Comal Para Tortillas Grandes Para Estufas for Tortillas y Quesadilla Carbon Steel Heavy Duty Metal Handle (10 Inch)

So glad I finally purchased one after watching Pati Jinich cook with a comal on her cooking show. A frying pan just does not work the same. I probably could have used a slightly larger size, but for two of us, this will be fine. Some of the edges seemed a bit rough, so used a file to smooth it off.

This happened after the first use — disappointing as it was never left wet.

Cooks my tortillas to perfection. Take good care of it and cure it!

This inexpensive comal can be used for making tortillas and the things which are made from tortillas, for charring tomatoes, tomatillos, fresh chiles, garlic, and onion, and for toasting dried chiles and spices. It probably can be used just as well for cooking meats, but I haven’t used mine for that. The finish on the edge is a bit crude and sharp, being shipped directly from the punch which cut the pan’s blank out from the roll sheet stock. Some cold winter night, I’ll bring in a fine cut file from my shop, smooth the edge 80% of the way with that, and do the rest on a wire wheel. The pressed lip or rim adds rigidity to the comal, and holds liquid back from running off the edge when you’re cooking something oily or wet. The sheet steel stock that the comal is fabricated from is heavy enough to somewhat reduce the hot spots you get from a thinner pan. The pan is light enough that finding someplace to hang it up when it’s not actively being used is easy. The stock is thin enough, however, that with the rigidity at the edge imposed by the lip, the middle of my comal has domed up by a 1/16 or an 1/8 of an inch or so. That’s not an issue for making tortillas, but it’s high enough that liquids flow off that, and puddle around the lip. For me, that’s not an issue, because I’ll do wet stuff in a different pot or pan. The comal ships with some sort of machine grease to prevent it from rusting before it’s sold; that needs to be washed off before use. The comal seasons quickly and easily, and will get a black, protective, and reasonably non-stick surface after a few uses. Treat it as you would a cast iron pan: just wipe it out if you can, but if you have something like carbonized tomatoes on the surface, use hot water but not soap to clean the pan out, then dry it over heat, and finally put a film of fat or oil on the surface with a bit of paper towel to protect it. For decades, I’ve had a thin, sheet steel 11-inch comal, and a cast iron one 10 inches in diameter, both made in Mexico. This larger Mexican comal is more useful, but you do have to think about heat management a bit: the center will be hotter than the outside if you’ve got it on a standard gas burner, so I start the most recent tortilla on the hot part, and then move it out to the outside after it’s had its first couple of flips. I’ve found that there’s enough space to cook five 5-inch tortillas at a time using that strategy.

De puro acero, nada de eso de “non stick” que tiene muchos químicos y aparte está hecho en México lo único malo es que no le quitaron el filo pero apartar de eso es de buena calidad.Made of pure steel no non stick so it will last a long time they should have also deburred it but it’s better than consuming chemicals of non stick.Actualization: Ya casi un año con este comal y todavía en buenas condiciones, el chiste es "sazonar" el comal con aceite o manteca a altas temperaturas fácil se encuentra un video como sazonar un comal de acero de alto carbono. Las últimas 2 fotos son del comal con uso diario por un año y se han preparado y completado muchos platillos con este producto, hasta ahora todo bien 👍Edit: Almost a year with this comal and so far still in very good condition, now because its of high carbon steel it needs to be "seasoned" to get longevity out if it. The last 2 photos are of the comal after a year of daily use. So far so good 👍

Con: The wielding is poor and it has some weird off gas from the steel. The handle could be bigger or a long handle instead.Pro: The great news is it seasoned extremely well and passed the fried egg expertly. The fabrication of the shape is perfect. The price is great for this product.

Mi pinion es q la marca debería de ser puesta por atrás y no ser por en frente del comal. Y debería traer un manual como se puede sazonar el comal.también deberían de traer 2 agarraderas para que sea más fácil de moverlo.de lo demás me párese bien

I was skeptical at first about this sweet little Comal but as you can see I seasoned it and haven’t looked back, it’s a perfect size for me and so versatile all this without Any of those coatings on it the Only thing I would recommend is a little better handle on it