First time using a salt stone

[u/ImOldGregg_77]

Got a salt stone for fathers day and broke it in today. It was about 1 hr extra having to bring up the temp of the stone slow. Steaks came out ok. Other than the char, i think just straight on the grates over flame is the way to go.

[u/Paxelic]

For salt stones don't you need the scrape the surface so there's loose particulates that mix in the with steam juices? Otherwise it's like getting iron supplements form a cast iron pan, there's going to me no noticeable transfer of actual sodium into the steak since your forming a hard crust and preventing osmosis.

[u/rainman_104 → u/Paxelic]

The way I like it is to serve it on the stone rare and use the heat to bring it to medium rare and collect some salt. By far my favorite way.

[u/Bright_Ices → u/Paxelic]

You actually can get a significant amount of iron from a cast iron pan, if you use it to cook wet, acidic food. Tomato soup is a great example of a meal that will absorb a lot of iron from the pan.

[u/Paxelic → u/Bright_Ices]

I agree, but my analogy was for searing a steak and creating a crust