The thick 8-by-11-inch piece of solid salt can be placed directly on a stove burner and heated gradually; it will not melt. Lightly brushed with butter or oil, it will fry eggs that come away with quite enough salt. The same goes for jumbo shrimp, fish steaks or fillets, thin slices of beef and portobello mushroom caps.
So after you're done frying how do you clean the salt? And does it have to be pink Himalayan salt? I'm rather partial to blue Afghani. Would that work?
ReplyDeleteIf you go to the LINK in my post, it explains re how to clean the salt.
ReplyDeleteAnd that link has another LINK to the retailer, who explains that salt has its own antimicrobial properties, so cleaning is not difficult.