Recommended Preparation Instructions:
Himalayan Sea Salt Slabs can retain extreme hot or cold temperatures; this makes them a valuable asset in the kitchen. Care and patience should be given when cooling or heating the salt slab as they are a natural product with imperfections and lines.
Gradually increasing or decreasing the temperature will extend the life of your salt slab and prevent cracking, breaking and shattering. Heat your salt block slowly especially the first few times it is used. This ensures the strength of the salt block over the long term and improves it as a cooking surface.
Temper your Salt Slab…
Place the salt slab in a cold oven and gradually increase the temperature of the oven by 50-75 degrees at a time, allowing the block to remain at each heat setting for approximately 20 to 30 minutes before increasing the temperature each time. If your oven heats quickly then increase the temperature only by increments of 25-50 degrees.
Continue the tempering process until your block has reached 450 to 550 degrees. Turn off your oven and allow the block to cool slowly until it is at room temperature with the oven door closed. Moisture may boil out of slab in white bumps or bubbles, this is normal.
Chilling your salt slab…
There is no preparation needed for chilling your slat slab. Take slab at room temperature and place in fridge for several hours until chilled. Salt Slab will hold the cold for several hours after chilling.
Heating your salt slab…
Gas Range: Place on stove over lowest flame and heat slowly for 15 minutes; increase heat setting to next step and heat slowly for 15 minutes again. Do this until desired temperature is acquired.
Electric Range: Place a spacer of at least ½ inch between heating element and salt slab before and during heating. Direct contact with the salt slab could damage the range, your salt or both. Start heating salt slab with lowest heat for approximately 15 to 20 minutes; increase heat setting to next step and heat slowly for 15 to 20 minutes again. Do this until desired temperature is acquired.
Grill: Place salt slab on cold grill and heat slowly, increasing heat settings every 15 to 20 minutes until you reach desired temperature.
Handle with care! Salt blocks will retain heat for several hours after cooking or tempering. Allow salt slab to cool to room temperature before cleaning!
Cleaning your salt slab...
If food or cooking residue becomes stuck onto the salt after grilling, simply scrape off any residue with a fine bristle brush and rinse quickly in warm water, then allow to fully dry. No additional cleaning is required, since the salt is antiseptic and antibacterial. Increased use of water will deteriorate the salt slab.
Be sure the salt block is completely dry before reusing; if wet, allow to dry at least 24 hours in a warm, dry place before heating.
- DO NOT use oil on your block.
- Preheat your block slowly, increasing temperature in stages.
- It is common for salt blocks to develop visible cracks while heating or to make popping sounds.
- Salt slabs may become pitted or change color with use.
- Salt Slabs can be used repeatedly and after they deteriorate into smaller chunks, the salt pieces may be utilized by grinding in salt shakers.
Disclaimer: Himalayan Salt Slabs are a natural product. As such, each slab is unique in all characteristics including color and inclusions within the salt slab. Chieftain Wild Rice Company is not responsible for damages, injury, or loss due to any use of Himalayan salt products.