Brian's Photo Blog — Article 477
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Cooking on a Himalayan Salt Block Revisited
Wednesday 30 September 2015   —   Category: Cooking & Food
My first experience cooking on a Him­a­la­yan salt block went so well that I was eager and excited to try it again. But as I explained in that previous article, you are not supposed to put a salt block directly onto a glass-top stove. The stainless steel griddle I put the salt block on for my first try was not heavy-duty enough, so I had to find another solution.

I love cooking with cast-iron skillets, so my search naturally turned in that direction. After looking around’s Kitchen De­part­ment, I was thrilled to find just what I was looking for — a Lodge 10.5” square, re­vers­i­ble cast-iron griddle with no handle. And thanks to my Amazon Prime membership, it was in my hot little hands in only two days!

When those hands pulled the griddle out of its box, they were astonished by how much it weighed — nearly 7.5 pounds! It seemed obvious that this hunk of iron was going to be able to handle the recommended Himalayan salt block cooking temperature of 500°F without breaking into a sweat — or bursting into flames!

With that issue solved, four days after my first time cooking on a Himalayan salt block I was back at it again — this time with a second block as well, and two different foods to try.
A plate of raw shrimp, ready for a salty grill. The somewhat bland taste of shrimp made it an ideal candidate for the tastiness imparted by a Himalayan salt block.
Even though tomatoes can be fairly drippy, this firm, meaty, garden-​fresh tomato grown right in my own backyard was also an ideal candidate for the block’s salty savor.
I was hoping the 1500-watt, 7.5-inch burner of my Cadco hot plate would produce enough heat to bring these two 8x4x2” Hilalayan salt blocks — sitting on a my new cast-iron griddle — to a cooking temperature of at least 350°F, but it just wasn’t possible. Too bad, because it would have been fun to grill food on the salt blocks at the table, just like with a raclette grill.
Once I put the salt blocks — still sitting on the 10.5-​inch cast-​iron griddle — on top of the 2,700-watt, 10.5-inch burner on my glass-​top stove, things really began to heat up! Now we’re cookin’!
Before I put the food on, I brushed the blocks with a bit of oil so that the above-​pictured shrimp and tomatoes, sizzling on the Himalayan salt blocks at a tem­per­a­ture of about 400°F, wouldn’t absorb as much salt. I ended up leaving the tomatoes on longer than necessary — they don’t need much time on the block to be hot and salty!
My gourmet-wannabe lunch of shrimp and tomatoes grilled on a Himalayan salt block, couscous, and cocktail sauce for the shrimp.
Once the salt blocks had cooled to room temperature (after some hours of wait­ing), I scraped the food residue off the top with a spatula. Then they were all ready for the next round of grilling food on Himalayan salt blocks.
This second round of salt block cooking was another great success! Both the shrimp and the tomatoes were very tasty, without any additional seasoning. Like I said before, you might want to be careful not to overcook the tomatoes.

Also, the closer you can get the salt blocks to 500°F, the less time your food will take to cook, and the less danger that your food will end up too salty. As I mentioned above, brushing some oil on the block before putting the food will also help prevent over-saltiness.

I really love my new cast-iron griddle! It is a solid, heavy-duty piece of kitchen equipment which will last a lifetime, and come in very handy for various culinary uses. It is always a pleasure to use a high-quality tool, as well as the right tool for the job.

My two Himalayan salt blocks are wonderful tools as well, providing a delicious way to turn ordinary food into a unique gourmet experience! I can’t wait to see what I cook on them next time!
Brian's Photo Blog — Article 477
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Reader Comments
On December 8, 2016, J Parker wrote:
Very nice and informative, Brian. After reading your blog I am slowly heating my new 8" salt block as per your info. I will update my experience soon.
On April 21, 2017, Cathy wrote:
I have questions concerning a glass-top stove and using cast iron on it. I’ve heard you can and also that you cannot. I just recently bought a salt block and am quite anxious to use it.
On April 22, 2017, Brian wrote:
In reply to Cathy’s comments: I have been using a variety of large and small cast-iron pans on a glass-top stove for a good six years now, and I have not had any problems at all. I am very happy with both the stove and the pans. The only advice I have is to make sure you lift the cast-iron pan off the glass top when moving it. Sliding the cast-iron pan across the glass top is not a good idea, as it might damage the glass. Happy cooking with your cast-iron and salt block!
Brian's Photo Blog — Article 477
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