Salt Cooking Plates
Himalayan Rock Salt Cooking Plates
Salt Cooking Plates (10x10x2 cm)
Weight (g) 500
Salt Cooking Plates (20x20x3 cm)
Weight (kg) 4
Salt Cooking Plates (20x20x5 cm)
Weight (kg) 4
Salt Cooking Plates (20x20x5 cm)
Weight (kg) 5
Salt Cooking Plates (30x20x5 cm)
Weight (kg) 6.5
Salt Cooking Plates (25x15x5 cm)
Weight (kg) 4.5
Salt Cooking Plates
Why Buy Salt Cooking Blocks from Trade with MSK?
Each pink salt slab for grilling is handmade so that it heats evenly for searing meats, seafood or vegetables. The plate adds flavor to your dish, but acts as an antibacterial so you can cook safe and healthy.
- It is a natural salt cooking stone from the Himalayas.
- Provides for an even heat source for optimal cooking
- Adds mineral flavor richness to all dishes
- Can be cooled for use as a decorative serving plate
- Reusable and durable – Just clean and put away
Whether you are using it as a salt block for cooking on a gas grill or using it as a serving plate for cold food, these gourmet salt plates are just as functional as they are beautiful.
Ideal For:
- Grilling seafood and steaks
- Cooking vegetables and burgers
- Serving sushi and cold desserts
- Unique table presentations
These Himalayan salt cooking plates are made by Al Massar Enterprise, a reputable pink salt manufacturer in Pakistan, and are available in multiple sizes—perfect for both professional chefs and home cooks alike.
Care Instructions:
To care for your salt cooking plate, let it cool down completely then wipe down with a damp cloth and never wash it in water. Your salt cooking plate will cook dozens of meals with proper care.
Cook with Nature -The Natural Way
Cook with health and salt using natural Himalayan salt blocks that improve food with natural minerals all while enhancing flavor in ways no other material can.
Size Options:
Small | Medium | Large | Custom Order Available
Bulk Order Inquiry
Salt Cooking Plates – FAQs
How do I heat the salt plate without it cracking?
The secret is patience. Salt expands when heated, so rapid temperature changes can cause it to shatter.
On a Gas Range: Start on the lowest flame for 15 minutes, then move to medium for 15 minutes, and finally to high until it reaches the desired temperature.
In the Oven: Start at 250°F (120°C) and increase the temperature in increments every 15–20 minutes.
The Test: It’s ready when a drop of water flicked onto the surface sizzles and disappears instantly.
Do I need to use oil or butter on the plate?
No. In fact, it’s better if you don’t. The salt block is naturally non-stick when heated properly. Adding oil can actually seep into the cracks of the salt and go rancid over time. If you’re worried about sticking, lightly coat your food in oil rather than the plate itself.
How do I clean it? Does it need soap?
Never use soap and never put it in the dishwasher. Salt is naturally antimicrobial, so it doesn’t need harsh chemicals.
Let the plate cool completely (this can take hours).
Moisten it slightly with a damp sponge.
Scrub away food bits with a soft brush or scouring pad.
Pat dry immediately with a clean cloth and store it in a low-humidity area.
Will my food taste "too salty"?
Surprisingly, no. When used for high-heat searing, the salt plate imparts a very mild, mineral-rich flavor. Because the surface is dry and hot, the food sears quickly before it can absorb too much sodium. However, if you use it to serve cold, moist foods (like watermelon or carpaccio) for a long period, the salt absorption will be much higher.
How long will a salt plate last?
With proper care, a plate can last for dozens of uses. Over time, the plate will naturally thin, change color (turning more opaque or white), and eventually develop small cracks or “fissures.” Once the plate breaks into pieces too small for cooking, don’t throw it away! You can grind the remains into high-quality finishing salt for your table.