Anyone have experience using a molcajete with large craters in the grinding surface? I tried taking multiple pictures to help illustrate the issue… I've seasoned it twice now, I let water sit overnight to check for leaks and didn't lose water. I've tried to grind as much rice as possible to fill the gaps, just concerned with bacterial growth. On some molcajete seasoning sites it says if water leaks out or if the holes are too deep to only use it for dry grinding or guacamole… I want to make some delicious salsas with this thing!
by URMOMSBF42069
4 Comments
Most bacteria need moisture to thrive. If you keep it dry it should be okay.
If in doubt put it out in direct sunlight and let the UV kill what may be lingering, or put it in the oven at 250F for 30 mins to really dry it out.
It’s going to continue to wear down and expose new pits while getting rocks in your food. I really don’t trust any molcajete that hasn’t been passed down because of all the quality issues they can have. It’s just not worth it to me, I usually muddle my salsas in a wide bowl with a wooden meat tenderizer to get a similar crushed/ripped texture.
How long have they been used? That’s your answer. Overthinking.
It’s fine. I like to rub salt into my molcajete after washing it and drying it. Then I wash the salt out before the next use. Salt will prevent moisture and help kill any surface bacteria. Realistically you just need to wash after use and make sure it’s fully dried before storage. You could use UV light on it to kill bacteria also if you’re really paranoid. Leave it in the sun for an hour lol or even better you can bake it in the oven at 250 F. That’ll basically sterilize it.