Has anyone else tried to cook with a Himalayan Salt slab? We have found these blocks in stores near us and are already fans of using sea salt, Kosher salt as well as Himalayan salt to cook with as a healthier option.
We purchased one a couple of weeks ago and used it to cook steaks on using no seasoning other than pepper to taste. Because the slab is solid salt, when it is heated to 400 degrees (various methods, I used gas range top), the meat is flavored by the slab.
Our steaks were cooked with no additional heat after the slab reached proper temperature and then we were able to cook peppers, onions and mushrooms on the same slab.
Anyone else try this method?