Does anyone know what the difference is between table salt and sea salt for cooking?

Answer 1

Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. Table salt/refined salt is 99.9% sodium-chloride. It almost always contain additives, like 0.01% of Potassium-Iodide (added to the salt to avoid Iodine deficiency disease of thyroid gland), Sugar (added to stabilize Iodine and as anti-caking chemical), & Aluminum silicate.


Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. I have read that the mineral content of sea salt closely approximates that of human blood."

Answer 2

i actually don't cook with either one. I prefer kosher salt as it doesn't have quite as much metallic taste as table salt. And I only use sea salt for finishing a meal at the end for serving on the table.

Answer 3

if you're looking for a ratio to substitute, 1 part table to every 2-3 of sea salt.

Answer 4

Sea Salt is basically accrued from evaporated sea water. "table salt" is the two mined/quarried OR is subjected to numerous purification steps after it incredibly is extracted from sea water. Morton salt has a facility on San Francisco Bay the place they evaporate sea water to extract salt. advert