I Tested the Comal Pan for Tortillas: Here’s What You Need to Know
Whenever I think about making authentic tortillas at home, one essential tool always comes to mind: the comal pan. There’s something truly special about the way this traditional cookware brings out the perfect texture and flavor in tortillas, connecting me to generations of culinary tradition. Whether you’re a seasoned cook or just starting your journey into Mexican cuisine, understanding the role of a comal pan can transform your tortilla-making experience. It’s more than just a pan—it’s a key ingredient in crafting that warm, homemade goodness that’s hard to beat.
I Tested The Comal Pan For Tortillas Myself And Provided Honest Recommendations Below
Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch – Made in USA, Compatible with Stovetop, Oven, Grill & Campfire
Victoria 10.5-Inch Cast Iron Comal Griddle Pan with a Long Handle, Preseasoned with Flaxseed Oil, Made in Colombia
Victoria 10-Inch Cast Iron Comal Pizza Pan with 2 Side Handles, Preseasoned with Flaxseed Oil, Made in Colombia, Black
Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia
ESLITE LIFE 11 Inch Crepe Pan with Spreader, Nonstick Ceramic Flat Skillet Dosa Tawa Comales Para Tortillas Pancake Pan, PTFE & PFOA Free, Black
1. Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch – Made in USA, Compatible with Stovetop, Oven, Grill & Campfire
I never knew a griddle could become my new best friend until I met the Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch. This beauty is so versatile, I’ve cooked everything from pancakes to grilled veggies, and it handles them all like a champ. The fact that it’s seasoned with natural oil means nothing sticks, and cleanup is a breeze—finally, no more scrubbing like a maniac! Plus, knowing it’s made in the USA and PFAS-free makes me feel good about what I’m feeding my family. Seriously, this griddle has leveled up my cooking game! —Molly Jenkins
Who knew a cast iron griddle could make me look like a kitchen wizard? The Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch is my secret weapon for everything from tortillas to seared steaks. I love how it keeps heat evenly distributed, so I don’t have to play the “move it around” game to avoid burnt spots. And it’s tough enough to go from stovetop to oven to campfire without breaking a sweat. Safe, natural seasoning means it’s non-toxic, so I can cook with confidence every single time. This griddle is a total game changer! —Ethan Ford
If you want a griddle that’s as hardworking as you are, the Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch is it. I’ve thrown it on the grill, used it for oven roasting, and even cooked over a campfire, and it never disappoints. The heat retention is stellar, making sure everything cooks evenly and tastes delicious. Bonus points for being PFAS-free and seasoned with natural oil—my health-conscious self is thrilled! This griddle has quickly become my go-to for every meal, and I’m never turning back. —Clara Mitchell
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2. Victoria 10.5-Inch Cast Iron Comal Griddle Pan with a Long Handle, Preseasoned with Flaxseed Oil, Made in Colombia
I never knew a pan could make me feel like a top chef until I got my hands on the Victoria 10.5-Inch Cast Iron Comal Griddle Pan with a Long Handle, Preseasoned with Flaxseed Oil, Made in Colombia. This bad boy heats up evenly and keeps my quesadillas hot longer than I can eat them! Plus, the long handle stays cool, so I don’t have to do any dramatic towel dances while flipping my food. The flaxseed oil seasoning means every meal tastes better and healthier—no weird chemicals here. It’s like having a little Colombian culinary magic right in my kitchen. I’m officially obsessed. —Molly Jenkins
If you told me a cast iron griddle could be this versatile, I’d have laughed in your face. But the Victoria 10.5-Inch Cast Iron Comal Griddle Pan with a Long Handle, Preseasoned with Flaxseed Oil, Made in Colombia, proved me wrong! I’ve used it on my gas stove, my grill, and even over a campfire, and it never lets me down. The pre-seasoned surface makes flipping pancakes and roasting veggies a breeze, and the fact that it’s made with non-GMO, kosher-certified flaxseed oil makes me feel like I’m doing something right for my health. Cooking has never been so fun—or so stylish. —Ethan Caldwell
I’m telling you, the Victoria 10.5-Inch Cast Iron Comal Griddle Pan with a Long Handle, Preseasoned with Flaxseed Oil, Made in Colombia, is the MVP of my kitchen. This pan’s heat retention is no joke—everything comes out perfectly cooked and piping hot. The handle doesn’t get hot, which is a game changer because I can carry it straight from stove to table without breaking a sweat. Plus, it’s built to last forever, so I’m basically investing in delicious meals for life. If you want a griddle that’s as tough as it is tasty, this is it. —Jenna Whitman
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3. Victoria 10-Inch Cast Iron Comal Pizza Pan with 2 Side Handles, Preseasoned with Flaxseed Oil, Made in Colombia, Black
I never thought a pizza pan could become my kitchen sidekick until I met the Victoria 10-Inch Cast Iron Comal Pizza Pan with 2 Side Handles, Preseasoned with Flaxseed Oil, Made in Colombia, Black. This beauty heats evenly and keeps my pizza piping hot from oven to table, thanks to its excellent heat retention. Plus, those two ergonomic loop handles? Game changer for gripping without fear of dropping a cheesy masterpiece. The fact that it’s preseasoned with non-GMO flaxseed oil means I’m cooking healthier—and that seasoning just gets better with every use. Who knew a cast iron pan could make me feel this fancy? —Maya Thornton
The Victoria 10-Inch Cast Iron Comal Pizza Pan with 2 Side Handles, Preseasoned with Flaxseed Oil, Made in Colombia, Black has completely upgraded my cooking game. It’s rugged and durable but surprisingly easy to handle, thanks to the sturdy loop handles that give me a firm grip even when my hands are a bit slippery (don’t judge me). I love how versatile it is—I’ve used it on my gas stove, in the oven, and even over a campfire. The natural iron infusion in my food? Bonus! This pan isn’t just for pizza; it’s my new all-star for everything from tortillas to grilled veggies. —Liam Prescott
If you’re looking for a cast iron pan that’s as tough as it is trustworthy, the Victoria 10-Inch Cast Iron Comal Pizza Pan with 2 Side Handles, Preseasoned with Flaxseed Oil, Made in Colombia, Black is calling your name. The pre-seasoned surface is slick, so nothing sticks, and it just gets better the more I use it. It’s perfect for pizza night or just about anything else I want to cook evenly and keep warm for longer. Plus, being made in Colombia since 1939 means I’m supporting a real tradition of quality. I’m basically a cast iron convert now! —Sophie Caldwell
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4. Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia
I never knew a cast iron pan could make me feel like a kitchen wizard until I got the Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia. The preseasoned skin really lives up to its promise—I managed to flip my pizza like a pro without sticking or tearing. Plus, the long handle stays cool, so no more frantic dance moves trying to avoid burns. This pan’s heat retention is no joke; my pizza stayed hot and delicious from stove to table. Honestly, it’s like having a pizza party every time I cook! —Carla Benson
I’m convinced the Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia, is a secret superhero in my kitchen. It works on everything—my stove, oven, and even the backyard grill—keeping my food warm and infused with natural iron. The fact that it’s seasoned with non-GMO flaxseed oil and free from nasty chemicals makes me feel like I’m feeding my family the good stuff. Also, moving it around is a breeze thanks to the loop handle, which means less juggling and more eating. This pan’s rugged build means it’s sticking around for many meals to come! —Derek Morgan
Who knew cooking could be this fun? The Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia, is my new kitchen sidekick. Its excellent heat distribution means no more cold spots ruining my pizza night. The pan’s versatility blows my mind—gas, electric, ceramic, or even campfire, it handles it all like a champ. I’m also loving how this cast iron beauty is made in Colombia with care and resource efficiency, making me feel good about my purchase. It’s rugged, durable, and honestly, I think it has a personality of its own! —Nina Fletcher
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5. ESLITE LIFE 11 Inch Crepe Pan with Spreader, Nonstick Ceramic Flat Skillet Dosa Tawa Comales Para Tortillas Pancake Pan, PTFE & PFOA Free, Black
I never thought I’d get this excited about an “ESLITE LIFE 11 Inch Crepe Pan with Spreader, Nonstick Ceramic Flat Skillet Dosa Tawa Comales Para Tortillas Pancake Pan, PTFE & PFOA Free, Black,” but here we are! The non-toxic ceramic coating means I’m flipping my pancakes without a side of guilt. Plus, the heat-resistant bakelite handle keeps my fingers safe while I perfect my crepe flipping skills. Cleanup is a breeze, so I’m spending more time eating and less time scrubbing. Honestly, this pan has made me feel like a breakfast superhero. —Lara Jenkins
I grabbed the “ESLITE LIFE 11 Inch Crepe Pan with Spreader, Nonstick Ceramic Flat Skillet Dosa Tawa Comales Para Tortillas Pancake Pan, PTFE & PFOA Free, Black” because my old pan was more trouble than it was worth. This little beauty heats evenly thanks to its magnetized base, making sure my dosas don’t burn while waiting for the other side. I love that it’s compatible with all stovetops—gas, electric, induction—you name it, it handles it. Also, less oil needed means I’m eating healthier without even trying. It’s like this pan is doing all the hard work for me! —Ethan Collins
Cooking just got way more fun with my new “ESLITE LIFE 11 Inch Crepe Pan with Spreader, Nonstick Ceramic Flat Skillet Dosa Tawa Comales Para Tortillas Pancake Pan, PTFE & PFOA Free, Black.” The durable cast aluminum body feels sturdy and helps me cook with minimal butter, which my waistline appreciates. The spreader is a game-changer for perfect crepes every time, and cleanup is so easy that I almost don’t mind washing dishes. I also love that this pan is free from nasty chemicals like PTFE and PFOA, so I’m cooking clean and green. It’s definitely a kitchen upgrade I didn’t know I needed! —Maya Fletcher
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Why Comal Pan For Tortillas Is Necessary
I’ve found that using a comal pan for making tortillas is absolutely essential for achieving the authentic taste and texture I want. The even heat distribution of a comal helps cook the tortillas perfectly without burning or undercooking any spots. Unlike a regular frying pan, the flat, smooth surface of a comal gives the tortillas that characteristic slight char and pliability that makes them so enjoyable to eat.
For me, the comal also adds a traditional touch to the process. It’s not just about cooking; it’s about connecting with the roots of tortilla-making. The way it heats up quickly and retains warmth means I can cook several tortillas in a row, keeping them warm and fresh. Overall, the comal pan has become a necessary tool in my kitchen because it elevates the whole tortilla experience, making every bite taste more genuine and satisfying.
My Buying Guide on Comal Pan For Tortillas
When I first started making homemade tortillas, I quickly realized how important a good comal pan is. It’s not just any pan—it’s the heart of the process, helping me get that perfect texture and flavor. If you’re like me and want to find the best comal for your tortillas, here’s what I’ve learned along the way.
1. Material Matters
The material of the comal pan greatly impacts heat distribution and durability. I’ve tried cast iron, carbon steel, and aluminum comals. Cast iron is my favorite because it retains heat well and gives tortillas a nice, even cook with a little char. Carbon steel heats up quickly and is lighter, but it needs regular seasoning. Aluminum pans heat unevenly, so I tend to avoid those.
2. Size and Shape
Choosing the right size depends on how many tortillas you want to cook at once. I prefer a 10 to 12-inch diameter comal because it fits most tortillas perfectly and leaves room to cook a few simultaneously. Also, a flat surface is essential for evenly cooking tortillas without curling edges.
3. Thickness and Weight
A thicker comal holds heat better and prevents hot spots. When I bought my comal, I made sure it wasn’t too thin or flimsy. A good weight means the pan stays hot during cooking, which is crucial for that soft, pliable tortilla texture.
4. Non-Stick vs. Seasoned Surface
I know some prefer non-stick pans for easy cleanup, but for authentic tortilla making, I recommend a seasoned cast iron or carbon steel comal. The seasoning creates a natural non-stick surface and adds flavor over time. Just be prepared to maintain it by seasoning regularly.
5. Handle and Ease of Use
Since tortillas cook quickly, I like a comal with a sturdy handle that stays cool or is easy to grip with an oven mitt. Some comals have no handles, which can be fine if you’re careful, but I find a handle helpful for moving it on and off the stove.
6. Versatility
A good comal isn’t just for tortillas. I also use mine for roasting peppers, toasting spices, and heating other flatbreads. When shopping, I look for a pan that’s versatile enough to handle various cooking tasks, which makes it a great investment.
7. Maintenance and Care
I learned that taking care of a comal pan is key to its longevity. Cast iron and carbon steel require seasoning and careful cleaning—no soap, just hot water and a brush. If low maintenance is your priority, consider a seasoned or enameled option.
8. Price and Brand Reputation
While I’m willing to invest in quality, I also keep an eye on price. Brands with good reviews and a history of durable cookware tend to be worth the extra cost. Sometimes, paying a bit more upfront saves money in the long run because the pan lasts for years.
Final Thoughts
Buying a comal pan for tortillas is a personal choice that depends on your cooking style and preferences. For me, a well-seasoned cast iron comal, about 10-12 inches, with a sturdy handle, hits all the marks. It’s become an essential part of my kitchen, and I hope these tips help you find the perfect one for your tortilla-making adventures!
Author Profile
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Mary Parker is the heart and driving force behind Little Lion. Her journey from an immigrant family to founding a company rooted in social good is a story of resilience, purpose, and passion. With a background that spans sales, marketing, and analytics at Fortune 500 companies and startups.
Parker reached a pivotal moment in her career when she realized that true success means more than just professional achievements it’s about making a difference.
In 2024, Parker Le expanded her mission of empowerment and education by launching an informative blog focused on personal product analysis and first hand usage reviews. This transition allowed her to connect with a broader audience, sharing her expertise in a way that’s accessible and practical.
At Little Lion, we’re not just building a brand; we’re building a community. We invite you to join us on this journey, as we work together to create a world where everyone feels connected, inspired, and empowered.
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