Satake salt stone

Himalayan salt is a 100% organic salt on earth that contains as many as 84 minerals and elements that harmonize with the human body. The salt was subjected to extreme pressure during the formation of the Himalayan mountains. This resulted in a perfectly crystalline structure. The Himalayan salt is basically a type of sea salt that has never been contaminated and never processed to remove its vital components. It is truly nature's gift to man.

•     Material: Himalayan salt
•     100% natural crystal salt without additives
•     Dimensions: 30x20x3 cm

Cook with the salt stone

A heated salt stone can be used at the dining table to cook small pieces of fish or meat. Chicken is not recommended!

For larger pieces, the salt stone can be used in or on the heat source directly.

The salt stone can be heated in different ways and keeps the temperature for about 20 minutes.

•     BBQ / gas grill

Start heating the salt stone with low temperature. After 30 minutes the heat can be increased and after about 45 minutes the stone is ready to be used.

•     Oven

The salt stone can also be used in an oven, but it can not be preheated, as there is a risk that the salt stone will crack. Increase the heat to 60°C, and then raise the temperature every 20 minutes for 1 hour. Max temp: 220°C.

•     Stove

Can be used on old stoves and also induction if a induction hob is used.

Cool Salt Stone

Place the salt stone in the freezer and after about 30 minutes it is ready to be served on t.ex. carpaccio, sushi or sashimi. Even cold desserts work great to be served on a chilled salt stone.

Care

After the salt stone has cooled, it must be rinsed and dried thoroughly. Due to the antibacterial properties of the salt, no detergent is needed. It works well with a damp cloth or a scotch bright sponge if needed. Too much water causes growing cracks in the stone and should therefore never be placed in the dishwasher. Let the salt stone dry thoroughly before the next use (approx. 24 hours). Additional information: Salt melts at 800 ° C.

Tip

- Make salmon! Squeeze the salmon fillet with sugar and dill between two salt stones, wrap in paper and store cold for 1-3 days.

- Fry eggs and bacon at the table!

- Do not forget the salt stone when you present your delicious desserts! Bavarois, ice cream and sorbet with a little salty touch. Your guests will love it!

Article number: SSH30