Season and Protect Your Comal

  • 01 of 05

    Caring for your Comal

    Comal on wooden surface
    The Spruce / Chelsie Kenyon

    These heavy, cast iron pans called "comales" are wonderful to cook with but they need a little extra care and maintenance than your typical non-stick or stainless steel cookware. It just takes a couple of quick extra steps to make sure your comal lasts for years to come.

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  • 02 of 05

    Purchasing a Comal

    Comal close-up
    The Spruce / Chelsie Kenyon

    If you are looking for an authentic, traditional comal make sure to look for the words "Hecho in Mexico" which means "Made in Mexico." If you are unsure of where to find a traditional comal, try Mex Grocer where you can order online.

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  • 03 of 05

    Seasoning your Comal

    Seasoning your comal
    The Spruce / Chelsie Kenyon

    In order to prepare your comal for cooking, you must "season" it first. The first step of seasoning is to coat it with oil or lard. Apply a generous coat onto the surface (even the handle and bottom) with your fingers and rub it in with a towel. Wipe off the excess so there is an even coating of oil.

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  • 04 of 05

    Baking your Comal

    Baking your comal
    The Spruce / Chelsie Kenyon

    After it has been coated with oil, place the comal in a cool oven. Turn the temperature up to 350 degrees and bake for about one hour. Turn the oven off and let it cool until the comal is cool to the touch. Use a towel to rub off the oil until the comal has a light sheen remaining.

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  • 05 of 05

    Ready for Use

    Comal ready to use
    The Spruce / Chelsie Kenyon

    After you have baked and cooled the comal you can use it as is or repeat the seasoning process for rougher pieces. Do not wash your comal with soap or put it in the dishwasher. After each use simply scrape off excess food and rub a light coat of oil onto its surface. If you must get it wet, do not use soap and dry it thoroughly and apply a coat of oil. Keeping the surface lightly oiled will prevent rust and damage. If rust occurs, scrub it off with steel wool or course salt and re-season.