What are Himalayan salt tiles?
Himalayan salt tiles are nature’s cooktop and serving platter in one, offering many creative culinary uses while delivering the benefits and flavour of all-natural, pure mineral salt. Heat your Himalayan pink salt slab, plate, or brick to high temperatures and sear thinly sliced meats, fish, vegetables, seafood, eggs and other quick-cooking foods. Or, chill it for use in serving sushi, appetisers, cold meats and cheeses, fresh fruit and vegetables, and even cold desserts.
Himalayan pink salt slabs are carefully harvested from salt deposits buried deep within the ancient Himalayan Mountains (Nepal/Pakistan). There, they have remained protected from pollution and impurities for centuries, making this what many consider the purest, cleanest salt in the world. The salt is mined as large boulders and later carved into slabs, blocks, bricks, plates and bowls.
Because Himalayan salt blocks are a natural product, the threshold for high temperatures and pressure may vary, as will the physical characteristics and inclusions that give your salt slab a one-of-a-kind appearance. You’ll find that Himalayan salt slabs, plates, and bricks make for an intriguing presentation of both hot and cold foods for dinners at home and holiday parties.
Tips for cooking on salt blocks
- It needs to be completely dry prior to applying any heat (at least 24 hours)
- Salt blocks have a threshold for very high temperatures, but avoid drastic changes. Gradually warm up the salt block at a low temperature and then increase it to the desired heat. This will help avoid cracking.
- It can be used to serve and keep cold foods by chilling in the fridge for about an hour.
- Don’t use water-based liquids or butters for cooking. The water will pull too much of the salt flavour and may overpower your food. Use olive oil or cover with herbs like rosemary to keep meats from sticking.
- Consider reserving a salt block for a serving plate. The appearance will change over time with cooking and the surface will acquire various, interesting new colours and shades similar to how cast iron becomes seasoned with use.
- Scrub with a mildly abrasive brush and then wipe with a moist cloth
- Don’t run the salt plate under water or submerge in water at all
- Himalayan salt doesn’t need any cleansers to clean – it’s naturally antimicrobial
- Salt blocks, if properly taken care of, will last for years. As they lend their flavour over the many, many uses they will start to wear down. When the salt gets too small for cooking/serving it can be grated over food, using in cooking or even thrown in your tub for a nice, spa-like salt bath.