Seasoning before first use
Seasoning clears out any fine dust left from the making and finishing, and gets the grinding surface ready for food. You only need to do it once. (Still choosing one? Here’s how wood compares with granite and marble.)
- Rinse the mortar and pestle under warm water and wipe them dry.
- Grind a small handful of dry white rice using firm, circular strokes, working the pestle right into the bottom of the bowl.
- Tip out the rice and repeat with a fresh handful until the ground rice comes out clean and white.
- Wipe it clean. If you like, finish with a thin coat of food‑safe oil, but it isn’t essential — the set leaves the workshop already finished with Odie’s Oil.
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Cleaning after each use
The golden rule: no washing‑up liquid. Wood is porous, and soap gets absorbed into the grain, where it will taint the next thing you grind. Instead, rinse the mortar and pestle under warm water, scrub out any residue with a brush, and wipe them dry.
For stubborn flavours — garlic and chilli especially — grind a little dry rice again. It absorbs the oils that hold the smell, and takes them out with it.
Never soak it
A rinse and a wipe is all it ever needs.
Don’t leave the mortar sitting in the sink, and never put either piece in the dishwasher. Prolonged water makes the timber swell and split. Rinse, wipe, and leave it standing upright to air‑dry.
Keeping the wood healthy
Every now and then, especially in a warm or dry kitchen, rub a little food‑safe or mineral oil into the wood — the same oil you would use on a chopping board. It stops the timber drying out and keeps the surface smooth. If the wood starts to look pale or feel rough, that’s your cue.
Frequently asked questions
Do I really need to season a wooden pestle and mortar?
Yes, though it only takes a couple of minutes. Grinding a little dry rice clears out any fine dust from the making and gets the surface ready for food.
Can I wash a wooden pestle and mortar with soap?
Best not to — the wood absorbs soap and it taints whatever you grind next. Warm water and a brush work well; dry rice takes care of stubborn smells.
How do I get the garlic smell out?
Grind a small handful of dry white rice. It soaks up the oils that carry the smell, and you tip the whole lot away.
