Garlic Press Stainless Steel, Ginger Press, Professional Garlic Mincer, Handheld Garlic Crusher and Masher Kitchen Tools, Food Grade, Heavy Duty, Easy Press, Rust Proof, Dishwasher Safe, Easy Clean

Item received in good condition 😁 thank you!

i like anything that works

These are first impressions after initial use. I may update after continued use.The press is stainless steel, so it won't leach any coatings into food and is in theory dishwasher safe. It has fewer working parts than America's Test Kitchen's favorite, the Kuhn Rikon, which exploded on me after only a few uses. This one seems more robust.I like the square holes. They are easy to clean out with a fork tine or toothpick. I expect I'll lose the included brush rather quickly. The piece size is uniform and comparable to what I get when I chop garlic. The pieces cook evenly. There is not as much juice lost as with some other presses. It seemed to work pretty well with both peeled and unpeeled cloves. There was less garlic squishing out of the sides than with the Kuhn Rikon. Peeling the cloves reduced the side squeeze-out.I don't usually trust presses with ginger, but I tried a piece of peeled ginger with this one, and though it juiced the pieces before pressing the flesh through, I was surprised at how well it did.One thing that may become an issue is that the plate was slightly deformed in whatever process was used to create it (stamping?) , so it scratches the plunger.

Its mostly been said: this is a well designed, very sturdy stainless steel garlic press that works well and should last a long time.I will say that the garlic pieces that pass through the press are very large compared to the previous model I had. This is fine -even preferable- for many recipes that call for a saute of chopped garlic. When you get tiny pieces like from my earlier press, the garlic can cook too quickly and burn very easily. However, we really like to make sauces/marinades from fresh garlic, and I think those benefit from the tiny pieces, almost paste-like consistency that comes out the end. The paste-like output is especially good when making a Caprese salad, where you pour olive oil and garlic/herbs over fresh tomatoes & mozzarella. Just made a Caprese salad using garlic I pressed with this press and it was far too chunky.But there is a partial solution for when you want a finer consistency: just slowly press the garlic, and use a sharp knife to shave the pieces coming through the metal strainer. This pretty much does the trick to getting a finer output that doesnt seem too chunky for use is a dipping sauce or similar.For the low price, you could buy a different one for a paste output as well.

Have some trouble gripping down hard but using this was easy even for me.Highly recommend for seniors and it is made to last.