This block is crafted of Himalayan pink salt, delivering a rich flavor to foods.
This thick block of pink Himalayan salt can be chilled or heated to extreme temperatures.
Grill fish, meats, and other foods on this Himalayan pink salt block for a subtle flavor.
A: I generally let it take at least 20 minutes to warm up. By the way it also continues to cook for many minutes even after I turn the propane off.
A: do not
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A: I scrap it off while it's still hot and rinse it off the next time when it's cool. It will stain the first time you cook on it, but that doesn't seem to affect it's ability with future use.
A: When done cooking you need to let it cool to room temperature. This can take even overnight. A salt plate takes time to completely cool. Once it has cooled rinse the salt brick under warm water, remove from water and then scrub vigorously any areas where food has stuck of any glazing (as from fat) has developed, and then rinse again. Then dry the salt plate with a clean rag, a paper towel can be used but a clean rag works best. The next step is to just let it air dry until completely dry and then store.
A: I gently scrape off any residue while still on the grill. After it has cooled down, I rinse with cold water and gently scrub with a plastic scrub brush... Pat dry with paper towels and store upright.