Please Pass the Salt
One of the most basic and essential ingredients in the pantry is salt. Whether baking or cooking, each type of salt serves a unique purpose and really enhances your meals!
I prefer to keep my salts in pretty salt cellars to keep them handy, moisture-free, and I'm able to dip a measuring spoon into it with ease, as opposed to pouring the salt and risking a spill. I'm completely obsessed with the above pictured French Kitchen Marble Salt Cellars and French Kitchen Marble Pastry Slab from Crate and Barrel; incredibly affordable and who wouldn't LOVE these as a gift?
Let's talk about different types of salt + how they can rock your world.
TABLE SALT, baseline.
Most commonly found in salt shakers across the nation, table salt is a refined form of sodium called sodium chloride, harvested from salt mines. It's refined, finely ground and treated with an anti-caking agent to prevent clumping. Table Salt is also available with iodine added (iodized) to prevent iodine deficiency which can lead to hypothyroidism.
Table Salt is very dense, dissolves more quickly than others and has a stronger flavor so it's perfect for sauces; not to mention it's readily available and is works well for keeping witches at bay in Hocus Pocus.
KOSHER SALT, more functionality.
Also harvested from salt mines, kosher salt — koshering salt — has a much flakier and more coarse texture than table salt, devoid of iodine.
Kosher salt is ideal for making homemade rubs or seasonings crusts for meat. Fast-dissolving yet less dense than table salt, you'll need you use twice as much kosher salt than table salt.
SEA SALT, the bomb.com.