Tool Maintenance

[SunKat]

I have seen quite a lot of promotion of this or that tool to use in one’s craft or place on one’s altar over the years, but I haven’t seen as much discussion on how to properly care for or use those tools. Taking proper care not only increases your connection to the tool - making its use more potent - but extends its longevity. I thought I might start with two near universal work horses: the cauldron and mortar & pestle.

Cauldrons

Cast Iron

The majority of cauldrons I’ve seen commercially available are made of cast iron. Cast iron cannot be cleaned like a conventional pot or ceramic dish. Dish soap and steel wool should never touch your cast iron tools. 

To clean:

1. A clean, stiff bristled brush and hot water should function for common cleaning needs. Do not soak in water, this will cause rust.
2. For hard, stuck-on bits make a paste of kosher salt and hot water and use that to scrub with a rag or paper towels. You may also boil water in the cauldron if the situation is dire.
3. Thoroughly dry the cauldron with a paper towel or lint-free cloth. Air drying is often insufficient and can cause rust to set in.
4. Using a cloth or paper towel, swab the entire cauldron, inside and out, with oil. I use linseed or flaxseed but olive oil is also very common. This is referred to as seasoning.
5. If rust does set in do not fret; it’s often fixable by rubbing the area with a raw potato.

Brass & Copper

Brass and copper develop patina/tarnish over time, especially when handled often. There are a few non-irritating methods of removing tarnish that can often be found in your pantry:

• Ketchup - apply a layer on your cauldron and let sit 10 minutes. Rinse off with water and buff dry.
• Lemon and salt - a 2:1 ratio of fresh lemon juice and salt. Gently buff with a clean cloth, rinse, and buff dry.
• Baking soda and white vinegar - Mix just enough vinegar into baking soda to create a thick paste. Layer onto your cauldron, let sit half an hour, then rinse and buff dry.

Mortar & Pestles

Marble & Granite

This is by far the most common mortar and pestle type I have come across. I have one made of marble and use it several times a week. You must season a mortar and pestle when you first get it.

Seasoning:

1. Grind uncooked rice. This is the initial coarse grind that should loosen up any debris or particles in the mortar. Discard once ground to a fine powder.
2. Grind garlic. This binds up any dust and debris loosened from the coarse grind, making it easier to remove. Discard once thoroughly pulverized.
3. Grind pepper then salt (and cumin if you have it). This provides a fine abrasion, smooths the walls of the mortar, and removes any lingering odor from the garlic. If you have cumin seeds grind those to a powder first, then pepper, then salt.

Cleaning:

1. Rinse immediately after use to prevent staining, especially if grinding oily or acidic materials.
2. Dab highly pigmented/oily sections with lemon juice or white vinegar but don’t allow it to sit.
3. Mild dish soap on a cloth or sponge can be used, but I tend to avoid it as it can sometimes leave a taste behind. Rinse with warm water.
4. Soaking your stone mortar and pestle will stain or damage it. For stubborn stuck-on bits grind white rice, then salt to remove. This is excellent at removing strong odors as well.

Volcanic Rock (Molcajete)

The molcajete is a traditional Mexican mortar and pestle made of basalt. This has been used by Mesoamerican cultures like the Aztec and Maya for thousands of years. Because of the highly porous nature of basalt, the molcajete will develop a deep season over time, and should never, ever, ever be cleaned with soap.

Seasoning:

Seasoning the molcajete is an involved process. If you need to, take breaks between each phase but do not cut corners - it’s worth the time and energy to do it right.

1. Soak for about two hours in clean water. Allow it to dry thoroughly - because basalt is very porous any lingering water could attract mold.
2. Before you begin to grind place a very slightly damp kitchen towel or sillpat beneath it to keep it from moving and to protect your counters.
3. Grind white rice to a fine powder to loosen sediment. The powder should turn grey from basalt being ground away. Do this until the powder stays white.
4. Grind rice and roughly a tablespoon of water into a paste. It’ll likely look grey and unappetizing; repeat until the paste stays white.
5. Grind garlic, cumin, salt, and a hot pepper into a paste. Let this sit overnight to absorb flavors, then rinse with warm water. Thoroughly dry your molcajete.

Cleaning:

After the seasoning trial, cleaning is relatively easy.

1. Rinse with warm water after each use.
2. Scrub, if needed, with a firm bristled kitchen brush - one that has never met soap. It’s best if you can have one set aside just for cleaning the molcajete.
3. Thoroughly dry - towel it dry, then flip it upside down, then right side up, repeating while it air dries.

Wood

My first mortar and pestle was a wooden one gifted to me by a well meaning Baba. Not understanding that it had a specific function I promptly ruined it and eventually replaced it with a marble one. Generally speaking you want the material of the mortar and pestle to be harder than the material you intend to grind. A wooden mortar and pestle is best used for softer items - dried or fresh herbs, yams, garlic, and the like - and ideally it should be set aside for a specific ingredient.

Cleaning:

1. For dry ingredients simply wiping out the mortar with a cloth is sufficient.
2. Otherwise, rinse with warm water.
3. A soft sponge with a tiny amount of unscented dish soap can be used. Allow to air dry.
4. For pungent ingredients, grind uncooked rice into a fine powder.
5. If your mortar and pestle begins to look dry or ashy, wipe it down with mineral oil.

 

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