Cooking with Himalayan Salt Plates, Blocks & Bricks

Himalayan Salt BlockPakistani Pink Himalayan salt blocks, plates, platters, and bricks can be used for sautéing, grilling, chilling, curing, baking, salting, plating, bathing, and contemplating.

The Fundamentals of Himalayan Salt

A boulder of Himalayan salt emerges from darkness of a 16th century mineshaft in Pakistan and explodes into light, catching and refracting the sun in hues ranging from water-clear crystal to clematis flower pink to deep meaty red. The rough salt rocks are then hand cut by local masons into a variety of shapes, providing the foundation for extraordinary new ways to prepare and serve food.

Indeed, there are as many uses for a heavy slab of Pakistani Pink Himalayan salt as there are foods, cooking styles, whims, acts of folly, and shows of bravado. The salt’s crystal lattice has a fairly high specific energy (energy per unit of mass), so it will tend to hold any temperature you bring it to for a good while. Also, due to its lack of porosity or moisture (.026%), the salt plates can be safely heated or chilled to virtually any extreme. We have tested them from 0°F up to 900°F.

Himalayan Salt CubeTwo other considerations come into play when working with our Himalayan salt plates. Their lack of porosity means that the surface area touches your food is minimal. Compared to, say, ground up salt or naturally evaporated salt crystals, these large blocks of salt will impart only a very moderate saltiness. Second, the high quantity of trace minerals (1.2% sulfur, .4% calcium, .35% potassium, .16% magnesium, and 80 other trace minerals) impart a more mild and full taste to the salt, providing another level of flavor complexity to your food.

Himalayan Salt Block Recipe & Cooking Ideas

Armed with that knowledge, we unleash the hounds and set to. Here are just a few of our favorite uses for our Pakistani Pink Himalayan Salt Plates.

a) Arrange thinly sliced Carpaccio or sashimi on a cool salt platter and serve. Watch as the food literally salt-cures while at the table, gently cooking the edges and bringing on just a smidge of mineral-rich saltiness.

b) Place a large square tile of Pakistani Himalayan salt under the broiler. Wait 30 minutes, then remove the tile with a kitchen glove. Set on trivet at table, and saute fish, meats, and veggies while your guests or family look on with awe, disbelief, and dawning admiration. While cooking, your food will take on a light saltiness. Note that The Meadow’s larger Himalayan salt tiles will often hold heat long enough for repeated grillings before needing to reheat, but that batches will be successively saltier.

c) For an out-doorsy variation on the above, place a large platter of our Himalayan salt on the backyard grill, and plank grill a fennel-and-lemon stuffed monkfish, a lime-and-ginger marinated flank steak, or a balsamic and garlic rubbed Portobello mushroom.

d) For a variation on the wilder side of the out-doorsy, do what our two boys clamor for day in, day out, day in, day out (be forewarned). Heat a large Himalayan salt platter on an outdoor gas grill (best) or an indoor gas stove (use extreme caution). Lightly butter the salt platter, toss on firm bananas, grill 20 seconds on each side. Turn off the grill (important), douse with grappa or bourbon, ignite with a long match, and watch the flambé! Blow out last flames and serve with scoop of vanilla bean ice cream.Barely salted and seductively caramelized, the bananas spring to life against the cool silken contrast of the ice cream.

e) Freeze a Himalayan salt block or plate for two hours. Remove, and plate up scoops of ice cream or sorbet. More fun yet, warm lightly whipped sweet heavy cream, egg, honey, and aged bitters, and refrigerate. Remove the salt slab from freezer, pour mixture on it, slowly lufting with spatula, for a salt-tinged ice custard you will not soon forget.

Salt Brick from Pakistan’s Himalaya mountain range, great for making Gravlax.f) Impress your Jewish grandma with Gravlax. Thaw a filet of commercially frozen (for health reasons) salmon, roll in sugar and minced dill, arrange on a Himalayan salt plate, cover with a heavy brick of Himalayan salt, wrap in paper bag and refrigerate for three days, slice, serve with crème fraîche and melba toast or just eat!

g) Getting back to basics, just use it as a serving platter for butter, cheeses, dried meats, or your daily does of Himalayan Salt Dishpickled ginger and wasabe. When used as a plate for moist food such as apple slices and mozzarella, the food acquires an enhanced salt and mineral flavoring. One of ours serves as our regular butter dish.

h) If panache is what it takes to brighten the musty corners of your soul, try serving up an entire meal using large round or square Himalayan salt plates. Moist foods take on a touch of saltiness, dry foods do not, and everything glows with the otherworldly power of the ancient world (see Ogling below).

i) Place our larger platters of the Himalayan salt on the rack of your oven, preheat, and then bake bread, pizza, and savory pastries.

j) Get existential for a moment, place in window and stare idly at the beauty of salt in its natural, ancient state (see Ogling below).

k) Cut into jewelry, set in the precious metal of your choice, and nibble it as nibble jewelry from the lobes and fingers of your loved-one.

l) Take old (generally after many years of service) or broken salt plates and smash them up with a hammer (this should be fun), then arrange the prettier bits on a dinner plate as a garnish.

m) Take a bath, breaking up an old salt plate and tossing it into the tub to serve as an excellent and therapeutic bath salt, and pumice stone.

Caring for your Pakistani Pink Himalayan Salt Plate

After each use, wash your Himalayan salt plate with warm water and a soft brush or green scrubby, and tamp dry with a paper towel before setting on a drying rack. This will remove a very thin layer of the salt and make it ready for use again. Treated with care, a large salt slab will provide years of service! In addition, the powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, with no need for detergents.

Ogling Your Salt

Ancient quarried salt is a hologram through which the mineral lineage of own bodies can be discerned. In effect, it tastes good to us because it is a reflection of our own primordial physiology.

To gain an appreciation for the beauty of this salt, let your mind drift overland, off the path, and into the wilds of the Hindu Kush, where wildflowers scatter under the tessellated fingerprint of a mild spring breeze. We take up with the torrents of the Amu Darya river, and just keep climbing along the ancient path where recorded history began, back in the 6th century BC, under the Achaemenid Empire.

After several days more of rugged hiking, in the rarified air of northern Pakistan’s Himalaya mountain range, we find a quarry where men pull massive boulders of luminescent pink ore from the earth, glowing like freshly harvested meteorites.

Gaze into the deep ferrite light of a massive block of Himalayan salt, and glimpse the unfathomed history of our planet. Pakistani pink Himalayan salt was formed in the Precambrian era, about 600 million years ago, as a great inland sea evaporated. Volcanic and other geological activity then sealed the salt in a hermetic vault where, over eons, it was subjected to the intense pressure and heat of the deep earth.

Tracing the history of our own biological development, the salt is rich in iron, calcium, and 82 other trace minerals contains all the trace minerals present in your body—and in a remarkably similar balance. Over countless lost ages the land encasing the ancient seabed up rose to become the Himalayas. Meanwhile, the scattering of Eukaryotic cells that comprised all life on earth evolved into shellfish and trilobites. Fish began to swim in the sea, great fern forests emerged, and then came the reptiles. Still the salt glowed darkly in the depths of the earth. Dinosaurs grew to towering heights, mammals peeked from beneath the leaves, and birds took flight. Grazing and carnivorous mammals, and then primates took hold, and still the salt remained in darkness.

Man appeared, gawking at the heavens and whittling spears, then scattering across Asia and beyond. 1.8 million years later, one lovely evening in 326 BC, Alexander the Great gave his troops a rest in the Khewra area of what is now Pakistan. An observant fellow noted in his diary that the horses were taken with licking the rocks—and lo, salt was discovered. Some eighteen centuries later, Jalaluddin Muhammad Akbar was born. At the happy age of thirteen, the boy’s father fell to his death from the library stairs, and Akbar ascended to become the greatest Mughal emperor. Akbar’s two lasting contributions were the vast accessioning of art from around the world into the Mughal collections, and the introduction of standardized salt mining at Khewra.

Our Pakistani Pink Himalayan Salt is harvested in the same way it was under Akbar. The choice boulders from the harvest—sometimes weighing in excess of 500 pounds—are sliced into cubes and platters and planks and chunks for use on your table.

You can purchase a host of sizes and shapes of Himalayan salt blocks at The Meadow.

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126 Responses to “Cooking with Himalayan Salt Plates, Blocks & Bricks”

  1. on 20 Dec 2007 at 2:18 pmOrestes Hernandez

    I’m interested in purchasing this product where can I get?

  2. on 16 Jan 2008 at 2:45 pmMatt

    You can buy Himalayan Salt Blocks from The Meadow. Visit http://atthemeadow.com/salt/himalayan-pink-salt-blocks.html

  3. on 20 Jan 2008 at 10:07 pmBilly Ritch

    Where can one find recipes utilizing one the large salt blocks? (beef, seafood, etc?)

  4. on 09 Jul 2008 at 9:15 pmSusan

    What are your prices for the “Himalayan salt block?

  5. on 11 Nov 2008 at 3:38 amMark

    Himalayan Salt is also very good to relieve symptoms of psoriasis, very gentle and calming for the skin: http://www.nutri-info.com/common_complaints.htm#psoriasis

  6. on 18 Nov 2008 at 2:00 pmAlex

    I’m looking for a cookbook that with recipes for cooking on/with the salt blocks. Anyone know of any? I’d like to give it as part of a gift for xmas. Thanks!

  7. on 11 Dec 2008 at 6:01 pmSusan

    Alex,
    Me, too. I’ve bought them for gifts and am looking for recipes. Did you get any responses?
    Susan

  8. on 17 Jan 2009 at 5:40 pmJodie

    I am on a low iodine diet and am wondering how Himalayan Rock Salt compares to sea salt in terms of iodine – can anyone comment? Thanks

  9. on 16 Feb 2009 at 7:54 pmGeorge

    How can I find recipes for cooking with salt blocks? I dont see any reponses from previous requests. g.

  10. on 16 Feb 2009 at 9:01 pmMark Bitterman

    Sorry for not responding more promptly to requests for recipes for cooking on Himalayan salt blocks. We DO recipes for cooking on Himalayan salt plates all the time, but don’t seem to be writing them down as often as we should. So, I will start posting some of the dishes we have been cooking at The Meadow during classes on Himalayan salt rocks, when having dinner parties, and maybe most important for many of us, at home when we are just looking for something good to eat. I would really appreciate comments on the recipes to help perfect them! The first one will get posted tonight, if the Fates allow.

  11. on 09 Apr 2009 at 11:23 pmMarie

    Hi Mark,
    We are anxiously awaiting some recipes to use with the salt blocks! Any help would be greatly appreciated.

  12. on 06 Sep 2009 at 12:01 amYi

    Hi Mark, I have a glass cooktop. Would I still need a heat diffuser, or could I put a salt block directly on the heat source?

  13. on 23 Oct 2009 at 9:16 amMark Bitterman

    Yi, you will need to put a metal ring or some other spacer between the heating element and the Himalayan salt slab. Otherwise, you get hot spots on the block that stress it and may cause it to crack, or at least not last as long. I use a tart pan with a pop-out bottom, so you end up with an 8-inch metal hoop that fits around the heating element. I have experimented with pizza sauce rings as well, and they work okay. I’m actually working with a metal-maker right now to see if I cann’t get some inexpensive metal hoops made especially for use cooking with Himalayan salt bricks on electric ranges, and will definitely post something if/when I get something figured out!

  14. on 09 Nov 2009 at 12:31 pmRosemary

    I just purchased the Himalayan Salt Block and I too am looking for recipies

    Thank You

  15. on 09 Dec 2009 at 4:31 pmRobert

    Does anyone know if I can buy a slab in the uk?

    Please.

  16. on 20 Dec 2009 at 11:21 pmSusie

    I received 2 Himalayan salt blocks 8x4x2 as a gift. I heated them in the oven, opened the door and 1 exploded. It sounded like a bomb had exploded. I slammed the oven door shut but not before being hit with flying salt. I have bits of salt everywhere in the kitchen and in the oven. Guess I’ll save some pieces for the salt grinder! How can I prevent this from happening again? I am a little shy about a 2nd try!

    Any feedback will be appreciated.

    ADDITIONAL INFORMATION FROM COMMENTER ADDED BY EDITOR:
    “I received the 8x4x2 blocks as a gift, purchased from XXXXXX. No instructions were included but I called & they gave me some tips, which I followed. I preheated the oven to 300 and placed the room temp blocks in. After 15 min., I increased the heat to 350, 15 min. later to 400 and then to 450. When the oven signaled that 450 had been reached, I opened the oven door and 1 block exploded.

    I spoke to the owner of XXXXXX today. He is sending me a new block. I’m sending pictures of the oven explosion to him. Apparently they can crack from temp changes but I think I heated this up slowly. The next adventure will be with my husband heating the blocks on the grill and I will stay in the house.

    MARK BITTERMAN: Susie, never heat your salt block in the oven. Many salt block sellers will recommend heating the salt blocks in the oven, but I believe this is a mistake. At The Meadow, we always recommend heating over a stove or the grill. You’ll have much better luck with the grill in the future! Also at The Meadow, we sell a grade of salt block called Cookware Grade that is specially selected for a crystal structure that is compatible with high temperature uses. Using Cookware Grade salt blocks is the way to go if you’re worried about breakage!

  17. on 30 Dec 2009 at 10:11 pmNiki

    We received some Himalayan Salt Brick/Plates as gifts & have been trying to use them but so far…no luck. Has anyone actually used theirs, yet? If so, would you mind sharing your recipes please?

  18. on 08 Jan 2010 at 11:21 pmKathy

    I receive a 9x9x2 block for Christmas and just tried it out tonight. I gradually heated, over about an hours time to a sizzling hot temperature. We then placed it on a trivet at the table and seared thinly sliced pieces of pork shoulder, beef, and pork belly (purchased at our local asian grocery, probably cut for Korean bbq or something like that). No other seasoning was needed, the meat turned out delicious. I hadn’t anticipated this and pulled together a couple of dipping sauces, one with mustard, soy sauce and vinegar, and the other with sesame oil, soy, and hot sauce. This was a good starter item for trying out the block, I will definitely be trying it again soon!

  19. on 20 Mar 2010 at 2:46 pmLisa West

    I’m trying to find a way to make small 2-3 pound round shaped Himalanyan electrolyte horsesalt licks. All I can find are sites to buy them. If at all possioble I’d like to be able to make my own. Can I only buy a big block & go from there? Any ideas? truestorm@verizon.net thanx, Lisa.

  20. on 07 Apr 2010 at 8:19 amMark Bitterman

    Hi Lisa, you can certainly buy a large block and go from there. Salt is quite soft and can be cut with power tools or even by hand. We have 4x4x4 cubes that might work for you. Alternately you could buy an 8x8x2 inch or larger salt block and cut any shapes you like from it.

  21. [...] scallops was even simpler–he just seasoned them with some black pepper and grilled them on a Himalayan salt block we received for [...]

  22. on 06 May 2010 at 5:59 amMary Ann

    Has anyone tried heating the block under the broiler like they suggest at the beginning of this page??

  23. on 10 Jun 2010 at 8:08 amDrew

    Mary Ann, from what I’ve heard heating the blocks up in the oven or under the broiler is not good for the life of the salt block. Heating it up gently on an element is the way to go. I’ve actually posted a HD video/recipe using the salt block on our blog here, anyone look for recipes should check it out! http://drewcooks.com/blog/2010/new-hd-video-recipe-salt-block-seared-albacore-tuna/

  24. on 18 Jul 2010 at 9:49 pmAndrew M

    Hey, I’m building a meditation area and I was wondering if there are any salt tiles intended to be sat upon?

  25. on 23 Jul 2010 at 12:00 pmBrad

    Why would you want to sit on a salt block? LOL

  26. on 23 Jul 2010 at 12:14 pmMark Bitterman

    Hey Andrew: we sell architecture grade Himalayan Salt Blocks at The Meadow. http://www.atthemeadow.com We do have customers who use pink salt slabs for ceilings, walls, floors, chairs, and tables.

  27. on 26 Jul 2010 at 9:02 amHeather

    I’m confused. Mark, you note in a comment:

    MARK BITTERMAN: Susie, never heat your salt block in the oven. Many salt block sellers will recommend heating the salt blocks in the oven, but I believe this is a mistake. At The Meadow, we always recommend heating over a stove or the grill.

    Yet in your very own article above, you say:

    Place our larger platters of the Himalayan salt on the rack of your oven, preheat, and then bake bread, pizza, and savory pastries.

    Based on your article I nearly purchased a piece of the cookware and only noticed at the last moment that the site said to only heat it on top of the stove. I would have been quite unhappy to have spent that much only to find out that I couldn’t do what I thought I could with my purchase. Why does your article contradict the instructions in the store and in your own comment?

  28. on 26 Jul 2010 at 2:41 pmMark Bitterman

    Heather,

    I’m sorry for the confusion. This posting is getting long, and the commentary is beginning to include a broader stretch of time and subject matter than originally intended. My bad.

    I think i can clarify things for you. The “recipe & cooking ideas” for Himalayan salt blocks described above should not be mistaken for actual instructions on how to use the blocks. Each of those ideas requires may require some specific steps to execute them. Baking on salt blocks requires following a certain procedure.

    To be clear, you can bake on salt blocks. But you should not use your oven for the actual heating up of the salt block. To bake on a salt slab and use it as a baking stone, you should heat your salt block on the stove top as described in our instructions, and then put the hot block of salt in a pre-heated oven for use in baking/cooking. Make sense?

    I’ve gone into some pretty gruesome detail here and elsewhere about what happens when you actually put a cold salt block in a warm oven. Suffice it to say that putting cold, hygroscopic salt blocks in a warm, humid oven is not a great idea.

    I haven’t yet written about it yet for this blog, but I’ll leak to you now that my forthcoming book, Salted – A Manifesto on the World’s Most Essential Mineral, with Recipes (available for pre-order here: http://www.atthemeadow.com/shop/index.php?main_page=product_info&cPath=69_14&products_id=1006 ) has a detailed section and a considerable number of recipes for cooking on Himalayan pick salt blocks, including heating and baking tips for salt blocks in the oven.

  29. on 14 Nov 2010 at 1:22 pmStellaCadente*

    Hi Mark,

    I purchased a large salt block from the Meadow for cooking. I thought I would try an egg to start. I made my first attempt last night. The block seemed hot enough after only 1/2 hour so I decided to fry the egg (this over gas range stovetop). The egg did not pick up any salt flavor at all, it was decidely bland. I decided to try again this morning. Heated the block for an hour this time, and fried an egg. Again–no salt flavor. Bland egg. Am I doing something wrong?

  30. on 14 Nov 2010 at 4:51 pmMark Bitterman

    Hello Stella, How interesting and, I imagine, infuriating!
    First thing: a lower temperature Himalayan salt block will give the moist food more time to pick up the salt, so the the first time should have produced the more heavily seasoned egg. Second, I have a question: did you put oil or butter on the salt slab first? Salt is not fat soluble, so any oil or fat on the salt plate will block the salt from coming into contact with the food.
    Hopefully one or both of these tips will solve the horrifying mystery of the bland salt block fried egg. It should come off delectably salty-crispy perfect. There’s no reason to settle for anything less.

  31. on 16 Nov 2010 at 8:13 amStellaCadente*

    Hi Mark–No…i didn’t use any fat at all on the slab. So what do you suggest? Heating the slab for 45 minutes on the low setting for my third attempt? Or??? Help!

  32. on 22 Nov 2010 at 1:45 pmCharlie

    I like to age beef. I’ve seen some restaurants use salt block in their aging coolers. Will your salt block perform in this manner?

  33. on 28 Nov 2010 at 3:47 pmMark Bitterman

    Absolutely. Our Himalayan salt blocks are in use in a number of meat aging lockers. We sell an architectural grade pink salt block by the pallet, if you need enough to make a room. Give us a call at 503-288-4633.

  34. on 26 Dec 2010 at 10:35 amTracy F

    I bought my husband a salt block for Christmas. We fried eggs this morning. The block was not hot enough at first and the egg slid right off! We increased the heat and waited another 10 minutes. The next eggs were beautifully cooked. We used butter and still the eggs were wonderfully salty. I am eager to try our next recipe!

  35. on 01 Jan 2011 at 5:39 pmcharles brennan

    I’m about to cook a piece of salman half a pound anybody have any ideas?

  36. on 17 Jan 2011 at 5:21 pmrita

    i used my salt block tonite for the first time to cook steak and scallops. everything was great but there was a stronger salt taste than we expected. will that subside in time? any hints for getting a less saltier taste on our food? i dont normally use salt to cook and i imagine that may be part of the taste.

  37. on 09 Feb 2011 at 6:59 amRenee Spradlin

    How could a salt plate be effectively cleaned and sanitized for reuse in a commercial establishment?

  38. on 03 Mar 2011 at 8:44 amjeffrey donald

    cooking Piedmontese Flank Steak on a salt block tonight – but my daughter is vegan – how is best to cook tofu on a salt block ??

  39. on 10 Mar 2011 at 12:54 pmMark Bitterman

    Hi Jeffrey,
    You should be able to cook it on your salt block just like you cook a steak; that is, you can sear it just the same. Normally I wouldn’t recommend using any cooking oil since that blocks the salt from your food, but seeing how tofu is so moist it might not hurt to brush a little oil on it. I’d love to hear how it turned out.

  40. on 10 Mar 2011 at 1:28 pmMark Bitterman

    Hi Renee – Since salt is an antimicrobial substance, cleaning shouldn’t be too much of a worry. Nothing can live or grow on salt. If you’re just serving on a salt block, it doesn’t usually require more than quick pass under the tap. If you’ve cooked on it and there are meat proteins remaining on the block, it’s best to get a moist sponge or scrubber and give the surface of the block a good scrubbing. Once you’ve gotten off all you can, run the block under the tap to rinse. Either way, make sure to dry your block off right away after cleaning it and keep it in a dry place.

  41. on 10 Mar 2011 at 5:21 pmMark Bitterman

    Rita – The most common problem is not having the salt block hot enough. Firstly, be sure that you are using your Himalayan salt block to sear your steak and scallops. Your salt block should be saute-temperature hot (~525 to 550 degrees) and the food should sizzle when you throw it on there. You’ll want it to cook for no more than three minutes, since food will get saltier and saltier the longer it’s on there. The saltiness will not subside, but you want to get your salt block as hot as your stove will let you go. That will help to get you that perfectly seasoned result you’re looking for.

  42. on 30 Apr 2011 at 5:04 amMarti

    Just used our salt block for the first time! It was great. We cooked sea bass and scallops. I have a question about how the scallops, which I tossed with lemon juice prior to cooking, pitted the block so much. Is it because they had lemon juice on them?

  43. on 04 May 2011 at 4:25 pmMark Bitterman

    Hi Marti –

    In my experience the lemon juice shouldn’t have been the cause of the pitting. You can expect your salt block to pit somewhat, but it sounds like you might be dealing with something a little more excessive.

    The most common culprit when you discover pitting on your block is that the block was not hot enough and was not searing off the moisture in the food (or perhaps the lemon juice in this case). It is a good idea to heat your block for 45 minutes in total, 15 minutes on low, medium, and then high. By then your block should have reached 500 degrees and will sear off liquids instead of letting them bubble around.

    Rinsing the salt block under the faucet when cleaning can also cause pitting. You can avoid this by cleaning the block with the rough side of a moist sponge or other scrubbing instrument and then patting it dry.

    I hope this helps!

  44. on 26 May 2011 at 1:50 pmJustin

    When heating the salt block on a gas grill, do you leave the grill covered or could this lead to thermal shock when opened? And when searing your food, do you turn the gas off and let the block do all the work or does it not really matter?

  45. on 31 May 2011 at 10:33 amMark Bitterman

    The more gently you heat your salt block, the better. That way you will be tempering your block, which is hundreds of millions of years old and bound to contain some structural issues that will be exacerbated by aggressive heating. Heat it uncovered and then, if you find that it is not hot enough after 45 minutes, it’s probably fine to cover it until it reaches your desired temperature. Salt is an excellent conductor and retains heat for a while so it’s not necessary to keep the gas on; however, you might as well keep it on if you think you may be throwing some more grillables on there within the next half hour. And likewise it’s best to cool your block slowly; though it should be fine cooling as the grill cools naturally, you’ll ensure your block’s longevity if you turn the temperature back down slowly as well.

  46. on 20 Jun 2011 at 3:01 pmLarry Ricks

    Well, now I’m petrified. I have a new salt brick and I surely would have had it explode had I not read this thread. Am still confused. I have some salmon with skin and was wanting to bake it on the salt. Putting it in the oven is a no no apparently, so I’ll use the gas grill. Here’s where I’m confused. Based on previous reply, I should heat the block gradually on the grill? Or fire that baby up for the 45 minutes? Am nervous now.

  47. on 21 Jun 2011 at 12:24 pmMark Bitterman

    Never fear, Larry! While we do not recommend using salt blocks in the oven, it can and has been done. In fact, in my book there is a recipe for dinner rolls baked on a salt block. The key is to heat it up on your stove, bringing the block up to the same temperature as your pre-heated oven and allowing moisture to evaporate off and microfissures to form (lending your block more longevity). And for grills as well as stoves, it is always in your block’s best interest to heat it up gradually (though the first heating is the most important). That is, 15 minutes on low, 15 on medium, and 15 on high. By that time your block should be hot enough to sear. And do keep in mind that salt blocks bought from The Meadow are covered by a three use guarantee, so if your block breaks within the first three uses please get in touch with us and we will work something out. Good luck, and have fun!

  48. on 11 Jul 2011 at 1:47 ammadhu tiwari

    I want salt brick for wall, can u give me a sample (pictures)

  49. on 11 Jul 2011 at 2:47 pmMark Bitterman

    There is a great photograph of a wall of salt bricks here. If you are interested or have any questions about them, please get in touch with us through The Meadow’s website.

  50. on 26 Aug 2011 at 4:16 pmTom Olsen

    Mark,
    I am having a hard time keeping my salt block from “dripping”. I live in Northern CA, east of the Bay Area in a place that is not considered humid. After grilling on my salt block, I cleaned and dried it, and placed it outside on our sunny and hot back deck on a shaded rack with my other grilling utensils. a few days later I noticed my deck slates under the rack were soaked, and it turns out the salt block was moist and dripping saltwater onto the deck. I’ve cleaned it again and now it’s sitting in our kitchen sink, being “wet” again. What gives? How do I store the darn thing??? Any help greatly appreciated.

  51. on 30 Aug 2011 at 3:20 pmMark Bitterman

    Tom – Firstly, I would get that thing out of your sink as soon as possible. All the moisture in there isn’t going to be good for the block. I also wouldn’t recommend keeping it outside since, though it may not be overly humid where you live, salt will draw any moisture out of the air. I would keep it indoors where things are a bit drier, whether in a cabinet or on the counter or table. If you still find that the block is sweating a bit, just keep it wrapped in a tea towel. That should keep it nice and dry.

  52. on 05 Sep 2011 at 1:33 pmAmanda Casagrande

    Mark, I’m looking for the chemical/structural detail as to why not to heat in the oven. We have had a case in my family where the oven door (glass) actually exploded out of the oven (I’m told the salt block was still intact) when heating the salt blocks, and having a chemistry background I’m intrigued? I have searched but can’t seem to find any actual detail as to why. Many thanks.

  53. on 18 Sep 2011 at 10:51 amAnne

    Mark,

    I would like to purchase salt blocks for christmas gifts. How long can they sit before giving? I was at a cooking market where they were selling them. I wanted to buy them then, but this is September. Can they sit that long? If so, what is the best method to keep them stored so they will be good for giving?

    Also, would you reccomend giving the book SALT along with the block?

  54. on 21 Sep 2011 at 3:51 pmMark Bitterman

    Anne,

    Salt blocks can essentially sit forever; the only concern would be if you were storing it in a moist environment. So, be sure to stash it in a dry cabinet. If you live in a particularly humid locale, just be sure to keep the block wrapped in a tea towel and change it every once in a while. You may also keep it in an airtight container like Tupperware. Since salt is antimicrobial, your blocks aren’t going to go bad or otherwise lose potency.

    As for a book to accompany the gift, I would personally recommend my own book, Salted: A Manifesto on the World’s Most Essential Ingredient, with Recipes. Whereas Kurlansky’s book Salt is a (fascinating) social history of salt, mine is a book in three parts:

    Part I: The history, science, and production of salt, from its formation in the oceans before the dawn of time to salt in the modern world.
    Part II: A field guide to salt detailing about 160 salts, with in-depth profiles on 80 important varieties.
    Part III: The theory and practice of salting for maximum pleasure, broken down by cooking process, from the raw to the cooked to the cured–and of course the cocktailed.

    In addition, the final section contains instructions and several recipes for using Himalayan salt blocks for serving, cooking, and curing. The Meadow is also the only place you can find a signed copy!

    Mark

  55. on 23 Oct 2011 at 8:26 amMarjie

    Can you warm a salt block on a glass top stove?

  56. on 31 Oct 2011 at 3:27 pmKate

    Hello,

    Is it possible to cook with a salt bowl? I had spoken to a retail store a few weeks ago and the customer service representative mentioned cooking with a Himalayan salt bowl… Would I heat it the same way as the salt bock? If this is possible, it could be a great way to cook and serve some Asian-inspired soups during dinner parties!

  57. on 31 Oct 2011 at 5:01 pmMark Bitterman

    Hi Marjie – You certainly can heat a salt block on a glass top. On The Meadow‘s website you can find our Himalayan salt block cooking guide. Simply follow the steps for heating on an electric stove top and you’ll be good to go. Happy salting!

  58. on 31 Oct 2011 at 5:11 pmMark Bitterman

    Kate – The answer to your question is yes and no. At The Meadow we don’t recommend using salt bowls for cooking raw foods; due to the shape of the bowl, they simply don’t withstand high levels of heat the way thicker, more uniform rectangular blocks do and are liable to break quickly. You can, however, heat a salt bowl up just enough to melt chocolate (which melts at around body temperature) and make a salted chocolate fondue. The Daily Meal published a copy of this recipe from my book, Salted. As far as soups go, I think I would stray away. A soup is all water and is going to pick up far too much salt and also eat away at the block very rapidly. Note that salt bowls are also great for serving moist foods like guacamole and ice cream. You can even put them in the freezer for a bit so that the ice cream melts slower! Give it a try, I think you’ll be blown away.

  59. on 05 Dec 2011 at 11:31 ambest cookware

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  60. on 06 Dec 2011 at 2:56 pmMartha

    I saw the salt blocks on a website and they showed it in a metal pan with handles that fit it perfectly. Do you have that pan? Is it advisable to put it in a pan when using it?

  61. on 07 Dec 2011 at 7:51 pmRock Salt Bags

    I am on a low iodine diet and am wondering how Himalayan Rock Salt compares to sea salt in terms of iodine – can anyone comment? Thanks

  62. on 20 Dec 2011 at 11:33 pmJoanna

    On architecture-grade blocks — I clicked the link to your shop (#26 above), but I didn’t see anything there about slabs or architectural elements. More info?

  63. on 21 Dec 2011 at 7:43 amSalt lamp benefits

    Nice posts I never thought of some of the ways to use the bowls and blocks for cooking. I have used some of the ways by using the block on a BBQ grill and then cooking shrimp on them and the salt flaovor is oerfect. Also, using the pure Himalayan sat for seasoning I found is very flavorful and actually good for you since it is the puriest salt.

  64. on 25 Dec 2011 at 11:57 amGary

    I just got a salt plate for xmas and I’m sure my wife believed it could be heated in the oven. Reading your article indicates I can’t. The problem is I have a induction cooktop. Any idea how I can heat the salt plate?

  65. on 28 Dec 2011 at 8:10 amSebastian

    Mark: Great source of information!!! Been buying different salts over the last couple years but not sure what to do with them, now I got your book for xmas and feeling pretty brave about using them. I also received a salt block that I am planning on using for New Years Eve to impress my guests, I want to cook lobster tails on it. Any advise? I thought of slicing and searing. Please help!

  66. on 28 Dec 2011 at 2:51 pmMark Bitterman

    Hi there – Feel free to take a look at our post here, detailing the chemical analysis of Himalayan Pink salt. There is less than 0.1 gram of iodine per kilogram of salt.

  67. on 28 Dec 2011 at 3:49 pmMark Bitterman

    Hi Martha – The Meadow does not carry any pans for the salt blocks. If you are using a gas range or grill, you actually don’t need one; you can set it right on top. For an electric stove, it is a good idea to put a metal spacer between the block and the element (something like a wok ring or grill tin, either of which are easily found at any kitchen supply store). Happy cooking!

  68. on 28 Dec 2011 at 4:01 pmMark Bitterman

    Hi Joanna – Tableware grade blocks are equivalent to architecture grade, so feel free to peruse The Meadow’s selection of tableware grade blocks to get an idea of the sizes and shapes we currently have available.

  69. on 01 Jan 2012 at 5:22 pmCorrie

    We received a salt block for a Christmas gift. We decided to use it on our grill. We let the block heat up with the grill. We went to check on it and it had exploded all over. We did close the grill to let it heat because we are in Montana and it is fairly cold out. Does that have something to do with it or was the block possibly already cracked? We are hesitant to try again but would like to as long as we can do so successfully. Help!

  70. on 01 Jan 2012 at 5:42 pmPromisewer

    We were given a block for Christmas. We are reading this on out way home so we will be well educated when we are ready to use it. Has anyone tried using an electric griddle or skillett to heat a brick?? No oil would be necessary would it?? My daughter told us her first experience with one was when a friend served a small sliced bread with a cheese ball or slices. Everyone was excited about the plates then for Christmas gifts!!

  71. on 01 Jan 2012 at 5:51 pmMark Bitterman

    Yeesh Corrie, that sounds like a real bummer! A bunch of things could be the cause. First, if a block literally explodes it’s because it’s the wrong grade of salt block to be cooking on. Definitely return it if the seller told you that you could cook on it. At The Meadow, we buy a special, very high grade of salt for our salt blocks and then stick a 3-use minimum guarantee on it just to be safe. Second, if it’s cold in Montana, your salt block could have been cold too. With your next salt block (you got to try it again!) put it on the stove on very low heat for a LONG time, like 30 minutes or an hour, to make sure it is nice and warm before popping it on the grill. Third, closing the grill could theoretically cause some of the troubles, but that’s very unlikely. I never recommend heating a salt block in the oven as ovens are humid. Your grill, if burning natural gas or propane, similarly is putting out a lot of moisture. This moisture ends up on your cold salt block, and then creates a lot of stress on it as the moisture evaporates while the block heats up. So, replace your block with a good one, pre-heat (or fully heat) on the stove, ad don’t close your grill at least until the block is too hot to attract moisture. Hope this helps!

  72. on 11 Jan 2012 at 4:47 pmMark Bitterman

    Hi there – An electric griddle probably won’t present a problem for your block, but you do want to raise it off the surface about a 1/4″ by placing it on a wok ring, grill tin, or other metal spacer. Oil is not necessary to cook on the block; although you may find your food sticking somewhat, the oil will create barrier that will prevent the salt from transferring to your food. They sure do make excellent gifts, don’ they? Have fun!

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  74. on 17 Jan 2012 at 1:33 pmMark Bitterman

    Sebastian – Thank you for the kind words! I’m glad to hear the book is giving you the courage to play around with your salts. It may be a bit late, but you pose a great, delicious question and it deserves an answer! My recommendations for cooking lobster tails on a salt block: leave them in their shells and cut them in half, right down the middle. You’ll want to lightly butter the flesh, since it will release a lot of moisture and runs the risk of oversalting. Then just toss them on the block, flesh side down; they’ll cook through in two to five minutes, I’d say. Man, could I go for some of that right now!

  75. on 18 Jan 2012 at 10:25 amVal

    I just tried my first experiment with a block; some salmon. I bought a centre fillet and decided to cut it lengthways (I am from the UK). I took about 15-20 minutes to cook and the result was more salty than I was expecting. Where have I gone wrong? Should I have put oil on the fish? And seasoned with pepper?

  76. on 18 Jan 2012 at 12:36 pmMark Bitterman

    Hi Val – Are you certain that your block was hot enough? It ought to be at around 500 degrees Fahrenheit. It sounds like your fillet wasn’t especially thick, which can cause the cooking time to lengthen and the saltiness to increase in conjunction. If you’re unsure of how hot your block is, I find that infrared thermometers are a really handy tool for gauging the temperature. If for some reason you’re still needing a longer cooking time, putting oil or butter on the block or the fish will decrease the amount of salt that transfers. This is also a good trick for when you’re using your block to serve very moist foods like tomatoes. The pepper, though, is all up to your taste. Good luck!

  77. on 19 Jan 2012 at 5:43 pmEmma Prete

    I tried scallops on a salt block (using your szechuan pepper recipe) for the first time tonight. If anything, I heated it longer at high because it wasn’t initially hot enough (probably 15 min low, 10 min medium, 25 min high). When I finally put the scallops on, they seemed to be searing great. When I went to flip them, though, the entire crust stuck to the salt block instead of the scallop! What did I do wrong?

  78. on 24 Jan 2012 at 4:49 amJessica

    I am very interested in purchasing some cookware blocks, but was curious as to how long they will last. What is the “lifetime” of a salt block? How often can you cook with it during this “lifetime”?
    Thank you

  79. on 24 Jan 2012 at 6:49 pmMark Bitterman

    Hi Jessica – A salt block used for cooking will last anywhere from a few to a few dozen uses, after which point it will break into a few pieces. (Note that this is a very dense rock, so you still have a ton of salt you can use for shaving, grating, seasoning pasta water, bathing, etc.) The lifetime of the block really depends upon how well you take care of it as well as the integrity of the block; being 600 millions years old, they’re bound to have some insecurities. You do want to be sure to heat your block up slowly and let it cool completely before cleaning, so it may not be an every day type of thing – or at least not for when you want a quick fried egg before rushing into work. But if you have the time there’s no reason you can’t use your salt block whenever you feel like it and believe me, if I had my druthers I would use it breakfast, lunch, and dinner. Cheers!

  80. on 30 Jan 2012 at 2:53 pmMark Bitterman

    Hi Emma – It doesn’t seem like you did anything wrong. The salt block can be a sticky surface, so you just want to make sure that you have a good, thin metal spatula that can scrape beneath the scallop and keep the crust on. You can also try giving the block a light coating of oil to keep the food from sticking, though this may also diminish the amount of salt that gets on there.

  81. on 02 Feb 2012 at 10:01 amMelanie

    I used a salt plate for the first time Tuesday night. I cooked shrimp and everything went great. I left it out overnight to cool and when i started to clean last night, it just split in half! I had it underwater for a couple minutes while I was light scrubbing. Was that too long?

  82. on 09 Feb 2012 at 6:09 pmOriginal Himalayan Crystal Salt

    Awesome Thanks Great work.

  83. on 26 Feb 2012 at 7:49 pmKeith

    How I came about this site is kind of interesting I think. I was browsing in a local department store and I saw these neat tea candle holders marked for clearance. They looked like quartz to me. As I picked them up I saw one that was marked as being salt. Two of the candle holders were white and the third was a cool looking pink color. It was the biggest, measuring 5.5″ x 5.5″ x3″. It had four holes drilled in it about an inch deep to hold tea candles. I thought it was pretty neat, so I bought it for $7.50. That evening I dropped in the four candles. As I was admiring the cool pink glow the whole piece put off, I became intrigued by it’s beauty. I hopped on the net and googled pink salt, and that’s how I found your awesome site. Now I knew this had to be a Himalayan block.
    Well, now I was really intrigued. Could I double my candle holder as cookware……..Hmmm it’s thick enough……ahh but those holes might cause it to heat unevenly. Well, I couldn’t stand it anymore so I tried it….lol. I had a couple of cheap petite steaks I was going to cook anyway. I flipped the candle holder with the four holes facing down. I followed the instructions for heating slowly to maximum. I decided to forego the natural meat tenderizer I usually use on these cheap steaks. I seared them on the hot block and then finished them on the grill. By golly they turned out tender and very tasty! AND after cleaning, it still makes a great beautiful pink glowing candle holder, with just a couple of minor cracks which add to it’s character.

    P.S. I placed an order for one of your cooking blocks……..I want to keep my cool candle holder intact.

  84. on 29 Feb 2012 at 4:31 pmCrystal

    Hi Mark,

    We just received our salt rock. Our concern is where and how to store it. We live by the ocean where there is always humidity. Suggestions???

  85. on 04 Mar 2012 at 9:30 amMark Bitterman

    Crystal – If you’re concerned about the humidity where you live, just keep your salt block wrapped up in a tea towel and change it out every once in a while. You can also keep it inside the refrigerator, which is a less humid environment. Enjoy your block!

  86. on 13 Mar 2012 at 8:40 amJoanna

    Hello, I just purchased a cooking grade salt block and I would like to use it to prepare/present some some food for a brunch. I have about an 8x8x2 block. My initial ideas are to use mozzarella and sliced apples, but I would also like to cure some salmon or tuna. I don’t think my block is big enough to serve both items at the same time. My questions are: how long should the block chill for the presentation of the apples/cheese – and is it best chilled in the refrigerator or freezer? Next, once the apples/cheese are consumed, if I want to add the salmon or tuna to cure, how thin should the slices be, and how long will it take for the fish to cure? Thank you!

  87. on 13 Mar 2012 at 2:00 pmMark Bitterman

    @Melanie – I’m not sure if it was the direct cause of the block breaking, but we don’t recommend submerging the block underwater. Though it is a hard rock salt, it will dissolve fairly quickly when exposed to water. We recommend using as little water as possible when cleaning your salt block.

  88. on 28 Apr 2012 at 11:44 pmShanda

    I purchased a salt cooking block today, and was so very exited to try it. It came with very few “instructions” so (being paranoid that I’d “ruin” it) I began looking for more information online. Thank goodness I found this site, because my block says that I can heat it in the oven. But after reading all of this, now I’m completely terrified to use it; and almost certain to return it. I have an electric range (sadly), and using an outdoor grill is not a good option (it rains here constantly) so I just don’t see how I can use this. I’d heard a rumor that it can be heated on and electric griddle (which I do have), but after reading all of this, I’m thinking No. I’d really like to keep this, but I’m just not sure how I can use it! Please Help!

  89. on 29 Apr 2012 at 1:53 pmMark Bitterman

    @ Sandra – Since I don’t know anything about the block you bought, why not just use it for serving? There are lots of different ways to use salt blocks without heating them up. If you want to cook on it, one option is to buy a cookware block from The Meadow and use it according to instructions provided. Or, if you want to just go for it with the one you bought (it may very well work fine!) follow the instructions described on our website for using salt bocks on electric ranges.

  90. on 30 May 2012 at 4:51 amDuncan Carter

    Hi

    We’re based in the UK and are looking for a recipe book for using salt blocks, does anyone have any ideas?

    All gratefully received

  91. on 05 Jul 2012 at 12:57 pmMark Bitterman

    @Duncan – There are several salt block recipes in my book Salted, including grilled chicken and fried duck breast.

  92. on 05 Aug 2012 at 3:37 pmDavid

    Hello Mark,

    just purchased my Himalayan salt block from the Kitchen Window in Mpls. I wanted to do shrimp and some
    veggies for the first attempt. I usually use a sweet sauce with the shrimp…. can I use the same sweet sauces with the salt block?
    thanks

    dml

  93. on 06 Aug 2012 at 1:53 pmMark Bitterman

    @David,

    I recommend not using the sauce directly on the salt block, as it will be bad for the block’s longevity. You may also risk salting the sauce too much, while not salting the shrimp enough. I would recommend cooking the shrimp and veggies on the block by themselves, and then mix them with your sauce after they are done.

  94. on 10 Oct 2012 at 12:14 amScott

    Hi there

    I have just received a massive salt block, and thought WTF… I then have done some research and now think, how could i live without it!!

    I use it the Weber Q – a BBQ oven concept, which i heat it slowly, and then throw on the vegies and meat. OMG! Its amazing, and I think it is going to be the next big craze in Australia!! Just saying.

    More recipes would be great!

    Cheers
    Scott

  95. on 17 Oct 2012 at 11:51 ampaula

    Hi Mark – WOW thank you so much for doing this blog!

    I have been tasked with doing some cooking demos using a salt block for work and had NO IDEA how to heat it up and use it etc so this is awesome.

    I do have a few questions:

    1) the block I was given to “play with” has a chunk missing from so wondering if this will affect it in the heating process…We have a Viking gas stove at work and from reading all the info you have given would be best to heat up on the stove…and not to put it directly on the stove surface?

    2) From the feel of it others had tried to cook on it and is has a oil slick on it…Is it possible to clean that stuff off so I have more of a direct contact with the surface???

    3) any recommendations/suggestions would be greatly appreciated — as well as suggested recipes….

    I cant wait to play with it but I also dont want it to explode on me either since its on loan.

    Thanks again for all the wonderful information and your time.

  96. on 19 Oct 2012 at 11:41 amMark Bitterman

    @Paula –

    1) There’s nothing wrong with missing a chunk off your block – the block should heat up the same as it would if it were square or round. I would just recommend centering the block as much as possible over the heat source and heating it up very slowly.

    If you have a gas stove, you can put the block right on the burner. If you are using an electric stove, you need to raise the block off of the burner so it doesn’t touch the electric element. But putting the block right on a gas burner or grill is fine. Also, never heat your block up in the oven. If you want to bake, heat it up on the stove top and then put it into a hot oven.

    2) It can take several cleans to get off all the residue from prior uses. Try scrubing with a soft brush or green scouring pad to remove any stuck matter, and wipe clean with the sponge. Try to keep the block as dry as possible – the less water the better. For more information, see our Himalayan Salt Block Guide.

    3) Have you tried cooking flank steak? That’s one of our favorites. Check out a our step-by-step guide.

  97. on 10 Nov 2012 at 9:18 ampaula

    Mark – Sorry for the late Thank you — but thank you for the information and i am going to take a look at the Flank Steak sounds great!

    At our store they are wanting me to do the demo’s for our salt blocks so I appreciate the information greatly – I don’t want anyone to purchase a salt block and then have something happen by giving incorrect information!

    The cleaning of the current block is an ongoing process – and since I live in Texas the humidity plays a great role in the drying process….I’m not giving up on it!!! :)

    From the prior posts and discussions it seems the less use of oil on the block the better for longevity and taste?

    Many thanks for your time, guidance and information — it’s nice to have a “resident expert” on such a unique tool!!!!!!!

  98. on 10 Nov 2012 at 8:11 pmBetty

    My son bought me a salt block and I can’t wait to use it for some sea food/meats.
    Love things to enjoy at the table, especially when there’s people who appreciate the presentation and excellent quality of the foods. :-)

  99. on 10 Jan 2013 at 10:05 amClaudia

    Mark,

    I, too, got a salt block for Christmas and was hesitant to use it until reading this blog. Thank you, Mark, for your willingness to answer many of the same questions over and over and thank you to writers for asking the basic questions we are all thinking.

    Unfortunately, we just spent four days in Portland and didn’t know about The Meadows.

    Fortunately, we live in the Seattle area and are in Portland occasionally and will stop in on the very next trip.

    In the meantime, I will be reading your book!

  100. on 11 Feb 2013 at 1:34 pmJenn

    Well, I used a salt block for the first time and it was a resounding success! We used it at a dinner party, heated it extremely slowly on my gas range and made flank steak (as per Salted) and scallops. We did have it actually cooking for a while as there was eight of us. I, however, was slow to clean it, waiting till the next day (at least it was guaranteed cool by that time!) and I cannot get all the darkened protein off it. I realize it will never look as pretty as it was in the box but should it still have black areas? I’ve tried all the scrubbers I have along with a damp cloth, and know not to submerge it. Any ideas? I’m worried that when I use it the next time my food will have the taste of the old food, or that when it heats, it will char further. Thanks!

  101. on 24 Feb 2013 at 8:49 amtami

    I would love to take one to my cousin. Has anyone tried to take one on board an airplane? Just wondering if TSA would take it away.

  102. on 25 Feb 2013 at 8:31 amkym

    Mark,
    This a very informative site. Thanks for all you put into it. I purchased my salt block over three years ago and have never used it. I was too afraid. But after reading all of these blogs. I think I’m ready.

  103. on 05 Mar 2013 at 10:38 amMark Bitterman

    @tami – We’ve had numerous customers take them on airplanes. They’re perfectly legal and not banned, so the TSA should have no reason to confiscate them. I’ve talked to customers who have been pulled for a bag check because they had a salt block or bag of salt in their carry-on, but as soon as they explained what it was, everything was OK.

  104. on 05 Mar 2013 at 10:59 amMark Bitterman

    @Jenn – It sounds like you’ve done the right things. If you haven’t already tried a steel scouring pad I’d try it. Moisten it with a wet sponge, then scrub away. Sometimes, however, there will be protein stains that won’t come off. Over-cleaning can shorten the lifetime of your block. The good news is that they shouldn’t effect the flavor of your next meal.

  105. on 14 Mar 2013 at 9:27 amfred rinaldi

    Just received 2 blocks 8×8 each, and like many others here was going to pre heat the block in the oven, thank god I found your blog (thank you google) can’t wait to cook on them, just remodled my kitchen and put in a beast Thermadore grill top with 6 burners, Shrimp & ribey will be on 1 block and veggies the other, can’t wait.

  106. on 20 Mar 2013 at 9:53 amMark Bitterman

    @Fred – I’m glad we could be of help! I also wanted to let you know that I have a new book coming out this May dedicated to cooking on Himalayan Salt blocks called Salt Block Cooking. Take a look if you’d like more information or recipes.

  107. on 02 Apr 2013 at 12:41 pmDave

    I am curious has anybody tried freezing the salt block and making the custard listed above or some other custard? seems odd to include Bitters in it, not sure how that would taste.

  108. on 16 Apr 2013 at 7:18 amGlad

    Hi Mark, I received a Himalayan salt block bowl with salt blocks in the bowl, it is a lamp. The bowl has broken ‘n I’m asking, how can I fix the broken bowl? Thanks

  109. on 18 Apr 2013 at 7:10 amGlad

    Hi Marc, If you know of any website that can help me, I really would appreciate it. You do have an awesome site here. This is the new age cooking with Him-alayan rock salt. Just received some crushed salt, am excited to try it. This is great. And your blog is totally awesome. :) Keep up the super great job!

  110. on 18 Apr 2013 at 3:06 pmMark Bitterman

    @Glad – The best way to fix a broken Himalayan salt bowl is with food-safe grade epoxy glue. If you’re just using it as a lamp, just regular epoxy glue will work.

  111. on 19 Apr 2013 at 7:32 amGlad

    Hi Mark, Thank you for the great help with fixing my salt bowl lamp. I am going to order your books. Thanks again. What a healthy way to cook and live healthy.

  112. on 01 Sep 2013 at 8:02 amDaryl

    Hi I was given a salt egg as a gift. I am looking for cooking instructions and recipe ideas?

  113. [...] such as apple slices or mozzarella cheese, the food acquires an improved taste and mineral salt. http://www.saltnews.com/cooking-with-himalayan-salt-plates-blocks-bricks-platters/ “You can cook it, freeze it and eat ice cream out of it or serve sushi in it, “says [...]

  114. on 08 Jan 2014 at 11:18 pmSandra

    we have an induction cooktop, which I love! However, we can’t heat the salt block on the cooktop – so, here’s hoping it doesn’t explode in the oven….

  115. on 14 Jan 2014 at 5:40 pmMark Bitterman

    Put it in the cold oven, and then turn on the heat! Hopefully you have an electric oven and not one of the way more humid gas ones like mine!

  116. on 14 Jan 2014 at 5:43 pmMark Bitterman

    Yes, grab yourself a copy of Salt Block Cooking, written by Mark Bitterman, owner and selmelier at The Meadow! The first two printings have run out but the third printing is due in any day now so you can pre-order it now and expect it to arrive before the end of the month. http://www.atthemeadow.com/shop/saltblockcooking

  117. on 30 Jan 2014 at 2:20 pmMark Bitterman

    Hi Sandra! How did it go?

  118. on 23 Mar 2014 at 10:57 amRana Javed

    Hi,

    I am rock salt items exporter in Pakistan i have huge quantity in rock items.I have my own factory and am selling in UK, USA
    we making everything in rock salt items
    Road salt , salt cooking block , Horse salt
    with very lowest rates, that you will like guaranteed.

    Let me know please at 0092-315-5897226.

    Thanks & Regards:
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  119. on 23 Mar 2014 at 11:00 amRana Javed

    Hi,

    I am rock salt items exporter in Pakistan i have huge quantity in rock items.I have my own

    factory and am selling in UK, USA
    we making everything in rock salt items
    Road salt , salt cooking block , Horse salt
    with very lowest rates, that you will like guaranteed.

    Let me know please at 0092-315-5897226.

    Thanks & Regards:
    Rana Javed..
    http://www.hamzasalt.com

  120. on 23 Mar 2014 at 11:21 pmNar

    I am the one who was born in this country where we can get lot of Himalayan Salt Block anywhere easily ……. for further comment please post your opinion.

  121. on 06 Apr 2014 at 12:26 pmgoogle adwords coupon

    You actually make it seem so easy with your presentation but
    I find this matter to be actually something that I think I would
    never understand. It seems too complicated and very broad for me.
    I am looking forward for your next post, I’ll try to get the hang of it!

  122. on 09 Apr 2014 at 3:22 pmBecki

    I LOVE your website! SO much wonderful information, I’ve been searching for all I can learn about, recipes, ideas, care of salt blocks, etc. I found another informative site at http://www.himalayansaltblock.org that has some great pictures and videos (I hope you don’t mind me adding the site info, just letting readers know…I was just excited to find more sites) I’m glad you are posting again!!! We’ve been waiting :) …so excited to see more products and ideas here :) thank you!

  123. on 02 May 2014 at 4:16 amDeirdre

    Hi, I am a sculptor interested in using a large clear block of salt for a plinth , any ideas where I might source this, I am based in dublin, Ireland, thanks.

  124. [...] Pakistani Pink Himalayan salt blocks, plates, platters, and bricks can be used for sautéing, grilling, chilling, curing, baking, salting, plating, bathing, and contemplating. Their lack of porosity means that the surface area touches your food is minimal. Compared to, say, ground up salt or naturally evaporated salt crystals, these large blocks of salt will impart only a very moderate saltiness. Second, the high quantity of trace minerals (1.2% sulfur, .4% calcium, .35% potassium, .16% magnesium, and 80 other trace minerals) impart a more mild and full taste to the salt, providing another level of flavor complexity to your food. Http://www.saltnews.com/cooking-with-him… [...]

  125. on 03 Jun 2014 at 12:24 amMimi

    So what is the point in using these blocks? I am not sure why I should spend 45 mins using up gas to heat a slab to cook a fish that I could have cooked in a pan in 5 mins !! Am I missing something here ? Why cant I just save money and sprinkle salt on it afterwards ? ….

  126. on 05 Jun 2014 at 10:43 amMark Bitterman

    Hi Bliss, Good question. I’ve gone into that in detail elsewhere in this blog and in Salt Block Cooking, but that info may be spread around. To summarize: Salt blocks dehydrate the surface of the food (and only the surface!) to create far more browning of the protein–giving you more of the crispy, chewy stuff that has all the flavor. While this is largely achieved through something called the Maillard reaction, the salt itself in the salt blocks also seems to react differently, lending more of that chewy-crunchy browning than can be achieved with a pan alone. Scallops (a moist, relatively low fat food) are an example at one end of the spectrum (and bacon, a dry, high fat food) is an example at the other. Both foods are range from somewhat better to incomparably better on a salt block, depending on the quality of the ingredient and the properness of the technique. Give it a whirl and tell me what you think!

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