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Kimpatsu Hekigan

Aug 13, 2006, 6:36 PM

Post #1 of 4 (2071 views)

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Seasoning/curing virgin molcajete: best way?

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So I found a nice stone molcajete y tejolote (mortar and pestle) in the market the other day, and the lady I bought it from said it had to be prepared before use by grinding dry rice in it (or something like that; my Spanish wasn't up to the task at the moment).

A consultation with Sr. Google reveals several ways of season or curing the molcajete before the first use. Grinding dry rice until it ceases turning gray and stays white is but one approach. Others include grinding rock salt in a similar manner, and another site suggests taking a small wire brush to the bowl to get rid of the grit and roughness.

Anyone have experience in this matter, or other suggestions? If so, would appreciate hearing from you...

-- K.H.

Before enlightenment: Chop wood, haul water.
After enlightenment: Chop wood, haul water.

Rolly

Aug 13, 2006, 6:50 PM

Post #2 of 4 (2067 views)

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Re: [kimpatsu_hekigan] Seasoning/curing virgin molcajete: best way?

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Rice is the only way I have seen it done.

Rolly Pirate

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esperanza

Aug 13, 2006, 8:24 PM

Post #3 of 4 (2058 views)

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Re: [kimpatsu_hekigan] Seasoning/curing virgin molcajete: best way?

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Rice and a lot of elbow grease.

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sioux4noff

Aug 15, 2006, 1:29 PM

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Re: [kimpatsu_hekigan] Seasoning/curing virgin molcajete: best way?

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As salt is an abrasive substance, I can see how that would work. Probably sugar would, as well, since it too is abrasive. But since rice seems to be the traditional way, that's what I'd do.