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Our Cookware Himalayan Salt Blocks are of the highest possible quality and free from imperfections and defects.

Cookware Salt Blocks are approved for heating to high temperature on a stovetop, on a barbecue, & for sautéing your favorite foods such as scallops, thinly sliced hangar steak, duck breast, or even an egg.

•5x5x1.5 Inch Himalayan salt block
•Great for cooking on directly or as a serving platter
•Beautiful translucent pink salt block
•4.5 lbs

Himalayan Pink Salt Blocks can be heated, cooled, or left at room temperature. Cold room and temperature uses require no special instruction; simply plate food on the salt block and serve.
Heating Himalayan Salt Blocks requires following some basic steps. Allow between 30 to 45 minutes to achieve the desired cooking temperature. Also, note that heating will change the appearance of your Himalayan Salt Block. Your salt plate will crackle slightly on heating as micro-fissures appear, clouding the clear finish of the salt block. This is normal, but you may wish to keep one piece for heating and reserve another for room temperature uses.

1.Be sure the salt block is completely dry. If wet, allow to dry at least 24 hours in a warm, dry place before heating.

2.For gas ranges, place your Himalayan Salt Block on the burner over low flame. After 15 minutes. After 15 minutes, your salt plate will be hot enough to cook on. If extremely hot temperatures are desired, as for searing duck foie gras, increase flame to medium-high for another 15 minutes.

3.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. It is important that the salt not touch the heating element, as direct contact could damage your range or your salt, or both. With the salt block in place, follow instructions 3a above, allowing as much a 5 minutes more for each step. We use a portable electric hotplate for special events and have great success with it.

Important: the prolonged contact with moisture that occurs with any longer-cooking recipes dissolves more of the salt block's surface, causing irregularities or pitting. While this may reduce the usable lifetime of a Himalayan Salt Block, multiple uses should still be possible.

1.Freeze a Himalayan salt plate for two hours. Scoop cream or sorbet atop.

2.More fun yet, freeze a Himalayan salt plate for two hours. Then, over medium heat, warm lightly whipped sweet heavy cream, egg, honey, and aged bitters, and refrigerate. Remove the salt slab from freezer, pour mixture on it, slowly lufting with spatula, for a salt-tinged ice custard you will not soon forget.

3.Salmon, roll in sugar and minced dill, arrange on a Himalayan Pink Salt plate, cover with a heavy brick of Himalayan salt, wrap in paper bag and refrigerate for three days. Slice, serve with creme fraiche, capers, and melba toast or just eat plain.

4.Getting back to basics, use it as a serving platter for cheeses, dried meats, or your daily dose of pickled ginger and wasabi. When used as a plate for moist food such as apple slices and mozzarella, the food acquires an enhanced salt and mineral flavoring.

5.If musty corners of your soul crave drama, try serving up an entire meal using the square Himalayan salt plates. Moist foods take on a touch of saltiness, dry foods do not, and everything glows with the otherworldly power of the ancient world.

6.Take a bath, breaking up an old salt plate and tossing it into the tub. Himalayan Pink salt blocks contain 84 trace minerals and serve as a soothing and therapeutic bath salt, and rough bits work as a pumice stone.

Himalayan Salt Block (Cookware)


  • Material: salt block
  • Only ships within United States.
  • Feedback: 66 reviews
  • Favorited by: 2 people