Why clay cookware over cast iron?

Clay or barro is better for cooking acidic ingredients like tomatoes, tomatillos, onions. Cast iron is an excellent conductor of heat - it is cheap, lasts a very long time (with proper care), and makes excellent tortillas... it can also make an excellent salsa taste like iron. The acidic flavors can ruin an otherwise perfectly balanced salsa or mole.

Clay is simply a better conductor of heat. The small pores in the natural material make a better insulator and do not interact with the acid in the vegetables. When cooking tortillas, a comal allows for the most control and is the ancestral way to process quality ingredients. 


What to do if my comal cracks?

Clay cracks - it happens! Try to avoid rapid fluctuations in heat. Be patient and allow the comal to fully cool before storing.

 If your comal cracks with normal use, seal it with a lightly whisked egg white. Heat the pieces together over medium heat until they are well sealed - like glue. Voila!


Does my comal contain lead?

No.


What is cal?

Cal, or slacked lime, is used to seal a comal. It allows the surface to be less porous, preventing the tortilla from sticking to the surface of the comal while cooking. It needs to be applied often and removed if the painted layers become too thick.

Cal is also used in nixtamal, the ancient technique used to process maiz into tortillas. 

Learn how to seal your comal here.


What is Poctli's return policy?

We aren't currently able to accept returns, except for damaged items. If there is damage, please contact us within 2 business days of receiving your order with your name, order number and photos of the damage—we’ll straighten this out right away.