Hi, All!

I had heard that it was much better to use regular table salt rather than the sea salt for cooking and baking.

Opinions, please?

Thanks!

It is the other way round.
Sea salt is the best.
I originate from Malta.
We capture the sea salt in salt pans that are dried by the sun.
You are aware that human beings cannot survive without intake of salt.

From my understanding, sea salt is better than the regular table salt that we mainly use. I use it whenever possible.

We changed over to almost 100 percent sea salt several years ago

Hello Clough:

I don't know if better is the right word. For sure, it's more accurate. That's because sea salt takes up about twice as much space as table salt. Therefore, if the recipe calls for 2 tsp's of salt, it takes 4 tsp's of sea and/or kosher salt.

Other than that, it's the same stuff.

excon

I use sea salt coarse and sea salt fine and regular (Morten) table salt. I also use Kosher salt. Sea salt does not contain iodide, which I understand is a necessary nutrient.

My fine (from the Pacific ocean) is the same consistency of regular table salt. The coarse I buy is usually from the Mediterranean. Not because I prefer it, but because that's what is available to me.

So, the consensus of opinion here would be that sea salt is fine for cooking and baking and is preferred over regular table salt for those purposes?

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Originally Posted by Just Dahlia

Sea salt does not contain iodide, which I understand is a necessary nutrient.

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Iodine is a necessry nutrient, but we get plenty of that in our regular diet without adding salt. Sea salt does not have iodine and is preferred over table salt for people with certain health conditions such as high blood pressure or underactive thyroid.

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Originally Posted by J_9

Iodine is a necessry nutrient, but we get plenty of that in our regular diet without adding salt. Sea salt does not have iodine and is preferred over table salt for people with certain health conditions such as high blood pressure or underactive thyroid.

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My container says 'iodide' is that the same as iodine?:confused:

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Originally Posted by Just Dahlia

My container says 'iodide' is that the same as iodine?:confused:

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Without going into a lengthy chemistry lesson... ;)

Quote:

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Iodine and its compounds are primarily used in medicine, photography, and dyes. Iodine is rare in the solar system and Earth's crust; however, the iodides are very soluble in water and the element concentrates in seawater, where it occurs in greater concentrations than in rocks.

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I've seen recipes that actually called for sea salt.

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Originally Posted by hheath541

I've seen recipes that actually called for sea salt.

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What kind of recipes, please?

Thanks!

I don't remember. Just, recipes.

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Originally Posted by Clough

What kind of recipes, please?

Thanks!

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Here's about 212 of them :)
Allrecipes - Ingredient Search

I use Celtic Sea Salt on and in everything. I've used for 4 years now exclusively - even baking with it. I do not use additional salt to compensate for the denseness of the sea salt. Not necessary. The taste of the sea salt is much superior to "land salt". It actually has a flavor to it that I like. I also tend to use less of it as it has a satisfying taste that regular salt does not have. I have a special sea salt grinder that is made to handle the moist sea salt.

Hi, twinky!

Celtic? Moist? Please explain?

Is Celtic somehow different? Also, I've never encountered moist sea salt.

Thanks!

Clough, my dear, you must try the moist sea salt. It's the Celtic Sea Salt from France. It is packed by the Celtic Sea Salt Society and is naturally moist. It is also light grey in color. I get the coarse and put that through my salt grinder/mill. There is also another sea salt from these folks that is called Flower of the Sea. It's a tad expensive but it has a unique taste to it.

Here is their website: Celtic Sea Salt® Brand Salt - The Original Gourmet, Certified Kosher Sea Salt

The other sea salt is "dry" and does not taste the same. This is the only salt I've used now for 4 years. One pound lasts me almost a year! You can also get the mill/grinder from these people as well.

Sea salt is better because it brings out a lot more flavor and when baking with it also brings a lot of flavor and it helps it rise. And it fleshes out of your body faster and it cleans your insides.

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Originally Posted by twinkiedooter

Clough, my dear, you must try the moist sea salt. It's the Celtic Sea Salt from France. It is packed by the Celtic Sea Salt Society and is naturally moist. It is also light grey in color. I get the coarse and put that thru my salt grinder/mill. There is also another sea salt from these folks that is called Flower of the Sea. It's a tad expensive but it has a unique taste to it.

Here is their website: Celtic Sea Salt® Brand Salt - The Original Gourmet, Certified Kosher Sea Salt

The other sea salt is "dry" and does not taste the same. This is the only salt I've used now for 4 years. One pound lasts me almost a year!! You can also get the mill/grinder from these people as well.

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I'll see if I can find some of those kinds of sea salt around where I live!

Thanks, twinkiedooter! :)

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Originally Posted by twinkie15

sea salt is better because it brings out alot more flavor and when baking with it also brings alot of flavor and it helps it rise. and it fleshes out of your body faster and it cleans your insides.

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Thanks for the information, twinkie15! :)