06/01/2021
** HIMALAYAN SALT COOKING TILE **
** Available for retail and wholesale **
If you’ve never heard of Himalayan salt blocks, you’ve probably at least seen one before. Made of pink salt that is harvested from a mine in Pakistan, Himalayan salt blocks have been around for millennia, though they’ve risen in popularity in the U.S. only in the last few decades due to the fact that, as we mentioned, you can cook pretty much whatever you can think up on one. Need to bake something? The salt block’s got you. Have the urge to grill? So does the salt block.
Can be used in/on :
- Gas/electric stove
- Grill/Bbq
- Oven
Once heated, a Himalayan salt block can be cooked on for hours, so don’t waste it by only cooking a portion of your meal on it. The salt adds a little something different to each type of food you toss on top.
We’re not sure if it’s just our brains playing tricks on us, but the flank steak we seared on this thing definitely seemed more juicy than normal. It could be the placebo effect, but the science of it actually makes sense on some level. In a way, cooking on salt is a lot like dousing your meat in brine. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins and alter them in such a way that they can hold moisture more effectively and lose less of it during the cooking process.
Himalayan salt blocks can last through dozens of cooking sessions, but as with any decent tool, maintenance goes a long way in prolonging the life of your salt block. Always cooking on the same side of your salt plate will keep cracks from forming or worsening, and will also keep an ever-evolving tasty seasoning layer on the cooking surface. Don’t mistake a layer of seasoning for a free no-cleaning pass though — you should moisten your salt block with a damp sponge after every use and scrub stubborn areas with a soft brush or scouring pad. Your goal is to clean the block with as little plain water as possible— never submerge the block in water, put it in a dishwasher or use soap on the surface, as this can cause damage to the plate’s sensitive surface. Don’t worry, the lack of soap won’t turn your Himalayan salt block funky — the salt is naturally antimicrobial. Once you’ve cleaned your salt block, gently pat it dry with a clean cloth and let it dry for 24 hours before cooking on it again.
This is great tool for any cooking enthusiast and is great way to brighten up your kitchen !!
For further inquiries please message us on Facebook or contact us directly @ 0451065595