CWS4322
Chef Extraordinaire
I have several salt cellars that were passed down. I like them--they are fun to put on the table. My favorite is a little Norwegian ship. It is pewter, so I am not sure about using it, but it sure is cute.
Sea salt: Is it better?
- Thread starter Greg Who Cooks
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Newp.. not that one. I think it mighta been Morton.
Addie
Chef Extraordinaire
I have hypothyroidism and am on medicine for it. About two years ago I started to use sea salt because it has natural iodine and other minerals. I don't like the refined table salt that has iodine added It has a metal taste to me. All I know is that since I have been using sea salt, my medicine for my thyroid has been cut in half. And I prefer the taste of it. I keep a salt cellar of course beside the stove for cooking and another salt cellar of the fine for table use. I have noticed the biggest difference in using sea salt in cooking pasta. I add it to the water and when I test it, it has a clean taste and I don't need to add any when I have the finished product at the table. I even use the fine for baking. It really helps chocolate bloom. 
When I first heard of sea salt and started using it in the early '70s, it was very grey. I had some concern that it was that colour from oil spills. 0_o
Steve Kroll
Wine Guy
Speaking of salt cellars, I saw these on Amazon...
http://www.amazon.com/gp/product/B0...&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846
Very cool and would look nice on the table for get togethers. I don't have $50 of disposable income at the moment, but might pick them up somewhere down the road.
Oh, they are cute. And, they have the teeny, weenie, little spoons.
Steve Kroll
Wine Guy
On the subject of salt, you guys might find this weird, but our college-age daughter only recently learned how to use salt and pepper shakers. Absolutely true. Some of her friends probably think she was raised in a cave, but we've never owned a set of them. Not a one. I have a pepper grinder and wooden salt cellar with spoon that I always put out on the table for people to use (they don't even match).
So it struck me as funny one day when we were at a restaurant and I saw our kid pick up a salt shaker and sort of wave it upside down over her food like a Harry Potter wand. I tried not to laugh, and then showed her how to use it the right way. Sometimes we just take these things for granted I guess.
So it struck me as funny one day when we were at a restaurant and I saw our kid pick up a salt shaker and sort of wave it upside down over her food like a Harry Potter wand. I tried not to laugh, and then showed her how to use it the right way. Sometimes we just take these things for granted I guess.
Last edited:
OP
OP
Greg Who Cooks
Executive Chef
Why do you use that instead of ordinary table salt?
I think most people just reach for the Morton's and never give it another thought.
Last edited:
Claire
Master Chef
Steve, I can particularly relate to your daughter's dillemna. I put a pepper mill and salt cellars, spoons with kosher large crystal salt when I set the table (I'm using that loosely, my husband actually sets the table). We don't have kids, but some of our newer friends and younger children keep looking around for the salt and pepper shakers!
Addie
Chef Extraordinaire
I prefer salt cellars that will absorb any moisture and have an attached cover. Wooden and unglazed white clay ones are the best for this purpose. If the clay ones are glazed, it blocks the absorption of moisture.
I think the difference in price was ~$1 between Morton and Diamond. The inclusion of anti-caking made me and spend the extra $1 and get the Diamond.
danbuter
Senior Cook
I use Kosher salt. Tastes great. I do wonder if I'm cheating myself out of needed iodine, though. I am not sure what other foods would actually contain it.
jennyema
Chef Extraordinaire
If you eat even a moderate amount of processed food you're good to go.
Diamond kosher salt is what I use 90% of the time.
I finish with sea salt (i have a bunch of kinds) and bake with mortons round box salt because it dissolves better
Sea salt is just as salty as any other salt. And like Andy and others said it's mineral properties are lost when it's used with any strong taste. Using spendy sea salt regularly seems like a huge waste to me.
salt and pepper
Executive Chef
Salt is Salt
OP
OP
Greg Who Cooks
Executive Chef
Tastes great compared to what? Better than table salt? Or if not that then what?
My sea salt purchased at Asian markets costs less per unit weight than a pound of Morton's at the local supermarket. Probably less than the store's generic brand although I'd have to verify that.
Well there's the topic right there. Is sea salt all in my mind or does it have a different taste?
I do think I've got a point about fine vs. medium vs. coarse, but not sure there's any evidence at all that sea salt or any other salt tastes better, or tastes different, although perhaps the latter is somewhat agreed upon. By some.
Addie
Chef Extraordinaire
CWS4322
Chef Extraordinaire
I pay the same per pound for table salt as I do for sea salt. I like Kosher salt, sea salt (coarse, medium, fine, plus about 10 "special" sea salts), and rarely use regular table salt. (Oops--the special ones are more expensive, but the supermarket where I shop sells sea salt for the same price as table salt).
Last edited:
danbuter
Senior Cook
I think kosher is better than table salt, especially the iodized version.
Asian market? What's that? Oh yeah, you live in LA. Good luck finding one away from the coast and not in a city.
OP
OP
Greg Who Cooks
Executive Chef
Kosher salt is better than table salt in what way?
Yeah, I know about the Asian markets being a relatively local thing, although better supermarkets, Whole Foods Market and Trader Joe's Market are carrying a lot more international ingredients these days.
Not in a city? Not gonna happen. If you don't live in a big city or can't drive to one then you'll probably have to order Asian ingredients online or go without.
Yeah, I know about the Asian markets being a relatively local thing, although better supermarkets, Whole Foods Market and Trader Joe's Market are carrying a lot more international ingredients these days.
Not in a city? Not gonna happen. If you don't live in a big city or can't drive to one then you'll probably have to order Asian ingredients online or go without.
There is just no way to quantify a preference, I like kosher salt better, it tastes better, I like cooking with it better than table salt...why?...my tastebuds like it better.
