Which salt do U use and why?

dsboohead

......iodized....lite.....kosher.....sea....himalayan?

jjpptt2

fine grained in my shaker because, shaker.

Coarse for seasoning/grilling/cooking.


Beyond that, I don't much care about kosher vs sea vs pink vs whatever else.

L1zardQueen

Idolized for cooking pasta. Pink salt because it comes with a cool grinder. Kosher salt for brining poultry. Lite salt? never tried it. I have many varieties of salt. I’m a weirdo.

diannethegeek

Iodized for some things because it's cheap (especially for things like pasta water) and I don't know that I get enough iodine in my diet. Sea salt for other things because again it's fairly cheap and sometimes you want bigger chunks of salt.

dutchandkiwi

just plain salt generally Only variety in it is coarseness. Coarser salt crystals work better for decorations type things for instance home made focaccia. But really I am not phased, it dissolves and it is the same stuff.
What people feel are flavour differences are really the impurities.
Just to show that pure is not always better;
When I worked in a lab we had a lunch with fries when we ran out of table salt. We substituted it with analytical grade NaCl (salt). Made me realise that impurities have a point as the analytical pure stuff tasted vile on the fries.

corinasue1143

Iodized to cook with, sea salt on the table. Need iodine, but if you don't cook it a while, it tastes like iodine.

kam26001

I use this one, it has great flavor.

malibu927

Iodized, but it's rare. Only on eggs or potatoes, or if I'm cooking something that calls for it.

JeromeBarry1

Iodized table salt for the table.
Himalayan uplifted seabed salt for the bed.*
Fine sea salt for the bread and pizza.

* It's a doctor-approved method of avoiding nighttime leg cramps.

Okiludy

Sea salt from a company on the island. I like supporting local business and don't use much.

RoxieDawn

Iodized and sea salt. I rarely add salt to my cooking, baking sometimes requires salt. The only added salt from the table is on my potatoes otherwise I use other seasonings.

goldthistime

I’ve been using sea salt for 30+ years and just last year switched back to iodized salt. My aunt had goiter and there seems to be quite a few people here on MFP with thyroid issues.
https://www.thyroid.org/iodine-deficiency/

Lounmoun

Iodized sea salt
Because I like it.

coolfry

Kosher salt for almost everything. Pickling Salt for everything else. I don't use Iodized salt as I occasionally am put on a low iodine diet, I get any trace amounts of iodine I may need from my love of cheese and fish.

amusedmonkey

Regular iodized store salt because I just want to salt things, not be fancy with it, and I don't like meat so course or seasoned salt is not something I use. We have a huge kosher salt bag that we use for cheesemaking and dried fermented yogurt, but it's not exactly "salt I use", just something I reach for when we're out of salt.

SabAteNine

I don't much care, if I run out I grab whatever, but I find it funny how recipes online nowadays have risen the fancying up on ingredients to a new high. More specifically, salt. It HAS to be kosher. Or Celtic. God forbid it would be just salt.

lemurcat12

Kosher or other coarse grained. It's better for cooking and I only use salt when cooking. (That's why recipes specify too -- if you use fine grained you need to use less when cooking or it ends up tasting saltier, at least if you are using a tsp or (as I do) a pinch vs. grams, I suppose.)

Rincewind_1965

Just plain iodized salt ... in two gradations (fine, for overall-salting and coarsely ground for salty accents)
all else seems like yet another rip-off to me (especially since they found micro-plastics in Fleur-Du-Sel)

paperpudding

Plain home brand cheapest version.

I don't shake salt on to foods though and rarely even use it in cooking.

alyssa_rest

Plain iodized salt for pretty much everything... it's cheap and I don't have any medical reasons not to.
Kosher salt is in some of my seasonings for meat so I guess I technically use that sometimes as well.

gamesandgains

Plain. Try not to over complicate things such as this.

dsboohead

I am in a mystery why one salt is different than another and there are so many different ones and I am clueless as to what you would use one compared to another.
Reads like a a persons particular taste or not even that! Celtic salt....what??

missysippy930

I have three different kinds of coarse salt for grinders
Kosher, pink Himilayan, and smoked.
I also have a flake salt.
They all have a different taste, and I use them depending on which I like best with the food I am eating

L1zardQueen

I use coarse salt for dry brining. And smoked salt for green salads and what not.