Morton's vs. Diamond Crystal Kosher salt?
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.
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.
I use Diamond Crystal. All the info I've seen says that DC has less sodium (measured by volume) than Morton's.
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).
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.
I use Diamond Crystal because it salt is in finer flakes; Morton's are bigger chunks and don't readily dissolve.