I'm about 90% through what I've seen as the recommended seasoning process, and it seems to be going mostly well. I've noticed some pretty deep holes that are holding on to a lot of the rice and salt that's being used to season it. I fear that if I remove the buildup, then salsa and other food I make in it will just have the same problem, and possibly be pretty difficult to remove during cleaning. Should I leave the seasoning in the holes, or is there better way to properly care for a molcajete with deep set holes?
by ImpressiveSystem9220