If, as the claim states, they impart a light seasoning to foods cooked on it then this means that the surface must be porous, yes? If it is indeed porous, how can it be “washed” over and over again without eroding? Also, if it is not sealed in some manner, how can fire not affect it?
I’ve cooked on a “salt plate-light”, using the DeMello method for steaks in the apartment kitchen. Works well, though I do think it’s different from an actual plate made from salt. Could be interesting.
It seems that this Himalayan Salt originates from the Khewra Salt Mine in northeastern Pakistan. Geologically speaking, it comes from the Salt Range Formation, which is about 500 million years old. Apparently this vast salt deposit formed on the margin of Gondwana, the great southern supercontinent. Around 120 million years ago, the Indian Plate separated from Madagascar and the other parts of east Gondwana, and began a stately journey northward to slowly smash into Asia (the collision began around 50 million years ago) forming the Himalaya.
I talked with Justin Wells about this yesterday and we came to the conclusion that scallops and prawns are probably best suited for this method as it just can’t get hot enough for a crusting on beef. Sushi/sashimi presentation also sounds cool.