When I first unboxed this 8-inch cast iron beast, its weight surprised me – but that heft translates to perfect tortilla pressure. The flaxseed-oil seasoning gave it an almost velvety feel right out of the box.

My keto tortilla attempts used to be lopsided disasters with a rolling pin. Now? Uniform 7.5" circles emerge like magic after just three gentle presses (pro tip: use plastic sheets and rotate the dough between presses). The hinge-side thickness issue mentioned in reviews? Solved by slightly repositioning the dough ball.

Sunday meal prep became revolutionary – I cranked out 20 almond-flour tortillas in 15 minutes while simultaneously cooking them on my cast iron skillet. The ergonomic handle never strained my wrist, though I did bend the cotter pin's sharp ends after getting poked twice (easy fix with pliers).

Beyond tortillas, it's become my multi-tasking hero: smashing plantains for tostones (CRACK sound included), pressing flatbreads for curry nights, and even crafting uniform empanada discs. That satisfying metallic 'clank' when closing the press never gets old.

After six months, the patina has deepened beautifully with proper care (hot water scrub + immediate drying + occasional oil rub). It lives proudly on my countertop – not just a tool, but a conversation piece about Colombian craftsmanship since 1939.