Gorgeous in its hue, heavy in it’s weight and an all around fun cooking experience! It’s Salt Block cooking. Used for sautéing, curing, baking, grilling and seasoning, the salt Block is a wonder to behold. I used a Himalayan Salt Block to cook chicken breast recently and the results were fantastic. To begin cooking on the salt block, I initially tempered it by heating it gradually. Ten minutes on low heat, followed by ten minutes on medium heat and lastly ten minutes on high heat. Salt blocks can get as hot at 700*F and is great in the equal distribution of heat. I flattened and seasoned my chicken breast with garlic, paprika and other herbs. I did not use salt. I lightly oiled the breast to prevent sticking.

When the block was completely hot, I seared the chicken breast for about 5 minutes of each side until fully cooked. The chicken breast was well colored and delicately salted in the end.

I would highly recommend this tool as an investment. It is versatile, offering myriad of usages both hot and cold. In addition to cooking, it is also a wonderful tool for serving. An all around exiting way to prepare and serve food. Please note* *I used my salt block on a gas stove. It can also be used on an electric stove, oven and outdoor grill but will require preparation specific to those methods. *You can purchase a salt block here or here. *While I used chicken, the salt block can be used to sear steak, vegetables, fish, shellfish and even chilled to serve fruit or cheeses.

*To clean, wipe with a damp sponge and clean with a scouring pad. Make sure to dry. The less water used the better.