INSTRUCTIONS FOR USE OF HIMALAYAN SALT BLOCKS, GRILLS AND COOKWARE

SEASONING YOUR SALT BLOCK

Proper seasoning or tempering of a salt block is very important in order to avoid cracking, breaking or shattering. For best results, this process should be performed slowly and carefully before the salt is used for any cooking or grilling. Though the blocks normally tend to develop cracks during heating, slow heating will help to avoid breakage.

  • Place the block on the bottom rack of the oven on the lowest heat setting (usually 120-170 degrees). Once the oven temperature reaches low heat, allow the block to remain at this temperature for about 30 min
  • Gradually increase the temperature of the oven 50-75 degrees at a time allowing the block to remain at each heat setting for roughly 30 minutes to an hour before increasing the temperature each time. If you have a fast heating oven, we recommend increasing the temperature by increments of 25-50 degrees to avoid heating the block too quickly
  • Continue the tempering process until your block has reached 550 degrees, then turn off the oven and allow the block to cool slowly, with the oven door closed, until the block is completely cool (room temperature). Popping and cracking noises are normal when heating a salt block
  • It is common for salt blocks to develop visible cracks while heating

FOR COLD FOODS:

No heat tempering is required to use a salt block in this manner. Place salt slab in the refrigerator for one hour to chill.

The slab will retain its temperature for quite some time. Once chilled you can serve salads, fruits, vegetables, sushi and desserts right on the salt slab!

FOR HOT FOODS:

Be sure to heat your salt block slowly, increasing the temperature just as you would to temper it, although you may continue to increase the heat within 5 minutes of the block reaching each temperature. Once the tile is hot, place your food on the tile; the tile will cook, sear, and season your steak, lamb, fish, shrimp, etc. to perfection.

For Gas Cookers: Place your Himalayan Salt Block on the stove over low flame. After 15 minutes increase heat to low-medium. At this point, your salt plate will be hot enough to cook on, but you will want to keep the flame on low-medium while cooking. If extremely hot temperatures are desired, increase flame to medium-high for another 15 minutes.

For Glass Top and/or Electric Cookers: 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 does not touch the heating element, as direct contact could damage your cooker, your salt, or both. With the salt block in place, follow instructions above, allowing as much as 5 minutes more for each step.

When using your salt block on a barbecue: It is going to be a bit more difficult to regulate the heat, however this is why we recommend curing the plate before your first use, by heating it slowly, and then allowing it to slowly cool back to room temperature.

* Remember, when heating a salt block under any circumstances, it is common for the tile to make ‘cracking’, ‘crackling’ or ‘popping’ noises as it heats up. The salt will retain a hot temperature for longer than one might expect; always be careful when handling a salt block that has been heated.

CLEANING & CARE OF YOUR SALT GRILL, BLOCK OR SLAB

Cleaning after use as a cutting board or serving chilled fruits/vegetables: Simply wipe the salt off with a moist towel and allow to dry before re-using. No additional cleaning is required, since the salt is antiseptic and antibacterial.

Cleaning after cooking on: If food, cooking oil or butter residue becomes stuck onto the salt when grilling, simply scrape off any residue with a knife or fine bristle BBQ scraper and rinse quickly in warm water, then allow to fully dry. No additional cleaning is required, since the salt is antiseptic and antibacterial. 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.

When the Salt becomes ‘pitted’ from use: If the surface of your salt block or grill develops ‘pits’ or ‘depressions’ from cooked foods, which happens especially when cooking more moist foods, you may use a fine grit sand paper to sand the surface flat. Sanding your salt block will wear it’s width down slightly, but is sometimes needed to maintain a flat surface for cooking upon.

Longevity: With proper initial heat tempering or seasoning, use and care, salt grills or dishes can be used dozens of times, however, it will eventually ‘melt’ away over time, at which point you can break up the remaining salt and grind or shave it onto your food.

To purchase salt blocks and slabs click here.

For more information on caring for your Flint & Flame Himalayan salt block you can call us on 01403 740 230, email info@flintandflame.co.uk or use the form on our Contact page.



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