Like there is so much salt in processed food I never felt the need to actually use the salt shaker (until I cut out processed food).
What does this mean for iodine intake? [FYI iodine was added to salt a long time ago because they found people were low in iodine. At the time people used salt shakers. Are we low now because, I’m figuring, people don’t use salt shakers as much? Some googling says processed food doesn’t use iodized salt.]
We do quite a bit of cooking at home and we have the following salts which each have their own use. Sea salt is our basic salt we use most often. Kosher salt used as basic salt but always used for salting meats. Flor de Sal our flaky finishing salt. Sea salt and kosher salt can be used interchangeably as long as your scale them. Due to the difference in sizes sea salt will be saltier for the same volume. Shouldn’t matter if you salt based on taste. The finishing salt is just used to top a dish for texture. We never use a shaker on the table but if we need some more we use the flaky Flor de Sal