This is a fantastic tortilla press for both corn and flour tortillas! For those saying that it does not press their flour tortillas thin enough, you have missed such a simple reason (don't feel badly, I missed it too until a kind baker pointed it out to me in a social media post).The secret? For flour tortillas, you have to use the press while it is hot! This is why the thing is cast iron. Put it on your stove burner and turn it on medium high heat. Do not use the wax paper rounds. Just lightly brush oil on the top and bottom plates and close it. Once hot, Use an oven mitt to open it, put your dough ball in the center, and press for no more than 3 seconds (it comes out too thin - we are talking tissue paper thin - if you press any longer!).For optimal speed, transfer to a separate pan to finish cooking, but know that it cooks fast - 20 seconds per side.I can make 24 flour tortillas in under 20 minutes: my limiting speed at the moment is the number I can cook on my griddle at one time; not the press.For corn tortillas, use the wax paper circles and a cold press. Do not press with all your strength: corn falls apart if you get it too thin.