We learn how to use it. Not blowing up the oven will be a big incentive. You can do that if you try to heat one of these up too fast. However, the cookbook that came with it says when it breaks there are numerous ways to use the pieces.
It suppose to put a layer of salt taste and texture to whatever you cook on it. It looks lovely, this 8X8X2 inch block from Himalaya. There’s a UTube video that shows how to cook a small flank steak, two pieces of salmon, asparagus and broccoli.
When faced with the prospect of using it the first time, I remember how Alice and I made candles the first time. We found that we should do it OUT SIDE because it’s a dangerous thing to do. Using the salt block for the first time sorta has that same kind of a feeling.
The people on UTUBE said the golden rule to heat one of these is 10 minutes on low, another 10 on medium and the final stage, the last 10 minutes. Another recipe says, no, that it should be 20 minutes for each stage. This is becoming way too complicated.
It’s ready at 500 degrees or more. If you don’t trust holding your hand over the heating block two to three inches above, there is infrared thermometer that will read it.
I’d like to dazzle the couple who gave us the gift. So, they can be our first guests. It may be easier to freeze the block over night and use it to serve some nice summer fruit and veggies along with cocktails. Maybe save the cooking for the good ol’ reliable cast iron skillet.