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Stainless Steel Garlic Press

£14.00

A stainless steel garlic press that turns a clove into a fine, even mince in one squeeze, often without peeling.

Stainless steel
One-squeeze mince
No peeling needed
Rinse after use

What's in the box

011 × Garlic press

SKU CJCJ196749901AZ

In stock — arrives 5–10 business days (US) · 6–10 (UK)

Description

Mincing garlic with a knife is fiddly and uneven, and your fingers smell of it for hours afterward.

This stainless steel press does the job in one squeeze. Drop in a clove, close the handles, and a fine mince pushes through the holes. Even pieces cook at the same rate, so nothing scorches while the rest is still raw. With most cloves you can skip peeling, since the skin stays behind in the chamber.

It suits everyday cooking, from pasta sauces to marinades and dressings. Rinse it under warm water right after use, brush the holes if needed and dry it fully.

Materials & Care

The press is stainless steel, from the handles to the chamber and perforated plate. Garlic is easiest to clear before it dries, so a quick rinse straight after use, plus a small brush for the holes, keeps it ready for the next clove.

Shipping & Returns

Complimentary standard shipping to the United States and United Kingdom, with no minimum spend. Orders are prepared within 1–3 business days. US delivery is typically 5–10 business days after dispatch, UK 6–10 business days.

Technical Specifications

Material: Stainless steel Use: Crushes whole garlic cloves into a fine mince Peeling: Not needed for most cloves Not for: Frozen cloves Sold as: 1 garlic press

Even mince, more flavor

Pressing breaks the clove into small, uniform pieces that release their flavor quickly into oil or sauce. Because every bit is about the same size, the garlic softens evenly in the pan instead of leaving burned specks next to raw chunks. A smooth mince also blends easily into dressings.

The skin stays behind

Peeling a single clove can take longer than mincing it. With this press, you can usually put the clove in whole and squeeze; the papery skin stays in the chamber while the garlic comes out. Very large or tough cloves may still need a quick peel.