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What Salt Do You Use in Your Kitchen?

  1. eatlikenoone profile image67
    eatlikenooneposted 6 years ago

    What types of salt do you use in your kitchen? I use kosher salt for most of my cooking and baking. I use various types of sea salt for seasoning stuff at the table. And I like the Real Salt brand sea salt for popcorn.

    1. Mark Knowles profile image59
      Mark Knowlesposted 6 years agoin reply to this

      Sel de l'ile de Noirmoutier or Sel De Camargue or sel De Guerande for cooking and seasoning. Cheapest possible heavy grained salt (similar to Kosher) for cleaning my cast iron skillets and baking a salt crust. Unbleached, unwashed.

      I have a lot of good salts to choose from in France. big_smile

    2. Mike's Corner profile image82
      Mike's Cornerposted 6 years agoin reply to this

      I cook with kosher salt and season with sea salt.

  2. camlo profile image89
    camloposted 6 years ago

    I usually use salt with added ... okay, I just looked in the dictionary, but I'm still not sure; with what we call 'jod', which I thought was 'yod' in English, but the dictionary says it's iodine, which I know as the reddish brown substance used in hospitals on an area to be operated on ... I'm confused ...

    I also sometimes use sea salt, because it's rich in jod, yod, iodine ...

    1. profile image0
      Home Girlposted 6 years agoin reply to this

      Sea salt is the best, as it has a lot of necessary elements to make our life happier. Just don't overdo on it.

    2. 2uesday profile image83
      2uesdayposted 6 years agoin reply to this

      Years ago iodine was added to salt to prevent a certain illness caused by being deficient of the substance in ones diet.

      Not sure I can remember what the illness was I think it may have been thought to be thyroid problems, maybe not I will see if I can find out.

      In the UK, I think it is no longer considered necessary to add it as a supplement to the diet now, maybe iodine is a natural substance in some sea salt? Not sure but I am curios to know more about it now.

      BTW the answer to which salt I use is sea salt and I add it at the end of cooking; usually to the meal on my plate if I am adding it as I cook (roast potatoes say) it is usually not the fine one.

      Added this as I found it a good explanation:   

      http://www.thyroid.org/patients/patient … iency.html

      1. camlo profile image89
        camloposted 6 years agoin reply to this

        Thanks, 2uesday! Now I know it's definitely called iodine. It's said here in Germany that we have too little of it in our diet, but ideas and theories about nutrition seem to be an ever changing thing.

  3. philzgrill profile image75
    philzgrillposted 6 years ago

    kosher salt is the best.  regular salt is too harsh.

  4. profile image0
    Aleister888posted 6 years ago

    Sea Salt, from a grinder smile

  5. FrugalGal profile image57
    FrugalGalposted 6 years ago

    Sea Salt, although I don't add salt to much. I love all sorts of spices and find they do a fine job of flavoring. Many pack a nutritional benefit as well.

  6. Kangaroo_Jase profile image80
    Kangaroo_Jaseposted 6 years ago

    For me personally, I don't add any salt when cooking with items from a packet, packaging or a can. Reason being that products either already have enough salt and/or sugar within the contents.

  7. ediggity profile image60
    ediggityposted 6 years ago

    Mediterranean Sicilian Sea Salt. Say that five times fast.

  8. Wendy Krick profile image70
    Wendy Krickposted 6 years ago

    Sea Salt

  9. habee profile image95
    habeeposted 6 years ago

    Sea salt and LOTS of garlic salt.

  10. europewalker profile image77
    europewalkerposted 6 years ago

    Sea Salt

  11. blogivator profile image61
    blogivatorposted 6 years ago

    Saxa for me, straight out the container.

    Thought.  If out parents never put salt in food neither would we.


  12. jantamaya profile image75
    jantamayaposted 6 years ago

    No salt.

  13. Dee aka Nonna profile image80
    Dee aka Nonnaposted 6 years ago

    This has been a very interesting discussion.  I have learn a lot from reading what others use.  I use different salt and seasoning depending on the dish -- regular salt, seasoned salt, sea salt, dash.  I try never to over do it and I experiment a lot with other types of seasonings and spices.  My goal would be to limit salt to the "absolute" necessary or no salt at all.

  14. Gordon Hamilton profile image99
    Gordon Hamiltonposted 6 years ago

    There is so much made of the dangers to our health of eating too much salt. While this is true, the doomsayers often fail to take in to account that we do in fact require salt to live!

    For the past twenty years or so, I have been using sodium reduced salt. This is salt where the harmful sodium is reduced by fifty or more percent and replaced by natural potassium. I simply cannot enjoy food that is not properly seasoned, so I find this an excellent way of finding a middle ground.

    For those who are unfamiliar with sodium reduced salt, I am attaching a link to one particular product. It may not be available in your immediate locale but it will give you an idea of the concept and what to look for in your local market/supermarket. The difference in taste? There isn't one...!


    Note that if you have a serious or semi-serious medical condition, you should always check with your registered medical practitioner prior to starting to use a salt substitute.

  15. kmackey32 profile image63
    kmackey32posted 6 years ago

    The kind you eat...