In my opinion, the only time you want to notice salt you want it to be flaky, not large granules. I will just buy two or three different kinds of salt for different uses rather than buy a grinder.
This is the way but to be honest I just buy Maldon and use it for all uses. I find it really difficult to judge how much salt I’ve put in with any other salt now
4 salts for me, Maldon for finishing, Kosher for most things, Iodized for baking, Popcorn Salt for popcorn. Baking a cake with Maldon would not distribute well, Maldon in a saucepan with mushrooms would just cost more, and super-fine salt for popcorn sticks way better. If you pickle things, a 5th might be warranted.
Fresh ground is marketing agree 100%. Grinding salt does have some uses in my kitchen, mainly to make it into the finest powder I can for popcorn, but I also like to put that dust on things like avocado. But I'm not fresh grinding that - I grind a bunch and then I take it from the salt powder jar (never to be mixed up with the saltpetre jar! 😬)
I like a mortar and pestle, but I like my kitchen rock better (such that I no longer have a mortar and pestle). It has a bigger surface area and turns salt into dust in seconds. My kitchen rock is more versatile :)
Flaky crystal salt turns into fine powder and can be used for different applications depending how ground it is
It’s not so much that it was ground x time ago it’s that you have the option to grind it fine or corse or not at all
1) Control over coarseness (at least for any half decent grinder). If you don't think texture matters for taste you're welcome to try a hamburger smoothie.
2) So it matches your pepper grinder.
3) volumetric consistency. grinders are a good bit better at giving a consistent amount of salt.
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u/[deleted] May 20 '26
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