A shiny copper comal, hammered by hand. Comal (from the nahuatl comalli) is a flat surface that, placed over fire or a stove burner, served through centuries to cook tortillas, tlacoyos, gorditas, or roast cocoa beans, and in recent centuries, coffee.
A fragrant morning coffee, from shade-grown Oaxaca, Veracruz or Chiapas beans, freshly roasted on a comal, and ground in a metate, is an emblematic part of Mexican breakfast. Add to that a couple of crisp quesadillas from a warm comal, and you can imagine yourself watching the sunrise over the Atlantic coast from the mountains behind it.
D 28 cm (10.8") plus the handle.
A word of caution: even though the copper kitchenware looks fantastic in any kitchen, cooking food in non-lined pots made of copper should be done only if the pot is perfectly clean of any green copper oxide. Copper oxide can be toxic so please take all the precautions.