Complete Product Range — Cooking Plates, Tiles & Accessories
We manufacture and export a comprehensive range of Himalayan salt cooking and serving products, all hand-crafted from dense Khewra Mine salt selected for structural integrity and thermal performance:
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Rectangular Cooking Plates
The most popular BBQ and stovetop cooking format. Thick slabs with flat surfaces for even heat distribution. Ideal for steaks, seafood, and vegetables.
8"×12" (2"), 10"×10" (2"), 12"×8" (1.5"), custom dimensions
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Round Cooking Plates
Popular for tableside cooking, Japanese-style teppanyaki, and grilling round items. Elegant presentation for restaurant table service.
8" diameter (1.5"), 10" diameter (2"), 12" diameter (2")
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BBQ Grilling Blocks
Extra-thick blocks designed for direct placement on BBQ grill grates. Superior thermal mass for high-temperature searing. Popular in the US BBQ market.
8"×8"×2", 10"×10"×2", 12"×12"×2" — customizable
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Serving Platters
Thinner salt plates (1"–1.5") used primarily for cold serving: sashimi, sushi, charcuterie, cheese boards. Popular in upscale restaurant presentations.
10"×15", 12"×18", 8"×12" — various thicknesses
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Himalayan Salt Shot Glasses
Hand-carved shot glasses from solid Himalayan salt. Imparts a delicate salty mineral note to tequila, mezcal, and other spirits. Popular novelty bar item.
1.5 oz capacity — singles and sets of 4 or 6
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Himalayan Salt Bowls
Carved salt bowls for serving sides, dips, salads, and desserts at the table. The salt wall seasons food on contact. Stunning visual presentation piece.
4", 6", 8" diameter bowls — various depths
Standard Dimensions Reference
| Product | Size | Thickness | Approx. Weight | Primary Use |
|---|
| Rectangular Plate (Standard) | 8"×12" (20×30cm) | 1.5"–2" | 3–4 kg | Gas grill, stovetop, oven |
| Rectangular Plate (Large) | 10"×14" (25×35cm) | 2" | 4–6 kg | Restaurant, large cuts |
| Square Block (BBQ) | 10"×10" (25×25cm) | 2" | 3–4 kg | BBQ grill, direct flame |
| Round Plate (Standard) | 8" dia. (20cm) | 1.5" | 2–3 kg | Tableside cooking, searing |
| Round Plate (Large) | 12" dia. (30cm) | 2" | 4–5 kg | Restaurant service, grill |
| Serving Platter | 12"×18" (30×45cm) | 1"–1.5" | 4–6 kg | Cold serving, charcuterie |
| Shot Glass | 2"×2" (5×5cm) | Varies | 0.1–0.15 kg | Bar/hospitality, spirits |
| Bowl (Medium) | 6" dia. (15cm) | 1.5" wall | 0.5–1 kg | Table service, sides/dips |
How to Use Himalayan Salt Plates
Himalayan salt plates are versatile culinary tools that can be used for grilling, searing, curing, chilling, and serving. Here is a practical guide for each application:
1
Grilling
Preheat plate on BBQ grill with indirect heat, gradually increasing to 450°F over 30–45 minutes. Grill steaks, shrimp, vegetables, and pizza directly on the salt surface.
2
Stovetop Searing
Preheat plate on gas or electric stovetop on low, increasing to medium-high over 20 minutes. Sear scallops, salmon, thin meats, and eggs for a delicate mineral seasoning.
3
Oven Cooking
Preheat in oven at low temperature, increasing gradually. Excellent for cooking flatbreads, thin pizzas, roasted vegetables, and baked proteins with natural salt seasoning.
4
Chilled Serving
Place plate in freezer for 30+ minutes. Use as a cold serving surface for sashimi, oysters, sushi, cheese and charcuterie boards, and chilled desserts.
5
Salt Curing
Use salt plate as a dry-curing surface for fish (gravlax-style), thin meat slices, and cucumber ribbons. Press food against plate with weight for 20–60 minutes for mild curing.
Heat Tolerance & Thermal Specifications
Recommended Heating Protocol — Gradual Temperature Steps
Himalayan salt plates must be heated gradually to prevent thermal shock cracking. The following protocol applies to gas grills, stovetops, and ovens:
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150°F / 65°C
15 minutes
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300°F / 150°C
+15 minutes
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400°F / 200°C
+15 minutes
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450°F / 230°C
Maximum safe temp
| Property | Specification |
|---|
| Maximum safe cooking temperature | 450°F / 230°C |
| Minimum recommended plate thickness for direct heat | 1.5 inches / 3.8 cm |
| Thermal shock risk | High — always heat gradually; never place cold plate on high heat |
| Suitable heat sources | Gas grill, charcoal BBQ, gas stovetop, oven (NOT microwave) |
| Electric stovetop compatibility | Not recommended — uneven heat distribution increases cracking risk |
| Cool-down | Allow to cool naturally at room temperature — do not submerge in water |
| Salt seasoning transfer | Light mineral seasoning — reduces need for additional salt in most recipes |
| Reuse estimate | 10–20+ cooking sessions with proper care |
Packaging & Container Loading
Himalayan salt cooking plates require careful packaging to prevent breakage during international shipping. Our packaging solution is tested and proven for container transport:
| Packaging Level | Description |
|---|
| Individual wrap | Each plate wrapped in 3–5mm foam padding, then polyethylene film |
| Box | Custom-sized corrugated box with foam corner inserts and foam base plate |
| Master carton | Double-wall corrugated master carton, 1–6 plates per carton (by size) |
| Pallet | Euro pallets (1200×800mm), cartons stacked and stretch-wrapped |
| Container marks | Fragile, This Way Up, Handle with Care markings on all sides |
| Container Type | 8"×12" Plates (est.) | Approx. Weight | Notes |
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| 20ft Standard | ~2,000–2,500 plates | ~8–10 MT | Lower CBM-to-weight ratio due to packaging |
| 40ft Standard | ~4,500–5,500 plates | ~18–22 MT | Most efficient for single-style orders |
| 40ft High Cube | ~5,000–6,500 plates | ~20–26 MT | Best for mixed size/style orders |
We provide pre-shipment photos of stacking and packaging. Third-party inspection by SGS, Bureau Veritas, or Intertek can be arranged at buyer's request. All shipments include packing list, commercial invoice, bill of lading, certificate of origin, and CoA.
