Different Cooking Salts to Use

There are so many different cooking salts you can use so I show you 7 popular salts to use to help elevate the flavor of your food.


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About the Author: Chef Billy Parisi


  1. Thank you for make this video. I have a few salts and wondered how they compare to each other.
    I completely agree with you on the Real Salt from Utah. It is soooo delicious. I stopped using it in bread and sweets because it feels gritty. Do you have a solution for that? For breads and sweet things I switched to Celtic. My sister uses that one exclusively and introduced it to me, but it’s not as flavorful. No grit though.
    I keep table salt around for scrubbing cast iron pans. Maybe you taught that to me when you gave a lesson on caring for cast iron. I don’t remember. That was awhile ago.
    Thanks for all videos. I love them. Blessings to you and your family.

  2. Here in the UK, the two 'basic' salts are table (fine) and cooking (course) neither would normally include iodine and it's bitter aftertaste, but are often pure sodium chloride (with anti-caking agents), as the other minerals have often been removed (so they can be sold back as supplements?).

    With the exception of the 'flour' salt (which did look a little like our table salt, but perhaps a little finer) I was familiar with all of the others, and more – which is in line with you stating the list was not an exhaustive one.

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