Champs Tortilla Press

The primary difference is weight and maintenance. While cast iron provides heavy-duty pressure, this handcrafted wooden press is significantly lighter and easier to handle, making it a more ergonomic choice for daily use without sacrificing the ability to flatten dough effectively.

It is designed for both. While corn masa is the standard, the press works perfectly for flour doughs, empanadas, and arepas, provided you use a piece of parchment paper or plastic wrap to prevent sticking.

The press has an 8x8 inch surface area, which is the maximum size it can accommodate. You will consistently get 8-inch rounds or squares depending on how you shape your dough ball.

Unlike cast iron, this press does not need to be seasoned. Simply wipe it down with a damp cloth after use and ensure it is completely dry before storing it to maintain the integrity of the wood.

The secret is in the dough consistency and the plastic barrier. Always use a layer of plastic wrap or parchment paper on both the top and bottom plates to prevent the dough from sticking to the wood, and apply even, steady pressure on the handle.