Do you have a Himalayan salt block but don’t know how to clean it? Or maybe you’re hesitating about buying one and you want to know if they’re easy to take care of? Today, let’s talk about how to clean a salt block.
How to Clean a Salt Block (in 5 Easy Steps)
What you need:
- a bowl of water
- a sponge with a green scrubber on one side
- steel wool (optional)
If you used your salt tile to cook, here’s what you need to do:
- Let it cool. You’ll have to wait around 2-3 hours for it to get back to room temperature.
- Dip your sponge in the water and wring it. The water will run on top of the salt block and moisten its charred and blackened top.
- Scrub away with the green side of the sponge. Or, you can use the steel wool to remove stubborn bits.
- Next, simply wipe all the gunk you’ve scrubbed off with the softer side of the sponge. Don’t forget to clean the sides as the juices from your food would have likely spilled over.
- Finish off with an absorbent rag or paper towel and air dry in a cool, dry place.
Watch it on video
It’s that easy! Watch to believe:
Having said that it’s an easy process, there are still a handful of things that you should know.
Things to Remember When Cleaning Your Salt Block
- NEVER put your Himalayan salt tile in the dishwasher. Mark Bitterman did this as an experiment. The result was a disappearing salt block and VERY salty dishwater. (Ho ho ho!)
- In the same way, putting it under running water should be avoided too if you want it to last. It’s a block of salt, people!
- When I say wait for your block to cool, I mean it. If you try to clean it immediately after cooking, you’re likely to burn yourself as a Himalayan salt block retains heat for a long time. And even if it’s warm-ish, it’s still not a good idea as you will be compromising its crystalline structure.
- There’s no need to use soap or detergent when cleaning. As it is a salt block, it is naturally antimicrobial and anti-bacterial. Convenient, huh?
- Drying is an important final step. The reason why we’re emphasizing that not too much water gets in is that when water gets trapped in the crystal and it is heated too fast at some point, it can result in breakage.
Don’t forget to check out our personal picks for the best Himalayan salt blocks. And if you need a reliable guide as you foray into salt block cooking, get this awesome bookB00B4AF55U. Very informative and guided Jane and I when we didn’t know a thing about this type of cooking.
- Mark Bitterman
- Andrews McMeel Publishing
- Kindle Edition
Last update on 2018-12-10 at 11:01 / Affiliate links / Images from Amazon Product Advertising API / More info
As usual, the book cover has me salivating for some tasty seared scallops. Later, then!