Cooking On A Salt Plate?

Anybody ever do this? I am gonna get one now that they are about to be back in stock at Sur La Table and try out scallops and thinly sliced Wagyu." onclick=";return false;

Here’s what I don’t get:

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?

It does not make sense!

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.

George, please don’t try to confuse the issue with the simply irrelevant Chewbacca Defense.

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 have one of these and have never used it. Maybe I will try it on the grill this weekend


For fish, a salt bed or plate is fantastic.
Allows for more even and gentle cooking.

I like a good char on my steak. For indirect, I would think it would wonderful.

Don’t these salt plates have a max recommended temp below 500˚?
They sure look cook though…

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.