What kind of mortar and pestle do you use? (grilling, bread, sausage)

[NYC refugee]

I have a marble one that's not big enough and too smooth inside. It's quite easy to clean, but I long for a granite one with more weight to make mincemeat out of whatever I put in it without so much effort on my part. My PR relatives use a wooden one shaped like a soda fountain glass: tall and sort of narrow, with a long pestle. The depth is helpful and keeps the stuff on the bottom mixing well as it tries to travel up the sides and falls back in - a lot like your blender works.

[Gorges]

Mine is a smaller marble one, about 4.5". We've probably had it for at least 20 years and use it approx every two weeks. It's fine.

[Nerys52SoSilver]

I have a white marble one think is near 33 years was from Ikea. Used it to grind spices.

[Threestep2]

Originally Posted by ebbe

I have one and I think it's a PITA too. I used it for pill crushing and the pills stuck to the bottom. It's also a pain to clean.

It is not a pill crusher.

[steiconi]

I got one, never used it, eventually got rid of it.
Coffee grinder works fine for me.

[burdell]

I use a ceramic one that was ~ $10-12 at World Market. Comes in hand y for things, I haven't tried it yet but from what I read, traditional Provencal Aioli is mad in a mortar & pestle and not with a whisk or food processor.

[atlguy44]

I have had one for many years made from Jamaican Lignum Vitae. One of the hardest woods out there. Lasts for years

[DubbleT]

Originally Posted by Threestep2

It is in use almost daily. Marble.

Ditto

[Nancy739]

Thanks Debsi I appreciate the information. Wishing you a merry Christmas!

[Nancy739]

Debsi, I just checked it out and it was selling for $79.