At the moment, I use a regular, non-stick LeCreuset crepe skillet to cook my tortillas (Tortillas are a very important part of my kitchen, I press them and cook them myself every time we have Mexican food which is a few times a week). That skillet was never over half the power (so medium was the max, never cooked on medium high or high). I believe that's why the finish is still like new.
Lately, I've been reading more and more regarding the traditional "Comal" used in a Mexican kitchen. While, I would like to have something as traditional as possible, I also need something functional. From what I read, it could be an aluminum or cast iron comal.
Right now, my LeCreuset is 4 years old, the finish is not chipped and it's still non stick. I grease it maybe once a week, it works well. I tried to use my cast iron pizza pan to make the tortillas. It went fairly well and the taste was a bit different compared to the LeCreuset. Since then, I am very tempted to get a Lodge round griddle (that's the L9OG3) which is maybe 1/4" smaller than my LeCreuset.
The pizza cast iron did not work 100% as it's a 14" and my stove top goes up to 11" which leaves a part that isn't headed when using the pizza pan.
I found that the cast iron was a bit better. I know that something like Lodge would be a lifetime (cheap) investment as they last forever for what you pay. As long as I grease it well (well season it well), it wouldn't be an issue.
Last week, every lodge article was 25% off and when I went to buy one, they were out of stock. My plan was to come back in the city and buy one today but it looks like that the special finished yesterday! So, this means that I have more time to look at those pans!
I was wondering if someone makes tortillas in cast iron? How is it? I also made some eggs in there and it was great. I have a regular cast iron skillet and use it for roasts during the winter.
Lately, I've been reading more and more regarding the traditional "Comal" used in a Mexican kitchen. While, I would like to have something as traditional as possible, I also need something functional. From what I read, it could be an aluminum or cast iron comal.
Right now, my LeCreuset is 4 years old, the finish is not chipped and it's still non stick. I grease it maybe once a week, it works well. I tried to use my cast iron pizza pan to make the tortillas. It went fairly well and the taste was a bit different compared to the LeCreuset. Since then, I am very tempted to get a Lodge round griddle (that's the L9OG3) which is maybe 1/4" smaller than my LeCreuset.
The pizza cast iron did not work 100% as it's a 14" and my stove top goes up to 11" which leaves a part that isn't headed when using the pizza pan.
I found that the cast iron was a bit better. I know that something like Lodge would be a lifetime (cheap) investment as they last forever for what you pay. As long as I grease it well (well season it well), it wouldn't be an issue.
Last week, every lodge article was 25% off and when I went to buy one, they were out of stock. My plan was to come back in the city and buy one today but it looks like that the special finished yesterday! So, this means that I have more time to look at those pans!
I was wondering if someone makes tortillas in cast iron? How is it? I also made some eggs in there and it was great. I have a regular cast iron skillet and use it for roasts during the winter.