Comal Pan: The Ultimate Guide To This Traditional Griddle

A comal is a flat griddle used in Mexico, Central America, and parts of South America. It is used for cooking a variety of items, including tortillas, arepas, and meats. Comals are typically made from heavy cast iron and come in various shapes and sizes, including round, oval, and concave. The word comal comes from the Aztec Nahuatl word comalli, and the cookware is an integral part of Mexican cuisine and culture.

Comal pans are used for cooking tortillas, arepas, and other masa dishes

A comal is a simple, small, flat, round or oval griddle or skillet used to cook tortillas, arepas, and other masa dishes. It is also used for toasting seeds, nuts, dried chiles, and other spices; charring tomatillos for salsas, fresh chiles, tomatoes, onion, and garlic; as well as cooking vegetables, searing meat, and preparing food.

Comals are an integral part of Mexican, Central American, and South American cuisine and culture. The word "comal" comes from the Aztec Nahuatl word "comalli", and the cookware is similar to the American griddle or the Indian tawa.

In the past, comals were made with clay, but today, they are typically made from heavy cast iron, stainless steel, or aluminum. They come in various sizes, including round ones that fit over a single stovetop burner and elongated oval ones that fit over two burners. Some comals are also concave, which are commonly used in Mexican food restaurants and taco stands in Mexico.

Comals are versatile and can be used on the stove, in the oven, or even on a grill. They are perfect for grilling carne asada (red meats) and vegetables, adding flavour to the food being cooked. Before using a new comal, it is important to "season" it by washing it with warm soapy water, drying it, coating it with vegetable oil or shortening, and then baking it in the oven.

Comals are commonly used for cooking and warming tortillas, ensuring they taste authentic. They are also used for making quesadillas, roasting chilies and garlic, and grilling meats. In many indigenous and pre-Hispanic cultures, the comal is passed down from generation to generation, with the belief that a well-used comal will heat faster and cook cleaner.

They are also used for searing meat and grilling vegetables

A comal is a flat griddle pan, traditionally used in Mexican cooking, and is an incredibly versatile tool for any cook. While commonly used for cooking and warming tortillas, its use extends far beyond this, and it is an excellent choice for searing meat and grilling vegetables. The large, flat surface area of a comal pan makes it perfect for this purpose. The wide, open space allows for even cooking and the development of a delicious crust on meats, and those beautiful char marks on vegetables. The design of a comal, with its long handle, also means it is easy to maneuver, allowing the cook to tend to the food easily, and ensuring an even cook.

When searing meat, a comal is an excellent choice due to its ability to retain heat. The pan can be preheated to a high temperature, creating a superb sear on steaks, for example, with those sought-after, attractive char lines. The comal is also ideal for meats that benefit from a slow sear, such as thicker cuts of beef or pork. The even heat distribution of the pan means that the meat cooks evenly, and the long handle keeps your hands away from the heat source, ensuring a safe cooking experience.

For grilling vegetables, a comal provides a large surface area to cook on, which is especially useful for vegetables that benefit from a good sear, like eggplant, zucchini, and peppers. The high, dry heat of a comal is perfect for grilling, and the flat surface ensures that the vegetables get those tasty grill marks, adding flavor and texture. The comal is also a great choice for cooking vegetable dishes that require a longer, slower cook, such as grilled onions or mushrooms, as the pan can maintain a steady heat.

The versatility of a comal pan means it is a great tool for any cook wanting to explore Mexican cuisine, or indeed, anyone looking for a versatile and effective pan for searing and grilling. The pan's design and heat retention make it a superb choice for achieving those desirable sear marks and crusts on meats and vegetables alike, adding flavor, texture, and a professional finish to your dishes. With its ease of use and maneuverability, a comal is a valuable addition to any kitchen.

Comal pans are made from cast iron, clay, carbon steel, or stainless steel

Comal pans are made from a variety of materials, including cast iron, clay, carbon steel, and stainless steel. They are an integral part of Mexican, Central American, and some South American cultures and cuisines. The word "comal" comes from the Aztec word "comalli", and these pans have been used for centuries to cook traditional dishes.

Traditionally, comal pans were crafted from clay, with archaeological evidence of these ceramic pieces dating back to 700 BCE in Central America. Indigenous peoples of Mexico and Central America continue to use clay comales today. However, the more common material for modern comales is cast iron, which is favoured for its durability and heat retention.

Comal pans made from cast iron are heavy-duty and come in various shapes and sizes. They can be round, fitting over a single stovetop burner, or elongated ovals that span across two burners. Some comales are also concave, featuring an upward hump in the centre, which is useful for cooking certain dishes like quesadillas and carnitas.

While less common, comal pans can also be made from stainless steel, carbon steel, or aluminium. These materials offer a different cooking experience than cast iron, as they have a smoother surface and may have non-stick properties. Stainless steel comales, in particular, are valued for their ease of cleaning and resistance to rust.

Regardless of the material, comal pans are essential tools for cooking tortillas, arepas, quesadillas, and other traditional dishes. They are also used for toasting spices, nuts, and seeds, as well as searing meat and grilling vegetables. The choice of material depends on personal preference, availability, and the desired cooking experience and results.

They are typically used in Mexico, Central America, and parts of South America

A comal is a smooth, flat griddle that is typically used in Mexico, Central America, and parts of South America. The word "comal" comes from the Aztec Nahuatl word "comalli", and the history of such cooking methods dates back to the pre-Columbian era when powdered-hominy tortillas were cooked on an earthenware comal over an open fire. Comales were also used to toast cacao beans.

Today, the comal is an integral part of Mexican cuisine and culture, and one can be found in every Mexican household and modern kitchen. It is used to cook tortillas, quesadillas, sopes, tlacoyos, and other masa foods; to toast seeds, nuts, dried chiles, and other spices; to char tomatillos, fresh chiles, tomatoes, onion, and garlic; and to cook vegetables, sear meat, and prepare other foods.

Comales are traditionally made with clay, but modern comales for home use are typically made from heavy cast iron, stainless steel, or aluminium and come in various sizes and shapes, including round, elongated oval, and concave. In many indigenous and pre-Hispanic cultures, the comal is passed down from grandmother to mother to daughter, with the idea that a comal passed down from generation to generation will retain a memory of the flavours from their cooking life and will cook cleaner and heat faster.

Comal pans are heavy and require seasoning before use

A comal is a simple, small, flat, round or oval griddle or skillet, traditionally used in Mexico, Central America, and parts of South America. It is used to cook a variety of items, including tortillas, arepas, and meat. Comals are typically made from heavy cast iron and require seasoning before use.

The history of the comal dates back to the pre-Columbian era, when the indigenous peoples of Mexico and Central America used earthenware comals to cook powdered-hominy tortillas over an open fire. The word "comal" comes from the Aztec Nahuatl word "comalli", and traditionally, comals were made with clay. Today, comals are made from a variety of materials, including cast iron, stainless steel, and aluminum, and come in various sizes.

Comals are an integral part of Mexican cuisine and culture, and can be found in every Mexican household and modern kitchen. They are also used in other parts of the world, such as South America, where similar cookware is called a "budare", and India, where it is called a "tawa".

Due to their weight, comals are not moved during cooking, unlike a wok or a regular lightweight pan. They are also very hot, so kitchen rags or potholders are necessary when moving them. Before using a new comal, it is important to season it first. This involves washing the pan with warm soapy water, drying it, coating it with vegetable oil or shortening, and then baking it in a hot oven for an hour. After cooling, the excess residue is wiped off, and the process is repeated. This seasoning process helps to prevent rust and create a non-stick surface.

Comals are versatile and can be used on the stove, in the oven, or even on a grill. They are perfect for grilling meat and vegetables, and for cooking tortillas. The more a comal is used, the more flavour it will impart to the food.

Frequently asked questions