this post was submitted on 04 Apr 2024
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How do you wash a granite mortar and pestle? (self.food)
submitted 8 months ago* (last edited 8 months ago) by sgibson5150 to c/food@beehaw.org
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A few years ago I got a Gorilla brand granite mortar and pestle. I seasoned it as directed and got quite a bit of use out of it, then I stopped cooking for a while and it got kind of...well, gross. It's possible that I spilled something on it, but portions of the bowl and exterior are a darker color now. I guess I'm afraid with the relatively porous granite that it's full of rancid garlic effluvium. Does anyone know how to clean this thing? Should I just pitch it?

Before: https://imgur.com/a/lWyQNGH

After: See Google album link (I tried again to use imgur and my phone crashed ๐Ÿ˜†)

Alt share because imgur is being a pain: https://photos.app.goo.gl/LzXZoxnhdEvmQHug7

Edit: Edited to include links to "before" images. Edit #2: Added a backup Google album Edit #3: Added after images to Google album

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[โ€“] sgibson5150 3 points 8 months ago (3 children)

I'm sorry but what does cast iron have to do with a mortar and pestle? Am I your AI hallucination? (If you are human or English is not your first language, please disregard.)

[โ€“] TheOneCurly@lemm.ee 6 points 8 months ago (2 children)

You misread. They mean a thicker layer of polymerized oils building up would produce a "cast iron pan" effect on the granite. A layer reminiscent of what people try to achieve on well seasoned cast iron.

[โ€“] sgibson5150 3 points 8 months ago (1 children)

I mean, maybe. That seems unlikely with granite. It's like a big, dense sponge.

[โ€“] StillPaisleyCat@startrek.website 2 points 8 months ago

I was thinking through what would happen should the OP follow the advice by another user which recommended baking the mortar and pestle.

Since it has a heavy film of fats,my thought is that baking at a low temp would create a finish similar to that on seasoned cast iron. Iโ€™m not thinking that would be a plus but others might think otherwise.