More Salt Ideas and Recipes

1. Be sure the salt block is completely dry. If wet, allow to dry at least 14 hours in a warm, dry place before heating.
2. For gas ranges, place your Himalayan Salt Block on the burner over low flame. (For electric ranges, place a metal spacer—such as wok ring or pastry tin with a removable bottom—on the stove so that the Himalayan Salt Block is at least 1/2 inch above the heating element.)
3. After 20 minutes (allow more time for plates larger than 8" x 8" x 2"), increase heat to low-medium. After another 10 minutes, your salt plate will be hot enough to cook on. If extremely hot temperatures are desired, as for searing duck foie gras, or scallops increase flame to medium for another 15 minutes.
4. Verify the plate is hot enough by flicking a drop of water on top and noting a brisk sizzle.
5. Toss on the protein or vegetable of your choice. No seasoning necessary.