What Kind Of Salt To Cook With And What To Avoid

With so many options at the grocery store today, it can be difficult to know what exactly you’re getting and what the difference is between all the different brands and labels. This is true even of the essentials like salt. Gone are the days of two or three brands. Now we have at least a dozen different kinds of salt to sift through. We’ve got a few tips on what to purchase depending on what you’re using it for, and what to avoid at all costs.

Cooking Salts

Most of us have purchased iodized salt, and in fact, probably have some in our pantry right now. This is the most commonly used salt, however, it’s one you should avoid! Not only are all of the nutrients, minerals, and other good stuff stripped away, but this salt has a ton of additives like aluminum and anti-caking agents. Not to mention that this product is heavily processed and bleached. As far as salts go, this item should never make it into your shopping cart! When it comes to season food when you’re cooking, always use kosher salt instead of iodized salt.

Finishing Salts

Finishing salts are just what they sound like – salt that you sprinkle on once your food is already plated. Steak, eggs, potatoes, etc., are examples of dishes that you might want to add a little extra salt on top to elevate the flavor. Himalayan sea salt and Maldon sea salt are both examples of great finishing salts. Since they are thicker and crunchier, these salts give a great texture to any dish! They are not recommended for cooking since they tend to be pricier, but adding just a sprinkle on top of your favorite meal will really make a difference!

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