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The seal finally held — photo proof

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Six weeks of working on this. Six weeks of burritos that looked right until they hit the skillet and unrolled. I have been posting questions here and trying every suggestion. Today: three-point seal, skillet at proper temperature (finally invested in a cast iron thermometer), seam-side down for 45 seconds before moving. The seal held. Photo: cross section after cutting, absolutely clean. No leaking. Proper circular geometry. Thank you to RollAndrei and hot_skillet_only specifically — the skillet temperature explanation was the missing piece.

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RollAndrei

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The cross section in your photo is correct geometry — that is what a properly sealed burrito looks like. Congratulations. The skillet temperature thing is genuinely under-discussed; most discussions focus on the fold technique and the temperature is assumed. It is not.

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hot_skillet_only

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This is exactly why I keep repeating the temperature point. It seems obvious once you know it but nobody mentions it in most rolling guides. Really glad it clicked.

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