For salt and pepper. Do you use the above exclusively or mix them up?
For me:
Daily use is a salt cellar and a pepper mill. When measuring for cooking, I usually use a can of ground black pepper.
Pepper mill. Salt shaker in the rare times where I want to add salt.
Pepper mill. Salt cellar. Canned black pepper for cooking. Shakers for the various seasoned salts around (Lawry’s, Johnnie’s, Penzey’s, Bob’s Big Boy, etc.)
Salt shaker.
It’s not a pepper mill. It’s a pepper grinder.
All three: Battery-powered pepper mill for both cooking and finishing. Salt cellar for cooking and most finishing. Salt shaker with fine ground salt for popcorn.
Ceramic canister* of Kosher salt (with dipper), and a pepper mill, for cooking. Salt shaker and pepper mill for table use.
I have pre-ground pepper in shakers, but rarely use it. Mainly for seasoning raw whole chickens or large roasts where you can’t move the meat around and operate the pepper mill with two hands without getting grease all over it. I suppose I could grind some pepper into a small bowl and apply it with the fingers, but WTF.
- In British English, I guess that would be a “salt cellar.” In American English, it seems that “salt cellar” and “salt shaker” are synonymous.
Salt shaker, like a parmesan shaker from a pizza parlor, and a proper grinder.
I have multiple pepper grinders. I don’t have a singe salt dispenser in the house of any type (nor any salt).
You’re the cream in my coffee, baby
You’re the salt in my stew…
Two pepper grinders, some salt shakers of plain salt and superfine (popcorn) salt, a jar of flaked finishing salt, and a jar of smoked salt. Oh, and a box of kosher salt in the basement.
Salt shaker. Pepper grinder.
I’ve never seen the point of fresh-ground salt. It’s a rock.
I call an open container with salt in it a ‘salt cellar’. In my case, it’s a small ceramic ramekin. I like to be able to grab a pinch of salt to toss into a dish or on top of food. My wife insists on having a tiny spoon in the thing to dole out what she wants. The cellar contains half Jacobson Sea Salt (locally made on the Oregon coast), and half iodized table salt (for the iodine).
Yes, I’m a snowflake.
A container that you turn upside down and shake is a shaker. A container that you turn a crank or dial on to grind the contents is a mill. A cellar is the food storage area in the basement of the house.
The usual pairing is either two shakers, or a shaker for salt and a mill for pepper. I’ve seen salt mills, too, but they’re just pure impractical pretension, based on the premise that a mill is better for pepper, and therefore it must also be better for salt.
Same, mostly. Generally, I’ll grind black pepper for recipes, up to about 1 teaspoon. Above that, or for rubs, I’ll reach for coarse ground black pepper. I do use a salt mill filled with large flake sea salt on the table for those times when I under-salt (often, because of Mrs. D_Odds).
This is a salt cellar, and is very similar to my own.
Mine looks like that as well. Got it after seeing Alton use one many years ago.
Henceforth, my ceramic canister of Kosher salt (with dipper) shall be called the “salt cellar.”
Do you ever google before you reply?
A “Salt Cellar” is quite common and fairly well known around foodies…sorry, ;lets kick this up a notch, gourmets and gourmands…
My table has a salt cellar with coarse Koshers salt and two pepper mills; one black, one white. cayenne pepper is served in a side ramekin with an espresso spoon.
ymmv
And for the sake of arguments: grinder=mill. I also have one of those restaurant style sugar dispensers, only made of plastic.
The only response in a french kitchen would be, “you are correct chef”
Mill/grinder…same thing, kinda…
I don’t have the sugar dispenser cause I don’t use much sugar.
mangia bene