A popular cooking utensil from mexico - Comal

Comal basically a sort of a pan to facilitate cooking of a variety of dishes. It’s redid from cast iron and is incredibly weighty. Whilst you cook through it you should not shift it at all, similar to what you might be doing by means of a wok or a usual frivolous pan. It may come in encircling shapes or in elongated, oblong shapes. One can still find outsized, rectangular diversity that would fit above two burners on a usual stovetop. The Comal has a somewhat irregular facade dissimilar from a non-stick or stainless steel pan.

Coma and its practice

Comal is said to be just right for grilling carne asada (red meats) and vegetables (alike to how they serve up fajitas in American restaurants much alike Chili's and El Torito.) The Comal put in savor to whatsoever you're catering, while their non-stick counterparts proffer no supplementary flavors. It is also that the utensil of preference for cooking tortillas on. You can in addition employ one to rapidly re-heat tortillas as well. A Comal is adaptable because you could use it on the stove, in the oven or even on a grill. Be watchful because they be inclined to be awfully hot and you will necessitate to utilize a kitchen rag or potholders if you require to budge it through the cooking procedure.

Preparing Comal

As soon as you acquire a new Comal, you don't wish for to utilize it with no "seasoning" it first. "Seasoning" is extremely simple, first you desire to wash the pan with temperate soapy water and dried out it thoroughly. Then lightly coat the pan with vegetable oil or shortening, it will prevent the comal from developing rust spots if it comes in contact with water. Put the Comal in a hot oven, at least 350 degrees and bake it for one hour. Remove it, let it cool then wipe off excess residue. Re-apply the oil then heat for an additional hour, turn the oven off and then let it cool in the oven overnight. Wipe off any residues and your comal is now ready for use.

Concentrated effort and heed for a Comal

By no means put a comal in the dishwasher! After cooking with it, simply wipe down the surface with a rag or a sponge. Use a spatula to scrape off any excess food. If necessary, wash the comal in warm soapy water, but make sure to thoroughly dry it immediately to prevent rust. Every once in a while, rub oil on the surface to keep it well seasoned. The more you use a comal, the more flavor it will impart to your food, so use it often. Let the comal change temperatures slowly, do not expose a hot comal to cold temperateures such as cold water, until it has cooled on it's own. If it does develop a crack, it is best to discard it. If it gets rusty, scrub it with steel wool until the rust is removed, rinse thorougly and repeat seasoning instructions above.