Review on 🌮 Optimized Chef's Secret 8 Inch Tortilla Cast Iron Press for Effortless and Delectable Tortilla Making in Any Recipe by Kachilla Mountain

Made of coated steel. I assume it's all food? I use wax paper to prevent the top and bottom from sticking. Use the bacon dough recipe also purchased from Revain. I live in the slums of S. Maryland. Is there lard that can be found in the big three national grocery stores? Or at your local grocery store. Using a scale, I made 3 inch balls of dough weighing 6.8 grams for evenness. This was my first time making tortillas from scratch. This press allowed me to start the cakes by evenly pressing them to about 5 inches in diameter. Then I had to finish them by hand with a rolling pin. The press doesn't make them thin enough. I made the mistake of rolling too thick my first attempt; Too thin is definitely better. Also, if they keep shrinking, mine did, it probably means you 1) didn't knead enough. 2) did not let the dough rest. I had a smooth dough so I kneaded well but had to let it rest. Next time I will make the dough, knead and form balls, then leave tightly closed overnight. Leave the pressing, rolling and cooking for the second day. Another thing I did wrong was cooking them on too high a heat. Who would have thought it would make her hard! They were still very good so I can't wait for the batter to rest and cook over moderate heat. Even not-so-great homemade meals are far better than store-bought 25-ingredient months. I had warm water, flour, salt, baking powder and lard. Some recipes do not contain baking soda. I'm a fan of sourdough bread so I used it. Do not use recipes with less than 3g of flour. From 3 tablespoons of flour, 10-12 medium cakes are obtained, a little. Next time I will double up. All that work. And they are inhaled. And my first time was so-so, just wait 'til they're amazing! I'm a big fan of olive oil, my mother was Bengali (Indian), she made the Indian version of the flatbreads. Same ingredients except half whole wheat flour, no baking powder and canola or olive oil was used for the fat (olive oil is not traditional). They were tender and delicious. I think tortillas with olive oil would be just as delicious. Fat is high in calories, but all solid fat contains bad trans fats; but unless tortillas are a regular part of your diet, I wouldn't bother making tortillas with lard 1-2 times a month. Also, be sure to use a healthy fat like olive oil or canola oil on a weekly basis. So what can and cannot be done, recipes, health tips; and product rating. Hope this is helpful? 05/2019: Just read all the bad reviews. Maybe because I use waxed paper I never let the dough come in direct contact with the press, I've never had problems with paint peeling? I agree that the press doesn't get the right fineness so you have to use a rolling pin, but it saves a lot of time. If there was a non-metallic, non-stick, colorfast (unpainted) press, I would choose this one. Especially if it's something you intend to use frequently.