I love cast iron, but what I learned about it, it needs a good seasoning and to avoid aggressive environment. The press doesn’t meet either of requirements. To season you need constant, controlled high temperature environment, like oven. It works great with pans and pots, but where do you season this? Also, you will have to re-season it after each use, otherwise it will get rusty again after contacting with acids in the fruit. The rusting metal contacted to fruit is not good for either metal or fruit - metal gets rusty, vitamins in the fruit get oxidized and destroyed. I would skip this one.