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Morton's vs. Diamond Crystal Kosher salt?

  • k

IYO which do you prefer and why? I've used both but never had them simultaneously to do a side-by-side comparison. I believe that the Diamond Crystal is slightly more expensive.

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  1. personally Morton's... i can't really tell you why.you'd think salt is salt, but alas no... i bought morton's, then was out, and happened to be at a market that did not carry morton's, so i picked up DC. it's not bad, but next time, i will make it a point to return to Morton's... hard-pressed to say, i would say that it's a combo of flake-size and flavor that i prefer in Morton's.

    1. I use Diamond Crystal. All the info I've seen says that DC has less sodium (measured by volume) than Morton's.

      1. DC is the standard for American cookbook recipes unless otherwise stated. DC is half as saline as table salt by volume (so, when converting, you'd use twice as much DC kosher as table salt by volume) , while Morton's is 2/3 as saline as table salt by volume (so you'd use 1.5 units of Morton's kosher for every unit of table salt by volume).

        1. Morton's has a 1% added "free-flow" ingredient, an anti-caking agent, calcium silicate.
          DC does not have an anti-caking agent and does not cake very readily, in my experience, although prolonged humidity might cause caking to occur. Not a big deal, really.

          I use DC because it's what I currently have in my cupboard.

          1 Reply
          1. re: bushwickgirl

            I just keep my DC kosher salt in doubled plastic bags. Eliminates the humidity factor, and is much easier for portioning out for brines and other uses.

          2. I use Diamond Crystal because it salt is in finer flakes; Morton's are bigger chunks and don't readily dissolve.

            1. What Karl said. The volume difference in DC reduces the chances of oversalting. And I actually think it tastes better too.

              1. Diamond Crystal is 100% salt. Not true for Morton's. 'nuff said.

                1. I have used both Morton's and Diamond Crystal. I MUCH prefer DC. Morton's is ground up rock salt rather than flakes like DC. For me, it is unpleasantly crunchy and gritty when used as a finishing salt. It just doesn't melt into the food the way DC does. Unfortunately, for some reason I can't find DC in my area (which is why I tried Morton's to begin with). I've even resorted to mail ordering DC and paying much more than I would in a grocery store, but it's worth the hassle and extra money.

                  3 Replies
                  1. re: purkeyrose

                    Where do you get DC by mailorder?

                    1. re: Riatta

                      Although it's readily available in most larger supermarkets, I bought it from www.thespicehouse.com 3 lbs, $3. Order other salts and spices you might need while shopping there, the've got it all.

                    2. re: purkeyrose

                      Safeway normally has Morton's in the spice aisle, and DC in the ethnic aisle. Cost Plus World Market also has it.

                    3. I generally use the DC, always have. When you say more expensive, we're talking a few cents per pound over Morton's if you buy the 2lb box.

                      1 Reply
                      1. re: iluvcookies

                        Agreed, + or - .50. I do recall that the DC is flakier and that I did like that.

                      2. I like DC for the taste. I like the coarser Morton's to clean my cast iron pan.

                        1. DC was always the brand in my household when I was a kid in Brooklyn, but I've been using Morton because it's readily available here in PA and DC is not. I always thought the two were pretty much the same, but after reading these posts, I see they're not. Now I'm going to make an effort to find DC somewhere in the vicinity.

                          1. I haven't used DC very long but so far it seems like it's not salty enough. I have to add an s-load of DC salt compared to what I would use of Morton's. When I finish this box I'm switching back to Morton's.

                            5 Replies
                            1. re: G_Rubalcaba

                              Diamond crystal is flakier and so less dense. If you use the same volume it will taste will taste less salty because you used less salt. If you measure by weight they will be the same. A gram of sodium chloride is a gram of sodium chloride

                              And remember you are buying salt by weight not volume

                              1. re: G_Rubalcaba

                                The Ratio is 2:1 So if a recipe call for one S-load of Table Salt you add 2 S-loads of Diamond Crystal

                                1. re: chefj

                                  Whereas Morton's kosher salt would be 1.5:1, rather than 2:1.

                                    1. re: Karl S

                                      Currently I'm using a generic Kroger kosher, which feels the same as Mortons. My previous box was an Italian sea salt, also labeled 'kosher'. It was coarser than Mortons (though not as coarse as their 'coarse').

                                2. I'm a little confused. Is one the "standard"? When a recipe calls for one tablespoon of kosher salt, how much DC would you use? And how much Morton's?

                                  10 Replies
                                  1. re: CindyJ

                                    I think it's an over statement to say DC is the standard. It may be more common in high test kitchens, but unless the cookbook makes it clear which they are using, don't assume it.

                                    Because of these differences in density, a volume measure is the wrong one to use when exact quantity matters. For something like a brine, which uses a lot of salt, the measure should be weight.

                                    For stews and soups, the ultimate measure is taste. One attraction of kosher salt, regardless of brand, is that it can be 'pinched' - you add a pinch or two, stir it in, and taste.

                                    For baked goods where you can't taste before cooking, kosher salt is the wrong to use. Not just because of the density issue, but because the larger crystals won't dissolve into the batter or dough.

                                    It is now trendy for recipes to specify 'sea salt'. But that also comes in a variety of crystal sizes, and hence density.

                                    Another complication is timing - when you add the salt. Added early it dissolves and even combines with other molecules or cells. Added at the end, larger crystals remain whole, and contribute an entirely different taste (both a crunch and greater taste of saltiness).

                                    1. re: paulj

                                      "I think it's an over statement to say DC is the standard. It may be more common in high test kitchens, but unless the cookbook makes it clear which they are using, don't assume it."

                                      That's what prompted my question. When the recipe calls for "1 tablespoon of kosher salt" it rarely specifies the brand. And based on the posts in this thread, there are significant differences between the two brands.

                                      1. re: CindyJ

                                        I tend to think that DC is the standard because it has been around longer

                                    2. re: CindyJ

                                      I find it very annoying how seldom recipes specify brand when calling for kosher salt. Although the difference volumetrically isn't as extreme as that between table salt and either dominant brand of kosher, it's still a meaningful difference.

                                      For some reason, I rarely (maybe never?) see Diamond around here in Northern Indiana, but I don't look all over the place. Morton's is the only one stocked at places I routinely find myself when looking for salt.

                                      I doubt that most preparations would create much difference in flavor once they're balanced by weight. But because Diamond is flakier, it might be marginally different and maybe better for certain grilling and deep-frying preps, like Chinese Crispy Shrimp.

                                      1. re: Bada Bing

                                        How is the salt used with Chinese Crispy Shrimp? Is it added to the batter or coating, or sprinkled on after frying?

                                        For one a teaspoon measure of fine salt is appropriate, for the other several pinches of kosher is right (or shakes of a kitchen salt shaker).

                                        1. re: paulj

                                          I'm not sure, as I've only had it in restaurants.

                                          1. re: Bada Bing

                                            And those restaurants probably don't use kosher salt.

                                            1. re: paulj

                                              Well, the salt is chunkier than table salt. And they're surely not spraining for fleur de sel!

                                              1. re: Bada Bing

                                                I've seen bags of Korean sea salt, but nothing specially 'chinese'.

                                        2. re: Bada Bing

                                          Don't be annoyed, just use your own judgement about how much salt is going to taste right to you no matter what kind you use. You should be doing that anyway!

                                      2. We've banished Morton's kosher salt from out catering kitchen.
                                        DC kosher is the only salt we use..