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A few months ago there was an article here on EYB that discussed salt. I always use Celtic sea salt, but MANY recipes call for Kosher salt. I can no longer find the article, so I'm asking for advice as to which is the best Kosher salt to buy? I seem to recall a difference between Diamond crystal Kosher salt and Morton salt.

 Thanks for any help.

Patricia Ann

Smitten kitchen had a (small) article about it. http://smittenkitchen.co...lts-are-created-equally/ Was that the one?

Hi Wester,

Yes, that was the article.Thank you for your help and the link. At least now I can make informed decisions regarding Kosher salt.

Blessings to you,

Patricia Ann 

From what I recall, you have to be conscious of the crystal size when using different brands of kosher salt.  Diamond Crystal would be different to Morton in terms of how much to use.  This is especially important when using a lot of the salt e.g. for brining.

My favorite salt is Maldon Sea Salt from the UK.  Recently I've had real problems finding it in my local stores - I wonder if they are having distribution issues in the USA.

Hi Jane,

I haven't ever tried Maldon. I'll be on the lookout for it.

So many recipes call for Kosher. It's a challenge to know what to do in terms of amount since the Morton's and Diamond crystal give different amounts when measured in the same volume.

Up until now, I've always used Celtic Sea Salt because it tastes good and doesn't make me swell. When I eat out, and they use some other salt, I usually can bank on swelling afterwards...rings tighter, etc.

Since your Maldon is a sea salt, it would probably be ok.

I love Maldon salt as well - even my husband agrees it tastes better than other salts.

Very expensive though, best kept as finishing salt.

If you're still interested in how  Kosher salts stack up see Cooks Illustrated:

http://www.cooksillustra.../overview.asp?docid=9842

They tested:

• Diamond Crystal Kosher Salt


• Esprit du Sel de Ile de Ré


• Fleur de Sel de Camargue


• La Baleine Sea Salt Fine Crystals


• Light Grey Celtic Sea Salt


• Maldon Sea Salt


• Morton Coarse Kosher Salt


• Morton Iodized Table Salt


• Morton Non-Iodized Table Salt

And all the resuts are available ;-)

Cheers

I have been using Diamond kosher salt for a years now but recently found out I am hypothyroid.  After doing some internet lookaround, I found some reference on low iodine in 10% of world's population.  Not so in the US because iodized salt is added to much of prepackaged foods.  But, I don't eat prepackaged or premade foods and normally make our foods fresh.  Using kosher salt.  Now, I find on the package that is non-iodized.  So, I'm back to regular iodized salt again.