A comal is the simplest tool in a Mexican kitchen and the one that does the most work. It is a flat, round griddle with no sides worth mentioning, and it heats tortillas, toasts dried chiles, chars tomatoes for salsa and melts the cheese in a quesadilla. If you make or reheat tortillas at home more than once a week, it is the first piece of Mexican cookware worth buying.
The hard part is not deciding to buy one. It is choosing between cast iron, carbon steel, clay and nonstick, and matching that choice to your stove. This guide sorts that out, names the comals worth buying, and explains how to get one ready for its first batch.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a working Mexican kitchen looks for in a comal, the makers’ own specifications and published equipment testing, which we cite.
Quick verdict: which comal to buy
For most home kitchens, the best comal for tortillas is the Lodge 10.5-inch round cast iron griddle: it comes pre-seasoned, holds steady heat across the whole surface, and Lodge rates it for every stovetop including induction. If you cook on gas and want something lighter that heats faster, choose the de Buyer Mineral B carbon steel tortilla pan. If you want the traditional experience and cook on gas, a clay comal de barro is the original, but it is fragile and needs curing first.
The rest of this page explains why, and which of these suits the way you cook.
Our five standout comals at a glance
Our five standout picks side by side, one for each kind of kitchen, with the specifications each maker or listing states. All eight comals are reviewed in full below.
| Comal | Best for | Material & size | Stovetops (per maker) | Buy on Amazon |
|---|---|---|---|---|
Lodge 10.5-inch Round Cast Iron GriddleBest overall
|
Most kitchens | Cast iron, 10.5-inch | All, including induction | View on Amazon |
de Buyer Mineral B Crepe & Tortilla Pan, 10.25-inchBest carbon steel
|
Fast heat, lighter weight | Carbon steel, 10.25-inch (9-inch surface) | Gas, electric, ceramic, induction | View on Amazon |
Made In Carbon Steel GriddleBest for big batches
|
Big batches, two burners | Carbon steel, 8.5 x 17.5-inch surface | Induction-compatible; grill, open flame | View on Amazon |
Presto 22-inch Electric Ceramic GriddleBest electric
|
No stove, cooking for a crowd | Ceramic-coated aluminum, 22-inch | Electric, plugs in | View on Amazon |
IMUSA 9.5-inch Pre-Seasoned Cast Iron ComalBudget pick
|
One tortilla at a time, small budget | Pre-seasoned cast iron, 9.5-inch | Check the listing for your stove | View on Amazon |
Product images from Amazon. Stovetop compatibility is as stated by each maker; check the listing before you buy.
Our picks for the best comal for tortillas
These eight comals cover the ways most home cooks make tortillas: cast iron for steady, even heat, carbon steel for speed and lighter weight, nonstick for easy cleaning, and an electric griddle for kitchens without a spare burner. Each pick below explains who it suits, the specs that matter for tortillas, and one honest reason to skip it, so you can match the comal to your stove and how often you cook.
1. Lodge 10.5-inch Round Cast Iron Griddle – Steady Heat on Any Stove
The comal to buy if you only buy one: steady heat, ready to use, and it works on any stove you own now or later.
At 10.5 inches across, it has room for one large flour tortilla or two small corn tortillas at a time, which suits a weeknight family dinner better than a party. The shallow rim keeps the cooking surface open, so you can slide a spatula under an edge or flip a tortilla with your fingertips, the way many home cooks in Mexico do.
Good results come down to the preheat. Lodge recommends warming cast iron over medium-low heat for three to five minutes before turning it up, and America’s Test Kitchen notes that cast iron heats unevenly at first, so give the whole surface time to come up to temperature. A drop of water that dances and vanishes within a couple of seconds tells you it is ready.
It is just as useful beyond tortillas. The same flat surface toasts dried chiles for salsa, blisters tomatoes and onions, and turns out crisp quesadillas, and it can go into the oven or onto a grill. On glass and induction cooktops, Lodge says the bottom is cast smooth and should not scratch, but lift it rather than sliding it across the glass.
Care is simple: hand wash, dry it straight away and wipe on a thin coat of oil, as Lodge’s instructions say. The seasoning is baked-on vegetable oil rather than a synthetic coating, and the listing describes the griddle as PFAS-free.
Why we like it
- Pre-seasoned with vegetable oil, so it is ready the day it arrives
- Works on any stovetop, including induction, plus the oven, grill and campfire
- 10.5-inch round surface with one long handle
- Holds heat well for a steady run of tortillas
- Model L9OG3, made in the USA; listed weight 4.65 lb
Key specifications
| Model | L9OG3 |
|---|---|
| Material | Cast iron |
| Size | 10.5-inch round, one long handle |
| Weight | 4.65 lb (Lodge) |
| Seasoning | Pre-seasoned with vegetable oil |
| Heat sources | Any stovetop, including induction; oven, grill, campfire |
| Made in | USA |
| Care | Hand wash, dry, then oil |
Why we recommend it
Cast iron is slow to heat and slow to cool, and for tortillas that is the point. Once the whole disc is hot, it holds that heat well when a cold tortilla lands on it, which keeps a run of tortillas cooking evenly. The long handle makes it easy to move off the heat, and the low profile leaves room for a spatula.
Skip it if weight bothers you. At about four and a half pounds it is heavy to lift one-handed, and like all cast iron it needs a slow preheat: Lodge advises against heating it too quickly, which can cause thermal shock.
Pros and cons
Pros
- Pre-seasoned and ready to use
- Works on every stove, including induction
- Holds heat for a steady run of tortillas
- Made in the USA
Cons
- Heavy at 4.65 lb
- Needs a slow preheat
- One large tortilla at a time
2. Victoria 10.5-inch Cast Iron Comal – Made with Tortillas in Mind
A cast iron comal designed for flatbreads, from a maker that names tortillas as the first use.
Its 10.5-inch flat cooking surface gives you room for one full-size flour tortilla or a pair of small corn ones, the same working area as the Lodge. The difference is in the finish. Victoria seasons the pan with three layers of kosher-certified, non-GMO flaxseed oil, and there is no PTFE or PFOA coating, so the nonstick surface comes from oil alone and gets better the more you cook on it.
The long handle is the other draw. Victoria says it is easy to grip, stays cooler longer and gives you control when you move the pan off a burner or a grill. That matters on a comal, because during a run of tortillas you will lift a hot disc of iron on and off the heat more than once.
The maker rates it for gas, electric, ceramic and induction cooktops, as well as the oven, a grill or a campfire, so it moves easily from the kitchen to a backyard cookout. Keep the heat low to medium-low, as Victoria advises, since cast iron holds heat so well that a high flame scorches tortillas before they puff. After cooking, rinse it with warm water, dry it straight away and it will keep its seasoning. Victoria’s published dimensions look inconsistent across its sizes, so go by the 10.5-inch cooking surface the maker states.
Why we like it
- Pre-seasoned with three layers of flaxseed oil, with no PTFE or PFOA coating
- 10.5-inch flat cooking surface made with flatbreads in mind
- Long handle the maker says stays cooler longer
- Rated for gas, electric, ceramic, induction, oven, grill and campfire
- Made in Colombia
Key specifications
| Model | Not stated (10.5-inch comal griddle pan) |
|---|---|
| Material | Cast iron |
| Size | 10.5-inch flat cooking surface, long handle |
| Weight | About 4.5 lb (Victoria lists 4.49 lb) |
| Seasoning | Three layers of non-GMO flaxseed oil; no PTFE or PFOA |
| Heat sources | Gas, electric, ceramic, induction; oven, grill, campfire |
| Made in | Colombia |
| Care | Hand wash with warm water, no soap; not dishwasher safe |
Why we recommend it
Victoria describes this pan as ideal for “tortillas, roti, pancakes, flatbreads”, and the shape follows from that: a flat disc with a long handle, the classic comal form rather than a skillet with a flat bottom. In use it behaves like the Lodge, holding heat well, so the maker recommends low to medium-low heat rather than full blast.
Skip it if you want a light pan. Victoria lists it at about four and a half pounds, and like all cast iron it rewards patience: preheat it gradually over medium heat, and wash it by hand with warm water, never in the dishwasher.
Pros and cons
Pros
- Flaxseed-oil seasoning, no PTFE or PFOA
- Long handle stays cooler longer
- Designed with tortillas in mind
- Works on every heat source
Cons
- Heavy at about 4.5 lb
- Hand wash only, no dishwasher
- Maker’s size figures are inconsistent
3. Lodge BOLD 12-inch Pre-Seasoned Cast Iron Griddle – Room for Two Tortillas
If the 10.5-inch Lodge feels a little tight, the BOLD griddle gives you an extra inch and a half of cooking surface from the same Tennessee foundry. Lodge describes it as a 12-inch griddle with low sidewalls and modern handles, seasoned with vegetable oil and ready to use, so you can lay two small corn tortillas side by side or a large flour tortilla with room to spare.
It cooks the way the rest of Lodge’s cast iron does. The listing points to strong heat retention and even heat without hot spots, which is what keeps the third and fourth tortilla in a batch cooking at the same pace as the first. The seasoning is just iron and vegetable oil, and Lodge says the quick-release surface gets better with use.
Lodge rates it for glass-top stoves, induction, the oven, a grill or live fire. As with any large cast iron pan, put it on a burner close to its size, preheat it slowly, and lift rather than slide it on glass. Care is the familiar routine: hand wash, dry, and rub on a little oil.
Why we like it
- Pre-seasoned with vegetable oil, ready to use
- 12-inch surface fits two small corn tortillas
- Low sidewalls make flipping easy
- Works on glass-top, induction, oven, grill and live fire
- Made in South Pittsburg, Tennessee
Key specifications
| Model | P12RG3 |
|---|---|
| Material | Cast iron |
| Size | 12-inch round, low sidewalls |
| Weight | Not stated |
| Seasoning | Pre-seasoned with vegetable oil |
| Heat sources | Glass-top, induction and other stovetops; oven, grill, live fire |
| Made in | USA (Tennessee) |
| Care | Hand wash, dry, rub with oil |
Why we recommend it
Choose this one if you make tortillas for three or more people, or press your own from masa and want to cook two at a time. It is the same proven cast iron as our top pick, just larger, with handles that make a heavier pan easier to manage.
Skip it if you cook on a small burner or want a light pan. A 12-inch cast iron griddle is heavy, the listing does not give its weight, and the edges will run cooler on a burner much smaller than the pan.
Pros and cons
Pros
- Two small tortillas at once
- Pre-seasoned, ready to use
- Works on induction and glass tops
- Made in the USA
Cons
- Heavier than the 10.5-inch model
- Weight not stated in the listing
- Needs a large burner for even heat
4. de Buyer Mineral B Crepe & Tortilla Pan, 10.25-inch – Fast Heat, Lighter Than Cast Iron
For cooks on gas who want a comal that heats in minutes and weighs less than cast iron.
The specs explain why it heats so quickly. The body is 99% iron and 1% carbon, rolled to 2.5 mm thick, and the whole pan weighs about 3 pounds. The 10.25-inch diameter gives a 9-inch flat cooking surface with low, flared sides, so a spatula slides under a tortilla easily and an 8-inch flour tortilla lies flat without curling up at the edges. de Buyer also makes it in 9.5-inch and 12-inch sizes.
Carbon steel responds faster than cast iron when you change the heat, which helps when you are working through a stack of tortillas: turn the flame down a little if they start to scorch, and the pan follows within moments rather than minutes. The riveted steel handle has an epoxy coating, one reason the maker limits its time in the oven, but on the stovetop it is rated for gas, electric, ceramic and induction.
Expect the pan to change color as you use it. Carbon steel darkens as layers of seasoning build, and de Buyer advises repeating the seasoning to develop that patina, which is what lets tortillas release cleanly. After cooking, skip the soap, wipe the pan dry and rub on a thin film of oil before you put it away, as the maker recommends.
Why we like it
- Carbon steel heats faster than cast iron and weighs about 3 lb
- 10.25-inch pan with a 9-inch flat cooking surface
- Works on gas, electric, ceramic and induction, according to de Buyer
- Turns more nonstick as the seasoning builds
- Made in France from 99% iron, 1% carbon steel, 2.5 mm thick
Key specifications
| Model | Mineral B Crepe & Tortilla Pan |
|---|---|
| Material | Carbon steel (99% iron, 1% carbon), 2.5 mm thick |
| Size | 10.25-inch diameter, 9-inch cooking surface |
| Weight | About 3 lb (retailer spec, 1.33 kg) |
| Seasoning | None: ships with a beeswax coating; season before use |
| Heat sources | Gas, electric, ceramic, induction; oven only briefly, max 400°F |
| Made in | France |
| Care | No soap or dishwasher; oil before storing |
Why we recommend it
Chefs love carbon steel, as America’s Test Kitchen put it in its review of the material, describing it as “heavy enough to retain heat well but thin enough to heat quickly”, and lighter than cast iron. That means a shorter wait before the first tortilla and quicker control when you turn the flame down. de Buyer sells this model specifically as a crepe and tortilla pan, and its surface becomes more nonstick as the seasoning builds.
Skip it if you want to cook the day it arrives. It needs several rounds of seasoning first (see below), it should never go in the dishwasher, and de Buyer limits oven use to short bursts at 400°F.
Pros and cons
Pros
- Heats faster than cast iron
- Lighter, at about 3 lb
- 9-inch flat surface
- Grows more nonstick with use
Cons
- Arrives unseasoned
- Oven use brief, max 400°F
- No soap or dishwasher
5. Made In Carbon Steel Griddle – A Full Batch Across Two Burners
This is the pick for anyone who makes tortillas by the dozen. Instead of a round comal, Made In’s carbon steel griddle is a long rectangle with an 8.5 by 17.5-inch cooking surface, 24 inches long including the handles, so it can sit across two burners and hold three or four corn tortillas at once. That is the closest a home stove gets to the long comales on a market stall.
Carbon steel brings the speed of the de Buyer pan to a bigger surface. Made In describes it as combining cast iron’s heat retention and slick surface with the quicker heat control and lighter weight of stainless steel, and says it develops a nonstick surface with seasoning and regular use. It is rated to 1,200°F, so a hot oven, a grill or an open flame will not trouble it.
It is made in Sweden and rated for induction, and Made In markets it for indoor and outdoor cooking alike. Treat it like any carbon steel: season it before the first batch, dry it straight after washing, and wipe on a thin film of oil so it does not rust.
Why we like it
- Large 8.5 x 17.5-inch cooking surface
- Spans two burners for a full batch
- Induction compatible; also grill and open flame
- Rated to 1,200°F
- Made in Sweden
Key specifications
| Model | Carbon Steel Griddle (COOK-GRIDDLE-CN-NS) |
|---|---|
| Material | Carbon steel |
| Size | 8.5 x 17.5-inch cooking surface; 24 inches long with handles |
| Weight | Not stated |
| Seasoning | Season before use (pre-seasoning not stated) |
| Heat sources | Induction and other stovetops; oven, grill, open flame; up to 1,200°F |
| Made in | Sweden |
| Care | Dry after washing and oil lightly, as for any carbon steel |
Why we recommend it
Choose it if you regularly cook for a crowd, host taco nights, or make tortillas from masa in batches. One long surface over two burners means fewer rounds at the stove and a stack of tortillas that comes off together.
Skip it if your burners are small or far apart, or you are short of storage space. At 24 inches long it needs a large cooktop and a big cupboard, and like all carbon steel it needs seasoning before it performs at its best.
Pros and cons
Pros
- Cooks three or four tortillas at once
- Faster to heat than cast iron
- Works on induction and outdoors
- Made in Sweden
Cons
- Needs two burners side by side
- Season before first use
- 24 inches long to store
6. IMUSA 13.5-inch Carbon Steel Nonstick Comal – Wide, Light and Easy to Clean
Walk into many Mexican and Latin American kitchens and you will find a thin, wide comal like this one. IMUSA’s 13.5-inch comal is carbon steel with a nonstick black coating and two chrome riveted metal handles, and at that size it holds two or three corn tortillas, a big quesadilla or a couple of arepas at once.
Its strength is convenience. The listing describes it as lightweight and quick to heat, and the nonstick coating means tortillas release without a seasoning routine, so it is ready the day it arrives and cleans up with a wipe. IMUSA also rates it for the oven, and the side handles make it easy to carry to the table.
The trade-off is the coating. A nonstick surface will not take the dark char that bare cast iron or carbon steel gives a tortilla, and the listing does not say what the coating is made of or the maximum oven temperature. Keep the heat at medium rather than high, and use wooden or silicone tools so the surface lasts.
Why we like it
- Wide 13.5-inch surface for two or three tortillas
- Nonstick, so no seasoning needed
- Light and quick to heat
- Riveted metal side handles
- Oven safe, according to the listing
Key specifications
| Model | CAR-52023 |
|---|---|
| Material | Carbon steel with a nonstick coating |
| Size | 13.5-inch round, two side handles |
| Weight | Not stated (described as lightweight) |
| Seasoning | None needed (nonstick coating) |
| Heat sources | Stovetop types not stated; oven safe (maximum temperature not stated) |
| Made in | Not stated |
| Care | Use non-metal tools; coating type not stated |
Why we recommend it
Choose it if you want a large, budget-friendly comal that needs no seasoning, or a second comal for warming store-bought tortillas while the main pan cooks. It suits gas cooks who value easy cleaning over a deep char.
Skip it if you want the toasted, blistered finish of bare metal, or you cook on induction, which the listing does not confirm. If you would rather avoid nonstick coatings altogether, choose cast iron or plain carbon steel.
Pros and cons
Pros
- Large surface at a budget level
- No seasoning needed
- Lightweight and easy to handle
- Oven safe
Cons
- Coating will not char like bare metal
- Coating type not stated
- Induction not confirmed
7. Presto 22-inch Electric Ceramic Griddle – No Stove Needed
Not every kitchen has a free burner, and some cooks would rather make tortillas at the table. Presto’s 22-inch electric griddle plugs in and gives you an extra-large cooking surface with automatic temperature control, enough to cook several tortillas at once or keep a batch warm while the fillings go on.
The surface is a PFAS-free ceramic nonstick coating with a light texture, over a heavy cast aluminum base that Presto calls virtually warp-proof. Presto’s Control Master heat control holds the temperature you set, which takes the guesswork out of a long run of tortillas, and a slide-out drip tray catches any oil from quesadillas or fillings.
It is easy to live with, too. The handles come off so the griddle fits in most 18-inch cabinets, and with the heat control removed the whole base is fully immersible for washing. Presto backs it with a one-year limited warranty.
Why we like it
- Huge 22-inch cooking surface
- PFAS-free ceramic nonstick coating
- Automatic temperature control
- Removable handles for easy storage
- Fully immersible once the control is removed
Key specifications
| Model | 07061 |
|---|---|
| Material | Cast aluminum base, ceramic nonstick coating |
| Size | 22-inch electric griddle |
| Weight | Not stated |
| Seasoning | None needed (nonstick) |
| Heat sources | Electric: plugs in, no stovetop needed |
| Made in | Not stated |
| Care | Immersible with the heat control removed; one-year limited warranty |
Why we recommend it
Choose it for taco nights, family breakfasts and kitchens without a spare burner, including small apartments where stovetop space is tight. It is the most practical way on this list to cook a lot of tortillas at once with steady, controlled heat.
Skip it if you want a charred, blistered tortilla or a tool you can hang by the stove. A nonstick electric griddle cooks evenly but gently, it will not give the deep char of bare iron over a flame, and at 22 inches it needs counter and cupboard space.
Pros and cons
Pros
- Cooks many tortillas at once
- PFAS-free ceramic coating
- Steady, automatic temperature
- No stove needed
Cons
- Will not char like bare iron
- Needs counter and storage space
- Plug-in only, not for the stovetop
8. IMUSA 9.5-inch Pre-Seasoned Cast Iron Comal – Compact for Small Batches
A compact cast iron comal for reheating a few tortillas at a time.
Because it arrives pre-seasoned, it is ready for a first batch after a quick rinse and dry. As a flat griddle, it has no tall sides to get in the way, so flipping a tortilla or sliding an arepa off the edge is easy, even for someone new to cooking on a comal.
IMUSA sells it for tortillas, arepas and quesadillas, and the size suits all three when you are cooking for one or two people. Warm tortillas for a quick breakfast, griddle an arepa until it has a crisp crust, or fold a tortilla around cheese and let it melt. It also makes a handy second pan: keep it beside a larger comal to warm tortillas while the main one cooks, or use it to toast a handful of dried chiles or whole spices for a salsa.
Treat it like any cast iron. Let it heat gradually over medium-low before adding food, since small cast iron pans can develop hot spots over a large flame. The listing marks it hand wash only, so skip the dishwasher, dry it straight away and wipe on a little oil to protect the seasoning between uses. Looked after that way, the surface keeps improving as you cook on it.
Why we like it
- Pre-seasoned cast iron, ready to use
- Compact 9.5-inch size that suits a small burner
- Sold by IMUSA for tortillas, arepas and quesadillas
Key specifications
| Model | Not stated |
|---|---|
| Material | Cast iron |
| Size | 9.5-inch flat griddle |
| Weight | Not stated |
| Seasoning | Pre-seasoned |
| Heat sources | Not confirmed by IMUSA; check the listing for your stove |
| Made in | Not stated |
| Care | Hand wash only (Amazon listing) |
Why we recommend it
At 9.5 inches this comal fits one tortilla comfortably, which is all many households need for reheating store-bought tortillas or warming a couple of homemade ones for breakfast. It is the smallest and simplest option here.
Skip it if you cook for a family or make tortillas from masa. A larger comal lets you work two tortillas at once. We could not confirm the stovetop compatibility or weight on IMUSA’s own site, so check the listing details for your stove before ordering.
Pros and cons
Pros
- Pre-seasoned, ready to use
- Compact for small burners
- Handles tortillas, arepas and quesadillas
Cons
- One tortilla at a time
- Weight and stove ratings not confirmed
- Few maker details published
How to choose a comal for your kitchen
Five things decide whether a comal suits you. Price matters less than you might think: the material and your stove matter more.
1. Material: clay, cast iron, carbon steel or nonstick
- Clay (barro) is the traditional choice. It heats gently and evenly, but it breaks if dropped or shocked with cold water, and it must be cured with lime before use. No clay comal makes our list right now (see how we picked, below); if you buy one, choose unglazed clay from a named maker or potter and cure it as described further down.
- Cast iron holds heat best of the metal comals, which keeps the temperature steady batch after batch. It is heavy and slow to heat: Masienda’s comal guide puts the wait at about ten minutes for cast iron to heat evenly, so give it time.
- Carbon steel heats faster and weighs less than cast iron while still holding heat well, according to America’s Test Kitchen. It needs seasoning and drying after every wash.
- Nonstick comals and griddles are light and need no seasoning, but they do not char a tortilla the way bare iron does, and aluminum ones do not work on induction. Check what the coating is: Presto states that its griddle’s ceramic coating is PFAS-free, while some listings, including IMUSA’s nonstick aluminum comals, disclose PFAS chemicals.
2. Your stovetop
On a gas range, every stovetop comal on this list works, and if you have no spare burner at all, an electric griddle such as the Presto plugs in instead. On glass-top and induction ranges, choose cast iron or carbon steel from a maker that rates the pan for induction: Lodge, Victoria and de Buyer all do. Lodge notes that its cast iron bottoms are cast smooth so they should not scratch a glass surface, and recommends lifting rather than sliding the pan. Clay is best kept to gas.
3. Size
A corn tortilla for tacos is usually five to six inches across, a flour tortilla eight to ten. A 9.5- to 10.5-inch comal handles one at a time comfortably; for a family or a batch of homemade tortillas, a wider surface such as the 12-inch Lodge BOLD, the 13.5-inch IMUSA or Made In’s two-burner griddle lets you cook two or more side by side. Measure your largest burner too: a comal much wider than the burner will be noticeably cooler at the edges.
4. Handle and weight
Most comals have one long handle. It makes the pan easier to move off the heat and easy to hang on a wall hook. If lifting four or five pounds one-handed is a problem, carbon steel is the lighter metal option.
5. How much care you will give it
Cast iron that arrives pre-seasoned is the least work. Carbon steel needs a few rounds of seasoning before first use and a wipe of oil after washing. Clay needs curing and gentle handling for its whole life. Choose honestly: the best comal is the one that stays on your stove rather than in a cupboard.
How we picked these eight comals
We started from what a Mexican kitchen asks of a comal: even, steady heat across a flat surface, a size that suits tortillas, and a material that will last. We then narrowed the field to comals sold on Amazon in the United States whose specifications we could confirm on the maker’s own website or, where a maker publishes none, on the brand’s own Amazon listing (each review says which): material, size, finish, stovetop compatibility and country of manufacture. We chose eight to cover every common material, size and kind of kitchen, rather than padding the list with near-identical pans. Clay is the one gap: the clay comal we had recommended went out of stock, and the in-stock alternatives we found were either from sellers that publish no details of their own or down to their last few units, so none made the list. We used published equipment testing from America’s Test Kitchen for how the materials behave. We left out comals whose details we could only find on reseller pages, models that were out of stock when we checked, and electric “comales” from sellers with no identifiable maker. We have not cooked on every model listed here; where we describe how a material behaves, we say whose findings those are.
Before the first tortilla: seasoning and curing
Cast iron (both Lodges, Victoria and the 9.5-inch IMUSA) arrives seasoned. Rinse it, dry it completely, heat it slowly over medium-low and wipe on a thin film of oil. After cooking, wash with hot water, dry on the burner and oil it lightly before storing.
Carbon steel (de Buyer and Made In) must be seasoned first. de Buyer’s instructions are to wash off the beeswax coating with hot water and no soap, heat the pan, wipe on a thin layer of a high-smoke-point oil such as grapeseed or avocado, heat until the oil begins to smoke lightly, then let it cool, and repeat several times to build the patina. Never put it in the dishwasher.
Clay is cured, not seasoned. The traditional method is to warm the comal on low, brush on a watery mixture of cal (food-grade lime), heat until it hardens, rinse, and repeat. Bring it up to heat slowly every time, and never put a hot clay comal under cold water.
Nonstick (the 13.5-inch IMUSA and the Presto griddle) needs no seasoning: wash it before the first use and keep metal tools off the coating.
Whatever the material, preheat the comal fully before the first tortilla goes on. A tortilla on a half-heated comal dries out before it browns.
How to cook tortillas on a comal
A comal does its best work dry. Corn tortillas go straight onto the bare, hot surface with no oil; oil fries the outside before the inside cooks.
- Preheat over medium to medium-high heat until a drop of water skitters and evaporates within a couple of seconds. Cast iron needs the longest; carbon steel is ready sooner.
- Lay the tortilla flat and leave it until the edges begin to dry and lift slightly, usually well under a minute for a fresh corn tortilla.
- Turn it with your fingertips or a thin spatula and cook the second side a little longer, until light brown spots appear underneath.
- Turn it once more. A well-made fresh tortilla often puffs at this point, which means steam has separated the layers and it is cooked through.
- Stack and cover each tortilla in a cloth or a tortilla warmer as it comes off, so the steam keeps the stack soft.
Flour tortillas need less time on each side and should come off soft, with a few golden spots rather than dark ones. Store-bought tortillas only need warming through: a few seconds a side brings back their flexibility. If a tortilla dries out and cracks, the comal was either not hot enough or the tortilla stayed on too long.
Comal questions, answered
What is the best comal for corn tortillas?
Cast iron or carbon steel. Corn tortillas want high, steady heat so they puff and blister without drying out, and both metals hold heat well. The Lodge 10.5-inch griddle is the easiest place to start because it arrives seasoned. If you are making corn tortillas from masa, our guides to nixtamalization and corn versus flour tortillas explain what you are working with.
Can you use a comal on a glass-top stove?
Yes, if the comal is cast iron or carbon steel and the maker rates it for glass-ceramic or induction cooking. Lodge, Victoria and de Buyer all do. Lift the comal rather than sliding it across the glass, and heat it gradually.
Do you need to season a comal?
Bare cast iron and carbon steel need seasoning, though pre-seasoned cast iron arrives ready to use and only needs maintaining. Clay comals are cured with lime instead. Nonstick comals need no seasoning.
What size comal is best for tortillas?
A 10- to 12-inch comal suits most kitchens: big enough for one large flour tortilla or two small corn tortillas. Go larger if you regularly make tortillas for a family, and smaller only if you mostly reheat one or two at a time.
Is a comal the same as a cast iron skillet?
No. A skillet has sides, which get in the way when you flip tortillas by hand or with a spatula. A comal is flat or nearly flat, so the whole surface is usable and tortillas slide on and off. A flat skillet can stand in for a comal, but a comal is the better tool for tortillas.
What else can you cook on a comal?
Quesadillas, toasted dried chiles, charred tomatoes and tomatillos for salsa, and reheated leftovers. A comal is also the best way to bring day-old tortillas back to life, as our guide to reheating Mexican leftovers explains, and it is the cooking surface behind many of the dishes in Mexican cooking methods explained.
Our final pick for tortillas
Buy the Lodge 10.5-inch cast iron griddle if you want one comal that works on any stove and is ready the day it arrives. Choose the de Buyer carbon steel pan if you cook on gas or induction and want faster heat and less weight, and look for an unglazed clay comal de barro if you want the traditional way and will treat it gently. Cooking for a crowd? Made In’s griddle across two burners, or Presto’s electric griddle if you have no burner to spare, gets a whole batch done at once. Whichever you choose, heat it fully before the first tortilla, and keep it seasoned.
A comal is one piece of a tortilla kit. Our guide to tortilla making tools covers the press, the warmer and the masa that go with it, and if you would rather plug in than use the stove, see the best electric tortilla maker.
Related guide: Comal alternative.
And if you would rather someone else did the cooking tonight, see the menu or call to order.