A few years ago I got a Gorilla brand granite mortar and pestle. I seasoned it as directed and got quite a bit of use out of it, then I stopped cooking for a while and it got kind of…well, gross. It’s possible that I spilled something on it, but portions of the bowl and exterior are a darker color now. I guess I’m afraid with the relatively porous granite that it’s full of rancid garlic effluvium. Does anyone know how to clean this thing? Should I just pitch it?

Before: https://imgur.com/a/lWyQNGH

After: See Google album link (I tried again to use imgur and my phone crashed 😆)

Alt share because imgur is being a pain: https://photos.app.goo.gl/LzXZoxnhdEvmQHug7

Edit: Edited to include links to “before” images. Edit #2: Added a backup Google album Edit #3: Added after images to Google album

    • sgibson5150@slrpnk.netOP
      0·
      9 months ago

      I sort of feel like that’s what it needs, but I worry that there’s no way to get all the soap back out.

        • sgibson5150@slrpnk.netOP
          0·
          9 months ago

          No way! Learned my lesson with a pizza stone. It was like Aslan came back to life. 😆

          No, my wife didn’t laugh at that either.

      • StillPaisleyCat@startrek.website
        0·
        9 months ago

        Baking it won’t eliminate the oils or old spices, more would give you your cast iron frying pan effect.

        We use a super neutral dish detergent that washes or at least soaks out in rinse water. Not one of the national name brands.

        Even were this cast iron, sometimes you get to the point that you have to clean and restart to build the finish.

        But others may feel differently.

        • sgibson5150@slrpnk.netOP
          0·
          9 months ago

          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.)

          • TheOneCurly@lemm.eeEnglish
            0·
            9 months ago

            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.

              • StillPaisleyCat@startrek.website
                0·
                9 months ago

                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. I’m not thinking that would be a plus but others might think otherwise.