Salt is one of the greatest allies in cooking and baking. It enhances the flavor of food, brings balance to the sugary sweetness in desserts (making you want to go back for another bite), and adds texture when sprinkled over finished dishes. Salt also plays a crucial role in preservation—curing meats, pickling vegetables, and even helping bread dough rise to its full potential. It’s a simple ingredient, yet one of the most vital components that can take food from good to truly great.

But before we sing salt’s praises too much, it’s important to note that not all salt is created equal. The type of salt you use matters—not every variety works for every task, and one in particular should be avoided altogether. Let’s dive into the world of salt and break down the three essential salts every kitchen should have—and the one you should probably toss from your cabinet immediately.

1. Kosher Salt – The Essential Workhorse

Kosher salt is a chef’s best friend in the kitchen.

Unlike iodized salt, kosher salt undergoes minimal processing, resulting in a cleaner, more natural taste with a flaky, coarse texture. While it gets its name from its traditional use in koshering meats, it has become a staple in professional kitchens due to its versatility and ease of use. Its coarse, flaky texture makes it easier to pinch and control, allowing for precise seasoning. It dissolves more evenly than table salt, making it ideal for everything from seasoning meats to salting pasta water.

Because kosher salt doesn’t have the metallic aftertaste of iodized salt, it allows ingredients to shine without interference. It’s also the preferred salt for dry brining and curing meats, as its larger crystals help draw out moisture while enhancing flavor. Whether you're cooking a steak, seasoning vegetables, or making a simple vinaigrette, kosher salt should be your go-to for everyday use.

2. Sea Salt – A Natural, Nutrient-Rich Upgrade

Sea salt is harvested from evaporated seawater and retains essential trace minerals like magnesium, calcium, and potassium. These minerals not only contribute to a more complex and nuanced flavor but also offer health benefits that iodized salt lacks. Unlike the highly refined process used to create table salt, sea salt is minimally processed, preserving its natural mineral content.

The flavor profile of sea salt varies depending on its origin—some have a briny oceanic taste, while others are more subtle and sweet.

The process begins with collecting clean, mineral-rich seawater from coastal regions. The purity of the water plays a huge role in the final quality of the salt. Regions known for their high-quality sea salt include:

• France (Fleur de Sel, Sel Gris)
• Portugal
• Italy (Sicilian sea salt)
• Hawaii (Alaea salt, black lava salt)
• Maldon, England (Maldon flake salt)

It comes in different textures, from fine-grain to coarse crystals, making it versatile for cooking, baking, and finishing dishes. Health-conscious cooks prefer sea salt because it’s free from chemical additives and provides a more natural way to enhance food. Whether sprinkled over roasted vegetables, blended into dressings, or used to finish a perfectly cooked piece of fish, sea salt delivers depth and character that iodized salt simply cannot match.

3. Maldon Salt – The Ultimate Finishing Touch

Maldon salt is in a league of its own when it comes to texture and presentation. This hand-harvested flake salt is known for its delicate, pyramid-like crystals that add a satisfying crunch to dishes. Its light, flaky texture makes it perfect as a finishing salt, meaning it should be sprinkled on food just before serving to provide an instant flavor boost.

Unlike kosher or sea salt, Maldon salt isn't meant for general cooking—it shines as a final touch on dishes where texture matters. A pinch of Maldon over a perfectly seared steak, fresh heirloom tomatoes, or even dark chocolate brownies enhances the dish with a burst of clean, crisp saltiness. Because it dissolves slowly, it allows you to experience layers of flavor as you eat. If you want to elevate your plating and presentation, Maldon salt is a must-have in your kitchen.

Why You Should Ditch Iodized Salt

Iodized salt was introduced in the early 20th century to combat iodine deficiency, a condition that can lead to thyroid issues. While adding iodine to salt helped address this public health concern, the trade-off was a compromised flavor and texture. Iodized salt is highly processed, stripped of its healthy trace minerals, and loaded with anti-caking agents to prevent clumping. These additives can give the salt an unpleasant metallic or bitter aftertaste, making it a poor choice for cooking and baking.

Another major drawback is its fine, uniform texture, which dissolves too quickly, making it easy to accidentally over-salt food. Additionally, modern diets no longer rely on iodized salt as the primary source of iodine. Foods like seafood, dairy, eggs, and seaweed naturally provide iodine, making fortified table salt unnecessary for most people. If you’re serious about cooking, it’s time to upgrade to better alternatives that enhance—not mask—the natural flavors of your food.

The Bottom Line

If you want to take your cooking to the next level, it’s time to ditch iodized salt and replace it with high-quality alternatives that enhance—not overpower—your food. Kosher salt is perfect for everyday cooking, sea salt offers natural minerals and a well-rounded taste, and Maldon salt is the ultimate finishing touch for a gourmet experience. By making this simple switch, you’ll instantly improve the flavors, textures, and overall quality of your dishes.

Are you ready to upgrade your salt game? Toss the iodized salt, and start using salts that bring out the best in your dishes!

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