Garlic goes into almost everything — which means you need a press that works fast, cleans easily and doesn't leave half the clove stuck in the mechanism. The Professional Stainless Steel Garlic Press does all three.
Pressed garlic releases more flavor than chopped garlic. The cell walls break differently and the flavor compounds release more intensely. That's why professional kitchens press garlic for sauces and chop it for dishes where texture matters.
Why this press works better:
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No peeling needed — press cloves with the skin on, the skin stays behind
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Easy squeeze design — comfortable grip, minimal effort even for large cloves
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3mm holes — finely minced garlic every time, no chunks
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Stainless steel — won't absorb garlic smell, won't rust
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Dishwasher safe — or rinse under the tap in seconds
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Compact — fits in any drawer
Works on garlic, ginger and soft nuts. Built to last and easy enough to use every day.
Chef Marín's note: I press garlic for almost every sauce I make. The flavor difference is real and noticeable. This press is simple, solid and does exactly what it should — press cleanly, release easily and clean up fast. No fuss.
