Heat them at about 500 degrees for 30 minutes by placing them in the oven, on the grill, or under the broiler. You can then remove the brick from the heat source and cook on it, as it will hold its heat for up to 2 hours. It's ideal for cooking fish, scallops, shrimp, beef, poultry, portabellas, peppers, kabobs, potato wedges, and just about anything else you enjoy making with a hint of salt.
At room temperature, the bricks are perfect for serving sushi and sashimi – the raw fish will begin to cure as soon as it is placed on the salt.
When cooled in the fridge, these bricks become gorgeous serving platters for fresh fruits and veggies, cheeses, and also some gourmet desserts that call for a hint of salt.
The Himalayan salt keeps its temperature extremely well, whether hot or cold, and is antimicrobial, which means it inhibits the growth of bacteria and helps to preserve food.
Cleaning: To clean you Himalayan Salt Slab, wipe with a clean, damp cloth or scrub with a mildly abrasive brush to remove any remaining food bits. Avoid running your salt slab under water or submerging in water. There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial, meaning no bacteria or germs can grow on it. When your salt slab is not being used be sure to store it in a dry place.
Treated with care, you Himalayan salt slab will provide many years of service, but when the time comes to replace your slab, you can break up the remains and shave it down to crystals to sprinkle over your food or into your bath.