Is Morton Salt Different from Regular Salt? A Detailed Comparison

November 17, 2025 •

4 min read

Over 90% of table salt sold in the United States is iodized, a practice first popularized by Morton Salt in the 1920s to combat iodine deficiency. This is a major distinction when asking: Is Morton salt different from regular salt? The answer depends on which Morton product you mean, as the company sells a variety of salts with unique characteristics.

Quick Summary

The primary differences between Morton salt and standard table salt are texture, additives like iodine, and intended use. Morton table salt is often iodized, while its kosher salt is not, affecting flavor and how it's measured in recipes. The brand offers various products with distinct properties beyond simple table salt.

Key Points

Texture and Size: Morton table salt has fine, dense crystals, while Morton kosher salt has larger, lighter flakes, which impacts how you measure and use them.
Additives: Morton's standard table salt is iodized and contains anti-caking agents, whereas its kosher salt is typically additive-free for a cleaner taste.
Cooking Control: The larger crystals of kosher salt allow for better control when seasoning food by hand, a preference among many professional chefs.
Measuring Variations: A teaspoon of table salt is significantly saltier than a teaspoon of kosher salt, so direct volume-based substitution is not recommended without conversion.
Flavor Profile: The presence of iodine and anti-caking agents can create a slightly different flavor profile in table salt compared to the pure taste of kosher salt.
Specific Uses: Table salt is ideal for baking where precise, uniform distribution is needed, while kosher salt is preferred for brining and finishing dishes.

Understanding the Nuances of Salt

All edible salt is sodium chloride, but how it's harvested, processed, and what additives it contains is what creates a world of difference. The perception that "salt is salt" is a common misconception that can dramatically affect the outcome of a dish, especially in baking or delicate cooking applications. Morton is a brand, not a type of salt, and they produce multiple types of salt, each with its own specific use case. The most direct comparison is between Morton's standard table salt and its kosher salt.

The Additive Factor: Iodine and Anti-Caking Agents

One of the most significant distinctions between most generic table salts and some other salt types is the presence of additives. For nearly a century, Morton has added iodine to its standard table salt, primarily to prevent iodine deficiency, which historically caused goiters. This fortification was a public health initiative, but it also imparts a slightly metallic aftertaste that some people are sensitive to.

Beyond iodine, table salt, including Morton's iodized variety, typically contains anti-caking agents like calcium silicate or dextrose to ensure the fine grains pour freely. Morton's Kosher Salt, however, generally does not contain these additives, offering a cleaner, more pure salt flavor.

Texture, Grain Size, and Density

The most apparent difference to any cook is the texture and grain size. Table salt consists of small, uniform, cubic crystals that are very dense. This means that a small volume, like a teaspoon, contains a large amount of salt. In contrast, Morton Kosher Salt is made by rolling vacuum-evaporated salt crystals into thin, dense flakes. These larger, less uniform crystals take up more space, which means a teaspoon of kosher salt is significantly less salty than a teaspoon of table salt. This difference is crucial for seasoning control, as the larger flakes are easier to pinch and sprinkle with precision.

Morton Table Salt: Small, dense, uniform granules; contains iodine and anti-caking agents; very high salinity by volume; dissolves quickly.
Morton Kosher Salt: Larger, dense, square-ish flakes; generally additive-free; lower salinity by volume compared to table salt; preferred by chefs for better control.
Morton Coarse Sea Salt: Larger crystals, less processed, and contains trace minerals; varying density depending on processing; used for seasoning and as a finishing salt.
Diamond Crystal Kosher Salt: Mentioned here as a popular alternative, its hollow, pyramid-shaped crystals are much lighter and even less salty by volume than Morton Kosher, further highlighting the textural differences between salt brands.

Comparison Table: Morton Salt vs. Regular Table Salt


Feature	Morton Iodized Table Salt	Morton Kosher Salt	Other Regular Table Salt (Typical)
Grain Size	Fine, small, uniform	Coarse, large, flaky	Fine, small, uniform
Additives	Yes (Iodine, Anti-caking)	No (Pure Salt)	Yes (Iodine, Anti-caking)
Flavor Profile	Sharp, potentially metallic	Clean, bright	Sharp, potentially metallic
Salinity (by Volume)	Very High	Lower	Very High
Dissolves	Quickly	Moderately	Quickly
Best For	Baking, measuring precisely	Seasoning by hand, brining	Baking, everyday use
Density	High	Moderately High	High

The Impact on Cooking and Baking

The choice of salt can significantly alter the outcome of a recipe. In baking, where precise measurements are critical, the uniform density of table salt ensures consistent results. For seasoning, however, many chefs prefer kosher salt for its larger flakes, which are easier to pinch and distribute by hand, leading to more even seasoning. Swapping equal volumes of table salt and kosher salt will produce a dish that is drastically over-salted or under-salted. A common conversion is that 1 teaspoon of table salt is equivalent in salinity to about 1 to 1.5 teaspoons of Morton Kosher Salt, though weighing is always the most accurate method.

For dishes like brines or pickling, the additives in table salt can be a concern. The anti-caking agents can sometimes cloud the liquid, which is why recipes often specify using pure salt, such as kosher or non-iodized salt. For sprinkling on a finished dish, a coarse flake salt like Morton Kosher or a finishing sea salt provides a pleasant textural crunch that table salt cannot.

Making the Right Choice for Your Recipe

To use salt effectively, consider its intended function. For seasoning a steak or chicken, the larger, controllable flakes of Morton Kosher salt are ideal. For a baking recipe where uniform distribution is key, Morton Table Salt is the reliable choice. For brining, pure salts are preferred to avoid cloudiness. Understanding that Morton offers a range of salts, each with different properties, is the first step. The second is choosing the right tool for the job to ensure the best possible flavor and texture in your food.

Conclusion

While all salt is chemically sodium chloride, the processing, additives, and grain size make Morton salt different from regular salt depending on the specific product. Morton offers an iodized, fine-grained table salt for everyday use and baking, as well as a kosher salt with larger, additive-free flakes favored by chefs for controlled seasoning. Understanding these key differences in texture and composition is essential for achieving the best culinary results in the kitchen. For more information, the Morton Salt official website is a great resource.

Flavor Matters: Additives in standard table salt can impart a metallic flavor, while kosher salt offers a cleaner taste.
Volume vs. Weight: Due to different grain sizes, kosher salt is less salty by volume than table salt, requiring recipe adjustments.
Control is Key: Chefs favor the larger flakes of kosher salt for seasoning because it's easier to pinch and sprinkle evenly.
Ingredient Purity: The absence of anti-caking agents in kosher salt makes it better for brining and pickling.
Right Tool for the Job: Choose table salt for precision in baking and kosher salt for control in seasoning, depending on the desired outcome.

Frequently Asked Questions

Yes, but you must adjust the amount. Because Morton kosher salt crystals are larger and less dense than table salt, you will need to use approximately 1 to 1.5 times more kosher salt by volume to achieve the same level of salinity. It is most accurate to measure by weight.

No, Morton Kosher Salt does not contain added iodine. This is a key difference from Morton's iodized table salt and contributes to its clean flavor profile.

Many chefs prefer kosher salt because its larger, flakier crystals are easier to pick up with your fingers for more precise and even seasoning by hand. The lack of additives also provides a cleaner flavor.

No, sea salt is a different type of salt produced by evaporating seawater, while Morton salt is a brand that produces multiple types, including table salt and kosher salt. Morton also sells a variety of sea salts with different crystal sizes.

In most everyday cooking, the effect is negligible. However, some cooks note that in certain applications, like creating a wet brine, the anti-caking agents can cause the liquid to appear cloudy.

Yes, their flake size and density differ significantly. Morton Kosher salt is denser and saltier by volume than Diamond Crystal. A teaspoon of Morton can be twice as salty as a teaspoon of Diamond Crystal.

For baking, it is generally best to use fine-grained, uniform salt, such as Morton Iodized Table Salt. Its consistent crystal size allows for accurate measurement by volume, which is crucial for baking recipes.