I have a press, but I don't like it very much. It a metal press and makes the tortillas just a tad too thick. I've tried putting a thin piece of cardboard on it's base to make the tortillas thinner, but didn't work very well. I find that for just a few tortillas, it's easier to just roll out small balls of masa dough between two pieces of parchment paper. Iceblossom is right, if you really want to be authentic then you can pat them between your hands until they are nice and thin. However, I think that takes a bit of practice to perfect.
You can use any kind of heavy pan and cast iron is great. I do mine on my griddle in the center of my stove top. It get's plenty hot and I can do the whole batch at once. Make sure that what ever pan you use, there is room to get your spatula in there to turn them. Of course, you can do what the pros do and just use your fingers, but it gets pretty hot. Have fun and happy eating!
~ C