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Dec 1, 2009 03:16 PM

Favorite Type of Salt to cook with?

Hi, all.

Being raised in a very simple family, all we ever relied on was table salt. Just last week I got up the nerve to do as Alton Brown said and opened up a box of Kosher salt and it worked WONDERS for my dishes as far as flavors.

So I'm asking you all, what is YOUR favorite salt to cook with that you stand by to this day?

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  1. I was also raised on table salt (then, even worse, my mom changed to FAKE salt *ugh*). I made the switch to kosher salt years ago and love it. My husband is a heavy salt user, and he adds table salt to most everything, but I think using the kosher while cooking is enough in most cases. It really is a great change from my mom's kitchen, along with real butter and a few other necessities.

    1. I use Redmond sea salt with natural mineral inclusions. I buy it in table grind and kosher textures.

      I'm also a person who likes salt for it's own sake. So I've got a ton of finishing salts. My all time favorite is a smoked salt from Contemporary OceanProducts in Vancouver, BC. It's wonderful because it's not overpowering like most smoked salts and the flakes are the wonderful crunchy geometric ones like Murray River salt that provide texture as well and flavor. COP used to sell from their internet site. They no longer do. I've been teasing out my tiny container for a couple years now. But it can't go on forever. ::shudder::

      1. For cooking and for the table I use Kosher.

        But for that last minute perfect garnish, say on some ripe tomatoes with fresh mozzarella, I keep a jar of Fleur De Sel. It's expensive, but since you don't use it a lot or often it's worth having around.

        1. i use diamond crystal... but I think you've got some serious placebo effect going on. Kosher salt is easier to see, and thus more consistent to cook with. But lets not get carried away.

          1. This question can open a can worms

            In general this is how I use salts

            Regular non-iodine table salt

            Baked good where it is dissolved into the dough
            Any liquid application (soups, pasta water, sauces, stews, etc.)

            Kosher salt

            Sautéed, Grilled or roasted items (See next salt for exceptions)

            Maldon Sea Salt

            My standard finishing salt, also use it on fish and sautéed/grilled boneless chicken.
            I find Maldon to be better than Fleur De Sel, it has very flakes, mild taste and a nice crunch. If you haven’t tried Maldon I suggest that you get a box and try it, it’s great stuff.

            I also use other finishing salts, but on a much rarer occasion.