This device is essential in the kitchens of Mexico, Central America, and parts of South America. It is used in making fresh Tortillas, and Arepas, for warming already made Tortillas, toasting dried chilis, roasting vegetables, and for many other uses. There are many shapes, sizes, and materials used. Rimmed comals can be used for general griddle work, but only for tortillas considerably smaller than their diameter - a 10-1/2 inch Comal will work for tortillas up to 8 inches. Beyond that there is not enough working space. Warning: In normal use a Comal might reach as high a temperature as 600°F / 320°C, so non-stick coatings or seasoned iron are not appropriate. Bare steel, iron, or clay is what to use.
This my
rimless steel Comal. It is 11 inches in diameter, so will work for tortillas
up to at least 10 inches. It can be used for some Indian Tawa applications,
but is not suitable for others, as it is not concave. Restaurants use much
larger steel comals to cook and toast several tortillas at a time. I also
use this comal as a backing for torching the skins of chili and sweet peppers.
Clay Comals are still used in parts
of Mexico and Central America. The one in the photo is of black clay, 10
inches across, slightly concave, and made in Colombia. Comals are also made
of red clay, especially in Oaxaca, and tan clay. Both rimmed and unrimmed
versions are used. The requirement is that the clay holds up well and doesn't
crack over an open fire. They do have a relatively short life, but can be
had inexpensively in their native regions.
This is the Lodge 10-1/2 inch L90G3 round griddle. It is a fabulous tool
for cuisines worldwide. It can handle tortillas and Indian chapatis up to 8
inches diameter, and works for roasting dried chilis, vegetables, and other
Comal and Tawa uses. Due to its sturdiness and low rim, It is perfect for dry
toasting spices, a technique much used in Asia, Africa, and Latin America.