This fall we’ll be using our Himalayan Salt Plank every time we fire up because it adds a wonderful umami (well rounded) flavor and infuses the food with over 80 health-promoting minerals. I like to think of the Himalayan block as I do the cast iron pan - it can withstand high heat and distribute it evenly (which is a must for cooking fish over the grill!), it’s naturally nonstick, the seasoning only gets better with time, and it adds flavor to the food. The only thing that makes salt planks better than cast iron is that it can be used as much more than a cooking surface. Cook, chill, serve, and cure - salt planks are definitely a kitchen equipment must-have.
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