Use Skeppshult’s cast iron pestle & mortar spice grinder to transform whole spices into a fine powder. Pre-seasoned with canola oil to protect the cast iron, this weighty kitchen utensil can also be used to crush nuts, herbs, salt and pepper.
Try using it to make your own pesto:
- Using your pestle and mortar, crush ½ clove of garlic with a pinch of salt
- Add a large bunch of basil, and bash until a paste is formed
- Add a handful of nuts and grated hard cheese, then crush again
- Drizzle in olive oil until you have your desired consistency
You could also try pounding ginger and lemongrass together, which releases fragrant aromatic oils – great for adding to curries and noodle soups.
Swedish company Skeppshult (pronounced ‘hep-salt’) has been making cast iron products by hand since 1906. The process starts with raw iron, which is heated to a searing 1,500°C in a furnace. Then the molten metal is cast into special moulds made from sand, which can withstand the extreme temperatures.
Sand moulds can only be used once, and therefore each product is unique – no two items are the same. Each sand mould is recycled and used for another product. Skeppshult seasons its cast iron with rapeseed oil (also called canola oil) from Österlen to protect it from damage. This also gives the cast iron its natural non-stick properties.
Skeppshult’s cast iron is an environmentally friendly alternative to plastic-coated aluminium pans.
Read our guide to cleaning and seasoning cast iron here.
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