Thursday, 31 December 2015


A Himalayan salt block is a large piece of pink salt, hand carved and formed into a plate. They are carved into rectangles, circles, squares, or other neat brick-like shapes. Each block is one of a kind, and can be rough or smooth, but probably a little of both. They are a very unique way to prepare and serve vegetables, seafood, chicken and even cold dishes like raw fish.  Not to mention it will add to the conversation of any dinner party. The best part is that the block is actually healthy for you.
Himalayan Salt blocks make a wonderful up scale statement when used to serve and display your foods such as sushi or cold meats and cheeses. They are most often also used for cooking on the stove top, in the oven or on the grill to cook steak, chicken, seafood or vegetables for a delicious flavour and tender meat.
Himalayan pink salt blocks are harvested from deep within the ancient Himalayan mountain range, completely untouched, making it what many consider the purest, cleanest salt in the world.
This is a step-by-step guide for cooking on a Himalayan saltblock. Cooking steak is one of the easiest ways to start using your Himalayan salt block. The process is the same for other foods – the only thing that changes is the cooking time. If you don’t eat meat, you can substitute any of your favourite vegetables. For more information, check out our complete Guide to Himalayan Salt Blocks.
All in all, my first try at cooking on a Himalayan salt block was a great success — both for the delicious food as well as the lessons I learned so that I can have an even better experience the next time. Here is what I gleaned:
  1. I took the advice to heat the salt block slowly to an extreme. It shouldn’t take an hour or more to bring the block up to a sufficient temperature of 400°F. Next time I can turn the stove up higher, sooner.
  2. The stainless steel griddle with a plastic handle was not heavy-duty enough for the task. I’ll need to find a better solution.
  3. Although the meat was wonderful, I don’t think the onions or mushrooms worked very well, at least at the lower temperatures I was using. Both contain too much water, which extends the cooking time as well as the amount of salt they absorb.
  4. I love the infra red thermometer — it worked great! I imagine I will be using it in the kitchen to measure the temperature of other cooking surfaces as well.
  • Himalayan Salt Cooking & Serving Block enhances the flavour of all different hot or cold foods
  • Block is made of natural Himalayan pink salt
  • Chill or heat the block for using to serve with various meats, veggies, fish, poultry, fruits, salads, and more
  • To chill, simply place in the refrigerator for 1 hour (tile will retain the temperature for 2-3 hours)
  • To heat, simply place tile in oven or grill at 350 degrees for about 15 minutes
  • Can be used many times over
  • Easy to clean by wiping with a towel
  • Salt block is naturally antiseptic and antibacterial so no further cleaning is needed


Since salt is anti-microbial (it doesn’t grow bacteria) the block will technically be considered clean once it has time to cool off and dry.
  1. Once the block has cooled overnight use a wetted stiff bristle brush and scrape off any stuck on or burnt food.
  2. Let block dry completely for 24 hours before reusing.
  3. Do NOT hold block under running water as it will cause the salt to dissolve.
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