Himalayan Salt Cooking Slab
Salt blocks, plates, platter, and bricks can be used for sauteing, grilling, chilling, curing, baking, salting, plating, bathing, and contemplating. Sizes (8x8x1.5 inches or as per requirement)
Himalayan salt blocks aka Himalayan salt slabs are used to prepare and serve a variety of foods. As they provide heat efficiently and at high temperatures, they're known for grilling fish, meats, seafood, poultry, eggs, fresh fruit, vegetables and baking such as baked cookies, scones, pizzas, and other baked foods.
Using a Himalayan cooking slab is easy as 123. You can check the salt block’s cooking temperature by using an infrared thermometer or by sprinkling several drops of water on top of it — if it sizzles or water immediately evaporates, your cooking block is likely ready for use.
To cook food on it, simply place your food of choice directly on your cooking block. If needed, use a pair of silicone tongs or metal cooking utensils for flipping or turning your food.
Make sure to prep your food into appropriately sized pieces. Items that cook quickly tend to work best — since the longer food remains on the cooking block, the saltier your food is likely to get.
To use your Himalayan salt block on an electric stove top, you’ll need to install a special metal ring over the burner to hold it in place. When using a charcoal grill, prevent your block from heating too quickly by stacking the coals to one side of the grill.
Design with Ease
“Food Cooked on a Himalayan Cooking Block aka Slab makes the food taste Mmmm Mmmm Good!.”
How to use a Himalayan salt block
A Himalayan salt block is easy to use, here are a few tips to keep in mind.
Start with a dry salt block. Make sure that your block is completely dry before using it, as any moisture can cause it to expand and crack while heating.
Heat it slowly. Heating your salt block too fast can cause it to crack. To prevent cracks, it’s best to increase the oven temperature by no more than 200℉ (93℃) every 15 minutes.
Preheat before using it in the oven. Heating your block directly in the oven increases the risk of cracking, so you may want to preheat it on a grill or stove top before placing it in the oven.
Changes are normal. Heating can cause your salt block to develop small cracks and naturally change color over time. Try to always cook on the same side to keep cracks from worsening.
Handle a hot block with care. A salt block can reach very high temperatures and remain hot for several hours. Regular oven mitts won’t offer sufficient protection, so you should consider using high heat-resistant gloves or a carrying rack instead.
Don’t use fat. Butter and cooking oils aren’t necessary and will diminish the lifespan of your Himalayan salt block.
Don’t submerge your block in water. Water dissolves salt, so it’s best to clean your block with a damp sponge instead. Stubborn areas can be scrubbed with a scouring pad or soft brush.