Comal

A comal is a shallow, circular griddle used in Mexican and Central American cooking, chiefly for heating and cooking masa-based foods such as tortillas. The word comes from Nahuatl comalli, and in practice a comal refers to both the flat pan and the cooking method of placing dough on a hot surface.

Traditionally made from clay or earthenware, comals distribute heat gently and retain moisture. Modern versions are often cast iron, steel, aluminum, or ceramic-coated metal. The shape is a flat disk with a low rim, designed for direct contact with heat and easy turning.

Tortillas are formed from masa and pressed into discs, then cooked on a hot comal for a brief time on each side, yielding a flexible, lightly browned tortilla. Comals are also used to toast spices, roast chilies, and warm other flatbreads in many cooking traditions.

Beyond household kitchens, the comal has cultural significance in many indigenous and rural communities, where it remains a symbol of traditional cooking and artisan food preparation.

Care depends on material: clay comals may crack with sudden heat and are often heated gradually; metal comals require seasoning to maintain a nonstick surface and should be cleaned without soap. Proper drying and storage prevent cracking and rust.