Customer Reviews

Rösle 12782 Garlic Press

5 star:		(64)
4 star:		(9)
3 star:		(7)
2 star:		(6)
1 star:		(5)

 

 

There's no doubt that the Rosle is extremely good--in fact, I would have given it five stars just a few weeks ago. But then I purchased the Kuhn Rikon Epicurean Garlic Press (#2315), after reading a recent review of it in Cook's Illustrated. After repeatedly comparing the two side-by-side, the Kuhn is unquestionably the better press. It's also about $8 cheaper here on Amazon, but that's just a bonus--I didn't consider price for this review.

What's strange is that the crushing mechanisms appear to be identical. In fact, prior to crushing with the Kuhn, I felt disappointed when I received it, convinced that I had just bought the same garlic press twice. However, for whatever reason (and it remains a mystery to me), the Kuhn's crushing of garlic is clearly superior in two ways: 1) It produces a more beautifully consistent mince of the garlic, whereas the result from the Rosle seems more "smashed" by comparison. The difference isn't subtle--I was honestly shocked by it. 2) The pressing is more complete, with less left behind in the hopper, and it presses unpeeled garlic better, as well. (That said, I get a much better press from either unit with peeled cloves.)

Ergonomically, the shape of the Kuhn also handles better, although I never had a problem with the Rosle. And I'd say both units have stainless steel construction of equally high quality. For me, it was the crushing performance and not the handling that has sadly relegated my Rosle to the drawer, since I now always reach first for the Kuhn.

Wow! I just used my Rosle garlic press for the first time today. I cant believe how easily the unpeeled garlic went right through the holes. One good squeeze was all it took, the garlic almost squirted out. All that was left inside the press were the skins. This is a beautiful piece of engineering, made of heavy duty stainless steel. It seems to be a very durable kitchen tool. A breeze to wash, the garlic rinsed off easily under running water.

This item is a little expensive but I feel like it was worth the price. After fighting with inferior presses for many years, I finally found a great one. I like the Rosle garlic press so much I just ordered three more, one for each of my children.

There are garlic presses and then there is the Rosle. Renders plump, firm cloves of garlic into a juicy, pulverized mass with a satisfying crunch that could only come from the mind of an obsessed German industrial designer. As beautiful as it is functional, the stainless steel press crushes so well, there is little pulp left to clean. What remains is removed easily with a soft-bristled toothbrush and some dish soap. Expensive, but likely the last garlic press you'll ever need to buy.

This is a heavy duty garlic press, that has held up over time. I like that it doesn't get discolored, presses garlic easily, and cleans easily, due to the feature that swings the "grill" out when you twist the handles back. Just rinse/pull away the garlic skins and flip the handles back together. I highly recommend it.

I had resisted purchasing this item because of what seemed to be an exorbitant price, but now that I have used it I am sorry that I waited so long. After years of dealing with more 'reasonably' priced garlic presses, this press is a revelation. So easy to use! So easy to clean! I love the way the perforated section of the press swings out for easy cleaning. Some of the other premium garlic presses list a cleaning tool; just one more thing to get lost in a busy kitchen. And as well as being intelligently designed, it is sturdily constructed; I doubt that I will bend this tool, as I have with lesser makes. After using this garlic press, I expect I will be tempted into upgrading to other Rosle tools.

This impressive piece of hardware feels like anything but a kitchen tool - more like surgical or scientific equipment.

I've owned several cheaper garlic presses and rarely used them. The amount of time saved in the kitchen was lost when trying to clean the gadget.

By contract; The Rosle press works flawlessly and cleans easily. This is the only Rosle tool I own - most of the rest seem either over-engineered or impractical.

The genius lies in the flip-up press plate that allows you to instantly clear the plate and load another clove.

Bottom line: This is a tool that will get used, since it works flawlessly and stays clean easily.

I saw this in the catalog - and decided to get one. It was a bit pricey, but I figured it might be worth the money (a bit of a gamble).

This is THE BEST garlic press I have used yet. Granted, that only covers 14 other presses, but this one is the best. period. First of all - it is nice, heavy stainless steel. There are no parts to lose - this thing is engineered better than my little german VW diesel golf.

The handle folds all the way back, exposing the grate for easy cleanup. The press mechanism itself is mechanically assisted - that is to say - it is a small lever - it multiplies the force to crush the clove, so you don't have to squeeze as hard. The pins on the hinge are nice, HEAVY pins. This thing isn't coming apart like those cheap aluminum ones.

Handles are solid stainless steel - this thing is great.

If you are even thinking about getting a different one - think again. Then get this one instead.

You won't be dissapointed.

The ONLY thing that could be improved on this press would be if I could buy them at a cheaper price....

I have an obsession with garlic presses and unfortunately a rather to strong grip. Which means that I've gone through about 5 "goodgrip" garlic presses as they break at the hinge from metal fatigue eventually. I have used them ALL - from A to Z. The IKO is very good but hard to clean. This Rosle is easy to clean - powerful enough to put unpeeled cloves in and easily squeezed out and becauwse of the popup strainer - extremely easy to clean..... I've had it for two weeks - I use it at least once a day.... The final test will be to see if it lasts.

This garlic press looks stunning, just like the rest of the Rösle line. I love the shiny finish and the hooks on each tool.

However, don't judge this book by its cover. I am very disappointed with how this tool works. It smashes up the garlic and much of it gets stuck inside the press creating a lot of waste. It is also difficult to clean, requiring a lot of rinsing to get all that stuck garlic out.

This is the first time I have been disappointed by Rösle. Too bad.

Everyone in my family (parents, aunts, uncles, siblings) has the Zyliss, and I have one from my college days. They are great presses - efficient mechanism, no parts to misplace (except the cleaning tool), little waste. However, as my husband pointed out, they are rather difficult to clean thoroughly.

The Rosle press requires much less physical strength than the Zyliss and is a bit easier to clean (since the grate handily pops up for that task). However, it seems to trap a bit more of the garlic in the grate (more waste, hence four stars). The bottom line is that I find myself using the Rosle over the Zyliss more and more; it just feels better in your hands.

A couple tips: peel garlic first if you have many cloves to press and don't want to interrupt pressing to unclog the grate AND hold onto the grate's thumb tab for your first clove so your garlic doesn't go flying.