So you’ve heard of a comal, maybe seen one at your abuela’s house or on a YouTube taco video, but you’re not quite sure how to start. Do you buy clay or cast iron? How do you season it? Can you use it on your glass-top stove without causing a kitchen disaster? Relax. Chefs Jorge and Ramón Gutiérrez — your friendly neighborhood experts from https://comalpan.com/ — have your back.