Himalayan salt blocks give you a new way to cook; not only are they beautiful to look at, but they’ll also make your food taste richer and more flavorful.
Where salt block cooking offers an almost endless variety of creative options, cleaning it properly is also essential; so get busy!
Cleaning of Himalayan Salt Block
If you’ve cooked on the salt block, and there’s a lot of juices on top of it. The first thing you should do is clean the Himalayan salt slab.
Just take a cloth and dampen a little bit to clean a salt block and then grab the scraper to remove residuals. If you’ve got any fat just a little drop of washing detergent that’ll break the fat down. You can see it’s pretty clean.
Don’t submerge it in the water because salt will dissolve in the water. Additionally don’t scratch it to clean it thoroughly; salt blocks come with an antimicrobial ability that keeps them hygienic.
Once you finish that you can let it drip-dry and just make sure it’s really dry and then wrap it including film lab wrap store it away. It’s important to let it dry for at least 24 hours before you use it again otherwise you might crack it’ll crack when it heats up I love it.
Quick tips for cleaning your Himalayan Salt Block:
- Rinse thoroughly with hot water
- Keep it out of water
- Remove food remains gently
- Rinse again and let it dry
PS: Salt blocks are usually extremely heavy, so be careful not to drop them.