Why the type of salt you use transforms your cooking results
Salt is a kitchen staple, but not all types are the same. The way it’s made changes its texture, flavour, and even how salty it tastes. From fine table salt to coarse kosher flakes, each variety behaves differently in cooking.
Salt comes from evaporating saltwater, whether from the sea or artificial brine made by mining. The process determines the grain size and shape. Rapid evaporation creates refined table salt—small, dense, and uniformly sized. This type often contains iodine and anti-caking agents, giving it a stronger, saltier taste.
Unrefined salt, like sea salt, forms more slowly under natural conditions. The result is lighter, sometimes hollow, and irregularly shaped grains. Kosher salt, for example, has large, coarse flakes with no additives, offering a cleaner, milder flavour. Swapping one salt for another in recipes isn’t straightforward. Differences in grain size, density, and solubility mean they don’t measure the same. A teaspoon of fine table salt packs more saltiness than the same amount of kosher flakes. To avoid over- or under-seasoning, cooks should check conversion guides before substituting.
With so many options—table salt, kosher salt, Himalayan pink, or black volcanic—each brings something unique to dishes. The key lies in understanding their differences. Choosing the right type ensures the intended flavour and texture in every meal.
