Comment on what's the best material for wiping out a cast iron skillet?
CompactFlax@discuss.tchncs.de 1 day agoI 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.
krakenfury@lemmy.sdf.org 1 day ago
Interesting thanks for chiming in. I’ve only ever had a molcajete.
Dasus@lemmy.world 1 day 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 day 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.
Dasus@lemmy.world 1 day ago
Yeah I read something about those. Blends differently than in a blender. I buy that.
Perhaps the original reason was just that that type of stone was available there and this type over here?