Napoleon Salt Stone

Because the stone is naturally anti-microbial, you do not need soap. Simply wipe the surface with a damp cloth or sponge to remove food residue, then pat it completely dry before storing it in a cool, dry place.

Yes, it is compatible with both gas and charcoal grills. Just ensure you place the stone on the grill grates while the grill is preheating to allow it to warm up gradually, which prevents cracking.

Not necessarily. While it does infuse a subtle mineral and salt flavor, the intensity depends on the moisture content of your food and how long it stays in contact with the stone. It generally provides a balanced, savory enhancement rather than an overwhelming saltiness.

The stone is designed for multiple uses. Its lifespan depends on how frequently you use it and the temperatures you cook at, but with proper care—specifically avoiding thermal shock by heating it gradually—you can enjoy it for many grilling sessions.

No, soaking is not required. Unlike cedar planks, this Himalayan salt stone should be kept dry. Soaking it in water will dissolve the salt and degrade the stone.

The key is gradual heating. Place the stone on the grill while it is cold and let it heat up slowly alongside the grill. Avoid placing a cold stone directly onto a preheated, high-temperature grill surface.