DrThunder88
Senior Cook
Anybody else own a comal? I picked one up at Big Lots a while ago, and it's fast becoming a regular in my rotation. Mine's a cheap import, 9.75 inches in diameter and about 0.5 inch deep. It's great for most griddle tasks like flapjacks, eggs sunny side-up, and sandwiches, but it's perfect for crepes! Set to low heat and using a quarter-cup of batter, it is a crepe-spewing monster! Okay, maybe not the best term for it, but it is quite handy.
It's sort of shoddily made. The handled comprises a basic, varnished wood handle surrounding a zinc-plated eyebolt and held taught via flat washer. The handle mounting hole is significantly off-center, and there are some casting marks around the handle junction, but the cooking surface is great! It's taken a seasoning even better than my Lodge.
Oddly enough, the one thing I haven't tried cooking in it is a tortilla!
It's sort of shoddily made. The handled comprises a basic, varnished wood handle surrounding a zinc-plated eyebolt and held taught via flat washer. The handle mounting hole is significantly off-center, and there are some casting marks around the handle junction, but the cooking surface is great! It's taken a seasoning even better than my Lodge.
Oddly enough, the one thing I haven't tried cooking in it is a tortilla!
