Saltware™

Versatile. Imaginative. Tasty.

Cool & Delicious

Warm & Inviting

Sizzling Hot

watermelon, feta & sprout salad salmon & tuna sashimi vanilla gelato

brie with fig preserves bananas flambe

bacon & eggs pork chops on apples provolone stuffed beef filet

food your salt

golbsalt.com

THE CARE AND USE OF SALTWARE™Essential Basics, Tips and Techniques:

• Never touch or handle a hot plate without well-insulated oven mitts and sturdy stainless steel tongs.

• Bring the salt plate up to the desired cooking temperature slowly. Never put a wet or cool salt plate in or on a pre-heated or hot oven or cook-top. Even though it might look dry, the salt plate naturally attracts moisture from the atmosphere and that moisture may travel into spaces that visibly or invisibly exist between the Salt plate's crystals. If any moisture has found its way into the salt plate it needs to evaporate slowly to prevent the moisture from expanding too quickly. Rapid expansion of water within the slab will form steam that may cause the salt plate to shatter. Keep in mind that you can keep your salt plates in the oven or on the grill top, so that they will always be dry and ready for use.

• Moisture: Moisture in the food that will dictate how much salt will be dissolved and therefore, how salty the food will taste when cooked or presented on the salt plate.

• Time: Time also matters. Wetter foods will pick up more salt in less time.

• Temperature: If the slab isn't hot enough when you start cooking, you will steam your food rather than sear it. That will cause more salt to be dissolved and make the food taste saltier. The best thing to do is get the salt plate good and hot before putting the food on it. This way you will get a good sear that will prevent moisture loss and dissolve less salt.

• Oil or butter: For wetter foods you can create a physical barrier between the salt plate and the food. Using a light coating of oil or butter on the salt plate will create enough of a barrier to prevent dissolving too much salt. You can also try a sprinkle of herbs and spices or a layer of aromatic leaves.

• Eating raw or undercooked food may be unsafe. Cook and serve food on a salt plate with the same caution that you would use with any other cookware or serving ware.

• Check out our educational videos on cooking with Saltware at golbsalt.com where we will continue to add tips and tricks.

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Cooking On Saltware™ Himalayan Salt Plates

Oven Roasting and Broiling:

• Start with a dry, room temperature salt plate.

• Bring the salt plate up to the desired temperature slowly. Never put a wet or cool salt plate in or on a hot oven or cook-top. Even though it might look dry, the salt plate naturally attracts moisture from the atmosphere and that moisture may travel into spaces that visibly or invisibly exisit between the salt plate's crystals. If any moisture has found its way into the salt plate it needs to evaporate slowly to prevent the moisture from expanding too quickly. Rapid expansion of water within will form steam that may cause the salt plate to shatter. Keep in mind that you can keep your salt plates in the oven or on the grill top, so that they will always be dry and ready for use.

• To prevent food from sticking to the salt plate, you can spray the salt with non-stick cooking spray or brush it with butter or oil.

• Place the salt plate in the oven before you turn the oven on. You can place directly on the oven rack; but if you are concerned about food spilling onto the oven or if you will be removing the hot salt plate from the oven after cooking, first place it on a baking sheet or other oven-safe cookware before heating for neat and easy handling and to prevent injury.

• Warm the salt plate in the oven at 200° F for 10 minutes and then slowly bring the oven up to the desired cooking temperature.

• After the salt plate is heated to the desired cooking temperature, put the food you are cooking on the heated salt and let it cook through until done.

• If you will be letting the food “rest” on the salt plate before serving, take it out of the oven sooner than you would if you were cooking on regular cook-ware to prevent over cooking. The salt plate gets and remains hotter than ordinary cookware and you will need to take that into account.

• TO PREVENT SERIOUS BODILY INJURY, DO NOT DIRECTLY HANDLE THE SALT PLATE WHILE IT IS HOT.

• Allow the salt plate to cool to room temperature before handling or cleaning.

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Stovetop Cooking:

• Start with a dry, room temperature salt plate.

• Place the salt plate on the cooking surface before you turn the heat on. If you will be removing the salt plate from the stovetop while it is still hot, first place the salt plate in a skillet or other stovetop safe cookware before heating for easier handling and to prevent bodily injury.

• If you are using an exposed element electric cook top, separate the salt plate from the element with a heat dispenser or wok ring. The salt plate may be placed directly on a gas or glass top range.

• Let the salt plate warm on the stovetop at the lowest setting for 10 minutes and then slowly bring the salt plate up to the desired cooking temperature.

• After the salt plate has reached the desired cooking temperature, put the food you are cooking on the heated salt and let it cook through until done.

• If you will be letting the food “rest” on the salt plate before serving, take it off the heat or turn the heat off sooner then you would if you were cooking on regular cookware to prevent over cooking. The salt plate gets and remains hotter than ordinary cookware and you will need to take that into account.

• TO PREVENT SERIOUS BODILY INJURY, DO NOT DIRECTLY HANDLE THE SALT PLATE WHILE IT IS HOT.

• Allow the salt plate to cool to room temperature before handling or cleaning.

Table Side Cooking / Searing:

• Start with a dry, room temperature salt plate.

• Place the salt plate on a baking sheet or other oven-safe cookware before you turn the oven on.

• Warm the salt plate in the oven at 200° F for 10 minutes and then slowly bring the oven up to the desired cooking temperature.

• If you want to sear food at the table, let the salt plate heat in the oven at 475°- 500° F for at least 20 minutes before bringing it to the table.

• While the salt plate is heating, completely prepare the food that you want to cook and place it on the table just before you bring the hot salt plate out.

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• When the salt plate is heated to the desired cooking temperature, bring it to the table.

• If you need to transfer the hot salt plate to a presentation plate before bringing it to the table, use well insulated oven mitts and tongs or a wooden spoon to slide the hot salt plate onto an oven/microwave safe plate for presentation. For the safest and best result, make sure that your presentation plate is preheated and oven/microwave safe.

• Caution your guests that the salt plate is EXTREMELY HOT and that they should NOT let any part of their body touch it.

• Cook the food on the heated salt plate until it is done.

• You should keep in mind that the salt plate will gradually loose heat starting from its outside surfaces towards its core; and that the more food you cook on it the faster it will cool down.

• If you expect that you will need to sear on a salt plate at the table for more than 15 minutes, have one or more extra pieces of salt pre-heated in the oven, ready to swap out for the cooled salt plate, in order to complete your meal.

• TO PREVENT SERIOUS BODILY INJURY, DO NOT DIRECTLY HANDLE THE SALT PLATE WHILE IT IS HOT.

• Allow the salt to cool to room temperature before handling or cleaning.

BBQ and Grill Cooking:

• Start with a dry, room temperature salt plate.

• Place the salt plate on the grilling surface before you turn the heat on. If you will be removing the hot salt plate from the grill after the cooking when it is still hot, first place the salt plate on a sheet pan or other sturdy high temperature-safe cookware before heating for easier handling and to prevent bodily injury.

• Let the salt plate warm on the grill at the lowest setting for 10 minutes and then slowly bring the salt plate up to the desired grilling temperature.

• After the salt plate has reached the desired grilling temperature, put the food you are grilling on the heated salt and let it cook through until done. You can leave the salt plate on the grill after use.

• Allow the salt plate to cool to room temperature before handling or cleaning.

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CLEANING SALTWARE HIMALAYAN SALT PLATES

• DO NOT USE ANY CHEMICALS OR COMMERCIAL CLEANSERS ON THE SALT PLATE.

• TO PREVENT SERIOUS BODILY INJURY, DO NOT CLEAN OR HANDLE THE SALT PLATE WHILE IT IS HOT. Allow the salt plate to cool to room temperature prior to touching or cleaning it.

• After it has cooled to room temperature, quickly rinse the salt plate under warm gently running water, removing any food particles with your hand, a soft brush or a cloth.

• To degrease the salt plate or remove food stains, cut a lemon in half, dip it in milled salt and use the salted lemon to scrub the salt plate.

• To clean a salt plate that will remain in place on the grill, scrub it with a lemon (as described above) or a clean plastic abrasive pad, soaked in lemon juice; and then scrape it and wipe it with a clean damp cloth.

• DO NOT wash salt plate in a dishwasher, or permit it to sit in standing water.

• In all cases, air-dry the salt thoroughly on a rack, with a dry cloth, or in the oven at its lowest setting.

• Store the salt in a clean dry place, away from any aromatic or chemical products.

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