10.5-Inch Cast Iron Comal Griddle Pan with a Long Handle, Preseasoned with Flaxseed Oil, Made in Colombia | Preseasoned with Flaxseed Oil, Made in Colombia

In general, I am a fan of Victoria cast iron, as I think they are an excellent value and well made. This comal (10.5" version) is no exception. It does come pre-seasoned right out of the box, so you can wipe it down and start using it. Mine arrived in perfect condition, with a smooth, flat surface and decent seasoning. It's a nice looking pan. And yes, it's heavy. As with most cast iron, it takes a few minutes to come up to cooking temperature. It heats evenly and holds the heat very well. So far I've used it to char tomatillos, peppers, tomatoes and onions, as well as making a bunch of tortillas. Once up to temperature, it's perfectly non stick. The size is perfect for me - not too big and clumsy, but big enough to cook what I need without getting another pan on the stove. It fits on the largest burner on my stove as if it was made to go there. Cleanup is super easy. Be sure to dry it thoroughly and/or heat it back up for a bit on the stove to be sure it's completely dry. Overall, I think this is a great piece of cookware, and is quickly becoming one of my favorite pans.

I love this pan! The 10.5" cast iron griddle pan is perfect for two. 1. Always heat up the pan and WAIT before cooking on it. 2. Pour about 1 tsp. of grape seed oil over it, then bring the heat down to MEDIUM before cooking anything on it. Warning: Don't plan on cooking anything on high heat or you'll get bad results. Result: My calm technique has yielded perfectly fried eggs, roasted chili peppers, and wonderfully baked tortillas due to the cast iron's remarkable sustained heat!. 3. To clean: brush away any oily remnants in warm soapy water then dry immediately with a soft cloth, and, if you like, rub a drop of oil on pan's surface with a paper towel. Final note: this cast-iron pan with low sides is good for pizza and fits inside my large Breville oven. Reasonably priced and will serve you many happy cooking and eating times.

If you dont know how to handle cast iron, please watch videos on this. This isnt your typical teflon pan. If its rusting on you its because you dont know how to handle cast iron. I use this daily multiple times per day. Its made very well. Great weight for its size, I can handle it with ease, anything bigger and it would be too heavy for me personally. Long handle but always use a small fabric towel to pick it up when hot. Great cost for the good quality. Heats up perfectly for anything.

Good for Indian dosas!!

Once I found out cast iron works with electric coil stoves, I immediately started looking for a comal-style pan and on a second attempt landed on this one. I preferred the flatter shape of this pan more than Lodge’s version. It’s been a couple of months, and so far I’ve had no problems with this pan. It heats up promptly and is nonstick. The weight is not terribly heavy, and the handle works. I’ve yet to wash it mainly because it never really gets dirty, so all I do is scrape the crust/carbon left over with a bamboo scraper and then re-apply oil. My partner and I always comment on how much we enjoy having this pan to make certain Mexican foods like we’ve been wanting to for a long time.

Great quality and my fav pan

Cleaned and seasoned it after it arrived. It appears smoother than current Lodge cast iron but it’s not a smooth surface. That’s not a bad thing. It takes seasoning well and is non-stick after a few uses. Used almost daily and definitely keeps getting better . Cleans up usually with just a paper towel and is ready to use again. Just in case you don’t know it’s not dishwasher safe and will rust without proper care. Just like all cast iron cookware as well as carbon steel cookware. Get aluminum or stainless steel if you don’t want a chance of rust forming in or on the cookware.

I bought this largely for crepes, and it worked perfectly. I've used the Lodge version before, and I agonized over whether to purchase Lodge or Victoria griddle. I ended up going with Victoria largely due to the longer handles. Although I was worried about the rim not being as prominent as the Lodge, I actually found it easier to spread the crepe batter around with the Victoria. It is also a versatile pan for other pancakes, tortillas, grilled cheese, fried eggs, etc. I think this may even end up being my most used pan, and think everyone should have one, alongside the more common skillets. I am slightly concerned about flaxseed being used for pre-seasoning, considering it is a ill-advised fad and is prone to flaking. Vegetable oil is by and large the tried and true seasoning oil, and health concerns are vastly dramatized, ESPECIALLY when it is used for seasoning when only a very marginal amount will be consumed. I decided not to strip the seasoning out of curiosity, and will update the review if I experience any flaking. So far, the pre-seasoning was impressively nonstick, and feels nearly perfect now with just two sessions of at-home oven seasoning.

Heavy and perfect for indian roti chapati paratha dosa uttapam.It was exactly what I wanted. I highly recommend it.

Dosa is very crispy and even tasty

Very useful tawa ..little heavy cz its iron so plz do use silicone handle cover .. https://amzn.to/4pj1CDY

Nothing to dislike. This pan is the real deal, solid iron. I have thrown out my non-stick pans. The heat distribution is excellent resulting in faster cooking times and evenly cooked food. It comes pre seasoned and can confirm it is non stick.

I've been using this for 9 months now, and I love it. Crepes, pikelets, corn tortillas - all great. I use the lowest heat setting on the stovetop and preheat the pan while I make the batter. The pan holds the heat really well and is non stick with the cast iron seasoning.