I was recently given a Himalayan Salt Block. Do any you have experience cooking on one? There seems to be a lot of contradictory info on the web. One site will tell you to gradually warm them up in the oven and another site will tell you to never put them in an oven.

Well, I ended up not using it to cook at all. I just seasoned steak, zuccinni, asparagus, carrots, onions, green peppers, and onions on the salt block 10 minutes per side. Then added onion powder, pepper and garlic powder to the steak. I added a little cayenne, olive oil , garlic powder and paprika to the squash and grilled all the above over charcoal with some hickory chunks. It was outstanding.

never heard of this until now...interesting.

Never used the oven here,good quality steak sliced thin then
cold cured is pretty tasty,most any seafood works well too.
Pink salt is now sold in the home size grinders thats pretty cool

Most of the Himalayan Salt movement is trumped up marketing BS
If it were actually "pure" it wouldnt be pink just for starters,number 2,there is no shortage from the homeland
It wont be long for the supply to over take the demand

First of all, what to Himalayans know about cooking steaks. It is well-known fact they eat yaks, llamas, oxen, mountain goats, cold weather possums, and stuff like that. If they ever ate a Texas steak with Lawry's and coarse ground black pepper on it medium rare, I bet they would abandon that salt block concept in a Himalayan minute. Besides, they need to save that salt to put on the roadways up there even in the summer.