Stainless Steel Manual Lemon Juicer with Seed Strainer

Polished steel that does the work for you

Ridged reamer releases juice fast

The cone has a mirror-bright finish and deep ridges that channel juice down into the bowl. Press a lemon half onto it and the juice runs off the grooves in one motion. You can work through several halves in a row without stopping to clear anything.

Perforated strainer holds back seeds

The perforated insert sits over the bowl and catches seeds and pulp before they reach the juice. Pour straight from the bowl into water, a dressing or a shaker without fishing seeds out with a spoon.

Sturdy riveted handles

Two side handles hold the juicer steady while you press. The riveted joints keep the all-metal body tight, and the solid steel stays firm in the hand even when your fingers are wet with juice.

Halve, press, pour in under ten seconds

1. 1
   Halve the lemon

   Cut the lemon across the middle rather than from end to end. A whole lemon does not sit properly on the reamer, so the juice runs off the sides.

2. 2
   Press the cut side down

   Set the cut face onto the ridged cone and press steadily. Juice runs down the ridges and collects in the bowl. Pushing too hard can spill juice over the sides, so keep the pressure even.

3. 3
   Strain and pour

   Seeds and pulp stay in the strainer. Pour the juice from the bowl into water, a pan or a shaker. Empty the bowl before it gets close to full, then rinse the juicer while the pulp is still soft.

Everything in the box, all steel

• Ridged reamer cone×1

  Mirror-finish stainless with deep ridges

• Perforated strainer insert×1

  Holds back seeds and pulp over the bowl

• Collecting bowl×1

  Deep bowl catches every drop

Same lemon, cleaner glass

The sticky-finger routine

Every lemon starts the same way. You cut it, squeeze it with your fingers, and end up with sticky hands, a seed or two in the glass, and juice running across the counter. Multiply that by every morning glass of water and every recipe that calls for a squeeze, and the mess becomes a daily chore.

One press, no seeds

The reamer does the work. Set the cut half on the ridged cone and press down, and the juice runs along the grooves into the bowl below. The perforated strainer sits over the bowl and holds back seeds and pulp, so what reaches your glass is clean juice.

Lemon, done

Dry hands, a clean counter, and a glass of lemon water before breakfast. The whole squeeze takes seconds, and the steel rinses clean under running water when you finish. Lemon season and cocktail nights are now, not someday.

What daily use looks like

1. First use
   The first clean glass

   Your first lemon goes onto the reamer and the juice runs into the bowl, with seeds caught by the strainer. Expect a short learning curve on pressing angle.

2. Week 1
   Squeezing becomes routine

   Halving and pressing lemons for morning water or dinner prep gets quick. Hands stay drier and the counter stays cleaner than with hand squeezing.

3. 30 days
   Part of your kitchen

   The juicer lives in the drawer or on the counter and gets reached for whenever citrus appears. A quick rinse after each use keeps the steel bright.

Rinse it, dry it, put it back in the drawer

• Rinse right after use

  Warm running water loosens pulp from the ridges before it dries.

• Clear the ridges

  Work a brush through the cone and the strainer holes so pulp does not harden.

• Dry before storing

  Air dry or towel it off so the steel stays bright.

Why this, not hand squeezing