small and medium tortillas as well as slightly bigger tortillas for enchiladas. While testing, we made extra batches of dough, just so we could press more tortillas with this press. Even after pressing dozens of tortillas, we wanted to keep going, because it felt that effortless.
The press worked well for grain-free flours like cassava and almond and for corn, but what thrilled us the most was that the press produced thin, evenly flattened whole wheat roti/chappatis. We were also able to shape pita breads with this press. It did a better job than other tortilla presses when used with all-purpose flour for flour tortillas. However, the resulting tortillas were quite thick and still needed to be rolled out with a rolling pin to get them thinner.
Cleaning the press is easy. Simply wipe it down with a cloth and store it. We didn&#;t feel that it needed to be seasoned during testing, but with regular use, it might need seasoning more often. It is large in size, so you'll want to consider your storage options before purchasing.
Size: 8 inches | Material: Red oak and walnut wood | Seasoned: Treated with beeswax and mineral oil
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
Best Budget
Fox Run Tortilla Press
Amazon.
$22 at Amazon
$24 at Walmart
$22 at Wayfair
What We Like
Easy to clean
Portable
Works well for tacos
Inexpensive
What We Don't Like
Most tortilla presses are made from cast iron, but there are quite a few cast aluminum versions out there, and this material has its own advantages. For one thing, presses made from cast aluminum like this one are less expensive than the alternatives.
When she first launched her catering business in Los Angeles, Ramirez bought several cast aluminum presses to save money. They're still plenty heavy to help you get the job done, but not so difficult to move around your kitchen. There's just one caveat: "They don&#;t always press as evenly as cast iron, so your tortillas might be a little lopsided," Ramirez says.
The Fox Run tortilla press feels light and is portable because of its weight, which helped when we made tacos for a large group of people. People easily carried it from one workstation to the other. The cleanup was also easy, and a quick wash by hand was all it needed. This model has a compact design, making it easier to stash away when not in use. The light weight did not work in its favor when we tried to make flour tortillas or larger tortillas. When we pressed hard, the tortillas either turned out lopsided or broke in the process.
Size: 6.25 inches | Material: Cast aluminum | Seasoned: No
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
Most Versatile
Victoria 6.5-inch Cast Iron Tortilla Press
PHOTO: Amazon
$29 at Amazon
$23 at Walmart
View on Macy's
What We Like
What We Don't Like
This press is a bit smaller than some tortilla presses out there, but that can work in your favor if what you desire are the smaller corn tortillas traditionally used in Mexico for tacos. It comes seasoned with flax oil, making it ready to use and easy to clean. While it is generally low maintenance, we found that each time we cleaned the press with water, it needed to be dried carefully and re-seasoned.
During testing, we made tortillas and pressed empanadas as well as poori dough. We found the Victoria cast iron press to be quite versatile, and it delivered on gluten-free flours with equal aplomb. Its slightly more compact size made it easy to store in the kitchen, which only meant that we used it more often for all kinds of pressing matters of the dough kind. You don't have to press too hard or long to achieve thin, rolled-out tortillas and rotis. The design of the handle distributes the weight evenly across the plate. The flat tab on the edge of the top plate helped lift up the press easily after pressing the dough down.
Size: 6.5 inches | Material: Cast iron | Seasoned: Yes
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
Best for Corn Tortillas
ARC USA 8-Inch Cast Iron Tortilla Press
PHOTO: Amazon
$29 at Amazon
$29 at Walmart
$29 at Wayfair
What We Like
What We Don't Like
Many tortilla presses are made with cast iron&#;and for good reason. Ramirez thinks cast iron is the best bet for most home cooks, as "the heaviness does a lot of work for you." This model has a slightly bigger plate than many other models, allowing you to make a bigger tortilla for when your cravings lean more burrito than taco.
We found the handle to be one of the best features of this press. It is strong and has heft. That made it easy to press down tortillas of various sizes. You can control the size and thickness of the tortillas and other flatbreads by controlling how hard you press down on the handle,
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For more information, please visit Flour Tortilla Equipment.
The press was pre-seasoned when it arrived, and unless water was used on it, it stayed seasoned. But each time we cleaned it with water, it needed to be dried completely and then re-seasoned. For corn tortillas, we found that using a plastic sheet (cut out from a plastic bag) worked best and released the tortilla from the press without much trouble. The press worked equally well for making grain- and gluten-free tortillas. We also used it to roll pita breads and flour tortillas. Pita breads with a well-rested dough turned out nice and even, but the flour tortillas were slightly lopsided.
Size: 8.1 inches | Material: Cast iron | Seasoned: Yes
Reliable 1500FR Octagonal Knife Cloth Cutting Machine, 4 ...Mastek: Enterprise Digital & Cloud transformation specialist
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
The Best Quesadilla Makers for Tortillas Bursting With Meat and Cheese
Best for Flour Tortillas
Eleganceinlife Cast Iron Tortilla Press
PHOTO: Amazon
$35 at Amazon
$35 at Walmart
What We Like
What We Don't Like
Doughs made from corn are typically softer and easier to press than those made from flour. This 7-inch press is a good choice if you&#;re making primarily flour tortillas, because its cast-iron handle is especially heavy. The design is well balanced, which helps you get the even thickness that can be hard to achieve, especially with flour dough.
Alternative flours can be even stiffer, but this press is up to that job, as well. Those who make low-carb or paleo-compliant tortillas from flours like coconut, almond, cassava, and more will find this model to be the right tool for the job.
In our testing, we could press small and medium tortillas with this press. We worked with a well-rested all-purpose-flour dough to make the flour tortillas. We were able to press the dough into really thin flour tortillas. The press also worked for making tortillas from cassava flour. It was easy to clean if any dough got on it. For flour tortillas, we didn&#;t have to use a parchment paper or plastic sheet to prevent the tortillas from sticking. The flour tortillas never stuck to the press.
Size: 7.3 inches | Material: Cast iron | Seasoned: No, but has a nonstick coating
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
The 8 Best Tortilla Warmers for Your Next Taco Night
Best Looking
Verve Culture Tortilla Press
PHOTO: Amazon
$48 at Amazon
$48 at Wayfair
View on Bespokepost.com
What We Like
Easy to clean
Beautifully designed
Produces tortillas easily
Light pressure required to press
Worked well with all flours
What We Don't Like
If what you want is great style in addition to utility, this eye-catching, fire-engine-red design may be the right choice for you. Made from heavy cast iron, this press makes it easy to flatten out your tortillas. This set also includes a decorative napkin for keeping fresh tortillas warm until serving as well as a booklet full of helpful tips and recipes.
The Verve Culture Tortilla Press was easy to work with and looked cute on the counter. The bright color was very pleasing and became a point of conversation, as well. We were able to make small and large tortillas with equal ease, and you don't have to do anything extra to make the tortillas bigger except use more dough. We used light pressure for both small and large tortillas. The tortillas were of even thickness and had no tears. The press worked with equal ease for all-purpose flour, grain-free tortillas, and whole-wheat rotis.
The powder-coated finish wipes clean, but we did notice the color chipping near the hinges and where the tortilla press was coming together for pressing. The main part of the press where the food was on the surface did not show signs of chipping during the testing, however.
Size: 6.5 inches | Material: Cast iron | Seasoned: No
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
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PHOTO: The Spruce Eats / R DHAR
The 8 Best Chip and Dip Bowls and Platters, Tested and Reviewed
Straight to the Point
One tortilla press rose to the top in terms of durability and performance: the Doña Rosa Masienda Tortilla Press. It&#;s solidly built, easy to use, and evenly pressed dozens of tortillas. For a wooden press option, we liked the offering from Central Coast Woodworks.
A freshly made tortilla is a revelation: plush, toothsome, and intensely corny (literally), it is one of the purest embodiments of this staple grain. I had my first bite of one when I was a cook at a Providence restaurant where we nixtamalized flint corn and made our masa before pressing the dough into tortillas. We&#;d then either serve them with sopa negra (roll the tortilla up like a flauta, then swipe it through the soup like an edible spoon) or fry them in a little oil to create crispy tostadas for scooping up fish crudo. But my favorite preparation was one my fellow cook, Angél, made as a snack before service. He&#;d spoon some queso fresco in the center of the tortilla, fold and pinch it shut, then deep fry it. Served straight from the fryer with a little avocado and hot sauce, it was one of the best things I&#;ve ever eaten.
An integral part of making fresh tortillas (which you can then griddle, fry, or make into little empanadas) is the tortilla press. It&#;s composed of two flat pieces of metal&#;often cast iron&#;and a handle to compress them together. You place the ball of masa between the two metal plates (lined with a plastic bag or parchment paper) before closing and pressing, then open it up and peel off the tortilla.
To find the best tortilla presses, I put eight to the test,* making tortillas with store-bought masa harina as well as masa I nixtamalized at home following this recipe. I examined the presses for their ease of use, consistency, and durability (you don&#;t want the handle falling off mid-press! It&#;s a thing!). Jorge Gaviria, the author of the Masa cookbook and founder of Masienda, noted that weight is important, too. &#;The weight is important to keep it balanced and in place during pressing,&#; he says. &#;Most we have used are highly unstable.&#;
The Winners, at a Glance
Everything about this tortilla press&#;s design was thoughtful. The heavyweight, powder-coated hot rolled steel ensured even, thin tortillas, while the square shape allowed for a variety of sizes.
While it required a little more muscle to get thinner results, this gorgeous wooden press churned out even, flat tortillas every time.
The handle on this press was a little wobbly, but it was surprisingly good at making even, perfectly pressed tortillas.
The Tests
Serious Eats / Grace Kelly.
- Storebought Masa Harina Tortillas Test: We made tortilla dough (a.k.a masa) with King Arthur Flour masa harina, rolled the dough into 36-gram balls, and pressed five tortillas on each press.
- Homemade Masa Tortillas Test (Winners-Only): We nixtamalized flint corn and ground it to make homemade masa, adding masa harina as needed to get the perfect texture. We then rolled the dough into 36-gram balls and pressed five tortillas on each winning press.
- Durability Tests (Winners Only): We pressed down on each winning tortilla press&#;s handle 10 times to examine their durability.
- Ease of Use and Cleaning Tests: Throughout testing, we noted how easy the presses were to use and clean.
What We Learned
The Consistency of Masa Was Key
After working with masa as a prep cook, I went into tortilla press testing knowing that while a good, weighty press is important, so too is the preparation of the masa&#;if it wasn&#;t in good shape (e.g. too wet or too dry), then no tortilla press would seem to perform well.
I learned a tip from my fellow cook, Angél, to find out if your masa is properly hydrated: Form a bit into a ball and squish it; if it squishes out between your knuckles without breaking, it is adequately hydrated. If it breaks into pieces or frays at the edges, it's too dry. And if you&#;ve gotten that far, rolled a ball, and pressed it only to find the tortilla is too moist and sticking to your liner, don&#;t fret. Masa is very forgiving. Simply scrape it off as best you can, return it to the rest of the masa, add more dried masa harina, knead, and try again.
Larger, Square Presses Offered More Versatility
Larger, square presses give you more space to press tortillas, allowing for size variation.
Serious Eats / Grace Kelly
While round tortilla presses might seem like a natural fit for making, well, round tortillas, I found the shape was limiting. This was especially true of smaller round presses, like the Verve Culture, which had a mere 6.25-inch diameter; if you want to make an 8-inch whopper of a corn tortilla, you&#;re plum out of luck. Instead, I preferred larger, square tortillas like the Doña Rosa Masienda Tortilla Press and the Central Coast Woodworks Hardwood Tortilla Press, which were eight-and-a-half by eight-and-a-half inches and eight-by-eight inches, respectively. The larger surface area allowed me to vary the size of the tortillas more easily than a smaller, round press.
A Comfortable Handle Made a Difference
Handles made a difference when it came to getting leverage when pressing tortillas.
Serious Eats / Grace Kelly
I didn&#;t love when a press&#;s handle was wobbly (like on the IMUSA), too tight (like on the Navaris), or ground up against the top of the press (like the Victoria). These flaws made it challenging to press evenly and firmly. Instead, I liked the powder-coated hot rolled steel handle on the Masienda press because it folded smoothly and didn&#;t grind into the top plate when pressing. The same went for the Central Coast press, which was made of smooth, buffed hardwood.
Hefty, Evenly Weighted Presses Were the Best
There&#;s a reason most tortilla presses are made of cast iron or stainless steel&#;they're heavy. When you&#;re squishing a ball of masa in one fell motion, you want a tortilla press that is evenly and heavily weighted so you don&#;t end up with a thick or uneven tortilla. When I made tortillas as a prep cook, we aimed for the thickness to hover around 1/16 inch for most applications, though Gaviria notes that the average thickness he aims for is a little less than 1/8 inch. Of course, if you want to make Arepas or Papusas, press down more lightly to get a slightly thicker result.
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