I've had mine for years. Used it for cooking and when my parents got old and I cared for them, all the medications were ground up and placed in puddings, applesauce or jello. My dear parents...I miss them. I'm a nurse so we use them in the hospital too if we need to. Great tools. I'm back to using it for cooking
@@61lastchild Please. We like to hear from other people. Don't be mean to someone, _especially_ someone who is helping to care for others. We want _MORE_ kind, caring people, not fewer.
I bought the winner here back in 2016 (I think it was the winner THEN too). I just went to use it for the first time (January 2024) and very quickly realized washing it out before first use isn't going to be enough. Search out TH-cam videos for cleaning, curing, condition, and seasoning granite mortars or molcajetes for ways to get these ready for first use. On a side note I also own the white Carrera marble moratar with the wooden pestle shown in this video and while I may not use it for heavy duty things, when I have used it over the years I've found it satisfactory for whatever I was doing (but I wasn't grinding peppercorns or spaces in it). I even have a really giant one in the same style from the company in Italy that's specifically meant to be used for making pesto.
Serious Eats has a video on mortar & pestles as well that features both types you mentioned- the granite/granite pestle and the marble/wood pestle. The takeaway was granite was a better all-purpose since it can handle it all, including pesto - but the Italian style marble was definitely best for pesto!
@@UneFemmeSansNom I've seen that. I'm glad to have both, and I like the smaller white marble one because it's so convenient to use, not too heavy and a good size. For most things, that's the one I use. I'm still trying to force myself to deal with the granite one sometime when I've got some time on my hands.
For those of us that use a molcajete and tejolote, (I am one) and seeing it conform after years of use to a lens-like geometry focused on the making of food, I would not sell it for any amount of money. A testament to its longevity and usefulness. Like my cast iron skillets and carbon steel pans.... it will outlive me.
The one on the far right (marble with wooden pestel) is the really traditional one for pesto. Its not as good to grind spices and other thing...but it is the best specifically for pesto because the wooden pestle is much more gentle on the basil leafs, while the stole would be to strong and harsh and just smashes everything :) they are almost 2 different tools for different application.
I'm so happy that the Thai one from Import Food got positively mentioned here. We've had that mortar and pestle for at least 10 years (maybe more), and we love love love Bonus: The folks at Import Food are really lovely humans. I've been on their email list for probably 20 years at this point. :)
@@ndzapruder Agree, Adam is a kick in the pants! I just _love_ hearing from him, and from my two favorite ladies, Juliet and Bridget. I watch EVERY episode with them.
I loved this critique, but I think you missed an important point. All foods are not pounded in a mortar and pestle. Some are "ground". I have two M&P. One is a tiny apothecary unit that is probably made for a chemical lab or pharmacy. I use it to crush/bruise spices like cumin or oregano. The other is a volcanic rock one from the Mexican grocery store. I love the coarse surface that makes grinding tomatoes or chiles a dream. I always love your segments...
I use and love a mortar and pestle that is used in scientific labs. It is heavy duty porcelain, glazed on the outside and unglazed on the inside and the bottom of the pestle. It is highly effective and easy to clean.
Had mine for decades. Use it for spices, pounding together ginger and garlic, fermented black beans, and now daily I use it for my dog’s various medication so I can stir them into her breakfast yogurt.
One thing about this kitchen tool: unless you drop it and break it, it's good for a lifetime, and more. You can't say that about a food processor or a spice grinder.
In india our ancestors been using them from many centuries even in 80sn 90s we dint had grinders,kids use to enjoy helping there parenst and grand parents in grinding the idpi dosa batters
My girlfriend gave me one, and I'm going to use it for raw seeds to add to health concoctions, I love how enthusiastic the chefs are in presenting this wonderful little device ! Thanks.
I have the two on the right. The smaller one was an impulse buy, good for grinding small amounts of dried spices or for turning table salt into fine salt. The bigger one, I ordered online because I wanted to make pesto. It's good at doing that.
I believe I have their "best buy" or something very similar. I don't need the "Goliath" and there are a lot of more or less fake ones out there. Even plastic ones, I think.
Mine is granite and I can feel the heavy pestle doing the work for me. The inside is rough, but not too rough. Did a great job of making guacamole and processing some foraged sumac. Can't wait to use it for a pesto.
My GF's neighbor grows garlic and at the end of the year crushes all of it in a mortar and pestle and puts it in plastic bags and sells it. It's worth buying because you can freeze the garlic and it's so much more potent because it's smashed and not chopped so you use less in ingredients.
The thousand year old molcajete and telojote used by ancient Mayans made of volcanic rock are hard to beat. Surprised you didn’t mention them in you review. They need seasoning, but worth the effort. Pounding? Try a rotational grinding motion instead.
Can you please comment on how to clean them? And I agree with you on the pounding she was doing on those peppercorns. I would have been smooshing them between the pestle and the mortar surface.
@@UARELOVE1010Hmmmm, no, not quite right. Modern dishsoap is made from gentle surfactants that are even safe for skin. No longer made with lye. You can use dish soap to clean both cast iron and stone, and if you're using the Dawn brand; even baby ducklings.
@@bellenesatan This. Don't put either a mortar and pestle or seasoned cast iron in a dish washer or use anything abrasive to clean and you should be fine. However I almost always just rinse mine out with water. Just don't let it sit around dirty after use.
I too love my mortar and pestles. One, a 13 lb. 5 oz. granite monster I got from Costco some years back for something like $25.00. It was however intended for Mexican food preparation I think. The sides are a little low and the pestle was a short, 4.5" affair with a blob at each end. It was intended for crushing soft materials for fresh salsas...sort of like a molcajete but without the three legs. It is a decent design but I mostly crush hard, dry spices for Thai cooking so I bought a monster, 9" pestle off Amazon and now it works great. I also use a Thai ceramic, deep mortar and pestle which is the Thai go to for wet, softer ingredients like when making Som Tum or doing the garlic chili mash that is the basis of Pad Kapow stir fry. I didn't like the pestle that came with that set either so I turned a new one from a piece of live oak that came fell on my property last winter during the single hard rain we had.
if you have an asian grocery store near you, check there before you buy one of these. You can find one that's comparable with the best one here for like $20-$30.
I don't think they have any experts on staff that know how to properly use a mortar and pestle. Pounding straight up and down is not how to use one of these. I was taught to use a push, grind and swirl motion. I got a granite one from Target for about $22 several years ago.
I bought mine at IKEA for &14 and have loved it. Originally, I literally bought it just as a decorative piece. LOL! But, one day tossed some peppercorns in there and my life hasn't been the same.
+1 Came here to say this. IKEA sucks as a company, but its mortar and pestle is surprisingly legit. Both mortar and pestle are double-sided, with deeper and flatter sides. The flatter side is good for grinding small, individual items like pills.
@@outlayabout I think I have the same one. Do you find that the inside of yours is more discolored from usage now, even the pestle itself? I wonder if it's safe.
I have a small, marble one which I use to grind spices like cumin. Yes, the cumin pop out on the counter and it annoys me. I really do want a larger unit. There is something so satisfying about grinding your own spices or pestos. Plus, frankly, I don't like cleaning an electric grinder every time I want to grind one thing.
Good timing. I enjoyed your video but, I would like you to address curing your new mortar and pestle. I just bought one and ended up taking it back. I found instructions online to put white rice in the mortar and pestle with a little water and go until you make mush and to do that three times. Of course rinsing it out well no soap! And letting it dry in between. And I was still getting powdered Granite on the surfaces. Something I don't know?
People who grind their food with stone end up grinding their teeth, that hasn't changed with time. I use porcelain because it's much harder and wears less, producing less 'grit'.
Is there a break in period for these marble or granite mortars, similar to how a molcajete requires significant preparation prior to using it for food prep? Can they be used immediately?
I just wish ATK would learn a little bit more about some of the products they review. Straight up sides are horrible for a mortar and pestle unless you are just pounding vertically, which is a very limited use. It's quite often better to use a swirling, grinding action for salsas of different textures, guacamole, etc. And the fact that they didn't even mention molcajetes or lava surfaces is just sad. Love ATK but it seems then they don't have an actual expert they just wing it. Will still keep my yearly subscription but I have learned to just take their reviews with a grain of salt.
There's a lot they miss, especially in their product reviews. Reviewing charcoal, they totally missed the important fact that lump charcoal's reason for existence is in grills like Kamados, NOT in Weber-style grills!
I was just wondering, don't you have to grind in a circular motion in a mortar and pestle, and not wham it down? I fond it way more effective in mine and also it doesn't get as much pieces flying around...
I love my cast iron one. Heavy and performs as well as the stone ones but thin as the metal ones. It was a lucky find because I had to travel to multiple small restaurants supply stores because many online stores do not sell it.
Very interesting. I'm a HUGE fan of all things cast iron. I have the "third from the left" mortar/pestle combo ... which they didn't talk about at all. AND I would have found it interesting to hear about cast iron units.
That's what I was waiting to hear about too. I would think stone hitting stone you'd get chips or stone dust in your food; at least that's what I'm worried about.
@@adlz518 that does occasionally happen depending on the stone used, some chip and grind down too. They also didn't even try wooden mortar and pestle traditional to the Caribbean. Which are more effective than people might think and easier to clean usually.
@@adlz518 Stone dust will end up in food but it is totally safe to eat and is just a source of minerals in your diet. The granite shouldnt chip without serious abuse. Cleanup is easy due to the nonreactivity of the stone: if you wash after use, no smells or stains remain.
Ask a compounding pharmacist his or her opinion about a mortar and pestle, and I think you'll be surprised by the recommendations. After experimenting with a number of different types and makes, I invariably end up using my dad's 60 year old sets of Coors Porcelain, and I'll never make Pesto in anything else-- they're bulletproof, chill well, and have enough edge granularity to pulverize anything. Most people pound the ingredients, but the real work it done by swirling, scraping, and pushing. Watch and query a real pharmacist before you acquire one of these tools, rather than taking your ultimate tips from a chef or gadgeteer, because, no offense, mortars and pestles are merely secondary or tertiary toys-- at best-- for a kitchen worker...just saying.
Best advice I can give someone looking to buy one of these is make sure it has an unfinished/roughly-textured interior mortar. The shiny ones look nice, but food just gets squashed and slides around in the mortar instead of getting ground.
The problem I had with my motar and pestle (and why I stopped using it) was that the interior was way too smooth. It was a heavy, granite mortar which I received as a gift. It had a wide, flat bottom and short walls. Between the interior's smoothness and the short walls, nothing seemed to get ground up! This malfunctioning but pleasant looking mortar and pestle now sits on my kitchen window-sill and holds odds and ends.
The winner seems to be real granite but many of these are engineered stone. Bits of granite glued together so you get resin glue in your food and its hard to tell the different from real to manufactured.
Humph… why isn’t a true molcajete made of basalt presented in this comparison? For $60, Amazon has one that would put these granite and marble mortars to shame! And why are they pounding instead of grinding? I’m losing more and more confidence in ATK.
We are next door to Mexico. Half of Mexicans cross illegally into the US for jobs. Yet, they make the best hand cut lava rock Molcajetes in the world. This is a traditional mortar and pestle spice grinder. They use lava rock which is easier to carve out by hand using hammer and chisel, than dense granite. Lava rock is more rough so it grabs the food with less bounciness. It is lighter weight than granite making it easy to store, carry around. Granite weighs 2410 lbs/cu yard, Lava Rock 1300 lb/cu yard. We need to support Mexican handicraft industries because: 1 - They are our neighbors and we help our neighbors. 2 - It creates local jobs and people don't have to risk their lives and their babies to cross into the US through much hardships. 3 - It revives handicrafts and gives them a market in the US. Handicrafts are dying out due to lack of markets. We must preserve these arts before we lose them globally like the silk industry in China - giving way to plastics! Yet, there is not a single lava rock Molcajete in your line up. Unbelievable! You use marble? Marble is good for crushing pills and that is it! It stains, breaks, holds odors, creates bounce, and cracks easily. One of the worst. Granite is so heavy, no woman will want to use it. Ceramic is too fragile. If you must have ceramic, how about those cheap Chinese grooved ones that do a great job on dry light spices but still limited. A Molcajete is the best of the best in grinders. Not only for Mexican chilies, onions, tomatoes, avocado, salsa, but for Indian wet spice mixes like fresh turmeric, ginger, garlic, onion pastes, and every manner of dry spices, as well as crushing soaked urad dal and rice for dosas which need a wet grinder not blender. Everyone needs a Molcajete in their kitchen. Support Mexican local handicrafts from our neighbors, keep handicrafts alive around the world, and get the best, portable grinder there is. Please think carefully when you make a review and include some local items that would support these industries, and are artfully hand crafted by artisans, at better prices than machine made granite ones made by corporations.
I wish you would put the name of your recommended product on the screen as sometimes I don’t know how to spell the one you recommend. Freeling???Friling???
Why not make pesto genovese with BOTH an M&P and a food processor? The sole question remaining is which to use first, and whether any ingredients should be added at different times. Thoughts?
I cannot understand, and it bothers me greatly, that this thing is called by its two constitutive parts. In every other language it is called just a mortar. All mortars have some kind of “pestle”or second smaller stone to grind, otherwise they are not mortars.
I've had mine for years. Used it for cooking and when my parents got old and I cared for them, all the medications were ground up and placed in puddings, applesauce or jello. My dear parents...I miss them. I'm a nurse so we use them in the hospital too if we need to. Great tools. I'm back to using it for cooking
Not all medications, including vitamins, should be ground. Some are time release.
God bless you for loving them.
@@janew2108 💯 agree.
Why share so much?
@@61lastchild Please. We like to hear from other people. Don't be mean to someone, _especially_ someone who is helping to care for others. We want _MORE_ kind, caring people, not fewer.
I bought the winner here back in 2016 (I think it was the winner THEN too). I just went to use it for the first time (January 2024) and very quickly realized washing it out before first use isn't going to be enough. Search out TH-cam videos for cleaning, curing, condition, and seasoning granite mortars or molcajetes for ways to get these ready for first use.
On a side note I also own the white Carrera marble moratar with the wooden pestle shown in this video and while I may not use it for heavy duty things, when I have used it over the years I've found it satisfactory for whatever I was doing (but I wasn't grinding peppercorns or spaces in it). I even have a really giant one in the same style from the company in Italy that's specifically meant to be used for making pesto.
Serious Eats has a video on mortar & pestles as well that features both types you mentioned- the granite/granite pestle and the marble/wood pestle. The takeaway was granite was a better all-purpose since it can handle it all, including pesto - but the Italian style marble was definitely best for pesto!
@@UneFemmeSansNom I've seen that. I'm glad to have both, and I like the smaller white marble one because it's so convenient to use, not too heavy and a good size. For most things, that's the one I use. I'm still trying to force myself to deal with the granite one sometime when I've got some time on my hands.
For those of us that use a molcajete and tejolote, (I am one) and seeing it conform after years of use to a lens-like geometry focused on the making of food, I would not sell it for any amount of money.
A testament to its longevity and usefulness.
Like my cast iron skillets and carbon steel pans.... it will outlive me.
I'm looking for a giant molcajete... Do you have a recommendation?
@@JoshuaVogel79masienda makes a good one
The one on the far right (marble with wooden pestel) is the really traditional one for pesto. Its not as good to grind spices and other thing...but it is the best specifically for pesto because the wooden pestle is much more gentle on the basil leafs, while the stole would be to strong and harsh and just smashes everything :) they are almost 2 different tools for different application.
There's an article on Serious Eats by Kenji Lopez about all this too. I think he likes his molcajete for all purpose though.
I'm so happy that the Thai one from Import Food got positively mentioned here. We've had that mortar and pestle for at least 10 years (maybe more), and we love love love Bonus: The folks at Import Food are really lovely humans. I've been on their email list for probably 20 years at this point. :)
I love Adam’s enthusiasm for all kitchen accessories!
His voice reminds me of the Jack-in-the-box on the Island of Misfit Toys. And I mean that lovingly.
[edit] *CHARLIE*-in-the-box!
@@ndzapruder Agree, Adam is a kick in the pants!
I just _love_ hearing from him, and from my two favorite ladies, Juliet and Bridget. I watch EVERY episode with them.
@@josephgaviota * Julia.
I loved this critique, but I think you missed an important point. All foods are not pounded in a mortar and pestle. Some are "ground". I have two M&P. One is a tiny apothecary unit that is probably made for a chemical lab or pharmacy. I use it to crush/bruise spices like cumin or oregano. The other is a volcanic rock one from the Mexican grocery store. I love the coarse surface that makes grinding tomatoes or chiles a dream. I always love your segments...
I use and love a mortar and pestle that is used in scientific labs. It is heavy duty porcelain, glazed on the outside and unglazed on the inside and the bottom of the pestle. It is highly effective and easy to clean.
Had mine for decades. Use it for spices, pounding together ginger and garlic, fermented black beans, and now daily I use it for my dog’s various medication so I can stir them into her breakfast yogurt.
One thing about this kitchen tool: unless you drop it and break it, it's good for a lifetime, and more. You can't say that about a food processor or a spice grinder.
I mainly use mine (small marble on marble) for grinding eggshells for my plants
I always appreciate when it's spread wider making the pounding more efficient.
Giggity
I love that whenever they recommend anything, it either sells out immediately or goes up in price by 50-100%
The latter.....
@@ShakeMyWayyes 72 now
@vxnova1 for the small one...10/5/2023 $80 for the Goliath Winner here
Only 100% more? And the price doesn't ever go back to anything reasonable.
I'm getting a molcajete. Even in U.S. grocery stores, the price is decent
In india our ancestors been using them from many centuries even in 80sn 90s we dint had grinders,kids use to enjoy helping there parenst and grand parents in grinding the idpi dosa batters
This is true!
My girlfriend gave me one, and I'm going to use it for raw seeds to add to health concoctions, I love how enthusiastic the chefs are in presenting this wonderful little device ! Thanks.
I used a plate shaped mortar made from stone, used not by pounding but more like grinding as in dragging the pestle across mortar surface.
I have the two on the right. The smaller one was an impulse buy, good for grinding small amounts of dried spices or for turning table salt into fine salt. The bigger one, I ordered online because I wanted to make pesto. It's good at doing that.
I believe I have their "best buy" or something very similar. I don't need the "Goliath" and there are a lot of more or less fake ones out there. Even plastic ones, I think.
I got my giant one at an estate auction for $13 it is perfect exactly what ive been looking and a fantastic price
Mine is granite and I can feel the heavy pestle doing the work for me. The inside is rough, but not too rough. Did a great job of making guacamole and processing some foraged sumac. Can't wait to use it for a pesto.
My GF's neighbor grows garlic and at the end of the year crushes all of it in a mortar and pestle and puts it in plastic bags and sells it. It's worth buying because you can freeze the garlic and it's so much more potent because it's smashed and not chopped so you use less in ingredients.
The thousand year old molcajete and telojote used by ancient Mayans made of volcanic rock are hard to beat. Surprised you didn’t mention them in you review.
They need seasoning, but worth the effort.
Pounding? Try a rotational grinding motion instead.
Can you please comment on how to clean them? And I agree with you on the pounding she was doing on those peppercorns. I would have been smooshing them between the pestle and the mortar surface.
Mine is a rough stone one from Mexico. Is just rinsing ok because it's been in storage for awhile.
I always wondered how easy to clean rough stone of the oils like pesto and nut butters 🤔
Me too. Can someone answer this please? Especially about the rough Mexican ones.
Extremely easy. The stone is very non reactive so with a touch of soap everything releases and cleans up easy.
@@stickmanmob Soap is not supposed to be used to clean, only water just like cast iron pans!!
@@UARELOVE1010Hmmmm, no, not quite right. Modern dishsoap is made from gentle surfactants that are even safe for skin. No longer made with lye. You can use dish soap to clean both cast iron and stone, and if you're using the Dawn brand; even baby ducklings.
@@bellenesatan This. Don't put either a mortar and pestle or seasoned cast iron in a dish washer or use anything abrasive to clean and you should be fine. However I almost always just rinse mine out with water. Just don't let it sit around dirty after use.
I just inherited one from an uncle he got from an old friend many years ago. Let’s keep it going aye
I too love my mortar and pestles. One, a 13 lb. 5 oz. granite monster I got from Costco some years back for something like $25.00. It was however intended for Mexican food preparation I think. The sides are a little low and the pestle was a short, 4.5" affair with a blob at each end. It was intended for crushing soft materials for fresh salsas...sort of like a molcajete but without the three legs. It is a decent design but I mostly crush hard, dry spices for Thai cooking so I bought a monster, 9" pestle off Amazon and now it works great. I also use a Thai ceramic, deep mortar and pestle which is the Thai go to for wet, softer ingredients like when making Som Tum or doing the garlic chili mash that is the basis of Pad Kapow stir fry. I didn't like the pestle that came with that set either so I turned a new one from a piece of live oak that came fell on my property last winter during the single hard rain we had.
I have one of the black ones, bought from crate and barrel. I love it 😅
if you have an asian grocery store near you, check there before you buy one of these. You can find one that's comparable with the best one here for like $20-$30.
I don't think they have any experts on staff that know how to properly use a mortar and pestle. Pounding straight up and down is not how to use one of these. I was taught to use a push, grind and swirl motion. I got a granite one from Target for about $22 several years ago.
I bought mine at IKEA for &14 and have loved it. Originally, I literally bought it just as a decorative piece. LOL! But, one day tossed some peppercorns in there and my life hasn't been the same.
+1
Came here to say this.
IKEA sucks as a company, but its mortar and pestle is surprisingly legit. Both mortar and pestle are double-sided, with deeper and flatter sides. The flatter side is good for grinding small, individual items like pills.
@@outlayabout Good advice.
@@outlayabout I think I have the same one. Do you find that the inside of yours is more discolored from usage now, even the pestle itself? I wonder if it's safe.
I do a lot more grinding than pounding.
I have a small, marble one which I use to grind spices like cumin. Yes, the cumin pop out on the counter and it annoys me. I really do want a larger unit. There is something so satisfying about grinding your own spices or pestos. Plus, frankly, I don't like cleaning an electric grinder every time I want to grind one thing.
Believe it or not I've been shopping around for a mortar and pestle,you guys just helped me a bushel.
Good timing. I enjoyed your video but, I would like you to address curing your new mortar and pestle. I just bought one and ended up taking it back. I found instructions online to put white rice in the mortar and pestle with a little water and go until you make mush and to do that three times. Of course rinsing it out well no soap! And letting it dry in between. And I was still getting powdered Granite on the surfaces. Something I don't know?
People who grind their food with stone end up grinding their teeth, that hasn't changed with time. I use porcelain because it's much harder and wears less, producing less 'grit'.
You probably bought a molcajete made of basalt, not granite. Yes, they take time and patience to “cure” (season), but we’ll worth the effort.
Is there a break in period for these marble or granite mortars, similar to how a molcajete requires significant preparation prior to using it for food prep? Can they be used immediately?
I just wish ATK would learn a little bit more about some of the products they review. Straight up sides are horrible for a mortar and pestle unless you are just pounding vertically, which is a very limited use. It's quite often better to use a swirling, grinding action for salsas of different textures, guacamole, etc. And the fact that they didn't even mention molcajetes or lava surfaces is just sad. Love ATK but it seems then they don't have an actual expert they just wing it. Will still keep my yearly subscription but I have learned to just take their reviews with a grain of salt.
There's a lot they miss, especially in their product reviews. Reviewing charcoal, they totally missed the important fact that lump charcoal's reason for existence is in grills like Kamados, NOT in Weber-style grills!
I have that stone one- the Goliath. I got it from Tuesday Morning for about $20.
I was just wondering, don't you have to grind in a circular motion in a mortar and pestle, and not wham it down? I fond it way more effective in mine and also it doesn't get as much pieces flying around...
That's one method you can use
I love my cast iron one. Heavy and performs as well as the stone ones but thin as the metal ones. It was a lucky find because I had to travel to multiple small restaurants supply stores because many online stores do not sell it.
Very interesting. I'm a HUGE fan of all things cast iron.
I have the "third from the left" mortar/pestle combo ... which they didn't talk about at all.
AND I would have found it interesting to hear about cast iron units.
Cool, scientific is the best.
God bless.
Have you guys tested any of the "mushroom" style mortar and pestles?
My winner is Iron Cast ❤
I'm surprised you didn't mention clean up. Can the stone items be washed or are they porous? do they retain particles in the rough surfaces?
That's what I was waiting to hear about too. I would think stone hitting stone you'd get chips or stone dust in your food; at least that's what I'm worried about.
@@adlz518 that does occasionally happen depending on the stone used, some chip and grind down too. They also didn't even try wooden mortar and pestle traditional to the Caribbean. Which are more effective than people might think and easier to clean usually.
@@adlz518 Stone dust will end up in food but it is totally safe to eat and is just a source of minerals in your diet. The granite shouldnt chip without serious abuse. Cleanup is easy due to the nonreactivity of the stone: if you wash after use, no smells or stains remain.
I've never noticed any problem with cleanup. And I have to say I'm pretty poor at cleanup.
He didn't have a wooden one which a lot of people use in Europe
Winners current price (increased):
(-7% off) $68.45
(Regular price: $73.95)
Are those granite ones easy to clean?
I don't see that you tested the lava stone mortar & pestles. Is there a reason??
LOVE my mortars and pestles. I have 7 of them in all sizes: from small to swimming pool sized.
Ha ha 😂
Interested how this design compares to other traditional designs, such as a molcajete or a suribachi.
Ask a compounding pharmacist his or her opinion about a mortar and pestle, and I think you'll be surprised by the recommendations. After experimenting with a number of different types and makes, I invariably end up using my dad's 60 year old sets of Coors Porcelain, and I'll never make Pesto in anything else-- they're bulletproof, chill well, and have enough edge granularity to pulverize anything. Most people pound the ingredients, but the real work it done by swirling, scraping, and pushing. Watch and query a real pharmacist before you acquire one of these tools, rather than taking your ultimate tips from a chef or gadgeteer, because, no offense, mortars and pestles are merely secondary or tertiary toys-- at best-- for a kitchen worker...just saying.
Surprised the Japanese suribachi wasn't included in the comparison.
I saw a black marble mortar & pestle at IKEA years ago that my mom bought, and she loves it.
Thank you for the mortle & pesel tutorial!
#adamcandyyummy! he always makes my day!
I was taught with a molcajete, but I love collecting them ......I dont care, tiny, small large.etc etc .........lol
What is with the wall behind them?
Best advice I can give someone looking to buy one of these is make sure it has an unfinished/roughly-textured interior mortar. The shiny ones look nice, but food just gets squashed and slides around in the mortar instead of getting ground.
I have the gray granite big motor and œstral. I love it .
The problem I had with my motar and pestle (and why I stopped using it) was that the interior was way too smooth.
It was a heavy, granite mortar which I received as a gift. It had a wide, flat bottom and short walls. Between the interior's smoothness and the short walls, nothing seemed to get ground up!
This malfunctioning but pleasant looking mortar and pestle now sits on my kitchen window-sill and holds odds and ends.
Trimakasih sudah ber bagi video tentang alat tradisional yang bagus
No Olive Wood Mortar and Pestle?
I bought mine!!!
The winner seems to be real granite but many of these are engineered stone. Bits of granite glued together so you get resin glue in your food and its hard to tell the different from real to manufactured.
Humph… why isn’t a true molcajete made of basalt presented in this comparison? For $60, Amazon has one that would put these granite and marble mortars to shame! And why are they pounding instead of grinding?
I’m losing more and more confidence in ATK.
Julia's on air personality seems warm and fun!
Just get a molcajete from any Mexican market.
The Rebiews are good.
For dry spices, give me a spice/coffee grinder over a mortar any day.
Yes yes and yes. It MIGHT taste a bi different, but for the mess and the time, the coffee grinder is the way to go.
How about rating how you clean them out. The “winning” one would be terrible to clean.
"The stick you use for pounding"
Or you go to a small Mexican market, and support your local business and buy a molcajete made of volcanic rock for less.
"globe"
I bought one from ikea. used it once.
Hallo
Good information but waaayyy off on the price of the "winning" M&P.
🤗😇
Where's cast iron? Is it just a no-no?
We are next door to Mexico. Half of Mexicans cross illegally into the US for jobs. Yet, they make the best hand cut lava rock Molcajetes in the world. This is a traditional mortar and pestle spice grinder. They use lava rock which is easier to carve out by hand using hammer and chisel, than dense granite. Lava rock is more rough so it grabs the food with less bounciness. It is lighter weight than granite making it easy to store, carry around. Granite weighs 2410 lbs/cu yard, Lava Rock 1300 lb/cu yard. We need to support Mexican handicraft industries because:
1 - They are our neighbors and we help our neighbors.
2 - It creates local jobs and people don't have to risk their lives and their babies to cross into the US through much hardships.
3 - It revives handicrafts and gives them a market in the US. Handicrafts are dying out due to lack of markets. We must preserve these arts before we lose them globally like the silk industry in China - giving way to plastics!
Yet, there is not a single lava rock Molcajete in your line up. Unbelievable! You use marble? Marble is good for crushing pills and that is it! It stains, breaks, holds odors, creates bounce, and cracks easily. One of the worst. Granite is so heavy, no woman will want to use it. Ceramic is too fragile. If you must have ceramic, how about those cheap Chinese grooved ones that do a great job on dry light spices but still limited. A Molcajete is the best of the best in grinders. Not only for Mexican chilies, onions, tomatoes, avocado, salsa, but for Indian wet spice mixes like fresh turmeric, ginger, garlic, onion pastes, and every manner of dry spices, as well as crushing soaked urad dal and rice for dosas which need a wet grinder not blender. Everyone needs a Molcajete in their kitchen. Support Mexican local handicrafts from our neighbors, keep handicrafts alive around the world, and get the best, portable grinder there is. Please think carefully when you make a review and include some local items that would support these industries, and are artfully hand crafted by artisans, at better prices than machine made granite ones made by corporations.
Consider getting a wooden pestle with a stone or marble mortar. This ensures that fine rock powder isn't getting into your food. It is noticeable.
I wish you would put the name of your recommended product on the screen as sometimes I don’t know how to spell the one you recommend. Freeling???Friling???
Frieling.
Can you throw these into the dishwasher? Or will they crack from the heat?
I keep noticing that wall in the back that isn't smooth.
Ohh, I want it. Is 26 too old to send your parents a Christmas wish list? Lol. Too bad it's almost $70
is the winner the 5” or 3”? it looks like the 5 but the 5 is $75 not $58 as mentioned.
Why not make pesto genovese with BOTH an M&P and a food processor? The sole question remaining is which to use first, and whether any ingredients should be added at different times. Thoughts?
Mexicans be like: Hold my molcajete… 💪
Shouldn’t you mostly grind rather than pound with these things? Referencing a video a Michelin star Italian chef making pesto.
I cannot understand, and it bothers me greatly, that this thing is called by its two constitutive parts. In every other language it is called just a mortar. All mortars have some kind of “pestle”or second smaller stone to grind, otherwise they are not mortars.
It AIN'T $58
I collect them when I travel.
Wish I had $58 so I could buy The Goliath. Keep up the GR8 work ATK and I'll keep watch'n and drool'n. Luv u all
It's 74 on amazon
@@melodynakamura4028 WOW... guess I'll bee drool'n a lil while longer
He missed out by not including a Mexican Molcajete
Which would had been #1
Just checked. Mine is the Frieling Goliath. I think I got it after watching Julia Child.
How come you didn’t test wood mortar and pestle
We’re they all cutes before you tested them?
I dont like eaing gravel
🙂👍🏻
wkwk. ulekan dongg.
Always wondered how much stone grit you are putting in the food
So much talk of pounding. 🤭
Y'all got to go to a mexican grocery store for a molcajete made correctly.. the right tool for the job..
Clicking on the link to the "winning model" isn't even the same one showed!! Nor is it the same price! It's $10 more!
whaaaat? No molcajete there? Oh my lord....