Stainless Steel Garlic Press for Smooth Garlic Paste

A single stainless body that holds its shape

• One body, no flex

  The body is one piece of stainless steel, and the pressure groove is 304 stainless with 201 stainless handles. The plate is perforated, so every clove pushes through the same holes. Pressure stays even from the first squeeze to the last, which turns cloves into paste instead of tearing them. The chamber is 3 cm across, enough for several peeled cloves per load.

• Clean hands, less smell

  Pressing keeps the clove inside the chamber, so your fingers never touch the chopped garlic. You skip the scraping and most of the scrubbing that follows a knife session. Rinse the plate after use and the garlic stays on the plate, not on your hands.

• Wide handles, easy squeeze

  The handles are wide and curved, so the pressing force spreads across your palm instead of pinching it. One squeeze does most of the work, and the handles open and close with a controlled action. Each handle runs 11 cm, so the grip feels full in hand without snagging or chafing your skin.

From peeled clove to paste in three steps

1. 1
   Peel the clove

   Remove the skin first. Peeled cloves load cleanly, press out smoother, and leave the holes clearer.

2. 2
   Load the chamber

   Open the handles and drop in a few peeled cloves. The chamber is 3 cm across, so press small batches rather than a whole bulb.

3. 3
   Squeeze once

   Close the handles over the chamber with one firm squeeze. Paste comes through the even holes straight onto the board or into the pan.

Clean it in under a minute

• Rinse right after use

  Run water through the holes while the paste is still soft so it does not dry in them.

• Brush the holes

  A small brush clears the outlet holes. The movable plate lifts out for a fuller clean.

• Hand wash with mild soap

  Warm water and mild soap are enough. Dry it fully before it goes back in the drawer.

• Keep it away from other metal

  Hard contact with other metal can scratch the mirror finish.