Himalayan salt blocks or salt plates as they are sometimes known present an exciting way to season, cook and serve food. They can be slowly chilled or heated to present food at the table or create a sizzling plate where small thinner foods can be cooked. The blocks are rich in mineral salt which helps season food or with prolonged exposer even cure.
Use cold salt blocks to serve sashimi, oysters or keep ice cream chilled or use heated blocks to cook scallops, thin slices of wagyu steak or fry an egg at the table.
How should I clean the salt plate?
Salt is naturally antibacterial, so there is no need to use soap. Just wipe with a damp cloth, and dry well before storing. Do not immerse in water.
Please note: The salt plates are a natural product and do vary slightly in colour. Because salt plates are made of salt and not stone, and need to be heated and cooled extremely carefully, we can't guarantee against cracking during heating.