We were given a large, thick himalayan salt plate as a gift. It is fabulous to look at, but my first attempt at cooking with it produced a very salty result. Does anyone have any tips? What I did was, place it in the oven to get hot. I par boiled some broccoli, slices of squash and some baby potatoes. I think the salt plate was hot enough, as the food sizzled when placed on top. I realise that things will be salty, but it was almost inedible.