🌶️ TLP Molcajete 8.5" – Authentic Handmade Mexican Mortar and Pestle Review

If you're interested in Molcajete, you've probably read a billion articles on seasoning. They all say different things and they all say their way is the best. Key Findings: Rinse with water to remove dust and loose sand. Doing this under a high pressure shower head is very good. Let it dry and then start grinding the rice in it into a powder to smooth out the inside and develop extra grains. Using your whole palms, keep grinding the rice until the rice dust turns white. Get a small, stiff brush

Okay, first ignore ANYONE who insists that the "real" Molcajetes are slippery black basalt made from river rock. You are crazy. Unless you ship basalt from the Pacific Northwest, don't expect to find this type of basalt used in Mexico's Molcajete. this is the case for MOST of those used in Mexico). In fact, this is real Molcajet volcanic rock. It's mottled in color, has a porous surface, obvious tool marks from the time it was made, and...well, if you can't tell volcanic rock from concrete…

**Last update [02/02/2021]: Really wanted to love this and keep it, but this product is very chalky. After a few hours of grinding with "Mexican Salt” and some jasmine rice (I had it somewhere) and then seasoning it in the oven, I really thought I had a keeper. When I took it out of the oven I noticed that only the rim and bowl looked dark while the rest of the Molcajete was light gray again. I don't know if you need to season the molcahete on the outside to get that dark color, but I'm sure…