Vegetables, salad dressings, steak, toast with butter, eggs, freshly baked cookies, or brownies. It's considered a finishing salt so put it on at the end.

For breakfast this morning I had avocado toast with sliced tomatoes, all topped with a sprinkle of Maldon sea salt. That's the kind of application where it really shines IMHO.

Steamed corn on the cob, muffins or quickbread, steamed green beans with butter - all get a pinch of Maldon.

I made smashed new potatoes the other day - steamed until nearly cooked, then lightly smashed to flatten. Drizzle with olive oil and sprinkle with Maldon, roast hot and fast to crisp up the edges. I use regular kosher salt if the potatoes are going to roast for 30-40 minutes, I just lose the nuance of Maldon in that case. The texture is what I love about it.

Must also chime in to say that best price locally, is Rodman's in NW DC for those in the neighborhood

I mainly use it as a finishing salt: roasted vegetables, scrambled eggs, steak, pork chops, baked goods (especially anything with chocolate or caramel on top). It's the final sprinkle before the dish goes to the table.

Anonymous wrote:The rule of thumb is that the smaller the grain is, the earlier it goes in the process. So if you were doing a spice rub on ribs, you'd use a fine grain. If you're finishing a dish, you'd use a large flake like Maldon.

Yeah, no. Though I do agree that Maldon is good for finishing. But a bigger grain like Morton kosher is better for most early things.

PPs got it right - don't waste the "good stuff" on any application where you won't be able to appreciate the crunch. Sprinkle on veg, meat, toasts, etc.

I love Maldon in salads.

I use it for roasting veg and on the table. Killer app is fresh tomatoes.

Wouldn’t use Maldon in cases where it would dissolve (e.g. spaghetti sauce, boiling potatoes or noodles). It’s there for texture.

DH uses it on steak.

We use this at the table for cooked food. Also, mixed in rice crispy treats. Would def work on baked potatoes.

I put it in butter corn - yummy?

I use them on sautéed veggies like spinach and zucchini - and sometimes in guacamole when I'm feeling decadent.

We mostly use them as seasoning on already cooked food, but you can definitely use it on potatoes before baking! I use it frequently in my regular cooking too by just grinding it a little bit finer in my fingers as I add it to the pot. I also do the same thing and use it in cookie recipes frequently

The rule of thumb is that the smaller the grain is, the earlier it goes in the process. So if you were doing a spice rub on ribs, you'd use a fine grain. If you're finishing a dish, you'd use a large flake like Maldon.

Please don't just answer "anything". What do you put these on, and when? Like, when I'm cooking polenta or rice and adding butter and salt, do I put these in before they cook? Or is it ONLY for topping on things AFTER they're cooked? Like, can I sprinkle Maldon on new potatoes before I put them into the oven to bake? What else do you use this kind of salt on?