What’s the best salt?
January 11th, 2010 | 
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Someone was talking in the background on the radio just now, and was talking about how government regulations to disclose the salt content in food was something that wasn’t really necessary — instead, encourage people to use sea salt, as it actually lowers blood pressure.
Lowers blood pressure? Wow, wouldn’t that be nice?
I did a VERY small amount of googling, and found a number of items — but the funnest one was an article in Slate from 2005 that posits the question “Which salt is best?”
Thought I would pass it along. What kind of salt do you prefer, and why? Feel free to add a comment below.
Posted in 4 Responses to “What’s the best salt?”
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It really depends on what it is being used for. After doing an inventory, we have 5 used on a regular basis (canning, ice cream , La Baleine(course and fine), Morton Kosher and iodized table. For my favorite, it would be Morton Kosher, its great on soft-boiled eggs with fresh pepper!
Yeah, I’d probably steer clear of rock salt for anything but ice cream and the sidewalk haha…
Kosher salt all the way! I NEVER use plain salt any more. Sometimes I use Sel Gris that I bought in Britanny (I think) at a marché there like 10 years ago. And rarely, just to finish a dish, I have some fleur de sel that someone gave me as a gift that they also got in France. But hands down, Kosher is the way to go for regular salt usage here when the Milnes cook.
Love Kosher salt for cooking. And have used various French salts for salads, roasted vegies, etc. but never found anything better than the Morton’s Kosher. Until last year’s visit to Lanzarote, The Canary Islands and Barcelona during which we discovered Spanish Sea Salt. Nothing like the french and not overpoweringly salty like some other sea salts I have tried. Wonderful on anything that grows in the ground. I do not use it on meats or fish, except perhaps grilled fish. We found a reasonable subsitute in the grocery store marked Spanish Sea Salt. Fresh salad, good olive oil, white balsamic vinegar, fresh cracked black pepper and spanish sea salt. Bravo!