Mortar and Pestle

Yes, because it is made of solid, uncoated granite, you should 'season' it before your first use. Grind a small handful of white rice into a fine powder, discard it, and repeat the process until the rice powder comes out clean to remove any residual stone dust from the manufacturing process.

Simply rinse it with warm water and scrub with a stiff brush. Avoid using soap, as the porous nature of the granite can absorb the scent and flavor of the detergent, which may transfer to your food later.

While the rough texture is essential for creating the friction needed to grind spices and herbs effectively, it can hold onto small amounts of paste. Using a silicone spatula is the most efficient way to scrape out every last bit of pesto or guacamole.

Yes, at 12 pounds, this set is substantial and heavy. The weight provides excellent stability, ensuring the mortar won't slide or tip over while you are applying pressure to grind tough ingredients.

Absolutely. The granite is non-porous enough to handle both dry spices and wet mixtures like pastes or sauces. Just be sure to clean it thoroughly between uses to prevent flavor transfer.