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Seasoning molcajete, question re grit

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Seasoning molcajete, question re grit

Felila | Apr 27, 2013 10:05 PM

I just bought a large, inexpensive molcajete (stone mortar and pestle) from Costco. I hope that it's a good buy. The stone seems to be close-grained granite, which should not be too gritty. I am seasoning it by grinding rice. Looking forward to better green papaya salad.

My question: I read somewhere online that using a stone pestle in a stone mortar can produce grit, and that it's better to use a wooden pestle in a stone mortar. That seems plausible but ... humans have been using stone pestles in stone mortars for a few millennia. What I find online, and in my wonderful Gran Cocina Latina cookbook, is that it's perfectly OK to use stone on stone if the implements are properly seasoned. Which may take a while. Older the better. Children fighting over mom's molcajete after her death :)

What do you think? Should I use the wooden pestle from my suribachi, or should I use the stone pestle that came with my molcajete?

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