this post was submitted on 04 Apr 2024
15 points (100.0% liked)
Food and Cooking
6444 readers
1 users here now
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
We may be heathens but we always just hand washed ours with a good grease cutting liquid detergent to get the rancid oils and spices out.
I sort of feel like that's what it needs, but I worry that there's no way to get all the soap back out.
Baking it wonβt eliminate the oils or old spices, more would give you your cast iron frying pan effect.
We use a super neutral dish detergent that washes or at least soaks out in rinse water. Not one of the national name brands.
Even were this cast iron, sometimes you get to the point that you have to clean and restart to build the finish.
But others may feel differently.
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.)
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.
I mean, maybe. That seems unlikely with granite. It's like a big, dense sponge.
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. Iβm not thinking that would be a plus but others might think otherwise.
pop her in the oven
No way! Learned my lesson with a pizza stone. It was like Aslan came back to life. π
No, my wife didn't laugh at that either.