Sea, Kosher, regular old Morton’s Iodized… What’s your salt? Any particular reason, or do you go with tradition?
I used sea salt for cooking for a couple years, and hubby used regular table salt to reseason (read: ruin) on his plate. I just bought some Kosher salt a few weeks ago, and have found that it’s better for cooking and reseasoning. Hubby even gave a positive comment on it, a very rare thing indeed.
;j <— Obligatory Kosher smilie
I stock three types of salt: La Baleine sea salt, Morton’s Coarse Kosher salt and Morton’s Iodized salt.
I use both Kosher salt and regular iodized salt. (Not Morton’s, a store brand. Yeah, I’m cheap.)
For the most part the choice is simply the iodized salt is cheaper than the Kosher. I use the Kosher when the recipe calls for it, but other than that, I’ll use regular salt for baking and such. And I really don’t season with salt at the table. (That’s what soy sauce is for! 
)
I’m a fan of sea salt, myself. I also like really good soy sauces. (No, not all soy sauce is alike.) Kosher salt can be good, but it’s very easy to overload something with kosher salt, just because the crystals are so big.
I’m also a fan of Indian black salt. You can’t use the stuff straight, but heated and combined with anything sour, it’s delicious. I’m also a fan of a spice blend called “chat masala.” That stuff makes almost anything taste pretty yummy. It’s available in just about any Indian or Pakistani import store.
Morton’s Iodized. Why? 'Cause I bought salt when I moved out on my own in 1985 and the canister is still over half full. Does salt go bad?
I hardly ever use salt. I just have the cheapest generic brand from the supermarket. The current container (250g) has been going for at least 5 years.
I have Morton’s for all 3 kinds of salt I have (just because it happened to be available and cheap): regular iodized for table use and baking, kosher for cooking, and canning/pickling salt for when I make and can homemade pickles.
Kosher and sea salt for the most part. I’ve come to dislike the chemical taste of the iodized stuff.
I use the standard 3 as well, Morton’s Iodized, Baleine Sea Salt (course), and Diamond Crystal Kosher salt.
I use the sea salt in stews and soups and things like beans, and in water for pasta once it gets up to temp.
The Iodized table salt is used, well, on the table, and for flavoring various foods while cooking them, since it’s the easiest one to grab and use.
I use the Kosher salt mostly for meats. Rubs, marinades, things like that. I also use the kosher salt to make homemade body scrubs.
I came across this site a few months ago, and have just been dying to try everything on it. My husband just bought a bunch of herbs today, so I might just have to order a few different salts to balance things out. 
Morton’s for me, more because the retro packaging is easy on the eyes than anything else.
last I checked, rocks don’t spoil.
Although it is possiblr for moisture to get in it, and cause it to clump up, but that’s really the worst that can happen. Even if something nasty got in there, it would almost certainly die from the low pH, and if not that, then the lack fo food (bacteria and molds don’t eat salt, AFAIK.)
Personally, I have two types of salt. Generic store brand iodized salt for seasoning at the table (well…not that I have a table…more like for seasoning at the ottoman I use at a coffe table.) I actually use it mostly for popcorn, since I cook only for myself, I’ll put as much seasoning as I want when I cook it, eleiminating the need to do so afterwards.
Speaking of seasoning during cooking, for that I use Morton’s kosher salt. The Great Alton Brown showed me the light of kosher salt. Big, easy to grab onto flakes, doesn’t stick to your fingers as much when you put a pinch in a dish, and has less of a tendancy to fly everywhere when I sprinkle it on stuff. And if you know what you’re doing, it’s actually hard to overseason when using kosher as compared to regular salt, because an equal volume of kosher will be less salty, since the large flakes will have more air in between and therefore not have as much mass of salt.
Dude. It’s salt. Sodium chloride. Good old NaCl. It’s all the same stuff. How different can one type be from another, except for texture?
I bet the smoked salt is wonderful!
There’s always one, isn’t there. Dude. ;j
I use kosher because I can see it on my food. And it does taste different, a little milder, to me. Maybe it dissolves a little more slowly?
Do people still get goiters?
Peace,
mangeorge
Fine. Get a goiter. I don’t care.
Well, iodized salt has had potassium Iodide added, IIRC. Granted in miniscule amounts, but it’s there. The purpose of this is to prevent goiter, a condition caused by iodine deficiency.
Sea salt is not pure NaCl. Instead it’s mostly NaCl with MgCl, KCl and other more esoteric salts included. Plus other impurities. There are people who claim it tastes better, and is better for blood pressure than simple NaCl.
Kosher salt is in larger crystals than normal table salt, and has no additives. Not very useful for sprinkling on french fries, I’ve found.
Seasoned salts have other things added/included for flavor.
So far as I know, I’ve never had anything other than plain iodized table salt. I’m curious to try kosher though.
Another thing I’ve found with Kosher salt is that when you sprinkle it on your food, you get little individual bursts of flavor when you eat it. Try sprinkling it on a steak, a chicken breast, even sliced fruit. Kosher reflects my philosophy of salt: When employed, your food shouldn’t taste salty. It should taste exactly like the food you’re eating, only more intense.
I think you’d like it, Aesiron.
Try a taste test with iodized, sea and kosher. Big difference, particularly with the iodized.
pizzabrat: There’s enough iodine in your diet if you live anywhere but the third world. You don’t need it in your table salt.
I like kosher salt.
And I commited was is probably a venial sin in the culinary canon last night. We had freezing rain, and we live on a hill. I was unable to get the car into the parking spot in front of the house because it was covered in a sheet of ice. I hadn’t yet bought the obligatory bag of winter salt yet.
Table salt wasn’t going to cut it.
With heavy heart (and an even heavier hand) I emptied my box of Morton’s Kosher Salt onto the road. Luckily, it performs just as well on the ice as it does in the kitchen. 30 seconds later, I was able to park the car.