What is Kosher Salt? [Kosher Salt vs. Table Salt Explained]

I'll never forget the first time I watched a professional chef season a steak. Instead of reaching for the familiar salt shaker on the counter, she grabbed a small bowl filled with coarse, flaky crystals and pinched them between her fingers, sprinkling them from high above the meat like she was casting a spell. "What kind of salt is that?" I asked, mesmerized by her technique. "Kosher salt," she replied with a knowing smile. "Once you start using it, you'll never go back to table salt."

That was fifteen years ago, and let me tell you — she was absolutely right. Since that day, I've kept a bowl of kosher salt next to my stove, and it's transformed the way I cook. But what exactly is kosher salt, and why do chefs swear by it? After years of cooking with it daily and researching its fascinating history, I'm here to share everything I've learned about this kitchen essential.

The Truth About What Kosher Salt Really Is?

Here's something that might surprise you: kosher salt isn't necessarily kosher. I know, I know — the name's pretty misleading, right? When I first started using it, I thought it was some special salt blessed by a rabbi or something. Turns out, I couldn't have been more wrong.

Kosher salt is simply a coarse-grained salt made from sodium chloride — the same stuff as regular table salt. The big difference? Those gorgeous, large crystals that are typically shaped like little pyramids or flat flakes. It's usually free from additives like iodine and anti-caking agents, which gives it a pure, clean taste that I've come to love.

The name actually comes from its traditional use in the Jewish practice of "koshering" meat. You see, Jewish dietary laws prohibit consuming blood, so meat needs to be treated to remove it. The larger crystals of this type of salt are perfect for drawing out blood from meat because they stick to the surface without dissolving too quickly. Pretty clever, huh?

Also Read: Pink Salt Trick Recipe for Weight Loss

Why I Fell in Love with Kosher Salt (And You Will Too)

Let me paint you a picture of my salt journey. For years, I used regular table salt for everything. I'd shake it over my food, dump it into pasta water, and wonder why restaurant food always tasted better than mine. Then I discovered kosher salt, and suddenly, everything clicked.

The first thing I noticed was how much easier it was to control. Those larger crystals are a dream to work with — I can actually feel how much I'm adding when I pinch it between my fingers. No more accidentally over-salting my scrambled eggs because the shaker got clogged and then suddenly dumped a mountain of salt!

But it's not just about control. There's something deeply satisfying about grabbing a pinch of kosher salt and sprinkling it over your food. It's tactile, it's precise, and honestly, it makes me feel like a real chef in my own kitchen. My kids love watching me do the "salt sprinkle" from up high — they call it "making it rain salt," and now they want to help season everything.

The Science Behind Why Kosher Salt Works So Well?

I'm a bit of a kitchen nerd, so I had to understand why kosher salt performs differently than table salt. It all comes down to crystal structure and density.

Table salt crystals are tiny cubes packed tightly together. When you measure a teaspoon of table salt, you're getting a lot of salt in that small space. Kosher salt crystals, on the other hand, are larger and irregularly shaped, creating air pockets between them. This means a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.

This difference in density is why recipes often specify which type of salt to use. I learned this the hard way when I made my grandmother's pickle recipe using table salt instead of the kosher salt it called for. Let's just say those were the saltiest pickles I've ever tasted — and not in a good way!

Kosher Salt vs. Table Salt: The Ultimate Showdown

After years of cooking with both, here's my honest take on how they compare:

• Crystal Size and Shape: Table salt looks like tiny sand grains under a magnifying glass (yes, I've checked). Kosher salt crystals are visibly larger — you can actually see their individual shapes with the naked eye.
• Additives: Most table salt contains iodine and anti-caking agents. I can actually taste the difference — table salt has this slightly metallic, chemical aftertaste that I never noticed until I switched to kosher salt. It's like when you finally get glasses and realize trees have individual leaves!
• Dissolving Speed: Table salt dissolves almost instantly, while kosher salt takes its sweet time. This slower dissolution rate is actually an advantage when seasoning meat or vegetables before cooking.
• Measurement Differences: This is crucial — you can't substitute them 1:1. I keep this conversion handy on my fridge:

• 1 teaspoon table salt = 1¼ to 1½ teaspoons Morton kosher salt
• 1 teaspoon table salt = 2 teaspoons Diamond Crystal kosher salt

The Great Brand Debate: Diamond Crystal vs. Morton

Oh boy, if you want to start a heated debate among home cooks, just ask whether Diamond Crystal or Morton makes better kosher salt. I've used both extensively, and here's my take:

• Diamond Crystal has lighter, flakier crystals that almost feel hollow. They crush easily between your fingers and stick beautifully to food. Many professional chefs prefer Diamond Crystal, and I get why — it's incredibly forgiving. Even if you accidentally add a bit too much, it doesn't seem to over-salt as aggressively.
• Morton has denser, more cubic crystals. It's saltier by volume than Diamond Crystal, which means you need less of it. I actually prefer Morton for my pasta water and brines because I don't have to use as much.
• My solution? I keep both in my pantry. Diamond Crystal lives in my salt cellar by the stove for everyday cooking, while Morton handles the heavy-duty jobs. Call me extra, but hey, salt is cheap, and having options makes me happy!

How I Use Kosher Salt in My Kitchen Every Day

Let me walk you through a typical day in my kitchen to show you just how versatile kosher salt is:

• Morning: I start with scrambled eggs, seasoning them with a pinch of kosher salt before cooking. The larger crystals don't disappear into the raw eggs like table salt does, so I can see exactly how much I've added.
• Afternoon: Prepping dinner, I'll pat dry a chicken and liberally coat it with kosher salt. Those crystals cling to the skin perfectly, helping draw out moisture for the crispiest roasted chicken you've ever had.
• Evening: Boiling pasta? I grab a handful (yes, a handful!) of kosher salt for the water. My Italian friend taught me the water should taste like the sea, and kosher salt makes it easy to achieve that without measuring.
• Late Night: Okay, this might sound weird, but kosher salt is my secret weapon for cleaning my cast iron skillet. A handful of salt with a bit of oil scrubs away stuck-on bits without damaging the seasoning.

Beyond Basic Cooking: Creative Uses I've Discovered

Over the years, I've found so many uses for kosher salt beyond just seasoning food:

• Cocktail Rims: Margarita night? Kosher salt creates the perfect rim. The larger crystals look beautiful and provide a satisfying crunch.
• Finishing Touch: I keep a small dish of flaky kosher salt on my dining table. A tiny pinch on top of chocolate chip cookies fresh from the oven? Chef's kiss
• Cleaning Agent: Spilled wine on my tablecloth? Kosher salt to the rescue! It absorbs liquids like a champ.
• Preservation: I've used it for curing my own bacon, making gravlax, and preserving lemons. The coarse texture is ideal for these projects.

My Best Tips for Cooking with Kosher Salt

After years of trial and error (emphasis on the error), here's what I wish someone had told me when I started:

1. Taste as you go: Since kosher salt is less dense, you might need more than you think. I always start conservatively and build up.
2. Season from up high: Channel your inner Salt Bae (but maybe not that dramatic). Sprinkling from 8-12 inches above your food gives more even coverage.
3. Consider the brand: If a recipe doesn't specify, I assume they mean Diamond Crystal. If you're using Morton, start with about 25% less.
4. Timing matters: For meat, salt early. For vegetables, it depends — watery veggies like zucchini benefit from early salting to draw out moisture, while delicate greens should be salted just before serving.
5. Keep it accessible: I cannot stress this enough — get yourself a salt cellar or small bowl and keep it by your stove. Having to fiddle with a box while cooking is annoying and leads to under-seasoned food.

What About Sea Salt and Other Fancy Salts?

People often ask me about sea salt versus kosher salt. Here's my practical take: sea salt is lovely, but it's usually more expensive and the crystal size varies wildly between brands. I save my fancy flaked sea salt (looking at you, Maldon) for finishing dishes where you'll actually notice the texture and delicate flavor.

For everyday cooking, kosher salt is my workhorse. It's affordable, consistent, and available everywhere. I can buy a three-pound box for less than what I'd spend on a tiny tin of artisan sea salt.

Common Mistakes I Made (So You Don't Have To)

Let me share some facepalm moments from my kosher salt journey:

• The Great Baking Disaster of 2018: I used kosher salt in my grandmother's pound cake recipe that called for table salt. The larger crystals didn't dissolve properly, leaving salty pockets throughout. Now I stick to fine salt for baking unless the recipe specifically calls for kosher.
• The Over-Salted Soup Incident: When I first switched to kosher salt, I kept using the same volume measurements as table salt. My poor family endured some seriously salty meals until I figured out the conversion ratios.
• The Dissolution Dilemma: I once added kosher salt to a cold salad dressing and wondered why it tasted bland. The crystals hadn't dissolved! Now I either use table salt for cold applications or dissolve kosher salt in a bit of warm liquid first.

Is Kosher Salt Really Better for You?

I'm not a nutritionist, but I've done my research on this. Kosher salt and table salt have the same amount of sodium by weight. The health difference mainly comes down to iodine — table salt is fortified with it, while most kosher salt isn't.

For me, I get plenty of iodine from other sources like dairy and seafood, so I don't worry about missing it in my salt. But if you're concerned about iodine deficiency, chat with your doctor. You might want to keep some iodized salt around or make sure you're getting iodine elsewhere in your diet.

Where to Buy and How to Store Kosher Salt?

The beauty of kosher salt is that it's everywhere! Every grocery store I've been to carries at least Morton, and many have Diamond Crystal too. I buy the three-pound boxes because I go through it quickly, but start with a smaller box if you're just trying it out.

Storage is simple — keep it dry. I transfer mine to airtight containers because the boxes can get beat up, and there's nothing worse than spilling three pounds of salt in your pantry (ask me how I know). In my salt cellar by the stove, I go through it fast enough that moisture isn't an issue, but if you live somewhere humid, you might want to add a few grains of rice to absorb moisture.

Why I'll Never Go Back

Here's the thing — switching to kosher salt won't magically make you a better cook. But it will give you better control over your seasoning, and that control leads to better-tasting food. Once I started using kosher salt, I found myself seasoning more confidently, tasting more frequently, and generally being more engaged with my cooking.

My food tastes better now, not because kosher salt has magical properties, but because its physical properties make it easier to season properly. It's like switching from a dull knife to a sharp one — the task itself doesn't change, but the tool makes it so much easier to do well.

Your Kosher Salt Journey Starts Now

If you've made it this far, you're probably ready to join the kosher salt fan club. Here's my challenge to you: buy a box this week. Pour some into a small bowl and keep it by your stove. Use it for everything for one week — seasoning meat, salting pasta water, finishing your morning eggs.

I promise you'll notice the difference. You'll find yourself reaching for that bowl automatically, pinching and sprinkling with newfound confidence. Your food will be better seasoned, and you might even find yourself doing that chef-like sprinkle from up high (it's oddly satisfying, trust me).

And who knows? Maybe one day you'll be the one introducing someone to kosher salt, watching their eyes light up as they discover what they've been missing. Because once you go kosher salt, you really don't go back.

Remember, cooking is all about finding what works for you. Kosher salt works for me, and for millions of home cooks and professional chefs around the world. Give it a try — your taste buds will thank you!

Happy cooking, and may all your dishes be perfectly seasoned!