Published 2001
I have used both cast-aluminum and cast-iron skillets, and both are good. So are the nonstick equivalents, as long as they are heavy-gauge metal and have a durable heat-resistant surface, not a flimsy nonstick finish that will disintegrate with the fourth or fifth workout it gets. (Ask whether it will stand up to 45 minutes over medium heat.) Cast-iron ware is probably the easiest to find. The true Mexican clay comal (griddle) is not a practical option for most of us — even if you can find one in a Mexican neighborhood grocery, it will have a fairly short life before it cracks.
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