A Himalayan salt block is simple to use, but you should keep a few tips in mind: Start with a dry salt block.
Make sure that your block is completely dry before using it, as any moisture can cause it to expand and crack while heating. Heat it slowly. Heating your salt block too quickly can cause it to crack. To prevent this, it’s best to increase the oven temperature gradually. Preheat before using it in the oven. Heating your block directly in the oven increases the risk of cracking, so you may want to preheat it on a grill or stovetop before placing it in the oven.
Changes are normal. Heating can cause your salt block to develop small cracks and naturally change color over time. Try to always cook on the same side to keep cracks from worsening. Handle a hot block with care. A salt block can reach very high temperatures and remain hot for several hours. Regular oven mitts won’t offer sufficient protection, so you should consider using high heat-resistant gloves or a carrying rack instead. Don’t use fat. Butter and cooking oils aren’t necessary and will diminish the lifespan of your Himalayan salt block.