Anyone used a salt board to cook on?

I know a woman who sells Himalayan pink crystal salt products, and she has a 1" slate made of salt which can be used to serve food on, cure food on, or sear/cook food on in the oven. I am kind of excited about it! Has anyone used one? Here is a link to a picture/description: http://www.saltcave.us/salt_board.html

The title of this old thread got my attention because I'd never heard of a salt board. The link no longer works, so I did a little research to see what I could learn. They are mostly called salt plates, salt blocks, or salt tiles now, and I found some really interesting videos on how to use them.







Sounds really appealing. Has anyone used one of these?

Interesting product.
My first thought was how hot can I get it?
Why would I want to know that you might wonder???
I immediately thought that maybe... this could be a batch box roof! (You see how my mind works.)
Sadly salt melts at 1473.4°F hmm bummer batch boxes can run 1800F...
It must be horrible to watch your batch box roof melt!!!
I think I'll stick with cast iron or a firebrick tile,  it seems they can take the heat.

As a cooking tool, it sounds interesting but seems like a novelty item.
Slowly heating your block before cooking dinner is not really something I want to do.
I suspect I could set it inside my Walker black and white oven and it would heat up properly.
Cooking steaks on it could be pretty tasty.
Unless one shows up as a gift... I doubt I would purchase one on my own.

You know that the "rose-tinted Himslayan salt" is actually basic salt with rust?
This is not a joke. I am a trained chef.

Kaarina Kreus I lived in the Himilaya for a period. I never once saw pink salt being sold in any local market. What they sold, and was undoubtedly local, was a grey salt.
I also learned, while living there, that any product being sold was whatever you thought it was.
In other words- a polyester blanket was a "Yak" blanket if you thought it was.
The line between reality and label was as broad as your potential for belief.
This is survivalist culture, and a beautiful and ancient culture which I absolutely love and respect.
That aside.....unless the pink salt comes from, say North India or Pakistan,  (where I never visited)... I agree that it is unlikely to be Himilayan at all.

I went to a steak house named the salt lick once upon a time. They cooked all the steaks on salt blocks and brought them to the table sizzling like fajitas. It made for a wonderfully seasoned steak, but you had to eat fast if you liked it rare.

If I could find them at a good price and trusted source, I would love to just keep a stack of them hot as extra mass that could be pulled out to cook with at a moment’s notice.