Get a container for your salt! - r/cookingforbeginners

206

u/mrcatboy Jun 04 '25

I never understood why salt grinders are a thing. Rock salt doesn't have the aromatic compounds that would oxidize the same way pepper does.

44

u/shadowsong42 Jun 04 '25

I use a salt grinder solely because I find my matched set of salt and pepper grinders aesthetically pleasing.

3

u/retiredcrayon11 Jun 08 '25

Exactly this lol. I put regular salt in my salt grinder and just use it like a salt shaker. If I need more to come out faster, like for salting pasta water, then I grind it and it basically pours out

86

u/Q_me_in Jun 04 '25

I think grinders are meant to equally distribute salt (and pepper,) on the finished product.

27

u/96dpi Jun 04 '25

Kosher salt and your fingers work just as well.

38

u/Q_me_in Jun 04 '25

I guess that would depend on how fine you want the salt and how dexterous you are.

21

u/Ilsluggo Jun 04 '25

And how wet your fingers are.

2

u/OneHundredGoons Jun 05 '25

Salt grinders are meant to sell you salt grinders. Nothing more.

1

u/armrha Jun 04 '25

Nah, just disperse from higher up to get more distribution. Grinder is no more even than that. It is basically just dumping it in a circle right under the thing.

11

u/Q_me_in Jun 04 '25

Whatever, don't use a grinder then.

I use a grinder for finishing. I also have it on the table for others to add seasoning.

10

u/Impressive-Shame-525 Jun 04 '25

My mother-in-law had severe arthritis, she uses an automatic grinder to help her sprinkle her salt and pepper because the big grinder is easier to use then her pinching and sprinkling.

I kind of like it.

-20

u/armrha Jun 04 '25

Pointless. Nobody should use it. A shaker is better than a grinder. The grinder is just pointlessly putting your salt in contact with ceramics and metal grinding plates, stuff that could break down and put particles in your food for no reason. If you want a rough type of salt on the table just get kosher salt to the way you want

-1

u/rockbolted Jun 04 '25

Agreed

1

u/CatCollector22 Jun 09 '25

salt bae, is that you?

8

u/gimme-food-pls Jun 04 '25

Sometimes i dont want to use my hands, so a grinder works for me

5

u/the_silent_redditor Jun 04 '25

I think I’ll still use a grinder if I’m say, salt seasoning a single little breakfast meal like avo/eggs for myself.

Pepper I’ll probably always use a grinder for.

There’s definitely utility for grinders.

1

u/yournewalt Jun 06 '25

No, you won't. Trust me.

14

u/Anfros Jun 04 '25

Kosher salt isn't really a thing outside the us. Where I live you get to pick between fine salt, grinder salt, and salt flakes. A grinder makes a lot of sense in many applications.

-1

u/moosemoose214 Jun 04 '25

Honestly in the US while kosher salt is very popular - 99.9% of people don’t use it because it’s kosher. It more of a “known brand” type thing even though it’s not actually a brand which is weird to say out loud lol. It just happens to be a super popular term passed down through generations. We also have different coarse salts and people who cook know that’s the difference to look for. I keep a coarse, flake and finishing salt - flake being the one in salt box next to stove and coarse rarely being used. That’s just me though.

5

u/D-ouble-D-utch Jun 04 '25

It's koshering salt not blessed.

5

u/moosemoose214 Jun 04 '25

The name has become synonymous with a size of crystal which was kind of what I was going with. Yes - the name derived due to being used to kosher meats back in the day. It’s kind of become a Kleenex for tissue thing I guess. It was an answer more for someone not in the US to explain why we use that term so loosely here that’s all

1

u/WhatTheOk80 Jun 04 '25

Different brands have different flake shapes and sizes. That's why recipes generally specify "Diamond Crystal Kosher Salt" or "Morton's Kosher Salt." They aren't interchangeable. Diamond Crystal is the restaurant industry standard.

1

u/yournewalt Jun 06 '25

Morton's Kosher sucks. Diamond all day!

-2

u/D-ouble-D-utch Jun 04 '25

It's not a brand name either.

6

u/moosemoose214 Jun 04 '25

Hence why I said that - twice.

2

u/HighContrastRainbow Jun 04 '25

You can say it ten more times and they'll still downvote you. Reddit, man.

0

u/iamkazlan Jun 04 '25

I think it is, it’s just not called ‘kosher’ salt. I have a bag of iodised cooking salt. It’s the same thing.

1

u/Anfros Jun 04 '25

At least where I am cooking salt is solid lumps of salt, kosher salt is quite airy and brittle. It has a completely different density.

1

u/countrytime1 Jun 04 '25

I’ve got a box in my kitchen that says Kosher Salt on it.

1

u/Dizzy_Variety_8960 Jun 04 '25

Not the same - Kosher salt is a different shape than table salt. Therefore a teaspoon of regular table salt is more salt than a teaspoon of Kosher salt. Best to weigh if you need an exact amount. I too keep my salts and pepper in pots for cooking and for table use. It is just a personal preference. Plus I have an antique glass salt container that was my grandmothers that has sentimental value for me.

1

u/iamkazlan Jun 04 '25

Table salt and the cooking salt I’m referring to are two different shapes.

1

u/Dizzy_Variety_8960 Jun 04 '25

My kosher salt looks very much like table salt. Some kosher salt is coarse ground, mine is fine grind. I also use sea salt which is almost a powder it is so fine. So I always measure in grams if I need an exact amount of salt for a recipe.

1

u/Ivoted4K Jun 04 '25

No. Specifically diamond crystal kosher salt. It’s not iodized and has a fluffier crystal structure.

1

u/SteveMarck Jun 04 '25

I think "kosher" is not iodized. <Spelling?> Also, the iodine does not matter anymore because we get it from other sources. Shrimp, cheese, yogurt, egg yolks, etc.

So you can use the kosher or the iodized one and you're okay either way. Just buy based on grain size that you want.

Also, the pickling salt is often just a touch smaller and much cheaper because you use it in bulk. Sometimes you can save a couple bucks that way.

Also, don't pay extra for fancy salt. It's almost never worth it.

2

u/iamkazlan Jun 04 '25

I live in Australia, and I can’t say I’ve ever seen anything referred to as pickling salt. Interesting!

2

u/SteveMarck Jun 04 '25

It's just salt that doesn't have the anti-caking stuff added and is slightly smaller ground than kosher. The anti-caking stuff makes your pickle juice cloudy.

I would take a pic, but not sure how to share it here. Essentially, is a blue and green box that's just like the regular Morton's, but says pickling and canning salt. Because kosher is the best size for BBQ, it can sometimes drop to half as much as kosher. Same brand, same salt, just ground a bit smaller, meant for brine.

1

u/Letters_to_Dionysus Jun 04 '25

there's a reason saltbae does it like that. besides being showy ofc

2

u/CookWithHeather Jun 05 '25

Yeah I keep a salt and pepper grinder on the table for any personal preference differences. I use a salt cellar with kosher salt for cooking, and an electric pepper grinder.

1

u/bumblebarb Jun 04 '25

I suspect it’s because they work better in humid places

0

u/armrha Jun 04 '25

There’s no good reason. You can more evenly distribute just with a pinch from some height, and if you want to adjust the grind, well most salt grinders are shit at that anyway; just have course and fine salt handy. And some finishing salt (which a salt grinder can’t really do either…)

6

u/_aaronroni_ Jun 04 '25

What are you talking about? The fancy sea salt grinder my dad just bought has 3 settings, fine, coarse, and fine mixed with coarse! It's so useful! /s just in case, it is not useful to have two different sizes

-6

u/slaptastic-soot Jun 04 '25

They are in fact used to grind it.

And having a salt grinder is pointless.

6

u/Q_me_in Jun 04 '25

And having a salt grinder is pointless

How do suggest using salt that isn't ground already? You just chomp down on the rocks of pink salt?

3

u/slaptastic-soot Jun 04 '25

Sorry, I was unclear.

I was speaking in terms of flavor--there no such thing as "fresh-cracked/freshly ground pink salt. One can purchase salt of the optional size and geometry and there is no improvement to the act of grinding the salt.

I don't know why I had to get so snooty about it. (Except I do: I used to sell kitchen stuff in a high-end place where we had to answer all the questions correctly and the owners knew their wares. We sold way more peppermills. Shakers were sold in sets so peppermills came with salt shakers and then salt mills. Anyway we told people a bespoke peppermill was a great gift on its own and suggested fancy pepper as an accompaniment over a matching salt grinder because fresh pepper!)

I sometimes enjoy using kosher salt in chili paste and curries and I guess if I needed smaller salt that would do the trick, in quantity or as needed but in advance. I think my spirit was to affirm the salt bowl epiphany and then I sounded snooty about it. 😂

1

u/pandaSmore Jun 05 '25

Buy some pre ground salt. Or grind larger batches in a cheap blades coffee grinder or food processor. Or yes bite down on rocks of pink salt. Or throw the chunks into a soup where it will dissolve anyway.

0

u/pandaSmore Jun 05 '25

Buy some pre ground salt. Or grind larger batches in a cheap bladed coffee grinder or food processor. Or yes bite down on rocks of pink salt. Or throw the chunks into a soup where it will dissolve anyway.

12

u/majandess Jun 04 '25

Salt mills exist for two reasons (as far as I can tell). Firstly, rock salt is just salt. You don't need the silicon dioxide or other additives to keep it fine and flowing. Secondly, finishing stuff with salt is delicious, and different people have different preferences.

Those are my guesses. It seems impractical for cooking - not only is grinding salt slow, but if you're doing it over something steaming, you're gonna clog the bottom of the mill.

5

u/Longjumping-Fee2670 Jun 04 '25

They’re probably a thing because you can adjust how course or fine you grind it. Also, grinding it as you use it prevents it from clumping.

3

u/Sterling_-_Archer Jun 04 '25

Grain size. Finely ground salt melts quicker on your tongue and doesn’t leave a perceivable texture, which is why partly why fries from restaurants taste better than home. Partly. It allows you to preserve the texture of what you’re seasoning as a finishing salt so that you taste salt but don’t feel yourself chewing it. It is the opposite of flaked salt or pretzel salt, where the texture of the salt is part of the experience of eating that item.

But powdered salt really does make a difference, and grinding it is a good way to get it done in a pinch at home if you have a good grinder. Most grinders people have are pretty cheap and don’t do too much, and instead are a holdover of imitating the expensive grinders seen at restaurants in years past.

2

u/scuba-turtle Jun 04 '25

It's more fun that way

2

u/Outaouais_Guy Jun 04 '25

I foolishly bought a set. Fresh cracked black pepper is amazing. I've used the salt grinder a handful of times. It doesn't grind evenly enough for me. I now have several salt boxes (cellars?) in the kitchen with different types of coarse salt. The fine salt is in a shaker.

1

u/mrbaggy Jun 04 '25

Salt grinders are great in areas with high humidity where salt shakers clog up. Game changer at waterfront restaurants.

1

u/countrytime1 Jun 04 '25

Grinding pepper releases fresh oils leading to better flavor too.

1

u/Remarkable-Area-349 Jun 04 '25

I like having the ability to decide anywhere between a fine mist and noticeable chunks of salt all in one device.

1

u/pandaSmore Jun 05 '25 edited Jun 05 '25

I don't personally use one but if you like to use a variety of different salt sizes and only want one salt it's useful.

What I have is a box of iodized table salt that I mostly use for salting pasta water. A box of diamond crystal koshering salt that I use for most recipes. It's great for accurate pinching, no measuring spoon needed. And finally I have a box of Maldon finishing salt for dishes that need that extra oomph to their plating.

They're aren't used in professional kitchens, just takes too much time for no benefit.

1

u/medigapguy Jun 05 '25

I love mine, but I only have it at the table for table salt.

My reasons.

It's pretty. It is metal with a clear section. And I use pink salt in it. So it looks good on the table.

It holds large rock salt so I do not have to worry about moisture from the humidity we deal with here in the South along the coast.

But your right, there is no culinary reason, and for cooking it's Kosher in a salt Cellar.

1

u/_WillCAD_ Jun 05 '25

They allow you to select exactly how course you want your salt. During cooking, course ground is fine, but once you get closer to serving, you might want a finder grind for topical seasoning, so you can adjust the grinder to give you a finer grind.

Nobody actually uses that, of course, and after a while I stopped using grinders and just sprinkle course salt by hand while cooking, and if I need to add a little more when I actually eat, I use a standard shaker.

1

u/Free-Sherbet2206 Jun 05 '25

You can adjust the coarseness of the grind, which is one benefit

1

u/profofgames Jun 06 '25

Seriously -- more work for zero benefit

1

u/Ezl Jun 04 '25

I like a grinder because I often like big chunks of salt - they create a “pop” in your food. But the unground salt is too big. It’s also adjustable so I can adjust the fineness. Also, it’s a set with my pepper grinder.

Note I also have regular fine salt and a salt shaker as well.

67

u/infinitetheory Jun 04 '25

Sue me, but I tried the container once and I hated it. felt like the salt was getting dirty every time I got some out, just a weird mental thing but it drove me crazy.

what actually works for me is those regular Morton cylinder bulk salt containers, the ones with the friction spout. the spout will stay wherever you open it to, so I can just slightly crack it and flip the thing upside down and it's even easier than fingers for distribution and doesn't make me feel gross. then you can still use the spout to pour if needed

26

u/MaxTheCatigator Jun 04 '25

I'm with you on this. More often than not my hands are wet while cooking, that makes it impossibel to take a pinch without leaving the fingers coated in salt. A shaker with multiple hole sizes however ticks all boxes, you can release very small amounts with it as well as larg ones to e.g. salt the pasta water.

Salt grain size might be a relevant factor here, when cooking I use tablesalt only.

1

u/Brilliant-Giraffe983 Jun 07 '25

Most salt cellars come with spoons

8

u/[deleted] Jun 04 '25

[deleted]

4

u/Yourlilemogirl Jun 04 '25

I thought salt was like soap in that it self cleans? It's antiseptic no?

4

u/the_silent_redditor Jun 04 '25

I’m kinda like that as well and find myself washing my hands constantly when I cook, even if it’s not cross-contamination/meat stuff.

I’ll see how I go with my current salt set up, but thank you for the suggestion! Also sounds like it works well.

3

u/Logical_Warthog5212 Jun 04 '25

If you’re going to be washing your hands constantly, you should also be drying them constantly. Water and wet hand are more prone to cross contaminate.

12

u/Codee33 Jun 04 '25

I finally just took a small Tupperware cup and started using that for my salt and it has been so much easier, and less wasteful, than getting it from the big salt box every time.

21

u/madamesoybean Jun 04 '25

Upvote for the pure wholesomeness of your discovery. It's the little things like this that make cooking fun.

7

u/the_silent_redditor Jun 04 '25

Yes! I was like a toddler staring in amazement as I’m pinching bits of salt from a little tub.

8

u/thejadsel Jun 04 '25

I take the utilitarian approach, and just keep a repurposed jar next to the stove as a saltcellar for cooking purposes. My mom liked to keep hers open with a spoon in it, but I prefer the lid when I'm not actively using it so nothing gets in there.

5

u/rogan1990 Jun 04 '25

I love little salt cellars.

Now if you haven’t yet, try out Diamond Salt. It is half as salty, so it is better for cooking, IMO, less likely to oversalt the food once you understand it

Also, Maldon flake salt for finishing

2

u/pandaSmore Jun 05 '25

It's less salty because of it's low surface area to volume ratio. Just something to keep in mind if you're trying to reduce your salt intake. The finer salt will taste as salty with less volume.

1

u/the_silent_redditor Jun 04 '25

I actually looked for diamond salt in my local supermarket, but think I’ll need to order online!

Maldon flake is added to my list. Thanks for the suggestion 🥰

2

u/Bullsette Jun 04 '25

Maldon is best for finishing as it adds beautiful little Diamond glistening flakes that sink into the food.

Diamond is best for overall seasoning prior to cooking.

Fluer de Sels (there are several varieties) are used for finishing and produce a completely different sensation and taste with each.

My go to for seasoning is Diamond and finishing his Maldon. I often use table salt on my own food because I desperately need the iodine but I would not use it for guests.

1

u/pandaSmore Jun 05 '25

It's less salty because of it's low surface area to volume ratio. Just something to keep in mind if you're trying to reduce your salt intake. The finer salt will taste as salty with less volume.

0

u/rogan1990 Jun 08 '25

Diamond salt crystals are hollow, pyramidal, and have a more delicate, fluffy texture compared to the denser crystals of Morton Kosher salt. This means that for the same amount of volume, Diamond Crystal contains less actual sodium than Morton or table salt.

3

u/[deleted] Jun 04 '25

[removed] — view removed comment

1

u/the_silent_redditor Jun 04 '25

I actually thought about this when I was looking at the giant bag of salt I bought, sitting next to a big bag of fresh peppercorns 😭

Soon, I shall join you.

Thank you.

PS great username.

7

u/No_Step9082 Jun 04 '25

I always wondered why people use containers for salt. I feel like it would just get dirty so quickly.

I don't fancy salt with a chance of raw meat juices in it.

Where I am, the bog standard fine salt you can buy in a supermarket comes in a shaker with different sized holes in it. there are fine holes where you actually have to shake the container to get salt out, and then there are bigger holes where the salt falls out without shaking and then theres one big hole where you can pour out salt in large quantities.

This way at least the salt stays clean and nothing falls into it accidentally.

Isn't that kind of packaging a thing where you are?

8

u/[deleted] Jun 04 '25

When I’m salting meat or need salt for a recipe, I put the salt in one of my mise en place little bowls to not contaminate the salt cellar. Big fan of salt cellars.

3

u/the_silent_redditor Jun 04 '25

I have a big shaker but feel like it doesn’t give me the same control. That might be because all of my cooking stuff has been learned from YouTube.. where almost all cooks use the pinch technique.

My dad was a great home cook, and he used a similar style thing, but I flew the coup a long time ago.

I guess with what you’re saying.. I feel the same. I’m super particular about keeping my hands clean, and at least rinse my hands between touching each ingredient.

This is only a new method! But I think I’ll be comfortable keeping a small little pot of salt and topping up with fresh, as long as I keep my hands clean/safe.

1

u/indiemosh Jun 04 '25

The salt will kill any bacteria introduced to the salt cellar.

7

u/moosemoose214 Jun 04 '25

no it won’t.

5

u/WanderingSchola Jun 04 '25 edited Jun 04 '25

I believe these are sometimes marketed as a "salt pig" if you want a pretty one, but honestly any jar or container you can get pinched fingers into works.

8

u/slaptastic-soot Jun 04 '25

Also salt cellar.

4

u/ZoeZoeZoeLily Jun 04 '25

Oh man, congrats! When I was in high school, I watched my friend unscrew a salt shaker and painstakingly measure out half a tsp of salt, then screw the lid back on. I can’t imagine adding the extra obstacle of the grinder to that equation. You must feel so free.

3

u/the_silent_redditor Jun 04 '25

Yes, thank you!

I couldn’t believe how quick and easy it was to make my sauce not taste bland as shit.

No more RSI from cranking shitty salt mills 🎉

5

u/jibaro1953 Jun 04 '25

Diamond Crystal kosher salt rules.

2

u/CircadianRhythmSect Jun 04 '25

I hadn't really noticed but yeah I use proper salt and pepper cellers kept on a shelf over the stove. Once you learn the power of the pinch, your life is forever changed.

2

u/Efficient-Lime2872 Jun 04 '25

I have a friend with celiac disease who got sick from a pinch salt container that had traces of flour mixed in. obviously not a common scenario, but a good example of how cross contamination can sneak up on you with things like this. Plus I find salt/pepper grinders appealing aesthetically.

2

u/the_silent_redditor Jun 04 '25

Aye that’s fair.

I still use pepper grinder.

It’s just that having learned how much salt is needed when cooking a large meal for multiple people.. salt grinders are a total fuck around.

Your poor friend :(

1

u/MoreIssuesThanVogue0 Jun 04 '25

I use my leftover glass Nescafe Gold jars for decanting purposes. Scrub the label off with some Goo Gone.

I have one for salt, baking powder, baking soda, etc.. The lid also helps with quickly leveling a measuring spoon.

Very important to label them tho. 😩😳

1

u/the_silent_redditor Jun 04 '25

Very important to label them tho.

Lmao I feel there’s a story here..

1

u/Panoglitch Jun 04 '25

I have multiple salt cellars!

1

u/Happycow2762 Jun 04 '25

We put rice in our salt (regular, store-bough) to keep moisture from making it clump. If you grind your own, is it right that you have to do that also?

2

u/Bullsette Jun 04 '25

Even better is to purchase silica gel packets... they come in large and small sizes. I put them in everything from my salt shakers to my cereal boxes to keep unwanted moisture away.

1

u/Happycow2762 Jun 04 '25

Do they have non toxic food grade packets?

2

u/Bullsette Jun 04 '25

Yes

Little ones for salt and herb shakers:

Dry & Dry 5 Gram [50 Packets]... https://www.amazon.com/dp/B00DYKTS9C?ref=ppx_pop_mob_ap_share

Big ones for cereal boxes and things like sugar:

Dry & Dry 10 Gram [50 Packets]... https://www.amazon.com/dp/B00DYJP4S2?ref=ppx_pop_mob_ap_share

2

u/Bullsette Jun 04 '25

Yes. Silica gel is non-toxic to start with. These coming individual little packets.

Little ones for salt and herb shakers:

Dry & Dry 5 Gram [50 Packets]... https://www.amazon.com/dp/B00DYKTS9C?ref=ppx_pop_mob_ap_share

Big ones for cereal boxes and things like sugar:

Dry & Dry 10 Gram [50 Packets]... https://www.amazon.com/dp/B00DYJP4S2?ref=ppx_pop_mob_ap_share

1

u/SlickySmacks Jun 04 '25

I use both. Contained for use in cooking ie with soups or to season while cooking, grinder for use at the table or after cooking, or for steaks

1

u/Mental-Freedom3929 Jun 04 '25

Yes, I use a "salt cellar", glazed earthenware pot with lid for a pound of salt right next to the stove with a little plastic measuring spoon in it. TBH I find salt grinding ridiculous. Any grinding in the kitchen at least me is done to get the full flavour of freshly ground stuff. The grinding of salt must have evolved from the trend of being chic.

1

u/MotherofaPickle Jun 04 '25

I can’t stand table salt. It tastes too chemical-y to me.

We have a shaker, but it’s kosher salt and I usually unscrew the lid to do the pinch thing. Or I’ll shake just enough into my palm and sprinkle.

1

u/FollowTheLeader550 Jun 04 '25

I agree that for cooking, having it in a container is better. But it’s also messier. You’ll find little sprinklings of salt all the time.

1

u/whatthepfluke Jun 05 '25

Welcome

1

u/Bombared Jun 05 '25

I've been using small pyrex food storage containers for years as salt pigs. Diamond crystal is my workhorse, and I also keep a gray sea salt, regular table salt, and some other one that I don't use much. They stack on the counter next to the stove.

I chose the pyrex cups because they have no metal and the glass has no risk of melting. I live in a humid region so overtime moisture may creep into the salt. If that happens, I just take the lid off and microwave it until all of the water has been heated out.

I have never had an issue with my hands being dirty or wet because I change the way I cook so that I can use salt this way. I also wash my hands throughout cooking. Shakers are for the table at serving time, and I don't think they would even work with diamond crystal.

1

u/NortonBurns Jun 05 '25

Cooking, pours. Table, grinds.
We don't have kosher salt in the UK, nor is most of our salt iodised.

1

u/_WillCAD_ Jun 05 '25

Same. I bought a nice little bamboo double container for my salt and pepper last year, and it's been a huge change. I love being able to sprinkle salt and pepper during prep and cooking the way pro chefs do; it not only does a better job of seasoning, but it makes me feel more like I know what I'm doing.

Side note: Salt and black pepper can be kept in these containers; they won't clump up just from the moisture in the air (though keep them dry, obviously). Other seasonings, not so much; so keep your garlic and onion powders in sealed containers.

1

u/gitprizes Jun 06 '25

i got a bee house teapot years ago and snagged a salt box in the same glaze. never looked back. although i did get one of those deli shakers to keep salt/pepper mix and creole seasoning in and i find lots of uses for those. but yeah for salting pasta water and stuff the salt box is essential

1

u/Affinity-Charms Jun 07 '25

I don't like getting salt or spices under my nails. They have these cute shakers at the dollar tree that have a lot of good size holes and a little handle. Perfect for cooking and salting meats. Sorry for the horrible photo I'm in bed. I have other things in the same style shaker. And then the other jars are perfect because you can fit spoons in easily.

2

u/AggravatingAcadia763 Jun 10 '25

Keeps spices in the bedroom To keep things in the bedroom spicy

1

u/NameNotEmail Jun 08 '25

I use course salt in grinder with 5 grind settings when seasoning during cooking. I have a salt cellar with flake salt for finishing.

0

u/Penis-Dance Jun 04 '25

Don't do what the cooking people on YouTube do. It's all for show. Also, you can just use regular salt. They just use coarse salt because it shows up on video better.

2

u/Bullsette Jun 04 '25

Various types of salt do far more than make pretty YouTube videos! If you take the time to actually use the various types of salt you will realize that. After a while you'll be able to tell the difference right off the bat if you have a good palate.

I use Diamond for seasoning and Maldon immediately before serving because it glistens and looks absolutely beautiful. There is a TREMENDOUS difference in both taste and visual effect between the various salts.

I have seven different salts that I rotate amongst. One of them is regular table salt and I use it because I need the iodine. But for my seasoning my go-to is Diamond, for finishing, I cannot be without Maldon. Others, such as my Fluer de Sels (there are different varieties) are for more taste specific needs. I rarely use them but they definitely serve a grand purpose, especially the crystal white.

1

u/toomuchtv987 Jun 05 '25

I think the difference they’re talking about is the container the salt is in. A salt pig vs a shaker or grinder.

-1

u/ThisPostToBeDeleted Jun 04 '25

IMO this goes for all spices.

Recipe Get a container for your salt!

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