The mortar It is still present in many kitchens, both in our homes and in the professional, despite the modern mixers or grinders. Proponents value the traditional elaboration of many sauces (mayonnaise, aioli, pesto), marinades, and texture which gives the majados.
Good mortar must be made with resistant materials to withstand prolonged shocks and so that its surface is not wear; non-porous, so that they can absorb flavors of crushed substances and transmit them to other foods; easy-to-clean, removing any remaining above ingredients.
Why Lacor offers its mortar and hand mortar made of polyethylene, a material with very good impact resistance; lightweight, which makes very handy utensils manufactured with it; hygienic, does not absorb odors and is easy to clean.
Pestle is the perfect tool for crushing the food inside the mortar; its rounded head fits perfectly into the cavity of the mortar to effectively press the food.
On our website you will find the mortar made of the same material.