Stainless Steel Garlic Press and Peeler for Fast Prep
Garlic starts most dinners, and peeling and mincing it by hand is the slow part. This stainless steel masher peels with its curved edge and presses in one squeeze, so cloves go from bulb to pan in seconds. Clean hands and a clear cutting board come with it.
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Garlic starts most dinners, and peeling and mincing it by hand is the slow part. This stainless steel masher peels with its curved edge and presses in one squeeze, so cloves go from bulb to pan in seconds. Clean hands and a clear cutting board come with it.
Crush garlic quickly with a simple squeeze, no chopping needed
- peeling and chopping garlic by hand
- sticky garlic residue on fingers and boards
- uneven garlic pieces
Crush garlic in one squeeze, skip the chopping
Stop peeling and mincing by hand every night. Drop in a clove, press once, and finely crushed garlic lands on the plate while your hands stay clean.
One tool that peels and presses

Peel and press in one motion
The curved head has a peeling edge along its outer curve. Run it over a clove to loosen the skin, drop the clove into the chamber, and press once. Finely crushed garlic lands on the plate, and you skip the separate garlic peeler entirely.

Stainless steel that stays clean
The press chamber and perforated crushing plate are polished stainless steel. Skins and oil rinse away under running water, and the polished steel resists odor, so the tool does not carry garlic smell from one night to the next.

A grip made for daily use
Textured plastic handles sit comfortably in the palm and close with a steady squeeze. Each handle has a hanging hole, so the press hangs on a hook between dinners. At 19 cm long, it is compact enough for a small kitchen drawer, and the handles come in pink or blue to match the steel.
Peel, press, and scrape in seconds
- 1Peel with the curved edge
Hold the clove and run the curved head along it. The built-in peeling edge loosens the papery skin so it comes off in a few passes.
- 2Press once into the chamber
Open the hinged lid, set the clove in the stainless chamber, close it, and squeeze the handles. Crushed garlic drops through the perforated plate.
- 3Scrape and rinse
Scrape the crushed garlic into the pan with a knife or spoon, then rinse the chamber under running water before the next clove.
Rinse it right after dinner
- Rinse right after use
Run water through the chamber so skins and oil never dry in the holes.
- Soft sponge only
Mild dish soap and a soft sponge keep the polished finish clean. Skip abrasive pads.
- Dry the steel fully
Wipe the chamber and head dry before you put the press away.
- Hang it up
The hanging hole on each handle keeps the press off the counter between uses.
Characteristics
Reviews
Questions and answers
Some skin can catch in the perforated plate if it dries there. Rinse the chamber under running water right after you press, and the skins wash out. Waiting until the next day is when they dry in place.
The handles are textured plastic on a stainless steel press. Press one or two cloves at a time instead of a whole bulb, which keeps strain off the hinge and the chamber.
Most basic presses need peeled cloves first. This one has a built-in peeling edge on the curved head, so you peel and press with one tool. The stainless body rinses clean and does not hold garlic odor. If you want to compare other options, browse the garlic press stainless range.
Wash it by hand with a soft sponge and mild dish soap, then dry the steel fully. Hand washing keeps the polished finish free of scratches.
Yes. Run the curved edge over the clove to loosen and remove the skin. The clove stays whole until you load it into the chamber and press.
The press is made for garlic cloves. Ginger and shallots are not covered in the product details, so try a small piece first before you commit a whole recipe.
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