HOT ! SaltRox Himalayan Salt Cooking Block - round for smokers

What an exciting innovation in cooking-using pink salt cooking plates cut from a Himalayan mountain side where it has been compressed for millions of years into solid pink salt rock with absolutely no pollutants, no chemicals, and brimming with over 80 natural minerals.  These oh-so avant-guard cooking tools bring out the natural taste and goodness of the foods you cook and help retain moistness in spite of cooking at temperatures between 400 and 500 degrees Fahrenheit.

Cooking on a pink salt plate is easy: preheat the salt plate to between 400 and 500 degrees (i.e. 20-30 minutes or so of preheating on high) and then put on the cooking surface a little high-smoke-temperature oil (canola, peanut, avocado, grapeseed, sunflower, coconut, sesame, palm, soybean, or safflower, but not olive oil unless it is labeled for grilling) and then add your meat or fish or vegetables and let cook for the appropriate length of time (depending upon whether you want it cooked less or well-done), turning the item over a few times.  When the salt plate has cooled, you can just scrape cooked bits and the cooking oil residue off with a metal spatula (do not wash the salt plate because water will degrade it). Salt is naturally anti-microbial (salt has been used for centuries to preserve food) so bacteria will not grow on it.  In addition, cooking at over 400 degrees will also destroy any bacteria and ensures that you can safely cook anything on the salt plate.

It is possible to confidently cook at such high temperatures because the Salt Rox cooking plate has been cured or \"annealed\" and strengthened in a high-temperature annealing oven before being packaged and sold.  This strengthening process assures you of a long-lasting salt plate that is guaranteed not to break from the heat and normal use.  This annealing process is not common across the industry, so not all pink salt plates are of the same high quality as the Salt Rox plate.