About to re season my grandmother's comal. I'm actually terrified when doing this. This is a working heirloom, so I actually do use it to cook. But it's also incredibly old and I don't want to be the one who breaks this.
On top of that, when re seasoning cast iron, you do absolutely everything you're not supposed to to cast iron. Scrubbing with soap and water and everything.
It went well last time I did it other than not being able to scrub all the minor rust patches out. I'm hoping the rust treatment I have will take care of those patches this time.
@dolari Tell us how it goes. Tortillas with some nice fillings would go over fantastically, aobut now.
@kf4yfa - I can at least give you the torillas now:
3 cups flour
3/4 tbsp salt
1/2 tbsp baking powder
1/2 cup shortening
1 cup very hot water
Hand mix all ingredients at once in a large mixing bowl until dough just comes together.
Remove from the bowl and roll and knead dough on a flat surface until it's got a bumpy slightly tacky texture.
Return the dough to the bowl and let it sit, covered by a damp cloth, for up to 8 hours (at least 30 minutes).
Remove from the bowl and roll and knead dough on a flat surface until it's got a smooth and still slightly tacky texture.
Return the dough to the bowl and let it sit, covered by a damp cloth, for five minutes.
Break the dough into 15 balls.
Roll out each ball with rolling pin into flat round tortillas, thin as possible.
Cook on a griddle just above medium heat. Flip when tiny brown marks appear on the bottom side.
@dolari The visual thing I cannot, as I am totally blind.