Cast Iron Cookware - Mexican Comal
The traditional Mexican comal refers to any simple, round or oval, shallow cooking pan used primarily for dry baking and roasting. They come in all sizes and can be made from cast iron, steel, aluminum or even clay (see photo). Most comales are raw, uncoated or untreated and require seasoning prior to use.
See our catalog for great Mexican cooking values!
Cast Iron Cookware - Getting Started
Remove your comal or cast iron griddle from its plastic bag and remove the label. Thoroughly wash the comal with hot, soapy water. Use a heavy abrasive pad such as brass or steel to remove any loose coating or blackening (from cast iron), rust protective oil (tin comals), label adhesive and factory grime. The cast iron comals are finished with an oxidized blackening type coating for appearance and rust protection and it will "cook" off or burn away as the comal or griddle is seasoned and used. It is not necessary to scrub hard and remove the coating, simply remove any coating that is loose or flaking. Don't worry about areas where the underlying shiny raw cast iron shows through, once seasoned and used a few times it will oxidize to a dark overall gray. The protective oil on the tin comals must be removed with hot water and a light abrasive. Once you are finished cleaning the comal or griddle dry it thoroughly. Before using the cast iron griddle you must first season it. The tin comals can be used immediately after cleaning them but they are better if seasoned.
Seasoning Cast Iron Cookware
The process of seasoning is intended to fill and lubricate the microscopic pores of raw cast iron coolware to produce a smoother and more stick free cooking surface. Seasoning cast iron cookware also helps prevent rusting. Unlike many modern types of cookware, cast iron comals and griddles are uncoated and they have a porous surface.
Our cast iron cookware includes basic seasoning instructions printed on the manufacturer's yellow label attached to each piece. They suggest a heatless method using a coating of garlic paste. This method is not recommended for seasoning cast iron cookware. Use the more conventional method of seasoning cast iron cookware suggested below for best results. If done properly this seasoning should only need to be performed once. Through use, the seasoning will deepen and enhance the cooking properties of the cast iron cookware.
Recommended Method To Season Cast Iron Cookware: Preheat oven to 400F. After thoroughly washing and drying your new cast iron cookware use a paper towel to apply a light coating of vegetable oil or shortening (Crisco is best) over the entire surface. Coat the top and bottom including the handles. Do not apply so much oil that it runs off or is wet to the touch. (The use of olive oil is not recommended because it smokes more than other types and will leave a heavier residue.)
Turn the comal upside down on a cookie sheet and place in the oven. Bake for at least 1 hour. Remove carefully from the oven and be cautious of smoke or hot vapors when opening the oven door. Allow cookware to cool until comfortable to handle. Use several paper towels to wipe off soot or residue on the surface of the cookware and continue wiping until no more residue shows on the paper towels. Reapply oil as before and return cast iron cookware to the oven for 1 hour. You can either remove the cookware and again wipe it down or turn off the oven and leave the cookware inside to slowly cool overnite. Leaving the cast iron cookware to cool very slowly overnight really sets in the seasoning and is recommended if you have the time.
The first few times you use the cast iron cookware it may smoke slightly and black soot or residue may be present but this will diminish with use as the seasoning deepens. You can protect the seasoning by not using harsh detergent or soaps to wash the cookware. Never wash cast iron cookware in a dishwasher or allow it to soak. The best way to clean seasoned cast iron cookware is with a stiff bristled brush or a copper or brass pad used dry to remove food particles. Rinse cookware with plain water. You can refresh your cast iron cookware seasoning by following the above procedure whenever you wish.
Buy a cast iron griddle
How To Seasoning Tin Comal and Griddle
The tin comales do not need seasoning to the degree of cast iron cookware but some seasoning is beneficial. After cleaning the comal as indicated above coat the cooking surface of the comal with a small amount of vegetable oil and place in a 350F oven for 30 minutes to 1 hour. Remove and let cool. Wipe the comal clean.
Care of Cast Iron Cookware
You must thoroughly dry all cast iron cookware and tin comales immediately after washing to prevent rust. The best way to dry cast iron cookware is to place the piece on the stove top and heat it up for 5-10 minutes to drive off any moisture and then allow it to cool before storing. You may apply a light coating of vegetable oil for extra rust protection but this is usually not necessary for seasoned cast iron cookware. You should always apply some oil to tin comales before storing them.
You must take some care when using cast iron cookware to prevent cracking it. While cast iron is strong and dense it is liable to break or crack if abused. Never apply cold water to a still hot cast iron griddle. Cast iron cookware should be heated and brought up to temperature slowly and gradually. Placing a cold cast iron griddle on a hot burner or turning the heat too high may cause cracking. Seasoning cast iron cookware in the oven as suggested above will help prevent cracking. Occasionally a cast iron griddle may form a hairline crack when it is first heated up. It is best not to use a cracked piece for safety reasons. A sharp blow may also cause cast iron cookware to break or crack. If cast iron cookware develops rust do not discard it. Remove the rust with steel wool, a wire brush, or sandpaper and reseason the cookware as above.
Buy a tin comal
Enjoy Your Cast Iron Cookware!
