I have been making tortillas weekly for the past year and a half but i keep ruining pans. At first i used different skillets but I finally got a comal, seasoned it, and it too got ruined. Now I’m on my 2nd comal and it’s starting to get scorched flour on it as well. I roll out my tortillas on a very lightly floured surface but if any little bit of flour gets on the comal it scorches and is impossible to get off. I’m only cooking on medium heat. I seasoned the comal with avocado oil at 450° for an hour 3x.
Should i use a different material, like cast iron? What’s the best pan for tortillas?
by KylosLeftHand