Ensure your salt block is dry.

Heat the salt block slowly. Begin on a low heat for 20 minutes or so then gradually begin to raise the temperature over the next 40 mins.

Heating the salt too rapidly may cause the block to crack.

The ideal temperature for cooking on the salt block is 500ºF. If you don't have an appropriate thermometer to measure this, sprinkle a couple of drops of water onto the block. If they sizzle away immediately then the block should be ready for cooking.

Cooking on a block that isn't hot enough could make your food too salty.

Food that cooks quickly works well on the block so cutting the meat or fish finely may achieve better results. 

Different types of food react differently to the salt block, which is why it is such an exciting culinary tool. Consider the fat and moisture content of the food you would like to prepare. Moist food will soak up more salt so perhaps add a layer of cooking oil to the block to prevent the food tasting too salty. 

Once you have finished using the block, allow it to cool completely. 

Salt is a natural antimicrobial substance so therefore does not need to be cleaned with soap. Simply wipe or scrub with a damp cloth or scourer to remove cooking grease. 

Leave to dry and let the block rest 24 hours before cooking again.

Salt blocks will discolour and transform as you use them for cooking. However the salt evolves, if used properly, the block is reusable for numerous occasions.