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Apr 21, 2010 07:33 PM

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.

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  1. personally Morton's... i can't really tell 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).

        2 Replies
        1. re: Karl S

          Karl S,

          I don't think that I agree with you on what is the standard for American cookbook recipes. Most cookbooks that want you to use a kosher salt specify kosher salt. (This drives me crazy because they don't tell you which brand of kosher salt to use and, as you pointed out, there's a difference in salinity because of how they are made.)

          But back to the question of what is standard in American cookbook recipes, surely you would agree that back in the 1930's through the 1960's finely ground table salt was the standard. (I don't think I had ever heard of kosher salt until I was in my twenties, with my Indiana white bread upbringing.) And since then, I haven't seen any change in standard cookbooks like Betty Crocker or Better Homes and Gardens. They're still specifying finely ground table salt, when you can even get them to specify.

          1. re: gfr1111

            That's a somewhat old post, but I'm with you. There is no "standard.". If there is, under what authority and where is it defined? As a practical matter, it would not wise to write recipes using, but not specifying Diamond Crystal, because Morton is much more common and would result in over salted food. Under salting is a lesser problem because more easily fixed.

        2. 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.