I run my mortar and pestle through the dishwasher. It’s glazed stoneware, and is virtually non porous. Molcajete are an exception, but there’s not much good to be gained by having old spice and herb residue in cooking gear.
Comment on what's the best material for wiping out a cast iron skillet?
krakenfury@lemmy.sdf.org 1 month agoThis is not the case for modern detergents, but is held over from when soaps were all made from lye. The polymerized layers of oil that you have will stay mostly in tact with some dish detergent and a light scrub sponge. After washing and drying mine off with a towel, I apply some oil and heat it on the stove for a few minutes to maintain the seasoning.
But absolutely mortar and pestle should never ever get soap, particularly something like a molcajete made from volcanic rock. I just wipe mine really thoroughly with a clean, damp cloth.
CompactFlax@discuss.tchncs.de 1 month ago
krakenfury@lemmy.sdf.org 1 month ago
Interesting thanks for chiming in. I’ve only ever had a molcajete.
Dasus@lemmy.world 1 month ago
I have a marble one. Also can be washed, as it’s non-porous.
What’s the benefit of a molcajete, I wonder? Seasoning, obviously, but any others?
krakenfury@lemmy.sdf.org 1 month ago
Afaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.
GreenCrunch@piefed.blahaj.zone 1 month ago
Yep. My pan gets hand washing with a few drops of soap after every use and it's fine.
Lye, or sodium hydroxide, strips the seasoning layers. It used to be used in soap.
People use it when restoring cast iron in the modern day to strip old seasoning off. Then they can start againt and re-seaaon!