Mexican Cast Iron Comal
This Cast Iron Mexican Comal was made by Pagoel in my hometown of Monterrey. A comal is a heavy skillet traditionally used to heat tortillas and for cooking your quesadillas. Also good for cooking meat. Very heavy and decorative.
Cast Iron requires curing or seasoning before it is used for the first time and every 6 months or so, depending on your usage. Instructions for curing or seasoning your comal are included in the product label.
Detail: Mexican Cast Iron Comal, Pagoel, artisan product crafted in Mexico
Care: Cure or season your comal the first time and every six months after depending on your usage.