Zyliss Susi 3 Garlic Press - Aluminium Garlic Press with Built-In Cleaning Tool - Garlic Crusher, Mincer & Peeler for Unpeeled Garlic Cloves

Works perfectly, even without peeling the garlic. Easy to handle and clean. The best. Worth the price.

Works very well! I did some research and this garlic press was rated the best on many websites. It's easy to clean and crushes garlic so much better than my old one.

A very solid product! Was initially hesitant to purchase because of the price. Thought it was pricey compared to other similar products. However, I gave it a shot given the positive reviews.I am glad I did get it. The press is such a solid product. The compartment is big enough for several garlic cloves and it is so easy to squeeze the handle to press. Results are also great with very fine garlic.Love also that it has a built in scrubber/cleaner to remove the sticky garlic and remove the skins.

Around Thanksgiving I happened to complain about our older garlic press which was the cheaper, sheet metal style press with the removable grate, so I bought this one and gave it to my wife for Christmas. She happened to buy me an Oxo brand one so we got to test both head-to-head. Overall, this one was our favorite due to the little nubs on the press, which really forces the garlic (and ginger) directly through the holes, and the little red tool which nests in the handle and makes it really easy to remove skin after pressing a clove. Easy to wash by just throwing in the dishwasher.Update: The red tool cannot hold up to the dishwasher if the silverware tray is on the bottom rack. The plastic softened which caused the alignment of the tool's teeth to change. We've since thrown the red tool away and just use a fork or butter knife to remove the skin from the press. I still highly recommend this press and would buy it again in a heartbeat.

[March 2019 ETA: Still 4 stars/5, but I should point out that even though it's still not life-changing--it -has- become essential to me. In addition to pressing garlic, it also does a great job with fresh ginger for drinks! Just make sure you've dishwashed it first.]This press works well, but not as life-changing ('no peeling! no smashing cloves! no wasting garlic juice!') as expected. Why? 1--If you don't pre-peel the cloves, skin accumulates quickly and clogs the holes; so every couple cloves or so you have to stop to dig out this fibrous-filmy membrane of smashed skin--it's annoying, fingers get garlicky, etc. 2--Bits of lovely smashed garlic still manage to get stuck in the crevices and holes and refuse to go into the pan, unmovable (except by unreasonable amounts of banging and/or digging out). There's definitely some garlic juice wastage. 3--Kind of a pain to clean. The brush helps, but even if you run it under hot water immediately after use, everything is still a bit garlicky... By the time you've popped the brush out of the handle, poked the holes clean (first with the short dense bristles, then the three long bristles on the other end--and don't think you don't need to do both, both functions included for a reason!), and dug into the corners, you may as well have just handwashed several knives. (And I usually just dishwash mine like a philistine, so this is even more time lost for me.) And then I -still- feel compelled to run it through the dishwasher--if not every use, at least every other use, lest the garlicky buildup set in and get sticky over time.I'm a fairly proficient home cook--after years of eschewing "unitaskers" Alton Brown-style, it was an article on NYMag's Strategist that swayed me. The writer, a prominent NY chef, promised it was utilitarian, non-gimmicky, a kitchen essential; and I was tired of suffering occasional semi-dry garlic (bane of sporadic home cooks everywhere) that tasted unsatisfying even after the classic smash-then-fine-mince. True, this press lets me access every bit of garlicky taste in my shriveled clove. But I'm not a pro chef, and I'm not regularly going through bowls of garlic (that are pre-peeled by an assiduous underling), so for me this is not a "kitchen essential."So I'll keep this; I'll enjoy it; I'll especially appreciate it when I'm just sauteeing pre-washed spinach straight out of the carton in garlic, olive oil, pepper and salt (in which case, yay for no knives/cutting boards). But my life is still an imperfect thing, fraught with sticky fingers and much garlic poking.

Please note: I am no chef so I do not have extensive knowledge of many kitchen utensils. But I do love to cook with garlic and have used my fair share of garlic presses.One of the last presses I owned was one of those heavy, chrome-plated numbers with the big soft EZ-grip handles. It may have been easy to grip but it was a mess to clean, even after I peeled the garlic--which was a requirement to use this thing. But I dealt with it because, hey! it's kind of fancy and probably top-of-the-line, and cleaning out garlic pulp with a toothpick was just a fact of life that every garlic lover had to endure.Then it broke. And for a time we were reduced to smashing our garlic like Neanderthals. That is until *this* little baby went on sale.When I received it, it didn't feel particularly solid. But it was on sale and eh... I'm pressing garlic, not walnuts. I did appreciate at the fact that I didn't need to peel the garlic, saving me more than a few seconds of prep, fumbling with the garlic skin like I was one of those 'before' videos in late night infomercial.However the real fun came with the cleaning: using the red garlic peel pokey-brush-thingie, the skin and mess all came out in one fell swoop! Any remaining tiny bits were easily dispatched with the skinnier pokey handle-end-thingie! And this magical little item is always at hand as it tucks happily away in the handle, ready to be popped out in a moment's notice! You do usually have to clean after every clove--and I always use more garlic. But the little red thingie is always at hand, waiting to scrub away another sticky peel.Pros:- Easy to use. Time spent removing garlic skin would be better spent pouring wine.- Easy to clean. Let me say there's something aesthetically pleasing using the garlic brush-a-mabob and getting those little bristles into all the little holes. It's like the bubble wrap of doing dishes.- The brush-a-mabob itself! It lives in the handle. Such engineering! Save your toothpicks for picking teeth or garnishing cocktails.Cons:- It does feel a little... light? for lack of a better word. I do honestly hope it lasts for a good long while. I've had too many squeezing-type kitchen tools snap in mid squeeze.- Price vs build. It's priced the same as other presses, though it does seem to be made of lighter material. I guess I will have to wait-and-see. If it lasts more than a couple years, then i think it was worth it.- Cleaning after every clove. Are there presses that effectively alleviate this? I have yet to find one.Overall:It's weird but I really do enjoy using this item. Maybe it's because its the first press I've used that didn't need pre-peeled garlic? Whatever the case, it's helped make our kitchen a little bit happier. Anytime I'm about to add garlic to a dish, I actually announce it so I can draw attention to the fact that I'm about to use the press. I think it's starting to annoy my girlfriend.