What kind of mortar and pestle is most food safe?
Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle.
Intuitively it seems that a metallic M&P would be more inclined to shed not so healthy chips, in contrast to a combination of a hard mortar (granite) and a (food safe) soft pestle (wood) whose chips are non toxic.
Best Answer
A granite mortar and granite pestle; this combination will do everything.
The granite is hard and dense and will not chip under regular usage.
You need to remember that the mortar and pestle must be harder than what you need to grind.
Serious Eats Mortars and Pestles is a good read.
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Quick Answer about "What kind of mortar and pestle is most food safe?"
For grinding foods, nothing beats a good mortar and pestle. Our favorite all-purpose one is the M.V. Trading Thai Granite Mortar and Pestle, which is made of heavy-duty granite. We also like the Mediterranean Marble Mortar With Wooden Pestle for making emulsified sauces, like pesto.What is the safest material for a mortar and pestle?
For general use, the best option would be to get one made from a solid stone material like granite or marble. These stone mortars and pestles will use their heavy weight to break down the ingredients and they will also be able to withstand years of pounding and grinding without needing to ever replace it.Is it safe to use a stone mortar and pestle?
If you have an unseasoned mortar and pestle, or one made out of granite/stone, then you need to season it before using. This is because the porous surface can release particles of stone and grit into your food upon first use.Is mortar food Safe?
So, Are Granite Mortar And Pestle Safe? Well, the answer is a big YES but you'll need to season it the first time to take away grit to make it safe for food. You wouldn't want the stones to come in contact with your food so the essence of cleaning before usage mustn't be neglected.Is polished or unpolished mortar and pestle better?
Unlike many other mortars and pestles, this set splits the difference between a polished and unpolished surface. The bowl's exterior and top of the mortar are polished smooth for easy cleaning, while the bowl's interior and pestle's tip are unpolished for better grinding.How to Pick the Best Mortar and Pestle | Serious Eats
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Answer 2
I use Coors ceramic mortar and pestles. I bought my last one on the mid 1980's. It's never given me any trouble. The company got renamed at some point. It's now CoorsTek out of Golden Colorado, USA. Easy to find online.
They have a sturdy, tough construction, and are used in laboratories worldwide. The key feature I like about these sets is that the pestle curve matches the mortar curve through a wide range of angles. That increases the efficiency of grinding. I've looked at Marble, granite and lava units over the years, and have seldom come across a pestle that's a decent fit for the mortar. That flaw causes frustration and an irregular grind.
Maybe some day I'll find a better pair, but it's been over 30 years now.
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