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Jul 14, 2011 01:05 PM

Which salt do you use at the table?

I am wondering if you have any strong opinions about the best salt type (and/or brand) to use at the table.

In particular, do you use a fine salt that you can simply sprinkle over the food, or do you use a salt with bigger crystals in a salt grinder?


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  1. I, personally, don't have salt on my dining table, but if I did need to bring it out for any reason, I would just bring out the bowl of Diamond Crystal Kosher Salt I use in the kitchen.

    1 Reply
    1. re: Novelli

      That's about all we ever use, too, and never have it on the table any more. However, for dinners with guests we put some in an old-fashioned salt cellar, the kind with a little spoon.

    2. regular ol' iodized free-running salt in the shaker, plus a container of Maldon (aka "crunchy") salt which can be crumbled over whatever

      1. I don't put salt on the table for two reasons:

        1) I've already salted the food as I cooked it, if it needed salt.

        2) Nobody in my family really likes salt very much, including me.

        Like Novelli, it would be the kosher salt I use for cooking, if I did have a need to have it at the table.
        The one exception would be fresh tomatoes from the garden, and they may get a light light light crunchy sprinkle of Ile de Re sea salt. But I really prefer them with a nice grind of coarse black pepper.

        1. We use a kosher salt for everything except baking. I use regular iodized (or is it non-iodized?) salt for baking/canning/candies, unless the recipe specifies kosher.

          1. I also do not put salt on the table - hopefully my food is properly seasoned when it goes out. But if someone requires extra salt I have a salt grinder with sea salt.

            11 Replies
            1. re: wincountrygirl

              If you don!t have salt on the table, how will you distinguish between the nobles (above the salt) and the commoners ( below the salt)?

              1. re: mnosyne

                Nobles? Commoners?

                We're an anarcho-syndicalist commune. We take it in turns to act as a sort of executive officer for the week. But all the decisions of that officer have to be ratified at a special biweekly meeting . . . .

                1. re: zin1953

                  dingdingding -- we have a winner!!!

                  ***Reply Of The Month***

                  1. re: sunshine842

                    Snort! Oh my god, I am so glad I had my coffee already swallowed. Winner indeed!

                  2. re: zin1953

                    I love this website! I'm never disappointed by the sparkling dialogue and witty contretemps. Well, back to reading Beowulf in the original old English.

                    1. re: zin1953

                      I know I'm late to the party here, and not to be too picky, but if you have executive officers turn over weekly, how do the bi-weekly general meetings manage to ratify their decisions? Or is that part of the anarcho-syndicalist ethic?

                      Just curious.

                      1. re: johnb

                        Satire. Confusing people since the 4th century.

                        1. re: sunshine842

                          Monty Python. Confusing people since 1969.

                          (I'm being repressed!)

                          1. re: DoobieWah

                            I fart in your general direction....

                            1. re: sunshine842

                              Yeah well...

                              "Your mother was a hamster and your father smelt of elderberries."

                              1. re: DoobieWah

                                *snerk*....I'll not reply, lest we end up in the "rejected post pile", leaving ONLY a flesh wound.