Tools · technique
Kitchen Tools
See what each tool actually does—and which familiar substitute can do the same job when appropriate.
Heat, pressure, grinding, and mashing
Comal
A flat cooking surface for tortillas and foods that need direct contact with heat. Cast iron, steel, and clay versions behave differently; an ordinary flat skillet can cover many of the same home-kitchen jobs.
Tortilla press
A press flattens portions of masa between liners before cooking. It shapes the dough but does not cook it; thin flour tortillas are generally rolled rather than pressed.
Molcajete
A stone mortar used with a pestle to crush and combine ingredients. It can leave a coarser texture than a blender; use food-safe stone and follow the maker’s care directions.
Metate
A broad stone slab used with a handstone, or mano, to grind ingredients. Its long working surface is different from a bowl-shaped molcajete; it is a traditional tool, not a requirement for every recipe.
Cazuela
A broad name for a cooking vessel, often earthenware. Shape, glaze, and heat tolerance differ; check the maker’s instructions before using an unfamiliar pot on a burner or in an oven.
Bean masher
A hand tool for breaking cooked beans to the texture you want. A potato masher or sturdy spoon can work too; choose the tool by the amount and final texture, not by nostalgia alone.
Further reading: the Smithsonian’s comal and tortilla-making record, molcajete object record, and discussion of mortars and metates. Check the maker’s guidance for any vessel’s heat tolerance.