this post was submitted on 04 Apr 2024
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Food and Cooking
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I'm sorry but what does cast iron have to do with a mortar and pestle? Am I your AI hallucination? (If you are human or English is not your first language, please disregard.)
You misread. They mean a thicker layer of polymerized oils building up would produce a "cast iron pan" effect on the granite. A layer reminiscent of what people try to achieve on well seasoned cast iron.
I mean, maybe. That seems unlikely with granite. It's like a big, dense sponge.
I was thinking through what would happen should the OP follow the advice by another user which recommended baking the mortar and pestle.
Since it has a heavy film of fats,my thought is that baking at a low temp would create a finish similar to that on seasoned cast iron. Iโm not thinking that would be a plus but others might think otherwise.