Skip to main content

Salt

While there’s a multitude of different types of salt from a chemistry perspective, when cooking we’re referring to sodium chloride — table salt.

Types of Salt​

Common types of salt when cooking are:

  • Table salt; this is when salt is very fine. It’s commonly used as an ingredient in cooking in this form. This is commonly iodized, meaning iodine is added.
  • Coarse salt; while this can be used for cooking, it’s usually used more for frosting rims of cocktail glasses or a salt crust for fish/meat. The main benefit of course salt for cooking is that it can be easily pinched, meaning you can pick up a pinch of salt very easily.
  • Kosher salt; a form of course salt with no additives. If you’re substituting kosher salt for table salt, you’ll need to use ~1.5x more. I use kosher salt on my steaks.
  • Seasoning salt; a combination of salts with spices and occasionally MSG.