Himalayan Salt Slabs are nature’s cook top and serving platter in one, offering many creative culinary uses while delivering the benefits of natural, pure salt with no chemicals or additives. Heat your Himalayan pink salt slab to high temperatures and sear thinly sliced meats, fish, and vegetables. Or, chill it for use in serving sushi, appetizers, cold meats and cheeses, fresh fruit and vegetables, and even cold desserts.
Himalayan pink salt slabs are harvested from deep within the ancient Himalayan mountain range of Pakistan. There, they have remained protected from pollution and impurities for centuries, making this what many consider the purest, cleanest salt in the world. The salt is mined as large, meteor-like boulders and later sliced into slabs. Because Himalayan salt slabs are a natural product, the threshold for high temperatures and pressure may vary. Himalayan salt slabs aren’t your typical cookware! They’re incredibly dense and conduct heat efficiently but slowly, which is why the slab retains heat so well and seasons food evenly. Slabs can crack if they are heated (or chilled) too quickly as any moisture trapped inside expand.
Your Himalayan salt slab can be slow-heated, either in the oven or over a gas flame or electric burner, for searing or lightly grilling meat, fish or vegetables. Note that when subjected to high temperatures, the salt slab will turn white in some spots. This is normal. As it cools, your Himalayan salt slab will regain more of its original coloring. Because of the potential for this slight alteration in appearance from heat, you may wish to preserve one slab for display and/or serving, and one slab for cooking if this is a concern. When cooking with your salt slab, ensure that it is completely dry prior to applying any heat, as lingering moisture inside the slab may expand and cause damage to the slab. Typically the dry time should be at least 24 hours since the slab’s last contact with any moisture.
To heat in the oven: Place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit. The heat will distribute slowly and evenly throughout.
To heat using a gas burner: Place your dry Himalayan salt slab over a low gas flame for 15 minutes. If you desire a higher temperature, heat for an additional 15 minutes on a medium-high gas flame.
To heat on an electric stove: Use a metal spacer or wok ring to prevent the salt slab from making direct contact with the heating element. Once you’ve thoroughly heated your Himalayan salt slab, you’re ready to sear your meat, fish or vegetables. Place the thoroughly heated salt slab on a heatproof surface. Lightly toss your meat, fish or vegetables in oil, spices and herbs. You may also wish to lightly drizzle the salt cooking surface with olive oil, adjusting to your desired level of saltiness (less oil will cause more salting of your food and vice versa). Place directly onto the heated salt slab, then cook to desired doneness, stirring and moving around the salt plate as you would any other grilling surface. Your salt block will retain the heated temperature for 20 to 30 minutes. Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.
Himalayan Salt Block Cleaning & Care:
To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water or submerging in water, as any remaining moisture in the salt slab can cause breakage upon heating. Be sure to let your salt slab dry for at least 24 hours after exposure to any moisture. There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time. Note that the appearance of your Himalayan salt slab will change over time. The more varieties of foods you cook and serve on your salt plate, the more likely the surface will acquire various, interesting new colors and shades. Your salt block may also develop small fissures and cracks over time; this is typical with regular use. When the salt block finally gets too small for cooking or serving on, it will be a perfect size to grate over your food, break up for making soup, or even to throw into your tub for a detoxifying salt bath.