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Cooking on a Salt Slab

Easy Serves: Any Varies


1 Himalayan Salt Slab

How to Cook

What are they?

+ Solid crystal salt hand-cut by local stone masons in Pakistan’s Himalayas, over 600 million years old and with 80+ trace elements.

+ Used for curing, cooking, freezing and food presentation.

+ Impart a salty flavour to foods, especially moist foods, on impact.

How do I use them?

+ Use the large, thick salt slabs and bowls only for heating; if they are too thin, their cooking life will be greatly reduced due to increased risk of cracks.

+ Individual-serve-sized salt slabs and bowls are excellent for freezing and for room temperature uses such as curing.

+ Heat your completely-dry salt slab or bowl slowly on your gas stove on lowest heat for 15 minutes. Turn up heat to low-medium for a further 15 minutes. Increase heat to medium for 10 minutes. Sprinkle a few drops of water on your salt. If they sizzle, you are ready to go. If not, turn the heat up some more. It can take all the way to high heat, as long as you do this slowly.

+ For an electric stove, place a trivet between the slab and element – they should never touch. Heat in the same way as for gas stove.

+ Although you can heat your slab or bowl in the oven, any trapped moisture in the oven may cause the block to crack or, at worst, to explode. Salt is hydroscopic, meaning it attracts water; residual water on or in your block, or in the oven, won’t be able to escape through evaporation, like it can on a stove top or BBQ, causing the potential cracks or ruptures. Avoid the oven.

+ If your food is becoming too salty, you most likely need to increase the temperature of the salt before cooking on it. This will not only improve your food, but also preserve your salt product for longer.

Some other ideas…

+ Ideal as serving platters or nut bowls.

+ Chill to temper chocolate.

+ Freeze for 2hrs to serve ice cream on.

+ Lightly cure sashimi or Carpaccio at the table on a cooled slab.

+ Flambé halved bananas on a hot, buttered slab for 20 secs. Douse in grappa & light.

How do I clean them?

+ After every use, let your salt product cool completely to room temperature before cleaning.

+ Trying to keep the salt slab or bowl as dry as possible, scrub it with a damp scouring pad (no detergent) until all the food residue is removed. Wipe it clean with a damp cloth. Dry with a tea towel and store in a low moisture area, e.g. the lowest shelf of your pantry.

+ Make sure your salt slab is completely dry before you use it again.

+ Antimicrobial properties means germs won’t survive!

Handy tips…

+ Reserve one block for heating & one for freezing. Heated blocks may change colour.

+ Although tested from -17 to 480C, they are more likely to split outside 0 to 230C.

+ You can test the temperature of your salt slab or bowl using an infrared food thermometer, which you simply point at the salt and it reads its temperature.

+ Your salt slab or bowl can be lightly oiled or buttered for foods that are likely to stick.

Where to buy?

+We stock a range of salt slabs and bowls in varying sizes and colours at all our Gewürzhaus stores. We are unable to ship these items, so please visit your local store to purchase.