Salt Pig -- what's the point?
Saw a lovely salt pig at the store yesterday. While that one was $$ since it was from a french company, there are a bunch online in the $10-$15 range. Right now we just keep our kosher salt in a bowl on the counter for ease in cooking. What would be the advantage of the pig?
maybe these were developed during a time of heating with coal, lots of soot flying around, and the domed top kept out debris?
dunno. I use a small dish, stoveside. Pepper too.
re: Sam Harmon
That may be true...but I just use a ceramic ramekin to hold my salt, glazed outside, unglazed unside. I've never had a problem with my salt clumping due to moisture, and I live in eastern Maryland, which gets it's fair share of humidity in the summer. I've never thought about it, but maybe it is the unglazed ceramic that does it. And here I was just using it because it was a good size and pretty color.
OK, looking around there seem to be a few reasons people use salt pigs.
1. Ceramic interior keeps salt from clumping in steamy kitchens or humid climates
2. The large opening is an easy way to access salt while cooking ... either use a spoon or reach in and grab a pinch.
3. Keeps dust or other stuff from falling onto the salt. The side opening keeps debris from settling on an open bowl.
4. People think they are cute.
This seems to be the classic design and would accomplish all of the above, I guess
Most people seem to say that the opening resembles the snout of a pig & that's where the name came from. However an old Scottish definition of "pig" is a jar or pot made of earthenware.
Nigell'a design seems like it only marginally would keep the dust out. She seems to favor functionality (#2) and design (#4) ... and making a trough of money selling them.
If it is for humidity control, then there doesn't seem to be a point to a glass version
... and ok ... the most frequent comment ... check with your rabbi to see if it is kosher to put kosher salt in a pig ... sigh ... internet humor.