Understanding Salt: It's All Sodium Chloride
At its core, all salt is the same mineral compound: sodium chloride (NaCl). However, the key differences that impact cooking are how it's harvested or processed, its crystal size, and whether any additives, like iodine, are included. These factors influence taste, texture, and how the salt dissolves in your food. Understanding these characteristics is the first step toward mastering seasoning in your kitchen.
Where Salt Comes From
- Mined Salt: Sourced from underground salt deposits, leftover from ancient seas that evaporated millions of years ago. Most kosher and table salts fall into this category.
- Sea Salt: Produced by evaporating seawater, leaving behind salt crystals and trace minerals. The mineral content can give sea salt a more complex, nuanced flavor.
The Main Contenders for Everyday Cooking
For most savory cooking tasks, like seasoning meats, vegetables, or pasta water, chefs overwhelmingly prefer one of two types: kosher salt or fine sea salt. Your choice often comes down to personal preference for texture and taste, as both perform excellently in a variety of applications.
Kosher Salt: The Chef's Favorite
Kosher salt is a coarse, flat-flaked salt with a pure, clean taste, free of the metallic aftertaste some associate with iodized salt. Its large crystal size is easy to pinch and sprinkle, giving you greater control over seasoning. This makes it ideal for rubbing onto meats and poultry or adding to sauces and stocks. It dissolves slower than fine-grained salts, which helps prevent over-seasoning. However, not all kosher salts are the same. Brands like Diamond Crystal produce lighter, hollow flakes, while Morton's flakes are denser. This density difference means a teaspoon of Morton is saltier than a teaspoon of Diamond Crystal, so it’s important to stick with one brand to maintain consistent results.
Fine Sea Salt: The Mineral-Rich All-Rounder
Fine sea salt is harvested from evaporated seawater and can contain trace minerals like magnesium and calcium, which can add a subtle flavor complexity. The fine grain size dissolves quickly and evenly, making it a great choice for everything from soups to vinaigrettes. Many bakers prefer fine sea salt because its consistent grain size allows for precise measurement in recipes, where a volume conversion for kosher salt might throw off the balance. It's a fantastic everyday option, offering a clean, mineral-forward flavor.
When to Use Other Salts
While kosher and fine sea salt cover most day-to-day needs, other salts have specific uses that make them valuable additions to a kitchen.
Iodized Table Salt: Best for Baking
This is the finely-ground salt found in most salt shakers. It is heavily processed to remove trace minerals and often fortified with iodine to prevent nutritional deficiencies. The uniform, fine grains dissolve rapidly and distribute evenly, making it an excellent choice for baking where precise measurements are critical. Some people find the iodine imparts a slightly metallic flavor, which is why it's less preferred for general seasoning.
Flaky Sea Salt: The Ultimate Finishing Touch
Flaky salts, such as Maldon, are known for their delicate, pyramid-shaped crystals and light, crunchy texture. They are not meant for cooking, as they would simply dissolve. Instead, they are sprinkled on finished dishes, like steaks, salads, or even desserts, to add a final burst of flavor and a pleasing textural contrast.
Himalayan Pink Salt: The Mineral-Packed Garnisher
Harvested from ancient mines, Himalayan pink salt gets its rosy hue from trace minerals like iron oxide. It has a slightly milder flavor than kosher salt and can be used in cooking, but is perhaps best known for its visual appeal as a finishing salt. It can also be found in solid blocks used for cooking or serving.
Comparison of Common Salts for Everyday Cooking
| Feature | Kosher Salt | Fine Sea Salt | Iodized Table Salt |
|---|---|---|---|
| Texture | Coarse, flat flakes | Fine grain | Very fine grain |
| Primary Use | All-purpose seasoning, brining, curing | All-purpose cooking, baking | Baking, precise measurement |
| Taste | Clean, pure salty flavor | Clean, with subtle mineral notes | Sharp, sometimes metallic due to iodine |
| Additives | Generally none | Generally none, unless labeled | Anti-caking agents, iodine |
| Density (by volume) | Low | High | Very high |
How to Choose the Right Salt for You
- For Savory Dishes: If you're seasoning by hand and want maximum control, use kosher salt. Its larger flakes allow you to see and feel how much you are adding. If you prefer a consistent grain size and don't mind the mineral notes, fine sea salt is an excellent alternative.
- For Baking: Table salt is a reliable choice for baking because it dissolves consistently and is easy to measure accurately by volume. Alternatively, fine sea salt can be used, but be mindful of the density difference compared to kosher salt.
- For Finishing: Use a flaky salt like Maldon to add a textural element and a pop of clean flavor just before serving. Save your more expensive finishing salts for when they will truly shine.
- Consider Your Budget: Kosher and table salt are typically more affordable for high-volume use like boiling pasta water or brining. Specialty sea salts and flaky salts are better reserved for when their unique characteristics can be fully appreciated.
The Bottom Line: Your Kitchen's Salt Wardrobe
Choosing the right salt for everyday cooking isn't about finding a single 'best' option, but rather building a small collection that meets your needs. Most chefs recommend keeping at least two types on hand: a workhorse salt for most savory cooking, such as a quality kosher salt, and a finer-grained salt, like fine sea salt or table salt, for baking. A separate finishing salt can further elevate your dishes by providing a textural accent. The choice ultimately depends on your culinary style and taste, but understanding the basics is the first step to unlocking better flavor in all your meals. For more insights on this foundational ingredient, Serious Eats offers a comprehensive guide to understanding different salt types and their unique characteristics.
