Bisetti Himalayan Salt Cooking Stone Review

Himalayan pink salt makes a lovely table salt, I've even seen some hippy lamps made with the stuff. But I hadn't seen it used as a cooking stone before. So off course I had to have one when I came across this one from Bisetti. 

According to the instructions you can use it both as a way to cook your food and to chill it, thanks to the excellent temperature retaining qualities of the salt. You can use it in the oven as a cooking stone with the added benefit that the salt stone seasons your food for you. You could also cool the stone in the freezer and serve some sashimi. But today I used it by heating the stone in the oven and then taking it out and baking some red mullet on the slab.

The slab made some dangerous sounding crackling noises when taking it out of the oven but no catastrophes ensued. When the fish was put on the stone it made a satisfying sizzling noise. But the stone is still cooler than a flaming hot griddle so while the fish will cook beautifully you have to be a little patient. The stone also doesn't seem hot enough to get a really deep caramelization. But this is offset by just how perfectly the salt seasoned the fish. Because the stone wasn't cooking the fish very quickly I threw some of it on a grill pan. The fish from the stone was so so much tastier, even though I remembered to salt the grilled fish.

I can't wait to try cooking on the slab in the oven to bake bigger pieces of fish and veg. But if you are using the stone outside of the oven, I would stick to thin slices of fish, or fish you want to be a bit raw in the middle.

Conclusion; this seems like a perfect little kitchen gadget. It looks beautiful and I can't wait to think up a little appetiser cooked at the table for Christmas. I also think I will use it often enough as it seems simple to bang on a piece of fish and stick it in the oven for 20 minutes.