Table Salt Vs Sea Salt Vs Kosher: When To Use Each Type For Cooking

Salt shakers in restaurants, cafés, and even your own kitchen are likely full of table salt. Due to its density, it packs a big punch flavor-wise, so use it sparingly.

Its density also means it's slower to dissolve, making it ideal for baking. For recipes where not much salt is needed, you can use table salt instead of the more expensive kinds.

Straight from the ocean, sea salt doesn't go through a lot of processing and therefore retains trace minerals, giving it a complex flavor that sets it apart.

Its uniquely earthy, briny undertone makes it a great finishing salt. A sprinkle of it to finish steak, for instance, will add an extra layer of flavor on top of the smoky char.

Whatever task you have in mind — from cooking and seasoning a dish, to canning, pickling, and curing — kosher salt can handle it thanks to its large, coarse granules.

The large grains mean you can sprinkle more easily, giving you better control. Plus, because it's less dense than table salt, you run lower risks of oversalting your food.