Types of cooking salt and when to use them
Table salt, coarse salt, fleur de sel, kosher salt: the differences and when to use each.
The main types
| Type | Texture | Typical use |
|---|---|---|
| Fine table salt | Very fine crystals | Baking, precise seasoning |
| Coarse salt | Large crystals | Cooking water (pasta, vegetables), finishing |
| Fleur de sel | Thin, crunchy flakes | Finishing a dish right before serving |
| Kosher salt | Medium, irregular crystals | American cooking, salting meat before cooking |
| Sea salt | Varies | Versatile, often less refined |
Rough equivalence (same volume)
Salts don't all weigh the same for the same volume: a teaspoon of coarse salt contains less sodium than a teaspoon of fine salt, because the large crystals leave more empty space.
When substituting in a recipe, weighing salt (in grams) is more reliable than trusting teaspoons if you're switching types.
When to salt
- Pasta, boiled vegetables: in the cooking water, once it boils.
- Meat: ideally 40 minutes before cooking (salt draws out moisture, then reabsorbs it) or right before for an immediate crust.
- Salad: right before serving, to keep vegetables from releasing their water.
Specialty salts
- Smoked salt: adds a smoky flavor without wood-fire cooking.
- Herb/spiced salt: convenient, but often less concentrated in pure salt — taste before dosing it like regular salt.
Thanks for the feedback!