How to Cook With a Plancha and Comal and When to Use Either in the Kitchen | Eater
"Operated as a masa-focused pop-up in the Bay Area, this spot relies on a 36-inch cast-iron plancha as the centerpiece of its cooking: the large surface is used to char vegetables, cook mushrooms, caramelize onions, and execute a wide range of masa applications, enabling the team to cook multiple components simultaneously. The plancha’s high, even heat produces rapid caramelization and deep, layered flavors with minimal oil or heavy seasoning, and its capacity is described as essential to the business’s ability to create the dishes it serves." - Andrea Aliseda
