Dry steak
Hot plate
HEAT SOURCES
Where the plate works
Start cold and raise heat in stages. The surface below determines how the stone should be supported.
| Heat source | Works | Guidance |
|---|---|---|
| Gas burner | Yes | Tempered plate only. Start on the lowest setting. |
| Electric coil | Yes | Use a diffuser between the coil and plate. |
| Induction | No | Salt is not ferrous, so the cooktop cannot detect it. |
| Glass ceramic | No | The risk is to the cooktop surface, not the plate. |
| Oven | Yes | Start in a cold oven and follow the temperature ramp. |
| Charcoal grill | Yes | Use indirect heat first, then move to direct heat. |
| Gas grill | Yes | Start with burners on low, raise in stages with the lid closed. |
| Chilled | Yes | Chill 2 hours in the fridge or 1 hour in the freezer. Use down to 0 F. |
SEASONING TRANSFER
You control how much reaches the food
Moisture, contact time, and plate temperature change salt transfer. Dry food, short contact, and high heat transfer the least.
Shrimp
Short contact
Chilled melon
Wet surface
THE 12 X 8 PLATE
Built for steady contact heat
Key facts
- Includes: 4 salt cooking plates and 1 serving tray
- Plate size: 12 x 8 x 1.5 in (30.5 x 20.3 x 3.8 cm) each
- Plate weight: about 11 lb (5 kg) each
- Cooking range: up to 500 F hot, down to 0 F chilled
- Works on: gas burners, ovens, charcoal and gas grills, electric coil with a diffuser
- Does not work on: induction or glass top stoves
Who is a 4 pack for?
- Hosts serving six to eight people at once
- Restaurants and caterers offering tableside searing or chilled crudo
- Regular salt block cooks who want spare plates drying while others are in use
For larger restaurant or wholesale orders, see trade and wholesale.
How do you use them?
Heat each dry plate from cold in stages to 500 F, 15 minutes at each of five stages. For cold service, chill plates for 2 hours in the fridge or 1 hour in the freezer. Rotate plates so each dries fully for 24 hours after cleaning. See the tempering guide and cleaning guide.
Where does the salt come from?
All four plates are cut from the Khewra Salt Mine in Punjab, Pakistan. The stone is 98%+ sodium chloride with 84+ trace minerals and nothing applied to the surface. Color and banding vary from plate to plate.
BEFORE THE FIRST COOK
Five stages. Seventy five minutes.
Raise the whole stone gradually so moisture can leave and the core expands with the surface.
WORKING HEAT500F
75 minutes, once.
01200 F15 minutesDrive off surface moisture
The outside of the plate is losing water. You may see faint darkening as it dries. Nothing is happening at the core yet.
02250 F15 minutesLet the core catch up
The surface is hotter than the middle. Holding here lets the temperature even out across the full thickness, so the plate expands as one piece.
03300 F15 minutesOpen the grain
You may hear light ticking or popping. The crystal structure is adjusting. Loud cracking is not normal, so drop the heat and hold if you hear it.
04400 F15 minutesBring the mass up
The whole plate is heated through and carrying real energy. Use heat resistant gloves. The plate stays dangerously hot for hours.
05500 FReadySear
The plate is at working temperature. Water flicked on the surface should skate and vanish. Cook now and leave the plate in place until you finish.
WHAT IS IN THE BOX
The plate and the instructions it needs
- 0112 x 8 cut salt plate
- 02Printed tempering schedule
- 03Care and storage card
- 04Protective corner packaging
FAQ
Questions about 12 x 8 Himalayan Salt Block 4 Pack with Serving Tray
Yes. For restaurant, catering, or wholesale orders, contact sales@naturalsaltco.com or see the trade and wholesale page for volume pricing.