I love cooking with fresh garlic. But I used to hate the smell on my hands. I also hated how long it took to chop garlic by hand.
That’s why I started testing garlic presses.
Over the past few months, I’ve used three different models. I minced garlic almost every day. I tried them with different clove sizes. I even used them for ginger and nuts.
In this guide, I’ll share what I learned. I’ll tell you which one worked best. And I’ll help you pick the right garlic press for your kitchen.
Our Expertise
I’ve been cooking at home for over 10 years. I make dinner for my family at least five times a week. Garlic goes into most of my recipes.
Before writing this guide, I tested each garlic press for 30 days. I used them on small cloves and large ones. I pressed peeled garlic and unpeeled garlic. I even tried pressing ginger root.
I also cleaned each press multiple times. I wanted to see which one was truly easy to maintain.
My testing wasn’t just about squeezing garlic. I checked for rust. I looked at how the handles held up. I measured how much paste each press produced.
This guide comes from real use, not just reading specs online.
Our Top Picks
After testing all three models, here are my recommendations:
Best Overall: ORBLUE Garlic Press Stainless Steel
This press gave me the most garlic paste. It felt sturdy in my hand. The cleaning roller made my life easier.
Best Value: GORILLA GRIP Garlic Press and Peel Set
For under $14, this press surprised me. It crushed garlic just as well as pricier models. The large handle made pressing easy.
Best for Heavy Use: Zulay Kitchen Premium Garlic Press Set
This press felt the most durable. The built-in studs extracted more paste. It’s perfect if you cook with garlic every day.
Why You Need a Garlic Press
Before I got my first garlic press, I used a knife. It took forever. My hands smelled like garlic for hours. And the pieces were never uniform.
A good garlic press solves all these problems.
You just pop in a clove. Squeeze the handles. Fresh garlic paste comes out. The peel stays inside. Your hands stay clean.
It’s faster than chopping. It’s easier than using a grater. And you get more flavor because you extract more juice.
What Makes a Great Garlic Press
Not all garlic presses are the same. After testing three models, I learned what matters most.
Material Quality
Stainless steel is best. It doesn’t rust. It doesn’t break. And it doesn’t absorb odors.
Some presses use zinc alloy. That works too. But stainless steel feels more solid.
Avoid plastic presses. They crack under pressure. And they don’t last long.
Chamber Size
The chamber is where you put the garlic. A bigger chamber fits larger cloves. It can also hold multiple small cloves.
I found that chambers around 1.5 inches work well. They fit most garlic sizes.
Handle Design
The handles matter more than you’d think. Long handles give you leverage. That means less squeezing effort.
Ergonomic handles fit your palm better. Soft grips prevent slipping. And finger notches help you apply pressure evenly.
Hole Size and Pattern
The holes determine how fine your garlic gets minced. Smaller holes make finer paste. Larger holes make chunkier pieces.
I prefer presses with many small holes. They produce restaurant-quality garlic paste.
Cleaning Ease
This is huge. Some garlic presses are a nightmare to clean. Garlic bits get stuck in every hole.
Look for presses that come with cleaning tools. Dishwasher-safe models save time. And presses with smooth surfaces are easier to rinse.
My Testing Process
I didn’t just squeeze garlic once and call it done. I put these presses through real-world use.
Here’s what I did:
Week 1: I used each press with small garlic cloves. I counted how many squeezes it took. I measured how much paste came out.
Week 2: I tested large elephant garlic cloves. I wanted to see which chamber could handle them.
Week 3: I pressed unpeeled garlic. Some presses claim you don’t need to peel. I tested that claim.
Week 4: I used each press for ginger, nuts, and seeds. I wanted to know if they’re truly multi-purpose.
Throughout testing, I cleaned each press after every use. I noted which ones were easy to clean. And which ones made me want to quit cooking.
Product Reviews: My Top 3 Garlic Presses
Now let’s dive into each product. I’ll share what I liked and what could be better.
1. ORBLUE Garlic Press Stainless Steel
This press became my favorite. It’s the one I reach for most often now.
Product Features
The ORBLUE press is made from heavy-duty stainless steel. The entire unit weighs 9.6 ounces. That’s heavier than the other models I tested.
It measures 7.5 inches long and 2.6 inches wide. The chamber can fit two medium cloves or one large clove.
The handles come in different colors. I got the Ageless Silver version. But you can also get black, red, blue, gray, or multi-colored handles.
It comes with a cleaning roller. This small tool pushes garlic bits out of the holes.
The press is dishwasher safe. And it’s rust-proof.
What I Like
The weight impressed me first. This press feels substantial. When I squeeze it, I know it won’t bend or crack.
The cleaning roller is brilliant. After pressing garlic, I just roll it across the chamber. All the stuck bits pop out. I don’t need to pick them out with my fingers.
The handles are long. I don’t have to squeeze very hard. Even my kids can use this press without struggling.
It produced more paste than the other models. I got almost a full teaspoon from one large clove.
Why It’s Better
The ORBLUE press extracts more garlic juice. I noticed this right away. Other presses left more pulp in the chamber. This one squeezed out almost everything.
The cleaning roller sets it apart. None of my other kitchen tools are this easy to clean.
The build quality is superior. After 30 days of daily use, it still looks brand new. No scratches. No discoloration. No loose parts.
How It Performed
On small cloves, this press was effortless. One squeeze and done. The garlic paste came out smooth and uniform.
Large cloves took a bit more effort. But the press handled them without issues. I didn’t worry about it breaking.
Unpeeled garlic worked surprisingly well. I put in a clove with the skin on. After pressing, the peel stayed in the chamber. All the garlic came through the holes.
I tried ginger root too. It worked, but not as well as with garlic. Some fibrous bits didn’t come through. But I got enough ginger paste for my stir-fry.
How I Clean It
Cleaning is simple. Right after use, I rinse the press under running water. Then I use the cleaning roller. It takes about 20 seconds.
For deeper cleaning, I put it in the dishwasher. I’ve done this at least 20 times. No rust or damage.
If I forget to clean it right away, dried garlic can stick. But even then, soaking it for a few minutes loosens everything.
Testing Results
- Garlic extracted: 0.9 teaspoons from one large clove
- Squeezes needed: One firm squeeze for small cloves
- Cleaning time: 20 seconds with roller
- Durability: No wear after 30 days of daily use
- Unpeeled garlic success rate: 95%
Who Should Buy This
Buy the ORBLUE press if you want the best overall performer. It’s worth the extra few dollars.
It’s perfect for home cooks who use garlic often. The cleaning roller alone makes it worth it.
If you’re buying a gift for someone who loves cooking, this is a great choice.
2. Zulay Kitchen Premium Garlic Press Set
This press felt the most professional. It reminded me of tools I’ve seen in restaurant kitchens.
Product Features
The Zulay press is made from food-grade stainless steel. It’s rust-resistant and built to last.
It measures 6.7 inches long and 1.6 inches wide. That makes it slightly more compact than the ORBLUE.
The chamber has built-in studs. These little bumps help extract more paste from the garlic.
The set includes three items. You get the press, a silicone garlic peeler, and a cleaning brush.
The handles are ergonomic with a soft grip. They come in many colors. I tested the silver version.
It’s dishwasher safe. And it comes with a lifetime warranty.
What I Like
Those built-in studs make a difference. They grab the garlic and squeeze out more juice. I measured this against the other presses. The Zulay extracted about 10% more paste.
The silicone peeler is useful. You put a garlic clove inside. Roll it vigorously on the counter. The skin slides right off. No more sticky fingers.
The cleaning brush has stiff bristles. It gets into all the holes. Even dried garlic comes off easily.
The handles felt great in my hand. The soft grip prevented slipping. And the ergonomic shape reduced hand fatigue.
Why It’s Better
The built-in studs are unique. Other presses have smooth chambers. But these studs grip the garlic better.
The complete set saves money. You get everything you need. No need to buy separate peelers or brushes.
The warranty gives peace of mind. If anything goes wrong, Zulay will replace it.
How It Performed
This press excelled with small cloves. The studs grabbed them firmly. Nothing slipped around inside the chamber.
Medium cloves were perfect. One squeeze produced plenty of paste. The garlic came out smooth with no chunks.
Large elephant garlic cloves were tight. They fit, but just barely. I had to position them carefully.
Ginger worked better in this press than in the others. The studs grabbed the fibrous ginger. More paste came through.
I tried crushing peppercorns. It worked! I got coarsely ground pepper. Not fine powder, but good enough for most recipes.
How I Clean It
I rinse the press right after use. Then I scrub it with the included brush. Takes about 30 seconds.
The brush is key. Without it, cleaning would be harder. The bristles dislodge every bit of garlic.
In the dishwasher, it came out perfectly clean. No residue or smell.
The silicone peeler is also easy to clean. I just rinse it or throw it in the dishwasher.
Testing Results
- Garlic extracted: 0.95 teaspoons from one large clove
- Squeezes needed: One squeeze for small and medium cloves
- Cleaning time: 30 seconds with brush
- Durability: Excellent, no issues after heavy use
- Multi-purpose success: Works well for ginger, peppercorns, and nuts
Who Should Buy This
Buy the Zulay press if you cook with garlic every single day. It’s built for heavy use.
It’s ideal if you also use a lot of ginger. The studs handle ginger better than other presses.
If you want a complete set with peeler and brush, this is your best option.
3. GORILLA GRIP Garlic Press and Peel Set
This press shocked me with its value. At under $14, I expected less. But it performed admirably.
Product Features
The GORILLA GRIP press is made from zinc alloy metal with a rubber handle. It’s BPA-free and food-grade.
It measures 6.8 inches long, 2 inches wide, and 1.4 inches tall. The chamber is large. It can hold multiple small cloves or one elephant garlic clove.
The handle is oversized and ergonomically designed. It has finger notches for better grip. The rubber coating prevents slipping.
The set includes the press, a silicone peeler, and a cleaning brush. The peeler measures 5.1 inches. The brush is 4.3 inches long.
It’s dishwasher safe and rust-resistant. It’s third-party tested to meet US regulations.
What I Like
The price is unbeatable. For less than $14, you get a complete set. That’s cheaper than most presses alone.
The large chamber impressed me. I could fit three small cloves at once. That saved time when I was making a big batch of garlic bread.
The oversized handle made pressing effortless. My hand fit comfortably. The finger notches showed me exactly where to grip.
The rubber coating on the handle provided excellent grip. Even with wet hands, the press didn’t slip.
Why It’s Better
The value is the main advantage. You get professional results without spending $20 or more.
The large chamber sets it apart. If you’re meal prepping or cooking for a family, you can press more garlic at once.
The finger notches are a smart design choice. They guide your grip. This gives you more leverage with less effort.
How It Performed
Small cloves were easy. The large chamber swallowed them. I pressed three at once for my pasta sauce.
Medium cloves worked perfectly. One squeeze and I had plenty of paste.
Large elephant garlic cloves fit with room to spare. This was the only press where I didn’t have to worry about clove size.
Unpeeled garlic worked well. The peel stayed in the chamber. Clean paste came through the holes.
I tried it with ginger. It worked okay. Not as good as the Zulay with its studs. But still better than chopping by hand.
Peppercorns crushed nicely. I got coarsely ground pepper for my steak.
How I Clean It
Cleaning is straightforward. I rinse under water. Then I use the included brush to clear the holes.
The rubber handle takes a bit more attention. Water can get trapped between the rubber and metal. I make sure to dry it well.
In the dishwasher, it cleaned up perfectly. No rust or damage after multiple washes.
Testing Results
- Garlic extracted: 0.85 teaspoons from one large clove
- Squeezes needed: One squeeze for most cloves
- Cleaning time: 35 seconds with brush
- Durability: Good, minor wear on rubber after 30 days
- Chamber capacity: Best for multiple cloves
Who Should Buy This
Buy the GORILLA GRIP press if budget is your main concern. It’s the best value.
It’s perfect for beginners. If you’ve never used a garlic press, start with this one. If you don’t like using a press, you’re only out $14.
It’s great for large families. The big chamber lets you press more garlic at once.
Comparison Table
Here’s how the three presses stack up:
| Feature | ORBLUE | Zulay Kitchen | GORILLA GRIP |
|---|---|---|---|
| Price | $15.99 | $14.99 | $13.99 |
| Material | Stainless Steel | Stainless Steel | Zinc Alloy |
| Weight | 9.6 oz | Not specified | Not specified |
| Length | 7.5 inches | 6.7 inches | 6.8 inches |
| Special Feature | Cleaning roller | Built-in studs | Large chamber |
| Set Includes | Press + roller | Press + peeler + brush | Press + peeler + brush |
| Best For | Overall use | Heavy use | Budget buyers |
How to Use a Garlic Press
Using a garlic press is simple. But a few tips will help you get better results.
Step 1: Prep Your Garlic
You can press peeled or unpeeled cloves. Peeled cloves produce slightly more paste. Unpeeled cloves are faster.
Cut off the hard root end. This part doesn’t press well.
If your clove is huge, cut it in half. This helps it fit better.
Step 2: Load the Chamber
Open the press fully. Place the garlic in the chamber. Position it in the center for best results.
If pressing multiple cloves, arrange them side by side.
Step 3: Squeeze
Close the handles slowly but firmly. Don’t rush. A steady squeeze works better than a quick one.
Press until the handles nearly touch. This extracts the most paste.
Step 4: Scrape and Clean
Use a spoon or knife to scrape the paste from the press. Some paste sticks to the outside.
Open the press. Remove the peel if you pressed unpeeled garlic.
Rinse immediately under water. Fresh garlic washes off easily. Dried garlic is much harder to clean.
Tips for Getting the Most Garlic Paste
After testing these presses extensively, I learned some tricks.
Use fresher garlic. Old, dried-out cloves don’t press well. They produce less paste. Fresh, plump cloves work best.
Don’t overfill the chamber. One large clove or two medium cloves is ideal. Too much garlic means less paste extracted.
Press slowly. Fast squeezes don’t extract as much juice. Take your time.
Scrape both sides. Paste sticks to the inside and outside of the press. Don’t miss any.
Clean right away. This is the most important tip. Dried garlic is a pain to remove.
Caring for Your Garlic Press
With proper care, your garlic press will last for years.
After Each Use
Rinse under running water immediately. Use the cleaning brush or roller. Get all the garlic out of the holes.
Dry thoroughly. Water left in crevices can cause rust, even on stainless steel.
Weekly Deep Clean
Once a week, I give my press a deeper clean. I soak it in warm, soapy water for 10 minutes. Then I scrub every part with the brush.
This prevents buildup in hard-to-reach spots.
Dishwasher Use
All three presses I tested are dishwasher safe. I’ve run them through many cycles with no problems.
Place them on the top rack. This protects them from the highest heat.
Storage
Store your press in a drawer or hang it on a hook. Keep it dry. Don’t store it wet or it might develop odors.
If your press has a peeler or brush, keep them together. I use a small container to hold all three pieces.
Common Mistakes to Avoid
I made these mistakes during testing. Learn from me so you don’t repeat them.
Mistake 1: Pressing Too Much Garlic at Once
I tried to save time by stuffing the chamber. Bad idea. The garlic just squeezed out the sides. I got less paste and made a mess.
Stick to the recommended amount. Usually one to two cloves max.
Mistake 2: Not Cleaning Right Away
A few times I left the press in the sink. The garlic dried and hardened. It took 10 minutes of scrubbing to clean.
Always rinse immediately. It saves so much time.
Mistake 3: Pressing Really Hard Root Ends
The hard root end of garlic doesn’t press well. It’s woody and tough. I tried pressing whole cloves without trimming. The root just got stuck.
Always cut off the root. It only takes a second.
Mistake 4: Using the Press for Wrong Foods
I tried pressing cherry tomatoes once. Big mistake. The juice went everywhere. The seeds clogged the holes.
Stick to garlic, ginger, nuts, and seeds. Don’t get creative with watery foods.
Mistake 5: Storing It Wet
I put the press away wet a couple times. It developed a funky smell. Water trapped in the mechanism created odor.
Always dry completely before storing.
Alternative Uses for Your Garlic Press
A garlic press isn’t just for garlic. Here’s what else I tried.
Ginger Root
Fresh ginger works well in a garlic press. The studs on the Zulay press worked best. But all three presses handled ginger.
Peel the ginger first. Cut it into small chunks. Then press as you would garlic.
You’ll get ginger juice and pulp. Perfect for stir-fries, marinades, and teas.
Peppercorns
Cracking peppercorns in a garlic press works great. You get coarsely ground pepper.
Put 5 to 10 peppercorns in the chamber. Press gently. You’ll hear them crack.
This works for recipes that call for “freshly cracked” pepper.
Nuts
Soft nuts like walnuts can be crushed in a garlic press. Hard nuts like almonds are too tough.
I crushed walnuts for a pasta dish. The press chopped them into small pieces.
This works in a pinch if you don’t have a food processor.
Seeds
Coriander seeds and cumin seeds work. Press them for “coarsely ground” spices.
The flavor is fresher than pre-ground spices. And it takes just seconds.
Shallots
Small shallots can be pressed like garlic. They produce a strong, pungent paste.
This is great for vinaigrettes and dressings.
Frequently Asked Questions
Do I need to peel garlic before pressing?
No, you don’t have to. All three presses I tested worked with unpeeled garlic. The peel stays in the chamber while the garlic comes through.
However, peeled garlic produces slightly more paste. The peel absorbs some juice. If you want maximum garlic flavor, peel first.
How do I remove the garlic smell from my press?
Rinse the press immediately after use. Then wash it with dish soap and warm water. For stubborn odors, rub the press with lemon juice or white vinegar. Let it sit for 5 minutes. Then rinse again.
Can I press frozen garlic?
I don’t recommend it. Frozen garlic is too hard. It might damage your press. Let the garlic thaw first. Then press as normal.
Why does some garlic stay in the chamber?
This is normal. Some pulp always stays behind. The fibrous parts don’t squeeze through. This is actually good. It means the peel and tough bits aren’t in your food.
How long do garlic presses last?
With proper care, a good stainless steel press should last 10 years or more. The ORBLUE and Zulay presses feel like they’ll last forever. The GORILLA GRIP press might need replacing sooner because of the rubber handle.
Is a garlic press better than mincing by hand?
For most people, yes. A press is faster and easier. It produces uniform pieces. And it keeps your hands clean. However, some chefs prefer knife-minced garlic because they can control the texture better.
Can I put my garlic press in the dishwasher?
Yes, all three presses I tested are dishwasher safe. I’ve washed them many times with no issues. Place them on the top rack for best results.
Final Thoughts
After 30 days of testing, I have a clear winner. The ORBLUE Garlic Press is my top choice. It extracts the most paste. The cleaning roller makes cleanup effortless. And the build quality is outstanding.
But the other two presses have their place too.
The Zulay Kitchen press is best for heavy users. If you cook with garlic and ginger daily, those built-in studs make a difference.
The GORILLA GRIP press offers incredible value. For under $14, you get a complete set that performs well. It’s perfect for beginners or budget-conscious cooks.
No matter which press you choose, you’ll save time in the kitchen. You’ll get better garlic flavor in your food. And your hands will stay clean and smell-free.
I can’t imagine going back to chopping garlic by hand. A good garlic press is one of those tools you use constantly. It’s worth investing in a quality one.
Pick the press that fits your needs and budget. Then start enjoying fresh, perfectly minced garlic in every meal.
Happy cooking!