Authentic Chamba Comal - Handmade Black Clay Cooking Plate from Colombia - Concave Shape Perfect for Roasting Veggies or Heating Tortillas on Stovetop - 12-Inch Diameter

So, I have tres comales. This is my third one. I have one burnished red clay, an unburnished red clay, and now this beautiful Chamba clay. This was easy to cook with and provided a lovely smoke flavor as Chamba is said to produce. As that is the case, I decided to first use it to make my salsa and heated it up to roast my tomatoes and peppers. I had some questions for the seller and they were very nice and responsive. I saw another reviewer state that their food stuck, so I went ahead and used the traditional Mexican cal (pickling lime here in the U.S.), which provides a nonstick surface. One day, I’ll try it without and see how it works, but cal also provides some nutrients and I’m accustomed to using it on my other comales so it felt weird to not use it on this one. If using cal, mix one tablespoon per three tablespoons of water and spread on using a brush or towel and let dry. You can do this overnight or heat your comal on low and spread it on letting it dry over the heat before cooking. My tomatoes and peppers came out great using this. The conductivity is wonderful because Chamba is a micaceous pottery, so it heats up slowly and evenly, more so than clay without mica. One thing I really love about this comal is its thickness. I included a photo to show how high the heat should be on your stove- low… I can’t stress this enough. Cooking on a comal is not a fast process. It can take hours, which is one reason why it tastes so good. Please don’t crank up the heat. Start with it on your stovetop’s lowest setting and stay around low. After you’re done cooking, turn off the heat, but leave your comal on the burner to cool down. Once it’s completely cooled down, let it sit some more just to be sure and then you can wash it with some water (and baking soda if needed). I use a Mexican natural fiber scrubber at an angle to clean mine and it’s quite easy to clean. It’s a versatile pan- you can use it for roasting, cooking juicy meat and chicken, cooking eggs, anything you want some char on. It’s amazing how the juice stays in when cooking meat and chicken. Everything comes out tender and buttery. It cooks perfectly every time. You never have to deal with rust like you do with other pans. You do need to be more gentle, of course, because it is clay, but this Chamba comal feels substantially more durable than my other comales because of its thickness and material. The handle also makes it easier to move than other comales.To sum up-Pros: durable clay, micaceous clay yields even and good heat retention, thick comal seems more sturdy than other comales, helpful seller, small handle makes it easy to grab, smooth surface makes it easier to clean and less likely to absorb oils if you don’t want that from a comal (some people do want their clay to absorb flavors over time), smaller size makes it good for quick small meals, produces a smoky flavor good for salsa, excellent beginner (and advanced) comalCons: this isn’t a con for this comal because this comal is perfect- I don’t see any negatives for this item at all. This is an especially great beginner comal. It’s just easier than other comales and the smaller size is better to handle if you’re new to cooking on clay. This is a con for all clay cooking- it takes time and clay can crack if not used appropriately. Low and slow is the motto for clay. Enjoy your cooking!

I just received my Chamba cookware and I have to tell you that it came nicely package with care lots of 100% biodegradable compostable and tissue paper I was totally impressed and feel that the purchase is a quality,authentic,and elegant look as they described can’t wait to start firing those chilies for salsa and enchiladas the old way going back 700 years ago.

I really wanted this to work out for making bacon and eggs or grill some bugolgi but regardless of what I tried I could get it to not stick. oh well, I guess it'll become a camping plate.

Used for heating corn tortillas, toasting all types of chilies, making Quesadillas, reheating chicken and beef. I will purchase another one soon.

No sirve

Easily breaks !I don't know if it's the clay or temperature resistanceBeautiful aesthetic as a server but cooking purpose not worth it

I have the 12” Comal and use it daily. I sauté vegetables, make omelets, pancakes, grill meat, toast nuts, just easy to use and heats nicely and quickly. Open fire or diffuser it works fantastic. I own a few of their pots and love them all. Tip dry thoroughly and store open to prevent mold and if it does mold do not return or throw out, just gently scrub with a little baking soda or wipe off. People who complain about this really need to watch a video on caring for clay or stone pots. Wipe dry then dry in the sun then store in open cabinet without the lid or on the kitchen counter with the lid on an angle on top to allow air to circulate. Very simple. Don’t be afraid to purchase it’s easy once it becomes routine and healthier than metal pots. Also, I tested for lead and no lead. Great news! Trustworthy and reliable company. Lastly, I thank each and every Indigenous person for their talent and time creating such beautiful pots for us to enjoy and benefit from it. ♥️