Mortars and pestles have been used for thousands of years for grinding grains, herbs and spices. Keeping them clean and well-maintained will ensure their longevity for at least your life, and maybe your grandkids’ lives, too!
Follow our easy cleaning and maintenance guide to keep your mortar and pestle ship shape for the next meal you’ll be whipping up in the kitchen.
How to clean a mortar and pestle
A mortar and pestle is usually made from volcanic rock, but can also be made from granite, marble or wood. Each material or type might require different cleaning and caring techniques (with specific instructions found on the label when you buy them), but we’ve put together an easy step-by-step list of how to clean them.
- After each use, rinse your mortar and pestle with warm water.
- For stubborn food bits or oily residues, use a soft-bristle brush or cloth for scrubbing.
- Blot dry with a kitchen towel and leave to air dry until completely dry before storing.
NB: Never use soap to clean a mortar and pestle! Most surfaces have tiny pores that will readily absorb any cleaning product that comes into contact with them. The soap can damage the material and may lead to residual soapy scents and tastes.
How to maintain a mortar and pestle
With time, your mortar and pestle’s seasoning will fade, and the flavour of whatever foods you grind will be absorbed into the surface. While most of these flavours can add to the next grinding session, sometimes these flavours become overwhelming, go off and can develop musty, sour or off tastes or smells.
For stone-based mortar and pestles, grind a handful or two of uncooked rice grains. Stop when the grains have turned into a powder, rinse with warm water and dry completely. If you still smell or taste food flavours, repeat this process.
For wood-based mortar and pestles, repeat the process above until odours and tastes have diminished. After rinsing and drying completely, lightly oil the surface with olive oil, sunflower oil, beeswax or tung oil. This keeps the wood from cracking and becoming dull.
Tips for prolonging the longevity of your mortar and pestle:
Keep your mortar and pestle in good condition for years to come with these tips.
- Season new ones before using: Prevent a buildup of bacteria and off flavours from foods by seasoning your brand new mortar and pestle before use
- Never soak: soaking your mortar and pestle can lead to the absorption of soaps and bacteria, or crack the surface
- Always wipe excess food before rinsing: Make cleaning easier and quicker by using a paper towel or dry cloth to remove any leftover food debris
- Sanitise regularly: To avoid the growth of harmful bacteria, or off odours and flavours, sanitise your mortar and pestle by gently rubbing a freshly cut lemon with some salt over the surface; thoroughly dry before storing
