Here’s How To Properly Take Care of Your Comal

I knew I was about to have one of the best meals of my life when my Nana whipped out the comal. In awe, I would watch as she multitasked on the stove by carefully and quickly flipping tortillas on the flat pan while also attending to the main course, whether that was caldo de pollo, fideo, or something else just as mouthwatering. Once I finally moved into my own space my senior year of college, I was gifted my very own comal (brought to me all the way from Mexico by Grandpa). But I’ve quickly learned that proper care is so important with pans like this—and that’s why I’ve gathered the best practices to follow when caring for your Mexican comal. 

What is a Comal?

A comal (which means “griddle” in Spanish)  is a flat, round pan used in Mexico, Central America, and some parts of South America. Typically, it’s used to cook tortillas or arepas but it can also be seasoned to sear meat and vegetables. Similar to a cast iron skillet, a comal helps add flavor to what you’re cooking when seasoned. It’s a versatile pan because, not only can you use it on the stove, but you can also pop it in the oven or on a grill. Just be careful when handling it because it retains heat very quickly. 

How to Care For a Comal

Once you have your comal, it’s time to ensure it’s prepared properly to ensure it lasts. Most cast iron comals come pre-seasoned (which prevents rust), but if not, there’s an easy way to remedy that. First, use warm, soapy water to clean the pan and dry it well. Next, lightly coat the pan with a tablespoon of vegetable oil and place the comal in the oven at 350 degrees F for an hour. Once that’s done, remove the pan. Once it’s cooled, clean off the excess oil and place the pan back into the oven for another hour. After the second bake, take the pan out of the oven and now your comal is ready to be used. 

Here’s how you should properly care for your seasoned comal so it can last you generations:

• Cleaning: Similar to a cast iron skillet, you’ll want to hand wash and dry your pan in between uses. Never put your comal in the dishwasher or use harsh cleaning agents. If food ends up getting stuck on the pan, gently use steel wool to remove the food—but don’t let it sit in water overnight, as that will cause the pan to rust. 
• Use Wooden Utensils When Cooking: Metal utensils will scratch the surface and damage the seasoning layer, which will cause your pan to rust faster. By using wooden utensils, this will prevent that. 
• Re-Season If Rusty: If your comal starts to get a little rusty, don’t fret. Simply scrub the rusted areas gently with steel wool and repeat the seasoning process above. 
• Keep The Comal In A Dry Place: Since comals are non-stick, you can stack the comal with your other nonstick pans. I also have found that since I use my comal often, keeping it on the stove in a corner works well.