Can cast iron with non-metal components be seasoned?
I have a cast iron mortar and pestle, but only the interior is raw cast iron - the outside and part of the handle are enameled, and the majority of the handle is covered in some kind of hard rubber. Is there a way to season something like this, maybe at a lower temperature for a long period of time?
If not, what's the best way to care for this and keep it from rusting? If I just wipe it with oil after using it, it gets gunky pretty quickly.
Bonus question: any idea who made this? It has no brand identifier on it, and I bought it years ago.
(2)2 Comments
Sorted by latest first Latest Oldest Best
Le Creuset say 450°F/230°C is the maximum temperature their enamelled cast-ironware will take. Other manufacturers seem to be sometimes lower, though that could be a handle/lid requirement rather than the enamel itself - see Why are most enameled cast iron dutch oven's only rated up to 400-450 F?
Your problem, assuming you season the mortar with a low-smoke-point oil is that your pestle is going to have to be carefully done over a flame. That handle is not going to survive in the oven. If it's silicone, then about 180°C is about all it can take… that's if you're certain it's silicone.
I'm gonna have to edit that apostrophe out of the linked question, it's burning a hole in my OCD ;)
My grandmother and I had a similar cast iron mortar and pestle. She used to use paraffin wax to preserve it if she wasn't going to use it for long times.
I'd suggest using food grade paraffin oil or wax.
I am not sure if this is the best method, but it seemed alright when she did it.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.