Care guide

How to Season and Care for a Wooden Pestle and Mortar

A wooden pestle and mortar is one of the most satisfying tools in the kitchen — and ours are turned from dense maple and beech, chosen for exactly this job. A little care before first use and a simple cleaning routine will keep it working beautifully for years.

Seasoning before first use

Seasoning clears out any fine dust left from turning and gently primes the surface so it grinds well. It only needs doing once.

1. 1

   Rinse

   Give the mortar and pestle a quick rinse under warm water to wash away any dust, then wipe dry.

2. 2

   Grind rice

   Add a small handful of dry white rice to the mortar and grind it to a fine powder using firm, circular strokes.

3. 3

   Check and repeat

   Tip out the powder. If it has picked up colour or grit, repeat with fresh rice until it stays clean and white.

4. 4

   Wipe and oil

   Wipe clean and, if you like, rub in a little food-safe oil to finish.

Cleaning after each use

Here's the golden rule: don't use washing-up liquid. Wood is porous, and soap soaks in and taints the next thing you grind. Instead, rinse the mortar and pestle under warm water, scrub out any residue with a brush, and wipe dry. For stubborn smells like garlic, grind a tablespoon of dry rice to a powder and tip it away — it lifts the oils and odours.

Keeping the wood healthy

Every so often — especially if it lives somewhere warm or dry — rub a little food-safe oil into the wood to stop it drying out and cracking. The same food-safe board or mineral oil you would use on a chopping board is perfect.

From the workshop

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Handmade Maple & Beech Pestle and Mortar

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