Comments on: What’s the best salt?

By: Jeanette

Jeanette — Mon, 25 Jan 2010 07:45:33 +0000

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!

By: Katy

Katy — Wed, 13 Jan 2010 06:11:30 +0000

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.

By: Matt

Matt — Mon, 11 Jan 2010 22:57:45 +0000

Yeah, I’d probably steer clear of rock salt for anything but ice cream and the sidewalk haha…

By: Ed H Steckel

Ed H Steckel — Mon, 11 Jan 2010 22:31:44 +0000

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!