Cooking For Engineers

[Jim Cooley]

I got bitching about lacking a mortar and pestle I wanted for some Indian recipe and a friend was kind enough to give me one.

It's new, and made of a hard wood and is low and flatter than usual ones; more like a small bowl than anything else. His grandma got in in Lebanon, where he said they use it for garlic. It's nicely made, and the bevel of the pestle fits the angle of the bowl's bottom perfectly. I'm looking forward to using it.

Problem is that it seems very brittle/fragile. He said something about soaking it before use, but wasn't very clear. That kind of makes sense.

Anyone got any tips to "season" it before use? A good long soak and towel-dry, followed by some mineral oil?

Thanks,

Jim