Salt Cooking Plates

Himalayan Cooking Salt PlateThere so many uses for Pink Himalayan salt tiles. The salt is crystal framework and has a fairly high specific energy, so it will tend to hold any temperature you bring it to for a good while. Also, due to its lack of porosity or moisture the salt tiles can be safely heated or chilled to virtually any extreme. Below is a detail about how to use cooking tile about tips of its caring. Anyhow we are available all the time if you have any query about it. Just write us at
Heating Your Cooking Salt Plate:
 Be sure the tile is completely dry. If used previously, the tile should have rested for at least 24 hours. Himalayan salt cooking tiles like to be pampered, especially at first. So, as a rule, be especially careful the first few times you heat up your salt tile. The first few times you heat up your salt tile, fissures and cracks will appear, and the color may change from its original pink to a whiter color. This is normal. However, after successive uses, you may find that the salt tile regains some of its original hue, largely as a result of washing.
For a Gas Cooking Range: Put your salt tile on the stove top. Set heat to low, give the tile at least 15 minutes to heat up. You may notice moisture accumulating at the edges. As the salt tile heats, this will evaporate off. The slower you do this, the better. Increase the heat slowly – low-medium for 15 minutes, and then medium-high for 15 minutes. If extremely hot sauté temperature is desired; increase flame to full high for another 5 to 10 minutes. How do you know when your tile is ready to use? If you have a laser thermometer, the tile should be at least 500 degrees F. If you don’t, simply sprinkle a few drops of water on the tile. If they sizzle away instantly, the tile should be hot enough.
For an Electric Cooking Range: If heating on the stovetop, select a circular ring of metal, such as a tart pan with a pop out bottom, pastry ring, or wok ring, and place it on the burner. Place the salt tile on top of the ring. Place a circular ring of metal such as a tart pan with a pop-out bottom to create a small air gap between the heating element and the tile. Once set up, heat similarly to a gas range.
For a Grill: Place your salt tile on the grate. If using a charcoal grill, keep the coals to one side and place the tile on the other side, to expose it to less direct heat. If using a gas grill, start the heat on low as you would with a gas range. Increase heat slowly until the tile is ready to use, as described in the gas range instructions.
For an Oven: We do NOT RECOMMEND using an oven to heat your salt tile, as it may damage to the salt tile or even the oven as a result. Even If you would like to bake on your salt plate, then heat it as described above to at least three hundred degrees and then move it into a hot oven.
Cooking on Your Salt Plate – Every type of food will react uniquely to your salt tile. The effect of the salt on the food will depend on a 

variety of factors – moisture, fat content, thickness, and the temperature of the tile. Moisture in 


the food will pick up salt faster, while fat will repel the salt. If your food is too salty, apply a thin layer of oil to the tile.
Foods that cook quickly usually work best, so make sure pieces are cut to an appropriate thickness and that the tile is hot enough. Cooking on a salt tile that hasn’t been heated high enough will not only over-salt your food, but it will also degrade your tile much faster. Salt tiles turn opaque when heated, and may develop fissures or even large cracks. They may also take on color from the proteins cooked on it. Keep the tile’s ‘top’ and ‘bottom’ the same each use so that you sear food on the same side for the life of the tile. When you flip it, fissures that have formed can become more pronounced.

  • Arrange thinly sliced Carpaccio or sashimi on a cool salt platter and serve. Watch as the food literally salt-cures while at the table, gently cooking the edges and adding a taste of mineral-rich saltiness.
  • Place your salt tile under the grill. Wait 30 minutes; remove the tile with a kitchen glove. Set on trivet at table, and sauté fish, meats, and veggies at the table.
  • Place salt tile on the BBQ, and grill a fennel-and-lemon stuffed snapper, a lime-and-ginger marinated flank steak, or a balsamic and garlic rubbed Portobello mushroom.
  • Heat your salt block on a BBQ. Lightly butter it, toss on firm bananas, grill 20 seconds on each side. Turn off the grill (important), douse with grappa, ignite, and watch the flambé! When flames are extinguished serve with scoop of vanilla ice cream.
  • Take a fillet of salmon, roll in sugar and minced dill, arrange on your salt tile, cover with another salt tile, wrap in paper bag and refrigerate for three days, slice, serve with crème fraîche and melba toast!
  • Place your Himalayan Salt tile on the rack of your oven, preheat, and then bake bread, pizza, and savory pastries.

Caring for your Himalayan Salt Plate:
After each use, wash your Himalayan salt tile with warm water and a soft brush, and pat dry with a paper towel. This will remove every thin layer of the salt and make it ready for use again. Treated with care, a large salt tile will provide years of service! In addition, the powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, with no need for detergents.

Himalayan Salt Plates

Dimensions:  8″ x 4″ x 1″ (LxWxH) aprox
                           8″ x 4″ x 2″
                           8″ x 8″ x 2″
                          12″ x 8″ x 2″
Your specified size may also arranged on demand.
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