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SALT BLOCK OWNER’S GUIDE

A boulder of Himalayan rock salt emerges from the darkness of a sixteenth century mineshaft in Pakistan and explodes into light. It has been 500 million years since the sun last warmed this salt as it collected on the shores of a primordial sea. Otherworldly, its crystals catch and refract a lightshow of alizarin, vermillion, rose, and blush. Earth’s abiding creativity is yours to enjoy. Here are some basic guidelines that will help you make the most of Himalayan pink salt.

Buying

Before shopping, decide what you want to use your salt block for. If you are going to use it for serving foods at room temperature or cooler, pick a block for its flaws, the fissures and colors that give the block some personality. Choose a block in whatever dimension you wish, noting that thinner blocks often catch the light beautifully, while thicker pieces offer their imposing physical presence to the table. If you aim to heat it, plainness is preferable.

When shopping for a Himalayan salt block for cooking, to choose blocks that are at least 1 inch thick, and preferably 1½ inches thick or more. My preference is to use 2-inch-thick blocks. Be sure the block is free of either large patches of impurities or clearly defined strata of impurities. The block should be consistently translucent. Very opaque or milky coloration is often an indication that the salt crystals are not densely packed. Moisture can get inside these blocks and cause them to pop, sometimes violently, when heated. On the other hand, more opaque pieces can be the most beautiful to look at, and they make excellent plates for serving room temperature or chilled foods.

Utensil Use

Use a stainless steel spatula when sautéing on a salt block, and don’t be afraid to put some muscle into it. Himalayan pink salt is not a nonstick surface. Bits of cooked food will adhere to the surface of the salt. If you use a Teflon or rubber spatula when turning or removing the food, a layer of that beautifully browned and salted surface will likely be left on the block. To get the most flavor and the prettiest appearance, steady the salt block by holding a corner of it with a thick oven mitt or grill mitt, and then very firmly when flipping or removing food.

Heating

Start heating the block before you even begin assembling ingredients for your dish. Set a burner on your stove to its lowest possible setting and place the block over the heat. Giving your salt block 10 or 15 minutes to warm from room temperature to 150° or 200°F allows it to evaporate out and off any moisture locked up in the matrix of the crystals, and allows the heat to spread evenly through the block, minimizing the stresses caused by expansion.

On a gas stove, increase the heat in increments every 10 minutes, from low to medium and medium to high. It should take around 35 minutes to heat a block from room temperature to its high temperature of about 600°F. On an electric stove, use a metal ring such as tart pan with a pop-out bottom, or else use a heat diffusing ring to keep the block away from direct contact with the heating element. Add 2 to 3 minutes per step, allowing at least 45 minutes total to heat. To heat on a gas or charcoal grill, follow the instructions for Grill-fried Bacon and Eggs.

This slow preheating is especially important the first time you use the block because it is the most stressful time for the block. The different mineral components and various crystalline structures and any existing cracks will all expand at different rates as the temperature rises from room temperature to several hundred degrees. Also, there may be small amounts of moisture within the salt itself, accumulated along the road from the womb of the mountain in Pakistan to your kitchen counter. Heating the salt block very slowly the first time gives the crystals an opportunity to form the microfissures that lend a little extra elasticity to the block, and also gives any moisture time to escape. This extra care during first-time use greatly extends its lifespan.

Maintenance

To keep your salt block looking pretty,