Himalayan pink salt is the purest salt known to mankind, layered far away from insudtrial pollution
The salt beds are set deep in the Himalayan Mountains. Some refer to it as “pink gold.” It’s been praised since forever, and people have always used in their diet.
When exposed to high temperatures, the Himalayan salt block develops a patina, same as cast-iron skilled does.
Himalayan pink salt is rich in calcium, iron, and 84 trace minerals
The pink salt is rich in 84 elements that are naturally found in the human body, which means that by consuming it regularly, you’ll give your body all the minerals it needs.
Himalayan pink salt also contains calcium, iron, potassium, and magnesium. It’s low in sodium, which makes it a great substitute for table salt. The minerals are incorporated in tiny particles of colloidal size, and the body can absorb and metabolize them easily.
The pink salt makes your food tasty
Prepare your food using Himalayan salt block, and the taste will amaze you. You can never possibly over- or under-season your food. It’s all about the taste.
Himalayan salt blocks are the safest cooking utensils you’ll ever get. The pink salt acts as an antimicrobial agent, and its main purpose was to destroy microbes and preserve food.
These blocks can ‘survive’ high temperatures. You can practically chill it in your fridge, and use it to serve cold cuts and food. Set it on the grill or your gas stove and cook your food on it. Amazing!
Experts have confirmed that Himalayan salt blocks work well in temperatures between 0°F and 900°F (-17°C to 482°C).
But, keep in mind that sudden temperature changes may damage your block. It should rest for 24 days between each use.
Cook on your Himalayan salt block
Placing the salt block on your grill or gas stove is the best way to use it. You should never put it in the oven.
If you decide to go for the gas stove. Turn the heat on low, then increase it gradually. Your salt block will reach 300°F (149°C) after half an hour.
Heat the block for 40 minutes before every use, and let it cool completely before you clean it.
Included references linked in Living Traditionally’s article: