Gringo Tortillas
June 9, 2010 8:21 AM   Subscribe

Any recommendations for a cast-iron skillet for making tortillas?

Probably something >10 inches. Thanks!
posted by i_am_a_Jedi to Home & Garden (12 answers total) 3 users marked this as a favorite
Ikea Senior coated cast iron. Solid, and easy to work with than straight cast iron. Uses a ceramic coating.
posted by Lord_Pall at 8:28 AM on June 9, 2010

Look for a "comal." It is a cast iron skillet with very low sides which make turning the tortillas with a spatula very easy. It is also great for stove-top roasting small chilies and garlic. Google it or check Mexican grocery stores. Our new one was quite inexpensive. Amazon has a couple for between $10 and $15 and they come preseasoned.
posted by leafwoman at 8:32 AM on June 9, 2010 [3 favorites]

Honestly, anything will be fine. Tortillas aren't rocket science. :)

Get something that can serve multiple purposes. Some depth is nice for braising in the oven or frying things. Lodge is what I use. Whatever you get, I'd suggest sanding it smooth rather than leaving the finish pebbled.
posted by pjaust at 8:39 AM on June 9, 2010

Seconding a comal, or a reversible grill\griddle that will straddle two burners - you can cook two tortillas at once as well as use it for lots of other purposes. I have a $10 version I bought at Academy Sports and after a few months of regular use it's well seasoned and non-stick. You don't need to spend a lot of money here - cast iron is pretty much cast iron.
posted by sanko at 8:44 AM on June 9, 2010 [1 favorite]

Yes, get a comal. They are cheap and easy to find on Amazon (that's a griddle, but pre-seasoned, and very similar to the vintage one I use, but also see this more traditional comal) and in Mexican grocery stores.

Either style will also work well for pancakes/flapjacks, for warming store-bought tortillas, for making burgers or any other kind of pan-frying that doesn't require the food to sit in oil.

You can also look on eBay or at garage/estate sales for a vintage cast iron comal, but that'll be more hit-and-miss, of course. (NB: I got my vintage comal/griddle on eBay.)
posted by devinemissk at 8:53 AM on June 9, 2010

The comal I had (gifted to my sister, now I need another one) came from, of all places, The Cracker Barrel store. My dad found it there and it was not expensive at all.
posted by bibliogrrl at 9:00 AM on June 9, 2010

I have a Lodge skillet that's functional, durable, and reliable. I use it for absolutely everything. It never leaves my stovetop.
posted by Jon-o at 9:03 AM on June 9, 2010

nthing a comal.
posted by Jairus at 9:13 AM on June 9, 2010

If not comal, then Lodge.
posted by box at 10:30 AM on June 9, 2010

I cook mine on my pizza stone
posted by kenbennedy at 11:05 AM on June 9, 2010

You should use a comal and not a cast iron skillet because for tortillas you want an ungreased surface and you're going to want to use your cast iron for all kinds of greasy stuff.
posted by chrchr at 11:39 AM on June 9, 2010

You can also blister chilis on these.
posted by Muirwylde at 12:16 AM on June 12, 2010

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