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This depends on what you plan on using it for. No right answer, some are for liquids, some designed for solids, hard spices and seeds vs nuts or herbs.

Metals such as iron or brass tend to be non-porous, smooth, great for chemicals, pills. Too smooth for hard spices and require special care, but look impressive.

Wood is soft and porous, absorbs flavors, so it is bad for seeds, strong spices but good for nuts, fresh herbs. Like when making pesto, or serving oil bases sauces.

Glass and Porcelain are a bit harder, non-porous, not as heavy as hard as stone, but 1/4 to 1/2 the weight of a stone one the same size. Easy to wash, light, good for herbs, nuts, making pestos, sauces, serving.

South American Molecajete are made from porous lava rock, unless you buy an really high quality one (and even cheap ones are very costly) they tend to be too porous and chip off into your food. Don't recommend getting one except to serve or decorate.

Stones such as granite and marble are the hardest and heaviest. Grinding seeds, pills, herbs, but can be slippery for liquids, splash ingredients. Their weight makes them bulky and impractical, but my personal preference for versatility.

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Q: What is the best material to use for a mortal and pestle?
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