A Guide to Different Salt Types

Salt is a crucial ingredient in cooking but many don't know why or what salt to cook with. I'm here to discuss the differences between salts and why it matters when cooking or baking. Hint: it's not just for flavor enhancement!

Why Salt Matters in Cooking

When thinking about salt, many know it is used to enhance flavors. Salt wakes up your taste buds and allows them to take in the other ingredients used, essentially enhancing them. Salt is used in baking to promote specific chemical reactions, but more on that later.

You may be overwhelmed by the variety of salts available today. Kosher salt, Himalayan pink salt, table salt, coarse salt... they all have their places and home cooks should be aware of how to use them. 

Let me start by saying, that you do not need to be stocked up with all the salts on the market. However, every home chef should have a few in their pantry: Kosher salt, table salt and sea salt. I also stay stocked up on Himalayan pink salt, but that's a personal preference and I urge you to make your own choice. Each one of these salts is used in different stages of cooking and eating. Don't worry, after reading this you'll know how to use them and why!

Understanding the Basics of Salt

Salt, a rudimentary ingredient in cooking, is primarily composed of sodium chloride– remember all salt is fundamentally the same–  and often contains trace minerals that can influence its flavor and color. It comes in a variety of textures and grain sizes, from fine table salt to coarse sea salt and flakey varieties like Maldon.

Each type offers distinct qualities, affecting how it dissolves and interacts with food. The most common salts used in kitchens worldwide include table salt, kosher salt, sea salt, and specialty salts like Himalayan pink salt or fleur de sel, each bringing unique flavors and culinary applications to enhance dishes. 

The Best Salts for Cooking

Kosher Salt

Kosher salt –kitchen salt– is used in cooking for its natural properties and large flaky, coarse texture. Kosher salt is unrefined, improving the flavor and the large flakes make it easier to salt the food more evenly. 

Sea Salt

Sea salt is typically harvested from salt farms like solar evaporation farms or rock deposits. The evaporation method is ideal in areas by the ocean with sunny days, steady temperatures and little moisture. Shallow ponds are used to retain sea water, and the water is allowed to evaporate under the sun and wind, leaving behind concentrated salt brine. As more water evaporates, salt crystals begin to form. Workers then rake or shovel the crystals, often by hand, to maintain the purity and quality of the salt. The salt is then dried naturally or in drying facilities.

Sea salt is usually used in kitchens to finish dishes you want to have that salty crunch like pasta dishes, seafood and even desserts. The big flaky salt chefs use before searing steak? Yeah, that’s sea salt. While there are some inexpensive options out there a lot of chefs or home cooks will use more expensive brands to finish dishes. Therefore, you don’t want to salt your pasta water with this.

Table Salt

Table salt, the most common salt found in households, is highly refined and typically contains additives like anti-caking agents. It's finely ground, which makes it easy to dissolve in both cooking and baking. Table salt is ideal for baking where precise measurements are necessary and in dishes where you want consistent sodium levels. This should be kept on hand but remember that a little goes a long way as it’s a higher concentrated amount.

Himalayan Salt 

Himalayan pink salt, mined from ancient sea salt deposits in the Himalayan mountains, is trending right now for its unique color and mineral content. It contains trace elements like magnesium, calcium, and potassium, which give it a distinctive flavor profile and pale pink hue. Himalayan salt is best used for finishing dishes, where its coarse, chunky texture adds visual appeal and a subtle saltiness. It’s also popular in salt blocks for grilling or serving cold dishes.

Flake Salt & Finishing Salts

Flake salts, such as Maldon or fleur de sel, are light, delicate, and have an almost crisp texture that makes them perfect for finishing dishes. These salts dissolve quickly –unlike sea salt– and provide a burst of flavor without overwhelming the dish. They're best sprinkled over food right before serving, adding not only flavor but also a touch of texture. I’d stress these salts are not necessary to carry in an ordinary home kitchen, but please indulge if you want.

What Salt Do Professional Chefs Use?

For most professional chefs, kosher salt is the go-to choice. Its coarse texture and ability to dissolve slowly make it ideal for seasoning during cooking, allowing for more control over flavor. Chefs often prefer kosher salt because it’s easy to pick up and sprinkle, allowing them to season evenly. Specialty salts like fleur de sel and Maldon are reserved for finishing dishes, adding texture and a burst of salinity at the last moment. These salts are often used sparingly and strategically, for instance, a pinch of flake salt over a steak or salad to add complexity and elevate the dish.

The Power of Choosing the Right Salt

Choosing the right salt can transform your cooking from ordinary to extraordinary. Whether you're using kosher salt to evenly season a roast, sprinkling flake salt over a perfectly seared steak, or finishing a chocolate dessert with a pinch of sea salt, each type has its place. Experiment with different salts to discover how they can elevate your dishes, bringing out the best flavors and textures in your cooking. Salt is more than just a seasoning—it's a powerful tool that, when used correctly, can enhance every meal.