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  1. Base on my own experience y cut it y 3 pieces, one half for hot plate and the other half cut in half to use it for desserts. The more humidity the more salt you will extract, the temperature can raise higher without a problem and smaller pieces will do the trick.

  2. Idk i had a 26oz porterhouse served on one and it was the best tasteing steak ive had yet the salt levels where perfect and if you wanted a bit more salt just slice and rub on the salt block.

  3. Himalayan mountains formed 50-60 million years ago, why do you call 300 million years old salt Himalayan Salt, which has almost 250 million years more history. You truly insulted the SALT😂😂.

  4. A resteraunt I used to work at used blocks of granite and yeah, total novelty, also, the biggest waste of money and time, would spend almost an hour at the end of each night just scrubbing them clean and like 20 minutes carefully reloading the bastards into the furnace. also $40 for a 300g serloin and a dainty little bit of salad seems ridiculous but probably just to recoup the cost of the slabs of granite. Lol

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