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Dear relation: The holiday is almost over But in many countries they have continued to work on the new Timmersgems ATUMNN COLLECTION. From August 19 to September 1 our showrooms are packed with new products including 1. Containers from Madagascar with lots of news. 2. from Cebu with shells and lotus lights. 3. from India with HEM Incense. 4. from Brazil with 22 tons of Geodes. 5. from Mexico with black and Andara obsidian. 6. from India with a lot of Silver and 7. from Indonesia with a lot of carvings.

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Baking plates from Himalayan salt with 30% DISCOUNT

Baking plates from Himalayan salt with 30% DISCOUNT


Baking plates from Himalayan salt with 30% DISCOUNT


(200x200x50 mm) Cooking Sensation. That Himalayan salt with more than 84 minerals was very healthy, knew many people already. But now there is also a trend from the USA for cooking hip / baking on "salt tiles"

More information


Step 1: Select the Right Block

If you want to cook on your salt block, make sure its at least 1.5 inches thick, preferably 2 inches thick. 
We recommend using one of our Cookware Grade salt blocks. 
We work with local producers in Pakistan to make sure the blocks are made from high quality salt crystals. 
All blocks have some imperfections, but we grade all of our salt blocks by hand to help ensure your cooking experience is problem free.

Step 2:Heat Slowly

Heating your salt block is the most challenging part. The number one rule is - Go Slowly!. 
Salt is a relatively soft cooking surface. As it heats, it will naturally develop cracks and crevices. These will grow overtime, until the block breaks. 
The slower you heat it, the longer it will last. This is especially important the first few times you use your block.

Place your block over a gas range or grill. If you have an electric stovetop, use a metal ring (such as a tart pan with a pop-off bottom, or wok ring)
to lift the block off the burner. Start by heating the block on the lowest possible setting, for at least 15 minutes, until the block has warmed to about 100° C. 
After this, increase the heat increment about every 10 minutes, from low to medium and from medium to high. If you're not sure, go slower.
It will take at least 35 minutes to heat. If your block is larger than 20x20x5 cm  it will take a longer time to heat up. Smaller blocks will heat faster.

Step 3: Put Steak on Block

When the block is heated to at least 220° C, place thin strips of steak on it. If you cook on a salt block that is not hot enough,
not only will you over-salt your food, but it will also degrade your block much faster. If you don't have an infrared thermometer,
simply sprinkle a few drops of water on the block. If they sizzle vigorously and disappear immediately, the block should be hot enough for cooking. 
Or try to hold your hand two or three inches above the block. If you can't, its hot enough.

Make sure to cut thin slices, as steak is fairly moist and will pick up salt quickly. The effect of the salt on the food will depend on a variety of factors -
moister, fat content, thickness, and the temperature of the block. 
Moister in the food will pick up salt faster, while fat will repel the salt.

Tip: We prefer tougher steaks like flank or hanger steak for salt block cooking because at the high temperatures the block will tenderize the meat while salting it. 
Cut the steak lengthwise across the grain in two long strips. Turn the strip perpendicular to the blade and cut quarter inch strips across the fiber of the meat, each about 2-3 inches long.

Step 4: Flip Steak

Use a thin metal spatula - don't use plastic. For medium-rare, it should only takes about 5 seconds to cook each side. 
The cook time depends on how thick the steak is and how hot you heated the block. If this is your first time cooking with 
Himalayan salt, we recommend cooking one piece at a time to make sure everything is right. Once you're comfortable, 
put on as many pieces as the block can hold without the pieces touching.

Step 5: Cook to Preferred Doneness

When the steak is done, remove from the block with your spatula. You can leave the block on the burner and cook with it for several hours, scrapping off any accumulated food matter with a metal scraper or spatula as you go.

Tip: Salt blocks have no lip, so water and fat drippings from the food will slide off. As they run over the side of the block, wipe with a damp cloth.

Step 6: Clean Block

Before cleaning, let your salt block cool down to room temperature - at least one hour. Moisten a sponge or scouring pad. 
Do not use soap - the powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, 
with no need for detergents. Scrub the block to remove any stuck matter, and wipe clean with the sponge. 
Try to keep the block as dry as possible – the less water the better. Repeat until the block is free of any cooked on food.

Step 7: Store Block

Dry with a paper towel or clean cloth, and set on a drying rack. Store in any location where humidity can be kept to a minimum. Treated with care, a salt block can provide many uses.

Salt blocks turn opaque after being heated, and may develop fissures or even large cracks, and they may also take on color from the proteins cooked on it. 
After many uses (sometimes dozens), your salt block will break. Like life, salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm.

  • Watch videos about Hoe te koken op zoutblokken en tips van de chef.