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Aug 23, 2008 03:27 PM

Mortons versus Diamond Crystal- am I nuts?

I have always picked up Morton's Kosher salt. I keep it in a wide mouthed jar and either scatter out of the jar or take some pinches. I love the texture. I was almost out and the store I was at only had Diamond Crystal. I opened it today and I would swear it was almost as fine as table salt! Am I nuts? I had none of the Morton's left to compare.

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  1. No, you aren't crazy, the brands have different coarseness and you have to adjust amounts in recipes to compensate.

    1. DC kosher salt is flakier and can indeed seem insubstantial compared to Morton's, but I find it's still coarse enough to grab by the pinch. I guess it just comes down to personal preference. Advantges of DC: no added anti-caking agents, quicker dissolve time, better ability to adhere when sprinkled on something like a roast. Since it's flakier, it's less "salty" by volume. Formulas often go something like:
      1 cup table salt=1.5 cups Mortons=2 cups DC.
      Note the easier math with the DC.

      1. Diamond Crystal is the benchmark for most US recipes, not Mortons (basically, unless Mortons is specified, assume DC is called for). If you are using Mortons, you need to use less.

        2 units DC kosher is equivalent to 1 unit table salt.
        1.5 units Mortons kosher is equivalent to 1 unit table salt.

        3 Replies
        1. re: Karl S

          Thanks everyone. I had heard that DC are preferred, but was taken aback by the texture. I would never have guessed that the Morton's was saltier by volume. Will play with the DC and see if I can teach this old dog new tricks.

          1. re: Karl S

            Do you know if DC has ever made a coarser Kosher salt? I could swear that I used to find it - and used it to make Gravlax, for which I like the coarser kind. I use DC (finer kind) for general cooking.

            1. re: MMRuth

              Well, I bought some Morton's Kosher salt while on vacation to make gravlax, and, while I think the grains are a little coarser than the DC ones, they aren't as coarse as I seemed to have remembered them being.

          2. I think DC is generally thought to be superior to Mortons, not least because it is a "flake" salt, with its crystal shape makes it "stickier." I costs more to make because, if I understand correctly, it is boiled in small pans of some sort, which is what gives it that shape.

            Note that DC also makes some granulated salt products like Mortons, but they are known for their flaked salt. They're owned by Cargill these days BTW.

            I am able to find DC kosher salt easily in Western NC where I live, but can't seem to find the table salt, so I have to stock up on that at one of my favorite Asian markets in Atlanta when I'm there.

            3 Replies
            1. re: johnb

              Interesting - I've always used Morton's salt, and Slate Magazine's taste test shows Morton's superior to DC....unless we're talking about a different DC salt? (They used DC iodized and Morton's Kosher in the taste test).


              I see that DC has a kosher salt - is this the one the OP was talking about?

              1. re: LindaWhit

                Yes, so Slate was mixing apples and oranges, as it were. Morton's kosher is more available in the NE than DC, so that's probably why they got it. But DC kosher remains the US benchmark.

                1. re: Karl S

                  It's quite odd that they would mix up iodized salt and non-iodized salt in the same taste test.

            2. I initially bought both, to do a taste test...I personally found Diamond "sweeter" in comparison to Mortons which tasted almost 'bitter' to I chucked Mortons and have been using Diamond ever since....

              1 Reply
              1. re: ChowFun_derek

                Is that because of the added iodine, you think?