Comal Para Tortillas Grandes Para Estufas for Tortillas y Quesadilla Carbon Steel Heavy Duty Metal Handle (8.25x16.5 Inch)

If you're going to be making exclusively corn tortillas then you've found the perfect comal.You'll want to thoroughly wash and then properly season both the top and bottom of this comal as soon as you get it. This seasoning is really just to protect it after you've stripped away the factory grease with the wash. You won't really have to season the cooking surface again afterwards because corn tortillas are traditionally made on a dry (i.e. non-greased) surface. The initial seasoning will be stripped away gradually which is fine as long as you're mostly using it for corn tortillas and other masa-based foods. I would only advise that if you leave it on your stovetop like I do, you should periodically check the bottom for rust. Flames from a gas burner will quickly burn off that initial seasoning I mentioned so you should apply a very thin layer of oil (with a napkin) to the bottom of the hot comal whenever it starts looking 'dry'. This dryness is fine on the cooking surface, but if the bottom stays dry and it comes into contact with any moisture it will rustOverall I'm incredibly pleased with the comal. Only negative is that it will warp slightly when heated, but that's to be expected with these thinner comales. At least it doesn't take ages to properly heat up like a cast iron

I’m raising my rating from 4 stars to 5, having now used this comal an easy 200 times. Outside of the initial distortion I mention below — and which happens on all sheet steel comales, as opposed to cast iron comales — the thing has been bulletproof. May I respectfully suggest that if you think it’s too thin, or that it’s too crude, you don’t know what you’re buying. This is the kind of comal that’s in almost every traditional kitchen in Mexico, unless the family is so old-school and rural that they use a terracotta comal over a wood fire grate. You can burn the living hell out of the thing while charring tomatoes, then soak it a while to get most of the crud off, burn the rest off, heat it back up and throw some manteca de cerdo (lard) on it, and be back in business for whatever the next task is going to be. Original review (lightly edited to correct embarrassing errors) follows: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, having a half-dozen French sheet steel skillets. 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. [Never did that; it’s just fine as it is.] 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 also 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.

I have used it once and it looks like I have been using it for years. Horrible!! Metal looks like it'd already peeling!! Upsetting

The oily coating that was on the comal when it arrived took a lot of work to get rid of. Then I got it "seasoned" and ready for use. It warped the first time I used it, but i think that was the fault of the burner on my electric stove and not the product itself. The pan is usable and does a decent job if I am careful about keeping an eye on the warped area.

I got two 10 inch comal for easier transport for camping instead of one long oval shaped one. Works fine to grill peppers or bread. Reasonably non-stick even with raw pizza dough out of the box. Worth giving it a few extra thin coatings of oil though and heating it up until it hardens. The handles of the 2 comal don't match each other. Sloppy work. The logo is embossed on the food side. Heat distribution is ok (blue carbon steel). A little warping after placing on the gas stove as one would expect. A little expensive for what it is, but at least the embossing says it is made in Mexico. Of course comals will rust if treated poorly. It is carbon steel. Just don't wash them or hand dry immediately.

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 👍

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.