Ok, DUchefs, what type of salt do you use, brand specific?

[LaydeeBug]

I am noticing gray salt making a difference in my veggies, and had a bag of salt from an organic foods expo that was the BEST I'd ever used. I am hoping someone here uses it, so...

what brand of salt do you use? Also, what different types do you use for different things?

[Lifelong Protester]

1. I use Hain Iodized Sea Salt and some Maldon Sea Salt.

The former is just regular crystals, the latter is in flakes. I use the crystals for shakers, salting pasta water. I use the flake for most other cooking. I just like the texture of the flake on veggies, so I use it for a final touch before serving.

[beac]

2. I have a few different ones I use:

Aloha Bay Himalayan Crystal Table & Cooking Salt-- find ground, pale pink, fair trade and delicious (I buy it at my local coop but info about it at http://www.alohabay.com/products/tablesalt/table_salt.html . I also pay about half of that online price!)

Bellamessa Sea Salt Flakes-- received as a gift, crunchy "flakes" are good for when the salt is a kind of garnish on top of the dish (http://opal-export.com/Index.asp?CategoryID=198)

Antica Salina Sale Marino di Trapani-- coarse Italian sea salt for grinding (http://www.sosalt.it/index2E.htm)

and I keep a package of Morton's on hand for mundane things like salting pasta water.

[Stinky The Clown]

3. Most people just think sel est sel

I am pretty much among them. That said, I do, in fact, have several salts on my counter. I use Mortons Iodized, I use Morton's Kosher, and I use Bailene sea salt. I also have salts i received as gifts.



Mostly, I use Kosher salt for all my cooking. I like the large grains. It makes even sprinkling easier.

I use the Morton's Iodized in our salt shakers and for boiling macaroni. The fine grains dissolve faster.

I use the sea salt for ...... uh ....... I use it to ...... erm ....... uh .........

[Paper Roses]

5. I have the same three in the cupboard but use the regular and the Kosher.

Can't seem to find a use for the sea salt. It was a gift.

[Inchworm]

4. Three types here; kosher, iodized, and canning

All Morten brand

Kosher Salt - most cooking

Iodized Salt - on the table (hardly ever used since I cook for me only and try to make food taste right out of the pot)

Canning Salt - popcorn, pickling, canning

:hi:

[The empressof all]

6. I use Mortons Kosher for everyday cooking

I have some Sea Salt in a grinder that I got from Trader Joes that I use occasionally to top off a dish. I have a cannister of regular salt somewhere (don't remember the brand) The last time I used it was to wash my mouth out after my teeth were pulled.

[Warpy]

7. I use Hain iodized sea salt

in the shakers and generally take over a decade to use up a pound box. I use Morton Kosher to clean out my cast iron frypans, clean out my drains, and in bread. Someone gifted me with grey salt and about all it's done is cake, even here in the desert. Clay is not a good additive, IMO.

[hippywife]

8. I usually use Morton Kosher Salt, but this just in from Smitten Kitchen:

Not all salts are created equal:

http://smittenkitchen.com/tips/not-all-salts-are-created-equally/

[beac]

9. Saw this today and thought of your post:

47 Smart Uses for Salt

http://www.care2.com/greenliving/47-smart-uses-for-salt.html

[Warpy]

11. Some of those are OK, and for some there are things that work better

but this one is downright stupid: "Remove blood stains. Soak the stained cloth in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen or other natural fibers that can take high heat.)" That's a great way to make blood stains permanent, and after 25 years in nursing, some in white uniforms, I know my blood stains.

The best bet: for fresh blood, flood the cloth with hydrogen peroxide and rinse. If there is still discoloration, then go to the next one.

For dried blood: dampen the stain with cold water and rub some Dr. Bronners (dishwashing liquid will do if you don't use Dr. B's) into the stain with a nail brush. Be sure to turn the item over and scrub both sides. Rinse in cold water. If brown discoloration remains (and it never does for me), repeat one more time. Then launder as usual, cold water is fine. Boiling and bleach are completely unnecessary and warm water would set the stain permanently.

The other ones won't do any harm. Their method for treating blood stains will.

[Retrograde]

13. "and what did you learn on DU today?"

Why, how to get bloodstains out! You never know when that will come in useful!

[beac]

14. I just love Dr. Bronner's and now I've learned yet another great use for it.

Thanks, Warpy!

(And yes, that hot water business seemed fishy to me. I NEVER get any real stain, i.e. not just surface dirt, near hot water.)

[WatchWhatISay]

10. Check this out

www.surlatable.com/product/himalayan+salt+plate.do?keyword=salt&sortby=ourPicks

[beac]

12. Very interesting. It seems like it would get icky and sticky over time, but

maybe a slab of salt behaves differently than grains? :shrug:

[Catherina]

15. In this order

&

for very special dishes.

I used to swear by



but since I discovered pink himalayan sea salt, La Baleine got relegated to salting water for pasta. It's still a terrific salt but pink himalayan rocks and blows it out of the water.

What rocks even more are the pink himalayan blocks, bowls and dishes. I'm slowly expanding my paltry collection starting with salad bowls.

[grasswire]

16. speaking of salt...

...I happened to have Emeril on TV the other day and watched him salt his salad greens prior to applying dressing. That was a new one on me! He made sure the greens were dry, then salted them, then spooned on the dressing.