Salt Slab Cooking

Salt Slab Cooking

Chances are, you're looking at the picture above and thinking one of three things:

  • That's pretty. What is it?
  • Oh! Those are the salt licks you give to deer and horses.
  • I've seen those around, but I have no idea how or what I would ever use it for.

Lucky for you, you meandered over to the right place. Beware: this may just blow your mind.

These beautiful babies have been a stand-out hit and a recent bestseller, and they're made out of raw Himalayan Pink Sea Salt. Whether you already have one sitting on your counter or are just curious, here's a quick how-to reference guide.

What can a salt slab be used for?

Short answer:

If you like salt on it, you can probably use this for it.

Long answer:

Prep or marinade right on the slab. The time it takes for the flavor to come through is dependent on the texture. For example, tomatoes will pick the salt flavor up almost immediately, but radishes, asparagus, and many meats will take a little bit longer.

Serve appetizers or finger foods. Not only is it nice to look at, but it's also antimicrobial and a definite conversation starter. Pop it in the freezer for a bit, and when you pull it out it will even be cold enough to keep something (like sushi or smoked salmon) chilled.

Cook or grill directly on it. Our personal favorite. This method takes a bit of patience, but my-oh-my is it worth it. In the words of one of our past customers: "It changed my life, I haven't burnt a steak since I got it!" No. Joke. Whether you grill vegetables, red meat, pizza, eggs, or fish, this 2 inch thick piece of awesomeness will turn out one of the best dishes you've ever made. And really, you can take our word for it.

How do I use it?

This information is taken directly off of the card which we send along with any purchased salt slab, so don't worry, there won't be a quiz.

Welcome to a new, unique way of cooking. The Himalayan salt slab is not your ordinary cooking device. It can be used to tenderly cook meat directly. It can be used to serve vegetables, fruits, cheeses, and other antipasto. It can be chilled for serving delicious sushi or succulent desserts. The versatile salt slab is able to achieve all these different uses due to its incredibly dense nature and ability to efficiently conduct heat. The salt slab is the perfect tool to evenly cook while seasoning. But, as with many of the world's best dishes, cooking with the salt slab takes patience.

Salt slabs can crack or pop if they are heated or cooled too quickly. Below are some instructions to best utilize your new salt slab.

Heating

  1. Salt slabs can be used on a grill or in the oven. Some will say the slab can be used on a range, either gas or electric, but due to the possibility of popping we suggest using the salt slab in an enclosed heating source, at least the first time.
  2. Always keep at least ½ an inch between the flame or heating element and the salt block.
  3. Heat the salt slab in stages. This is the most important step of salt slab cooking. Depending on the heat you want, you should slowly heat up the slab in three stages: Stage 1: low temperature of around 150°. Stage 2: medium temperature of around 300°. Stage 3: high temperature of around 500°.
  4. Spray or drizzle some olive oil on the slab, place your meat or veggies directly on the heated slab, and prepare for deliciousness.

Cleaning

Allow the salt slab to cool. Moisten the salt block with a damp sponge. Scrub with a soft brush or green scouring pad to remove any leftover substances, and wipe clean with the sponge. Dry with a paper towel or clean cloth. The antimicrobial properties of the salt make the use of soaps and detergents unnecessary.

Storing

Due to the antimicrobial properties mentioned above, combined with salt being a natural preservative, there isn't anything special you have to do when storing it. When it gets warm, you may notice that it gets a bit greasy. That's just the salt absorbing any moisture in the air. To avoid that, you can always store it in a large Ziploc bag, but it isn't necessary to preserve the life of the slab.

Take good care of your slab and you could have a new cooking sidekick for years to come.

- David

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