Views: 0 Author: Site Editor Publish Time: 2023-04-06 Origin: Site
A Stainless Steel Comal is made of stainless steel and is perfect for outdoor cooking, making tortillas, quesadillas, tacos and so much more! It is rust resistant and easily cleanable, making it a great addition to your kitchen.
Unlike cast iron skillets, comals are traditionally round and under two feet in diameter with one handle. They are designed to withstand high temperatures, both from stove top burners and over an open fire.
While most comals are made of clay, they can also be found in a variety of materials including cast iron and carbon steel. They are available in a wide range of sizes from the smallest to large that can be used to cook tortillas, toast spices, or char chiles and tomatillos for salsa.
When buying a new comal it's important to properly "season" it, which is simply a process of washing it with warm soapy water and rubbing vegetable oil or shortening on it. Once the comal has been seasoned, you can use it with ease to reheat tortillas and other Mexican food items without having them stick to the surface of the pan.
As with all cast iron cookware, it's important to wash your comal in warm soapy water and dry it completely after cooking. You can also put a thin layer of oil on it once it's dried to protect the surface and prevent rust from developing.
How to Choose a Baking Sheet Pan
A Baking sheet Pan is one of the kitchen's unsung heroes. It's a great choice for roasting vegetables or baking fish, and it's also a popular tool for meal prep and making no-fuss weeknight dinners.
Shakshuka: Whether for breakfast or dinner, this Middle-Eastern dish is a popular option when using a sheet pan. It's a whirling medley of veggies and proteins that bakes together into a thick, rich sauce and tops off with a perfectly poached egg.
The Big Sheet: This heavy-duty, insulated pan is perfect for baking bars, sheet cakes and roasting meats. It's a good size for cooking for large groups, and it's made of premium natural aluminum for even heating.
Non-Stick: A nonstick Baking sheet is essential if you're baking jelly cakes, peanut brittle or other flat baked goods. It helps to prevent foods from sticking and makes releasing them after baking much easier.
Stainless Steel: A stainless steel Baking Sheet is a great choice if you're baking for a crowd or making bread because it's an easy material to clean and won't stain.
Copper: A copper Baking Sheet is another popular choice if you're making bread because it conducts heat well and can help make recipes cook quickly and evenly.
Glass: Unlike copper or stainless steel, glass isn't a good heat conductor, so it's not ideal for baking. It's also not as durable or easy to clean as other options.
There's a lot to consider when picking the best Baking sheet for your needs, so it's important to find the right combination of size, materials and nonstick coating to get the most out of your baking experience.
How to Buy, Care For, and Use a Comal
A comal is a flat griddle with a smooth surface that’s traditionally made from clay, though they can also be made from heavy cast iron, carbon steel, and even non-stick materials. They’re the utensil of choice for grilling tortillas and other Mexican foods like carne asada, but you can also use them to roast chiles and tomatoes and toast spices and cooking ingredients.
The most common types of comals are round and oval, which fit on most stovetop burners. Oval comals can be used across two burners for larger groups of people, while rectangular comals work best for smaller families and one-person households.
The most important thing when shopping for a comal is to find one that heats evenly and can handle the temperature you’ll be using it at. This is especially true if you plan to use your comal for making tortillas, since this requires a hot, dry pan.
To properly care for your comal, wash it by hand with warm soapy water and dry it well after each use. Apply a thin layer of vegetable oil to the surface every once in a while, to help prevent rust.
Never put a comal in the dishwasher, as it can damage the pan’s seasoning and rust. If you do need to clean it in the dishwasher, make sure you do so after the comal has cooled completely and not during its heating cycle.
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