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[quote=Anonymous][quote=Anonymous][quote=Anonymous]They are different. I only use the c[b]anister of Morton’s iodized salt [/b]for baking. I use kosher salt for seasoning meat, and sea salt for seasoning other things, and Maldon salt for fancy finishing (only on things where it will not melt— you are paying for the texture with that).[/quote] I use it in water to boil pasta--quite a lot actually. Pasta water should be as salty as the ocean if you want your pasta to be tasty. [/quote] Same! Pasta water only. I’m too cheap to use my good Celtic sea salt for pasta water. But in everything else I use sea salt or pink Himalayan salt. They have natural minerals in them that are good for you. I find table salt has a metallic almost chemical taste to it[/quote]
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