- Enter your model number to make sure this fits.
- 304 STAINLESS STEEL BETTER CORROSION RESISTANCE: 304 stainless steel has higher price, and better corrosion resistance. The market was glutted with 201 stainless steel mallet now. 304 exposed in air will not rust over 3-4 years, while 201 will rust after 6 months. Dishwasher safe, left meat bacteria behind.
- HEAVY-WEIGHT SOLID AND WELL BUILT TOOL: Help us to press/pound meats, such as chicken, pork chop, steak, beef, and other tough cuts of meat almost effortless.
- ERGONOMIC DESIGN: 1.Stainless steel with surface polishing. 2.Dual-Sided Hammer Head (Smooth-Face and Spiked Face Head). 3.Eyelet on handle allows for easy drying and storage.
- ALSO USE TO CRUSH NUTS, ICE & HARD CANDY WITH EASE OR AS POTATO MASHER: In the kitchen, use the meat mallet or pounder for more than tenderizing steaks.
- DIMENSIONS: Length 10.6 inches, Diameter (mallet head) 2.0 inches, Height (mallet head) 2.2 inches, Weight 14.8 ounces.
Toodala Meat Tenderizer Mallet
– Perfectly Weighted Mallet, Give it a good pounding. Pounding a steak
with a mallet is a great way to tenderize. It will certainly be more tender than
when you started. Perfectly Weighted Mallet does all of the work so your arm
never gets tired – Plastic and Rubber hammers are too light which means more
work for you
– Pick a Side, Any Side.You’ll notice there are two sides of the typical meat
mallet: one side had teeth, the other flat. For tenderizing, use the toothy side: it
breaks through and softens the muscle. The flat side is for flattening. When
you’ve given one side a good once-over, flip it and repeat on the other side.
– Dishwasher Safe for Easy Cleanup.304 stainless steel leave raw meat
bacteria behind.
– Simple Storage Design. Size Fits in any kitchen drawer or easily hangs on a
hook.
In the Kitchen, Use The Meat Mallet or Pounder for More Than Tenderizing Steaks:
Use the meat pounder to crush garlic in a safe and easy way
Break marrow bones.
Crack nuts and flatten nutmeats.
Crush ice cubes.
Break up hard candy.
Break up chocolate before melting it.
Crush cookies, crackers or dried bread.
Press plantains during preparation.
Note:
Be careful not to be overly enthusiastic with your tenderizing efforts: you don’t want to
break all the way through the meat. The goal here is to tenderize, not mash
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