Iron comal: the modern version for tortillas and grilling

What is it?

The iron comal is the industrial evolution of the traditional clay comal, today present in practically every Mexican domestic and professional kitchen. It consists of a flat or slightly concave disc of cast iron or steel, generally with handles, that is heated on a gas stove, electric grill or coals. Its capacity to retain heat and withstand intensive use has made it an indispensable companion in tortillerias, taquerias and eateries, where tortillas, quesadillas, roasted chillies, tomatoes, tlayudas and steaks are cooked. Although it lacks the earthy notes of clay, the iron comal allows cooking large volumes with efficiency. It is cured with oil to create a natural non-stick layer and, well maintained, lasts decades, becoming an inherited family utensil.

Origin and history

The iron comal appeared in Mexico during the 19th century with the arrival of industrial steel technology, but became widespread in the 20th century when Mexican households transitioned from the wood hearth to the gas stove. The transition was gradual: in the centre and north it was adopted more quickly, while in the south (Oaxaca, Chiapas, Yucatan) and in rural areas the clay comal maintained predominance. The cast iron comal (Lodge-style, American) and the Mexican welded steel comales differ in thickness and weight. In the 20th century, Mexican brands such as Vasconia, Cinsa and Ekco produced affordable steel comales that became standard in urban kitchens. Today they coexist with modern versions of stainless steel, industrial non-stick coatings and heavy iron plates for professional kitchens. Larousse Cocina and various sources document that the iron comal did not replace the clay one: both coexist according to preparation.

Characteristic ingredients

Iron comales range from 30 to 50 cm in diameter, are usually round but also made oval or rectangular for industrial stoves. Cast iron (Lodge-style) has a thickness of 5 to 8 mm, weighs several kilos and retains a lot of heat; it is ideal for cooking with constant heat at low to medium intensity. Welded Mexican steel is thinner (2 to 4 mm), light, heats up quickly but loses heat easily. Before first use they must be cured: they are washed with water and soap, dried completely, coated with a thin layer of vegetable oil and heated until they smoke; the process is repeated 2 to 3 times to create a non-stick layer. After each use they are cleaned without soap (only hot water and a cloth or coarse salt to descale) and coated with oil to maintain the protective patina. Rust is the enemy of the iron comal: it should never remain damp. Quality is measured by uniformity of the surface, thickness and resistance to warping.

Cultural significance

The iron comal is a fundamental element of contemporary Mexican cuisine, present in urban homes, eateries, taquerias and restaurants. Although more recent than the clay one, it has earned its place as an indispensable functional utensil. In family cooking, the inherited comal passes from mothers to daughters, with the patina accumulated over years considered part of its sentimental value. In Mexican tortillerias, large industrial comales produce thousands of tortillas daily, the support of the country's food economy. In street taquerias, the comal smokes over charcoal at the front of the venue, calling diners with its aroma: grilled meat tacos, tlacoyos, gorditas, sopes and quesadillas are cooked before the customer's eyes. Although the traditional Mexican cuisine recognised by UNESCO in 2010 highlights the clay comal as a heritage utensil, the iron comal is the modern face of the same know-how: cooking with dry heat, a fundamental technique of the Mexican table.

Frequently asked questions

What is the difference between iron comal and clay comal?

The iron comal retains a lot of heat, is indestructible and withstands intensive use, ideal for daily cooking at high temperatures. The clay comal is porous, gives tortillas with earthy flavour and is considered the traditional method. Iron is practical and efficient; clay provides authenticity and nuances impossible to replicate industrially.

What does a tortilla cooked on iron comal taste like?

It has a flavour of toasted maize, slightly golden at the edges, with uniform texture. It does not provide earthy notes like clay but allows reaching higher temperatures to obtain a well-cooked tortilla in less time. Roasted chillies and tomatoes develop charred skin appreciated in tatemadas salsas, characteristic of the intense iron heat.

How is a new iron comal cured?

It is washed with warm water and soap, and dried completely. Then a thin layer of vegetable oil is coated all over the surface and heated until it smokes lightly; the oil polymerises creating a non-stick layer. This is repeated 2 to 3 times. After each use it is cleaned without soap (only hot water and a cloth or coarse salt) and lightly oiled to maintain the patina.

Where does the iron comal come from?

The iron comal as an industrial utensil arrived in Mexico during the 19th century with European and North American steelmaking. Mexican brands such as Vasconia, Cinsa and Ekco have produced steel comales since the 20th century. Similar comales exist in Asian cuisines (woks, griddles) and American cuisines (griddles), but in Mexico it was adapted to the specific use of tortillas and criollo grilling.