In Mexico, the comal—a thin, round, slightly concave clay griddle—is an essential tool for professional and home cooks that dates back to the Aztecs. In search of something a bit lighter but just as effective for Milk Street home cooks, we were thrilled to find a comal made from featherlight carbon steel. Produced in Mexico, this large comal heats up quickly—stretching across two burners—and holds its heat well. It can be used directly on any stovetop (from electric to induction, or even on an open flame) for everything from toasting spices and charring vegetables to making tortillas. And it’s perfect for use on the grill when cooking delicate vegetables or fish that benefit from the smoky heat of the grill but could stick or fall apart if cooked directly on the grate.

Like all carbon steel take time to season and properly clean this comal for the best nonstick long-lasting results.

Specifications
Net Weight: 3 pounds
Dimensions: Diameter: 15.5 inches
Materials: Carbon Steel
Place of Origin: Mexico

Care: Take care when handling—carbon steel heats quickly. Season after use. Rinse with hot water and dry completely to clean.

“Carbon steel gives this comal the edge over others I’ve used. With proper seasoning, this comal is the perfect tool for making tortillas and charing vegetables for salsa. I like that the size is big enough to stretch over two burners on the stove and gives you enough real estate to make multiple quesadillas or sear lots of vegetables at a time. But what I think I like the best is that I know that the longer I use it, the better it will get—repeated seasoning will just improve the performance.”
—Rebecca Richmond, eCommerce Culinary Manager

Use to make and heat tortillas, quesadillas, sear vegetables and more. Also works on the grill and in the oven. While a little soap on well-seasoned carbon steel will not harm the pan, avoid soaking in water. Always dry completely and coat in a thin layer of oil (inside and exterior surfaces) after using to prevent rust. Place the pan over heat just until is begins to smoke. Remove from heat and cool before storing. Only store when completely dry, to avoid rust.

Before first use, the pan should be gently rinsed with warm water to remove any dirt from the warehouse/packaging. Wipe dry, then add a few teaspoons neutral oil (like peanut oil) and place on the stove on high heat for 30 minutes. Oil will smoke, so season in a well-ventilated area or outside on the grill Let cool completely, then wipe out any remaining oil.

Use care when cooking with acidic foods. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors—just like with a cast-iron pan.

Ancient Cookware Mexican Carbon Steel Comal