Anyone tried it? There's a restaurant here that cooks certain dishes on a Himalayan salt block.
I thought this was interesting - using the block on the grill, for scallops, asparagus & Mandarin Oranges (to be served w/ black rice)..
From the few times I have had steak and salmon cooked on a salt block I noticed no difference in taste. Maybe it is just me. It holds heat for longer. A LOT longer. Which would make sense for things like scallops or thin strips of beef.