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Tips for using a Himalayan salt plate


The use of Himalayan salt plates in cooking is gaining popularity in recent years after appearing on the popular cooking tv show Iron Chef. Sourced and cut from natural salt deposits in the Himalays, these pink, mineral-rich slabs are loved for its ability to impart a delicate saltiness to food cooked or served on it.

Using the right block

Himalayan salt plates have a dense crystalline composition which imparts a complex flavour to all types of foods.  Sticking one in the refrigerator creates a natural seasoning platter to serve cold cuts, as well as a great conversation piece.

Using a refrigerator like the Electrolux EQE6307SA with an extra-wide fridge compartment for storing party platters is ideal for keeping cold cuts served on a salt plate for even chilling and easy retrieval later.

By Craig Hatfield
Cold cuts like sashimi can be served on salt plates, which can also double as beautiful conversation pieces.

Salt plates can also be heated up on the stove to perform a variety of cooking methods such as searing, grilling, baking and sautéing. Cookware-grade Himalayan salt plates need to be at least 1.5 inches thick.

Like woks, salt plates benefit from retaining the structural changes caused by cooking temperatures. If you wish to use these salt blocks for cooking and serving a dish, it is best to get two separate plates for cooking and presenting food.

Heating the salt block

The complex crystal lattice of Himalayan salt blocks allows it to evenly distribute and hold any temperature for a good while. They can be safely heated or chilled to great extremes, from -18°C to 370°C.

Before heating it for cooking, ensure that the block is completely dry and not used for the last 24 hours.

Set the heat on a cooking hob to low, and put the salt block on top of the burner. Give the block at least 15 minutes to heat up. Allow more time for larger blocks. From there, increase the heat slowly – 15 minutes at a low-medium heat, then medium-high heat for another 15 minutes. If you’re looking to sear or sauté at high temperatures, increase the flame to full for another five to 10 minutes.

Using a professional-grade cooking hob like the Electrolux Maxiflame is beneficial in using a Himalayan salt plate. Its precise dual-valve controls ensure accurate temperatures that can be adjusted instantaneously when needed.

Sprinkle water on the block and if it sizzles instantly, it’s ready to be used for cooking.

Cooking on a salt block

By mccun934
Cooking meat or seafood on salt block can impart subtle but complex flavours to the meat.

Foods that cook quickly work best on a salt block, so cut them to an appropriate thickness. Ensure the block is heated enough to cook the food since cooking on too low a temperature will cause it to become overheated and degrade the block quicker.

Different ingredients will react uniquely to a salt plate. Moisture will cause the food to become saltier, while fat repels salt. Apply a thin layer of olive oil to prevent the food from becoming too salty.

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