What kind of salt should I use? Sea salt, Morton, or any others you can recommend?

Question

For seasoning as a food condiment

Is there really a difference between the "commercial" salt and the more expensive Himalayan salt, which i heard is supposedly better for you?

Answer 1

I would recommend Kosher for every day usage. As another poster indicated, it won't fit into a shaker. One good thing about Kosher salt that has not been mentioned is that it has more salting power by volume. The reason for that is its shape. It is a flaked salt rather than a granular salt. It takes up more space by weight. Kosher salt will take up twice the volume of an equal weight of table salt. The flakes have a 2nd benefit. Because a flake will take up more surface area on the food being salted, it takes less salt to get the same impact.

As a secondary salt I recommend getting a good sea salt for special dishes. Some specialty sea salts have a very interesting and unique flavor.

Answer 2

kosher salt of any brand is a good all-around salt for cooking and seasoning. won't fit into salt shakers though, so you'll either need to put out a little bowl of it at the table or use traditional table salt for the table. Morton makes a kosher salt in a navy blue box.

Sea salt is nice to have for garnishing veggies, but is not required. It comes in flakes, which are kind of pretty.

Answer 3

Kosher salt is great as an everyday salt, for cooking or using on the table. There are different types of sea salt and they are best used as a finishing salt and not for cooking. Fleur De Sel is a French salt which is great to add to food just before serving, it is not as salty as other salts. Never use iodized salt under any circumstances.

Answer 4

I have switched entirely to Kosher salt.
At first, I liked the way professional chefs on television would grab a pinch of salt and throw it on the food, or in the stew, or at the boiling water. I bought some for cooking reasons
Then I put it at table and used it as a seasoning on the cooked food. I like how it doesn't melt away the way more granulated salt does.
I make a lot of cookies, and kosher salt does not break down entirely in the cookies. I like that tang of salt in a sweet cookie.

Answer 5

Morton Lite Salt mixture

Answer 6

Morton

Answer 7

Regular salt for using in disolved applications (soups)
Sea for extra flavor (grilled food)
Kosher for texture - I use this most of the time.

Answer 8

It really depends on what you are cooking....

for general things table salt...mortons

for baking potatoes like reb lobster kind of flavor you would roll them in sea salt or kosher salt before baking.....

what exactly are you using it on

Answer 9

I always use Morton's Kosher salt. It is really course grained so you can put it on margarita glasses too...

Answer 10

I have to join in and say kosher salt. It is best. Won't shake out of your shaker, but once you get used to it, you will like it.