Kehoe Comal

The comal is one of cooking’s most ancient and versatile forms a flat, open cooking surface with roots in Mesoamerican tradition, used for everything from warming tortillas and toasting chiles to searing proteins, charring vegetables, and cooking eggs. Dennis Kehoe’s handmade carbon steel version brings that utility into the modern kitchen without losing any of the elemental appeal.

Two forged loop handles keep the footprint compact and the tool maneuverable, equally at home on a burner, in the oven, or over open flame on the grill. Available in 11″ and 13″ cooking surface diameters, both are forged by hand at Kehoe’s Los Osos, California studio from thick 10-gauge carbon steel at 0.125″ material that distributes and retains heat beautifully, building a natural non-stick seasoning with every use. Each pan arrives pre-seasoned with coconut oil and ready to cook.

Carbon steel performs across all heat sources: gas, electric, induction, glass cooktops, oven, and open flame. The surface that starts as bare steel becomes a record of every meal cooked in it, deepening in character and performance for years. Crepes, smash burgers, tortillas, eggs, bacon, flatbreads, blistered peppers the comal doesn’t ask what you’re cooking. It just cooks it beautifully.

11 INCH – Top edge diameter: 11.7″. Flat cooking surface diameter: 10″. Vertical wall height: 0.7″. Overall length from ends of handles: 16.5″. Weight: 4.7lb.

13 INCH – Top edge diameter: 13.7″. Flat cooking surface diameter: 11.5″. Vertical wall height: 0.7″. Overall length from ends of handles: 18.5″. Weight: 5.9lb.