Use cal mexicana (also known as calcium dioxide) to seal your comal and prevent tortillas from sticking to the porous surface. Cal is primarily used in Mexican cuisine for nixtamal, the pre-Hispanic technique to process whole maiz kernels for grinding into masa for tortillas, but is also used to seal a comal. This calcium dioxide is food grade, slacked lime.

This natural, food-grade calcium dioxide (also known as slacked lime) helps seal your comal's porous surface, preventing sticking and ensuring flawlessly cooked tortillas.

While Cal Mexicana is traditionally used in nixtamal, the ancient Mexican technique for processing corn into masa, it also works wonders on your comal. Simply apply a thin layer for long-lasting protection and a smooth cooking experience.

How to Use:

1. Use one part cal to one part water (start with 2 tablespoons of cal) and mix thoroughly so no lumps appear.

2. Paint a thin layer on the surface of the comal, repeat a second time and allow to air dry.

3. Repeat as necessary. Cal will naturally flake off on your tortillas and this is completely normal.