Not all salts created equal

[Jeekinz]

After years of using Diamond Crystal Kosher Salt, the DW mistakingly bought a box of Mortons Coarse Kosher Salt.

Diamond Crystal is easy to use because it's very hard to add too much salt.

After one use, I noticed the Morton's added a salty flavor without enhancing the taste of the dish. Basically, it tastes like table salt.

I dumped the Mortons...now I'm back to normal.

 

[YT2095]

Dumped it!? you should save it for winter time and do your driveway with it

 

[Andy M.]

It's probably partly due to the fact that Mortons is a finer grind so you pick up more with a pinch that you would with the coarser Diamond cryatal. Also, I believe there is more than just salt in the box.

 

[YT2095]

Magnesium Carbonate, sodium or Potassium hexacyanoferrate as often added as anti-caking agents, although they shouldn`t really have much of a taste in those amounts.

as Andy said the greater mass per pinch is the real cause

 

[Jeekinz]

Good point, YT.

Andy, the size of the granules seemed to be the same, but a different texture. Have you noticed differences with salts, too?

I can't believe how important it's become using certain brands of what is supposed to be the same product.

 

[black chef]

i don't have the diamond crystal kosher salt down here in houston, but i do have a good kosher salt from the north american salt company.

i now use the morton's kosher salt for "washing" my carbon steel & french steel fry pans.

 

[Andy M.]

Jeeks, Morton salt grains pack more closely together than Diamond. I don't know if it's the grain size or shape, but they have been proven in tests to do so.

I saw a chart somewhere (maybe ATK) that said a Tb of Diamond Crystal was equal in weight to a lesser measure of Mortons which, in turn, was equal to even less of a measure of table salt. Sorry, don't remember the details.

 

[Jeekinz]

Now that you said it, I think I saw that episode. I....We'll never make that mistake again.

LOL-BlackChef