Seasoning a molcajete?
I just got my granite molcajete today. Yay! I know I need to do the wet rice trick to remove and grit, etc. What I am questioning is the seasoning process I've found on various sites. My main purpose was to get a M&P so that I can grind spices & herbs. I'll probably make guac in it, but that won't be an every day thing - maybe a monthly one.
Do I need to do the garlic seasoning if I just want to grind spices & herbs? I'd prefer to not have carry-over flavor from one time to the next.
Thanks for the help! I couldn't seem to find this particular answer when I googled it.
I don't think you need to do anything other than washing it out, especially with the granite. My molcajete (I have several) which is made out of lava rock I "seasoned" with dry rice actually to make sure any sharp points that might break off, did and to help clean out any of the pits. My granite mortar and pestles are much smoother.
I seasoned my lava rock molcajete with dry rice as well. I added a cup or so of dried rice and worked it around with the tejolete (pestle) until the rice was grayish in color. Then I poured out the rice, rinsed the inside, dry it and started over again. When the rice no longer turned gray, I was finished. That method worked just fine for me.
After I use the molcajete, to clean it I rinse it with water and use a stiff vegetable brush to get at the nooks and crannies.
Ok, so the "seasoning" portion of it doesn't need to be done. The granite is rough - looks like the Thai granite M&Ps - so I figured the dry rice would be a good idea. Though I don't think I need to do too much - it feels mostly smooth, but still a bit rough.