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the_real_crema
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September 7, 2026
Question

Best carbon steel comal recommendations?

I have been using a cast iron comal but it is very heavy and takes a long time to heat up. I want to try carbon steel which I understand heats faster and is lighter. What brands or specifications should I look for? Any brands to avoid? And is there a meaningful difference between a comal and a carbon steel flat pan for this purpose?

    2 replies

    comal_crew
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    September 7, 2026
    Carbon steel comals heat faster and respond to temperature changes more quickly than cast iron — for tortilla work this is mostly an advantage. The tradeoff is they do not hold heat as well when cold tortillas are placed on them. Brands worth looking at: Lodge makes a carbon steel comal that is widely available and reliable. Matfer Bourgeat is the professional choice but expensive. For a generic carbon steel flat pan: any 2-3mm gauge steel pan works as a comal — you do not need a specific comal shape. Avoid thin stamped steel which warps under high heat.
    cast_iron_only
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    September 7, 2026
    The heat-holding difference between cast iron and carbon steel is real for high-volume work. For home cooking where you are making 8-12 tortillas, carbon steel works well. For a batch of 40+ where the comal needs to recover quickly between tortillas, cast iron's thermal mass becomes an advantage.
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