Salt 101


Salt makes everything taste like a better version of itself—whether it’s a filet, pizza, steamed broccoli, or even a salad.  A sprinkling of salt will transform your food.  But there are so many types of salt so it’s important to know the difference, and when to use each.


Isn’t salt just … salt?!  Technically, it’s all sodium chloride (NaCl), but the way it’s processed—or not processed—changes the final product:

Table Salt

  • What is it? Table salt crystals are usually shaped in perfect cubes, are highly processed—striping it of a lot of natural minerals—and often contain calcium silicate (an anti-clumping agent…gross).

  • When should you use it? Never.  Actually—it’s great to scrub cast irons with!

Kosher Salt

  • What is it? Kosher salt is a bit grittier and less refined than table salt.   Because it’s coarse, it’s easy to feel how much you’re adding to a dish.  It’s also very well priced. 

  • When should you use it? Best used to season while cooking.  I keep a pinch bowl of salt next to my stove—I use this type of salt 90% of the time.

  • Fun fact: It’s called kosher salt because it was originally used to absorb blood from meat.


Sea Salt

  • What is it? Sea salt is unrefined—it’s evaporated directly from sea water so it has a lot of naturally present trace minerals (but that also makes it the most expensive type of salt).  It’s also very flakey and adds a bit of texture to food.

  • When should you use it? Because it’s pricey, use sea salt only as a finishing salt, sprinkled right before a dish is served. I love this French version.


Overwhelmed? Grab an inexpensive box of kosher salt.

My thoughts on having too much salt in your diet?  If your veggies actually taste like something, you’ll probably eat more of ‘em :)