Himalayan Salt Slab
I think you should start with really cheap ingredients. My first (and only) encounter with one of these things was so dreadful that I passed my slab off to Candy. I cooked very thin slices of zucchini. They were so salty as to be inedible. I believe my mistake was to use a spatula to turn the slices, rather than tongs: the spatula scraped up too much salt. I was so traumatized, however, that I didn't have the courage to try anything else. Good luck! BTW, although it's pretty hanging out on the stove top, don't do that -- it will start to melt.