I’m still seeing this as an active posting, linked on other UN pages e.g.,
https://dppa.un.org/en/gazas-new-terror-booby-trapped-cans-of-food-unwary
However, a similar claim in January was found to be false by fact checking news orgs.
I was thinking through what would happen should the OP follow the advice by another user which recommended baking the mortar and pestle.
Since it has a heavy film of fats,my thought is that baking at a low temp would create a finish similar to that on seasoned cast iron. I’m not thinking that would be a plus but others might think otherwise.
Baking it won’t eliminate the oils or old spices, more would give you your cast iron frying pan effect.
We use a super neutral dish detergent that washes or at least soaks out in rinse water. Not one of the national name brands.
Even were this cast iron, sometimes you get to the point that you have to clean and restart to build the finish.
But others may feel differently.
We may be heathens but we always just hand washed ours with a good grease cutting liquid detergent to get the rancid oils and spices out.
There are some communities that feel garlic or regular onions are too strong, and substitute the white of leeks. It does affect the resulting taste, but if your wife tolerates them, it’s an option.
My own suggestions for recipes would include some classic Slavic dishes where onions aren’t essential. These do exist, 😁 particularly ones that mix sweet, sour and savoury flavours. e.g., Crepes/nalasnyky filled with farmers’ cheese and butter or cream, traditionally served with sour cherry or strawberry preserves on top, are a favourite. For a savoury version, try these nalasnyky with dill in the cheese filling.
We like brown rice baked in an ovenproof dish with a cover.
In a typical 1200 w toaster oven toaster oven, that would be 1200 w. We have a rice cooker but tend to only use it for large amounts.