HIMALAYAN PINK SALT SLAB
HIMALAYAN PINK SALT SLAB HIMALAYAN PINK SALT SLAB HIMALAYAN PINK SALT SLAB HIMALAYAN PINK SALT SLAB HIMALAYAN PINK SALT SLAB
$49.95

Himalayan Pink Salt Slabs are harvested from ancient sea salt deposits in the Salt Range of Pakistan, crystallized more than 500 million years ago. Ancient sea beds were covered by volcanic lava, protecting the salt from pollution, and lending to the belief that Himalayan Pink Salt is not only the most mineral rich salt available, but also the purest. Flavorful & beautiful, these slabs are an exciting new way to cook and serve with salt

Additional information:

  • Round 8" diameter x 1,5", smooth or Rectangle 8"x12"x1.5"
  • Smooth
  • Country of Origin: Pakistan
  • Kosher Certified, Organic Compliant, Certified Authentic

Himalayan Pink Salt Slabs aren’t your typical cookware! They’re incredibly dense and conduct heat efficiently but slowly, which is why the slab retains heat so well and seasons food evenly. Slabs can crack if they are heated or chilled too quickly, as any moisture trapped inside expands.

Follow these care instructions to get optimum life from your salt slab.

Heating:
1. Salt slabs can be used on a grill, in the oven, or on the range (gas or electric).
2. Always keep at least a half-inch distance between fl ame and slab. Use a diffusing ring on electric ranges.
3. Heat slab in three 10 to 15 minute stages: room temp to low (0 – 200° F), low to medium (200 – 350° F), medium to high (350 – 550° F). Especially important for fi rst-time use or if stored in high moisture space for long periods with no use.
4. Drizzle cooking oil on slab.
5. Pat vegetables and meats dry before cooking. Wet foods or adding water-based marinades while cooking can absorb too much salt from the slab.
6. Sear steak, shrimp, scallops, fi sh, etc. until it reaches preferred internal temperature. 7. Once removed from heat source, slab remains hot for at least 30 minutes, so food will continue to cook if left on slab.
8. Serve & enjoy!

Cleaning & Care:
NOTE: We do not recommend directly rinsing your slab with water.
1. Scrape immediately after use. (Careful: it’s still hot!)
2. Allow to cool, then scrub with moist scouring pad or brush.
3. Wipe off with damp cloth & repeat if necessary.
4. Allow to dry for 24 hours before using again.
5. Salt is naturally anti-microbial, so cleaning products or soaps are unnecessary and may cause damage.
6. Store in a dry place.

Chilling:
Himalayan Pink Salt Slabs make stunning serving platters at room temperature, chilled, or even frozen!
1. Place slab in refrigerator for at least an hour to lower internal temperature slowly.
2. Transfer to freezer for two additional hours when serving foods that require colder temperatures.
3. Try chilling or freezing it for: Sushi • Charcuterie • Cheese • Sorbet/Ice Cream Steak/Tuna Tartar • Chilled Appetizers or Desserts P

 

Lemon Shrimp 
1. Drizzle olive oil on slab and brush surface
2. Sear shrimp 2 minutes per side or until it reaches desired doneness
3. Finish with a squeeze of fresh lemon Skirt

Steak
1. Drizzle olive oil on slab and brush surface
2. Cut steak into 1 inch wide strips
3. Sear 2 – 3 minutes per side

Caramelized Onions
1. Drizzle olive oil on slab and brush surface
2. Cut onion into 1/2 inch thick rings
3. Sear 3 minutes per side, or until golden brown

Sensational Searing Suggestions
Scallops • B • Brieoiled Brussels Sprouts • Ahi Tuna • Sliced Asparagus • Pineapple

INK SALT SLABS Himalayan Pink Salt Slabs are a natural product mined from the Salt Range in Pakistan. No two slabs are alike. Each has unique color and inclusions, resulting in a different threshold for pressure and temperature. While slabs are examined for weak spots, SaltWorks is not responsible for damages, injury, or loss due to any use of Himalayan Salt Slabs.