Velaze Marble Samll Mortar and Pestle Set,1.25 Cup Capacity | 5.1 Inch Pestle,10 oz Capacity,Heavy Duty,Polished Natural Stone,Grinder or Crusher for Spices, Herbs, Pills, Pestos

Based on first impressions everything looks good. It is nicely done cast iron. The finish doesn’t seem like it’s painted on. The pestle is heavy and has a long handle it will aid with the crushing and grinding. The mortar is a nice size it’s like a large soup bowl with a round flat thick heavy base. The inside of the mortar has texture it is not smooth that will also help with the grinding. Now I am not using it for food I am using it for crushing and grinding non edible organic materials. I like granite and marble as these don’t retain odor but wanted to try cast iron. It’s the same cast iron like your cast iron dutch ovens and pans. Cast iron hates water and humidity it will rust quick if not dried after washing(I prefer not using dishwashing liquid just hot water and a plastic scraper on my cooking cast iron pans. Cast iron needs a coating after using it so I use either grapeseed oil or avocado oil to apply a protective coating( these work well for high temperatures) I have used olive oil before and also works well. But a mortar and pestle won’t be used to cook or exposed to high temperatures so I use mineral oil (yes the laxative one) don’t worry it won’t affect you in such small quantities. It is just to protect the surface from rust and it is food safe. The way the mortar and pestle looks it seems to be already cured, meaning it has a baked in coating already. You can do that if you want; meaning cure it yourself. Wash it, scrub it both mortar and pestle, hand dry it with napkins or a cloth. Apply a light coating of your oil of choice, throw it in the oven at a low setting 150-175 degrees for 15-20 minutes. Most commonly used cooking oils have a flash point over 400 degrees so it will not catch fire. I burn hot charcoal inside some other cast iron bowls I have and it burns at over 1000 degrees it doesn’t harm the cast iron. Be aware cast iron does conduct heat very well and it retains heat for a good while. Love cooking protein on cast iron. Before your first use of the mortar and pestle just do a quick grind with any coarse salt to dislodge anything from the inside surface of the mortar then wash and dry that would be my minimum recommendation before using. If you want to throw in the oven with your favorite oil that would be even better. You can repeat these steps as often as you need. It won’t harm the mortar and pestle.

Great size. Very heavy duty. Requires seasoning with oil and baking in oven before 1st use to prevent rusting but so worth it. It’s my favorite and I have several others that I’ll probably never use again. I have now given as a gift as well. My friend loves it too! It’s worth the price as it looks and feels high end. I’ve had no issues with scratching. Mine is used often and still looks great. I do apply oil after each wash.

Used ten times and it's very good quality. Works wonderfully and smoothly. It's super heavy and this helps with the grinding of the pestle. Highly recommend.

I bought this to replace a smaller stone molcajete that I had because I wanted a larger capacity and different material. I also wanted something less porous and/or a darker color, so that it wouldn’t be discolored by different chilies, spices, etc. Cast iron seemed like a good option, and this has worked well for me so far. Pros: -Feels heavy and durable -Effective for a wide range of ingredients -Doesn’t stain/discolor over time -Deep enough to avoid splashes/spills -No risk of stone “grit” in your food Cons -Not dishwasher safe -Cast iron requires maintenance I have used this with single ingredients (spices/herbs, dried chilies, etc.) as well as mixtures (ex. garlic, jalapeno, cilantro, tomato, avocado for guacamole). For the latter, it’s nice that you can use another utensil to mix/stir after grinding and not worry about scratches or damage. You can also heat it safely, if you want to smoke or roast your spices. But it’s important to note that you will need to maintain the cast iron to keep the protective seasoning intact. I clean mine with hot water, dry thoroughly, and then rub with a bit of oil. Occasional heat should also help to maintain the seasoning. Don't soak it or leave it wet after use. Notes for gifting: It comes snugly packaged in a box that does not directly reveal the contents (just the brand name). The mortar and pestle are wrapped separately inside to prevent damage in shipping. The box is plain cardboard (not laminated, no color/images, etc.) and there are no instructions or documentation inside.

This mortar and pestle set is exceptional, offering heavy-duty construction and excellent value. The pestle is ergonomically designed for comfortable handling during herb grinding, and the set is effortlessly cleaned. Its stable base prevents slippage during use, ensuring efficient grinding. Furthermore, it effectively preserves the freshness of spices, yielding a consistently smooth texture. I wish they had lighter color options. No chemical smell. And the herbs keep their smells as well

I’ve been using it for more than 6 months and never been disappointed by it. Strong, durable and reliable!

Very nice set! 💯

Good size and quality. Totally satsfied.

Je l'adore! Au début, j'ai commandé le petit format que j'ai retourné pour celui-là qui est plus gros. Il fonctionne à merveille! Pour moudre une poignée de noix autant des épices que des fines herbes! Joli en plus, e e laisse à la vue sur mon comptoir !

Great product. Great quality

I am very happy with my item. It is exactly as described and works perfectly.

Très beau mortier, lourd et assez large. Pour les néophytes j'aurais mis 4 étoiles car oui selon un commentaire négatif avec photo où la personne se plaignait de poussière de ciment et qu'elle pensait que c'est du marbre, bref, il n'y a pas d'instruction d'utilisation, d'entretien ni comment assaisonner l'ensemble pour la première fois et on doit faire nos recherches sur le net. Pour assaisonner le mortier avant la première utilisation: -Nettoyer avec une brosse à l'eau tiède, sans savon, les parties rugueuses pour enlever le gros des particules de pierre suite au façonnage. -Laissez sécher. -Mettre du riz blanc cru ou du gros sel de mer ou moitié-moitié dans le mortier et broyer le tout jusqu'à obtenir une farine: si celle-ci est grise il faut recommencer le processus jusqu'à ce que la poudre soit blanche. -Mettez des gousses d'ails et du gros sel dans le mortier et broyer jusqu'à obtenir une pâte et recouvrez toutes les parties rugueuses du mortier et du pilon et laisser imprégner toute une nuit pour boucher les pores , retirer la pâte, rincez et laissez sécher avant la première utilisation. -Rincer à l'eau tiède après chaque utilisation SANS JAMAIS utiliser de savon (ou utiliser un savon doux sans parfum) sinon votre broyage va goûter le savon.

Parfait pour mon brsoin