Tortilla press cast iron

Whether you prefer corn flour or wheat flour is the basis for your homemade tortillas, neatly heavy and sturdy should always be the device with which you make their dough patties. You can say: the heavier the top of a tortilla press, the more uniform and thinner the dough patties. That is why our presses are made of cast iron. And so it remains almost your only task to portion the dough you have kneaded. We recommend forming balls of about 25-30 g each (for the small press) or 50-60 g (for the large press) and placing them between two sheets of baking paper cut to size before pressing, so that nothing sticks to the cast iron surface of the press. Bake the dough patties briefly on both sides in a hot, dry skillet (or on a griddle). If you want to prepare a larger quantity of tortillas, you can also wrap the baked pieces in a damp kitchen towel and keep them in a preheated oven ready to eat. Burritos, enchiladas, tacos or wraps, filled, rolled or perhaps even baked over - the right recipes are available in endless variety. Tip: Cut into triangles and deep-fried, homemade tortillas also taste as chips, best with a spicy salsa of tomato, chili and a little lemon or lime juice or with guacamole.

That’s no news for the three generations’ family business Victoria in Medellín, Colombia. It was more than 100 years ago that grandfather Raúl learned all the skills of iron casting and was able to set up his own workshop soon afterwards. Initially, he produced, for the most part, smaller handicraft items from casting moulds and offered them for sale. A while along the road, Raúls love of cooking and good food gave him the idea of producing a cast-iron grain mill. In retrospect, this was the beginning of an international success story. Eventually, the Victoria iron foundry sells cookware in 32 countries around the world today. Before leaving the now fully automated production, each piece is burned in the old fashioned way: with linseed oil – burnished, as the iron expert says. Burnished iron features a protective layer and is ready for immediate use. So you can start using your cast-iron pan right away. Just preheat the pan for a few minutes and use a little more fat than you usually do for the first few times; that will sufficiently preserve the burnished layer and prevent that anything sticks to the pan. Please use highly acidic foods only with care, and do not use your cast-iron pan for food storage. You can refresh the protective layer at home at any time and burnish your pan with a small amount of linseed oil.

Care instructions: You should not put cast iron in the dishwasher. To clean it, simply wipe the surface thoroughly. You can easily remove an occasionally occurring rust stain by applying a small amount of cooking oil with kitchen tissue.  Please note that cast iron may leave marks on glass-ceramic surfaces.