Just two notes: 1. Cast iron is ideal for cooking tortillas, both flour and corn, because they retain heat so we'll, not because they heat evenly. Cast iron's thermal conductivity is poor compared with other metals. It's one of the reasons why tortillas come with spot marks. 2. Once tortillas have cooled, they loose their softness so they can break if you try to fold them. You can reheat them in a tortilla warmer in the microwave for 30 seconds, or on a cast iron skillet or comal, or even with tongs over an open flame (which is what I usually do). If you have leftover tortillas and don't know what to do with them, you could use them to make Lahmajune (Armenian pizza), or "Mexican" pizza which is Ragu with mozzarella in the oven, or they make good pancakes for Moo Shu.

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