Traditional comales, which were used by Aztecs to cook over an open fire, are griddles primirily used for cooking tortillas.
To season this metal comal, spread a thin film of vegetable oil on the comal surface and heat over a flame - gas, charcoal, or wood - until hot. Let cool and remove excess oil. Wash with soap and warm water, dry thoroughly or it will rust.
Also makes a beautiful serving piece!