Does it matter which type of salt I use in recipes?

Welcome to Burning Questions, our latest video series and your essential resource for all culinary quandaries and ponderings.

Nearly every recipe in your favorite cookbook is bound to include at least a pinch of salt. And with all the different types available at the grocery store, you might be wondering which kind of salt you’re supposed to be using in which recipes. After all, it isn’t often specified within a recipe’s ingredients list—or the recipe might call for a particular type of salt that you don’t have on hand. Is it all the same? Does one type of salt vary that much in flavor or function from another? Watch the video above to find out.

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For even more information, read our full investigation here.

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DISCUSSION

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A few weeks ago, Alton Brown’s Quarantine Quitchen YT stream pimped his favorite salt: Diamond Crystal Kosher. Brown said that it’s superior because it’s evaporated to make for a lighter flake, rather than the traditional crushed method used by Mortons and other salt people. I found this astonishing as I bought the cheapest damned kosher salt I could find and then I mash it finer with the mortar and pestle to make sure it integrates fully, but he’s more of a cooking lad than I, so I accept his judgement over my own.

In my house, we have sea salt for sprinkling, coarse kosher salt for cooking, and my girlfriend needs the iodine in iodized table salt so we have that as well. Do not use iodized salt for cooking, it adds an awful flavor in volume.

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