disc cooking OK, what about comal cooking?

[seattlepitboss]

Nobody talks about how to cook or what to cook on a comal. There are various kinds available. Some are flat around the edge but have a bowl shape in the middle, so they're good for deep frying. Others are just plain flat. Still others have a gutter around the edge, then are flat but have a conical hump in the middle with a flat top on it. I went to the Mexican guy again and this time I shot a pic of his comals hanging. The big one in front is at least three feet across. They're all spun from stainless in Mexico. See the pic:



I would love to find a cookbook or web page which talks about how to cook on these bad boys.

seattlepitboss

[BBcue-z]

Here is a good start:
http://www.youtube.com/watch?v=I40_7uJwoNM&list=FLPrmI3rXsCBTwsBRtLnR6oQ&index=118&feature=plpp_video

[Kurt_W]

http://store.gourmetsleuth.com/comal-cast-iron-grill-10-P87.aspx
very common in SoTx.
mostly used for cooking/heating tortillas
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[TrailerBuilder]

By the YouTube video, it looks pretty much the same as cooking on a disco, only with a flat surface. That's what my 20" cast iron skillet is for
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[daddywoofdawg]

I think the reason is because the disco is made in house.the other to me seems like it would be like cooking on a flat top.
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[BBcue-z]

As seattlepitboss mentioned, some Comal have hump in the center like this one

The majority of cooking is done on the hump, since it’s directly above the burner, and the cooked meat is kept warm in the channel surrounding the hump. This process is similar to the Disco, since the cooking is done in the center and edges hold the food and keep it warm.
Here is what scares me about the Comal with hump- cross contamination.
I’ve seen cooked meat held in the channel and the raw meat/chicken is cooked on the hump and the raw juices dripping all over the cooked meat. You don’t have that problem with the Disc and no one should mix cooked with uncooked meat in any type of pan any way.

The other kind mentioned by seattlepitboss is the Comal with a well in the center like this one

This is good for deep-frying as mentioned, but also good for any type of cooking. It’s less like to have cross contamination issues, since the cooked food sits above the well.

The third kind is totally flat and similar to a Griddle or Flattop.
I have a cast iron flattop that I use on my outdoor stove and prefer that over both the Disco and the Comal for certain applications.
Here is a picture of it


Over all comparison (in addition to what already mentioned above)
The Comal is made of Aluminum or Stainless steel and can not be seasoned like the Disco and become totally non-stick. The Comal is much harder to clean and could warp under high temp. And due to the shape of the Disco, certain foods are easer and safer to cook on. On a positive note, the Comal is much lighter and easy to transport.

[seattlepitboss]

[Jarhead]

[BBcue-z]

I like the flat top for Steaks/Chops/Burgers. It sears the meat evenly due to its flat shape and I can cook several of them at the same time.
I also like doing breakfast on the flat top, because I could do multiple items at the same time. Even though, I’ve done breakfast on the Disco many times, I still prefer the versatility of the flat top.

I also like doing Japanese food on the flat top, because it allows me to do many items at the same time without mixing up the flavors. If you’ve ever been at a Japanese restaurant where the chef cooks on the flat top in front of you, that’s what I duplicate here.

I much prefer the Disco over the flat top for recipes that require sauces or simmering things for a while. Can’t do that on a flat top

[BBcue-z]

[Griffin]

I always thought Comal was a river in New Braunfels.

Seriously, though....I thought the flat iron plates that you cook on were called planchas.
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[Kurt_W]

please look back at my above post....
a comal is a side-less skillet. like a griddle.
those pressed steel over-size hub-caps are a cheap knock-off. good for large batches, but unless it's swimming in oil, every thing sticks.
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[Wreckless]