Comal [koe-MAHL], noun: A flat, round griddle used in traditional Mexican cooking to prepare tortillas, sear meat, and toast spices, among other cooking. They are typically made of cast iron, but can also be made of terra cotta (comal de barro), as in the image above.
Like a favorite cast iron skillet, a well-seasoned comal gives food that little extra hint of flavor you can't get any other way! Have you ever cooked with one or been served food cooked on one?
Comals come in several sizes, from small enough to fit over a single burner on the stove to large enough to cook several tortillas at once. As long as they're made of cast iron or terra cotta, they can be used on a gas or electric stove top, in the oven, over a grill, or even even directly over hot coals. Both versions need to be seasoned and should only be cleaned with warm water and a kosher salt scrub.
Looking for comals online revealed only a few sources, but nearly identical round cast-iron griddles are also readily available:
• Imusa Pre-Seasoned Cast Iron Comal from Amazon, $9.99
• Comal 10-Inch Cast Iron Plate from MexGrocer, $19.95
• Round Griddle from Lodge, $22.95
What we'd really love to find is a comal made of terra cotta. A friend of ours had one that she'd bought years ago while in Mexico and it was a beautiful piece of kitchen equipment. Does anyone know where we could find one - short of planning a vacation to Mexico?
Related: Hot or Not: Frittata Pans from Williams Sonoma
(Image: Flickr member hdaniel licensed under Creative Commons and MexGrocer)
© 2009 Apartment Therapy
I use a comal for everything form reheating tortillas and toasting chiles, to making pancakes. My mom has had the same one for about as long as I have been alive and my wife and I bought one when we got married (4 years ago). Once you have it seasoned properly they are priceless.
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We have the Lodge one. It's my second favorite cooking device -- second only to a century-old "chicken fryer" -- aka a cast iron lidded pot that my great-grandmother-in-law apparently used to fry small chickens. With generations of use, things fall right off it, and we use it for everything from soup to sautee (though a relative washed it with soap last month...I almost screamed). I expect it to outlive me by another three generations. And it outperforms our Teflon, without having to be re-bought every few years, after you've eaten all the chemicals. Grr.
The Lodge griddle was pre-seasoned, but, like all cast iron, improves with time. Right around the two year mark it finally started to approach the stick-proofing of the old chicken fryer.
view ddk's profile
There is many a comal at the Maxwell Street Market in Chicago. Some of the best, most authentic Mexican food to be found in the country comes off of these LP powered comals--huaraches, gorditas, enchiladas, sopes...
view art's profile
My mama's comal is probably older than me. I don't have one, yet, but they are a do-everything type of pan.
view chusmabilly's profile
love the similarities btw the comal and the southern US cast iron skillet as the "do everything" pan once it's been properly seasoned.
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view VirginiaWestfield's profile
Surprisingly, I do not have one (and there is no excuse, as I am married to a Mexican). This post has me wanting to buy one, though.
You can find a variety on mifiesta.com or melissaguerra.com
view nycwife's profile
It is common practice in mexican kitchens specially in restaurants and food stands that have metal comales, to use paint scrappers as a cooking utensil to help flip, chop & clean cooking areas in the comal...
view Epic's profile
Why not just use a large uncoated terra cotta flower pot tray from the garden store? They should come up to 14" at least.
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I absolutely could not live without my comal. It never leaves my stovetop. I plan on taking good care of it and passing it down to my children. (My comal is Imusa brand, I give it an A )
http://gabrielaskitchen.wordpress.com/supplies/utensils/comal/
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