What's the Difference Between Kosher Salt, Table Salt, and Sea Salt?

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Whether mined from underground salt deposits or obtained by evaporating seawater, salt in its most basic form is the same: sodium chloride. What distinguishes one salt from another is texture, shape, and mineral content. These qualities can affect how a salt tastes as well as how it interacts with other foods.
How Much Salt Is in That Teaspoon?
Given its coarser crystal structure, kosher salt packs a lot less into each teaspoon when compared to table salt. In fact, even the volume measurements between the two major brands of kosher salt-Morton and Diamond Crystal-vary significantly.
Here's how they measure up:
1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt
TABLE SALT
Table salt, also known as common salt, consists of tiny, uniformly shaped crystals created during rapid vacuum evaporation. It usually includes anti-caking agents that help it pour smoothly.
HOW WE USE IT: Fine-grain table salt dissolves easily, making it our go-to for most applications, both sweet and savory.
SHOPPING TIP: Avoid iodized salt, which can impart a subtle chemical flavor.
Kosher Salt
Coarse-grain kosher salt is raked during the evaporation process to yield flaky crystals originally used for koshering meat. Unlike table salt, kosher salt doesn’t contain any additives.
HOW WE USE IT: Kosher salt is our top choice for seasoning meat. The large grains distribute easily and cling well to the meat’s surfaces.
SHOPPING TIP: The two major brands of kosher salt-Morton and Diamond Crystal-work equally well; however, their crystal sizes differ considerably (see below), and this makes a difference when measuring by volume.
Sea Salt
Sea salt is the product of seawater evaporation-a time-consuming, expensive process that yields irregularly shaped, mineral-rich flakes that vary in color but only slightly in flavor.
HOW WE USE IT: Don’t bother cooking with pricey sea salt; we’ve found that mixed into food, it doesn’t taste any different than table salt. Instead, we use it as a “finishing salt,” where its delicate crunch stands out.
SHOPPING TIP: Texture-not exotic provenance-is the main consideration. Look for brands boasting large, flaky crystals such as Maldon Sea Salt.
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[@Charlie-np1yr]

hey this was quick and informative and exactly what i needed! thankyou!

[@90210dk1]

Dont be salty dude.

[@jay_boy193]

Binging with babish: *a sprinkle of K O S H E R S A L T*

[@alfredorevenge1406]

Found yah

[@omnacky]

That's why I'm here

[@catedoge3206]

lol

[@francispua9803]

I love how you explain the differences of 3 salts that people use with salt. Thank you for your insight concise explanation. I love how you explain it Dan. Thank you &take care. I buy & I use kosher salt in cooking.

[@Ragnarok043]

prepare for all the salty comments

[@rainbowsnail4171]

Well explained, direct and to the point. Thank you so much for this video.

[@DearHenryA]

The five basic tastes: sweetness, sourness, saltiness, bitterness, and umami or savoriness. Just in case anyone was wondering.

[@georgegordonbrown9522]

Henry So you say there are 5 then you name six?

[@DearHenryA]

@@georgegordonbrown9522 My understanding is that umami and savoriness is the same. That's why I put the "or" in the middle. Sorry for the confusion.

[@jernigan007]

oh thank you so much, we never would have understood without your comment.... clown

[@DearHenryA]

@@jernigan007 Why are you so hostile? Do you need a hug?

[@jernigan007]

@@DearHenryA waiting with open arms ...

[@desmondm728]

Thank you! Exactly the info I was looking for--straight and to the point.

[@rogeralcazar2951]

Ok

[@wendybutler1681]

I use sea in the grinder, iodized table in the shaker and kosher to cook with. My sister thinks I'm nuts and avoids seasoning of any kind. I LOVE creating beautifully seasoned dishes. I'm good at it too but she won't eat any of it. She'll eat 2 dozen bakery cookies in 2 days, but won't touch evil salt or my low salt, healthy oils, low fat, low carb dishes.

[@janetehoffman]

As ever, segments like this is why I watch your show everyday and click the YOU TUBE button when I see you have posted!

[@AmericasTestKitchen]

Thanks for watching!

[@kishens1]

I needed this video! I’ve been trying to get this differentiation for so long!

[@Beats4needs]

Perfect video. Quick and straight to the point.

[@jernigan007]

been a kosher salt man all my life. no changing that

[@OswaldDigestiveClinic]

So many salt options! Nice video breaking it down for people

[@spartan99947]

What about Himalaya salt!? (pink salt)

[@winterben5155]

Himalayan salt is contained with benefiting minerals, but it only takes up a small portion of the salt, so it's fancy salt that's pink.

[@haroldolegario6697]

@@winterben5155 used the same way as sea salt

[@wendybutler1681]

Pickling salt is another one. Finer grained and no additives to cloud your pickle brine. Rock salt, too, has uses from ice cream freezing to treating an tank full of aquarium fish to de-icing your front steps.

[@basketballjones6782]

Thanks for the video! God bless you; I hope you fully recover from your stroke.

[@queentika5]

If you are heating a pot of water to cook pasta or vegetables, does it matter whether you salt the cold water, or for some reason, should you salt after it's boiling just before you add the food item?

[@JAY1892]

What about Veruca Salt?

[@rickeys]

Too bitter LOL

[@brendanstanford5612]

That salt sadly diminished in the late 90's early 2000's

[@JAY1892]

Rick Stricker 😂

[@Stephlovesnapping]

🤣

[@BlueHen123]

Seether...is neither

[@TheScottEF]

Sea salt also has calcium, potassium, and magnesium salts of chloride and sulfate, which the other two salts generally do not. The higher mineral content is often better for you.

[@otm646]

If you are getting a nutritionally meaningful amount of calcium, potassium and magnesium from the salt in your diet you have other major problems.

[@IlDeimos]

"Kosher salt is coarse and easy to grab with your fingers" I see this argument all the time when someone chooses Kosher salt over sea salt. Has anyone ever heard of course sea salt? I have, I buy it all the time. Sea salt is the most natural, freshest, and cleanest salt between Sea salt, Kosher Salt, and Table Salt. And you can buy sea salt as course as you want it, and put it in an extra pepper grinder if you want it fine. It's that simple. So why would you ever choose to use Kosher salt if your only argument is that it comes course? Hell, Maldons sea salt comes course and flakey, you can break it up with your fingers. I think using Kosher salt has become a habit for most people, since they cant give any real reason they use it over sea salt, besides that its "Course".

[@rogeralcazar2951]

Ok

[@judykoeppelswas8231]

Thank you. Forgot sea salt at grocery store, I can now make do till next shopping.

[@johnlord8337]

Use flake salt for finishing touches, like panko bread crumbs ... awesome.

[@keetrandling4530]

Kosher salt: So, the question arises: When reading recipes, should we assume the writer means Morton's or DiamondCrystal's Kosher salt, if not specified?

[@151soccer]

I always assume the author is referring to diamond cristal salt. Before defaulting to this, I have made recipies with Morton's using the specified salt and the recipes have come out too salty. You can always add table salt afterwards if you feel you under salted. i.e. When using Morton's cut the salt the recipe says in half. Hope this helps!

[@janehobson2355]

Add according to YOUR taste, NOT a recipe. Keep tasting, keep learning.

[@judsonkr]

Your best bet is to not use salt to recipe specifications in the first place. Always salt to taste for food. Baking always use table salt. There are few recipes that NEED salt in specific amounts other than baking, brines and things of that nature.

[@ReehatKitchen]

Awesome vedio great information

[@jamieparker3317]

So, if an ATK recipe (flour tortillas in this example) calls for salt, which one does it mean?

[@brendanstanford5612]

Hands down best salt I've ever tasted is Redmond "Real Salt" from an ancient lake bed in Utah. I have a salt collection containing over 120 salts from around the world. Some are beautiful, some are smokey or exotic with citrus flavor, but Redmond' s is just delicious for some reason

[@curiosity2314]

I'm going to order and try some soon. Sounds interesting.

[@intrepidnick2939]

Just ordered some. Since we are exchanging salts, you should check out Jane's Krazy Mixed Up Salt. 😉

[@curiosity2314]

Also added that one to my Amazon list, will look for the best price from there. Thanks.

[@brendanstanford5612]

Curiosity. Some people don't care about salt and some even avoid it, but if you're one that notices when something is perfectly salted and enjoy it, you'll love that "real salt" Something about it just gives it such balanced flavor.

[@brendanstanford5612]

Intrepid Nick. I've had that! My friend puts it on her fries. It's really good, but it's more of a seasoning mix cause there is other ingredients mixed with it. We used to put it on pop corn too

[@laraw560]

He needs to do all of the videos

[@bakewithela8327]

I prefer to grind the kosher salt to use for baking. I find that the table salt has a strong flavor.

[@katydidiy]

Have some really good bread and butter (especially unsalted), sprinkle a pinch of Maldon on the butter for a flavor explosion ❤

[@1Hope4All]

Important question though. Does Malden sea salt contain microplastics? Yes!

[@dannycrain8092]

Do you know there is Rock salt/Black Salt too !

[@FilmFactry]

I enjoy these short tips videos!

[@jessicaannapatriciaf9191]

Trad y sel Fleur de sel and Camargue fleur de sel are the best salts. Worth your money

[@adoshebrewess5560]

Helpful information. Thanks for posting

[@Succubusisis]

What about tear salt?

[@terrylambert8149]

We seem to be getting away from iodine in salt. Are we heading into an epidemic of goiters?

[@longbeach225]

You can get iodine from seafood, eggs and dairy.

[@pampoovey6722]

UK has never iodised its salt, no goiter there.

[@Peasant_of_Pontus]

@@pampoovey6722 Most of the world doesn't live on a small island surrounded by the ocean where seawater fish are one of the cheapest and most common foods available.

[@telquel7843]

Even if you don't eat much seafood and live inland, most people get a lot of their sodium from other ingredients like tinned tomatoes etc most of which use iodized salt. I guess in theory someone on a raw diet who didn't eat seafood could have this problem but it seems fairly unlikely.

[@fastertove]

According to WHO plenty of countries doesn´t get enough iodine. A study in Denmark that began in 1997 (still ongoing) showed a surprising lack of iodine, even after adding it to things like table salt. The study is called ”Den Danske Jod- og Stofskifteundersøgelse” (DanThyr) If a country like Denmark has issues with lack of iodine, even with iodine being added, then many more countries likely does as well.

[@ldu03154]

Great video, I feel like this would have been 9 minutes long on another channel. So I used so of my 7 and half minutes to say thank you!

[@pearcey77]

Any advice for rock salt?

[@kameldeeb3822]

Just curious, is Maldon salt and finishing salt the same thing??

[@Mamaducksmeatballs]

Hey American Test Kitchen can you please do a video on a difference on cooking with a electric stove vs gas stove. I always had and used gas stoves but moving into our new house and it has an electric stove stop and am completely intimidated scared of the new stove. Will it change flavor on my food. Do I have to change how I cook or bake? Any way of roasting veggies ?

[@AmericasTestKitchen]

Thanks for your suggestion! We'll pass it along to the team. Happy cooking!

[@passiveagressive4983]

I only purchase Diamond KS from now on 👍🏾

[@hischam7396]

Quick well made video

[@prplehaze8442]

Cool, so I'll be able yo make babish's reciped with my sea salt

[@Devaraja67]

The real difference is between iodized salt and non iodized salt, you need iodine added salt in many places where the natural sources of iodine in the water or soil are poor that is why you can´t have Kosher Salt or pure Salt as your only Salt, if in doubt you should consult your local water services on the subject. Iodized Salt is the best agent for the extra Iodine your body needs.

[@IlDeimos]

I haven't used iodized salt in 25 years. I only use sea salt. And my doctor tells me I am very healthy. Dont believe everything you read or hear from non professionals.

[@CRHall-ud9mq]

Table salt is heavily processed and most often contains anti caking agents such as sodium aluminum silicate (E-554) and additives fluoride, mono-sodium glutamate (MSG), and bleaching compounds to make it white. I find table salt does taste different to other salts, most likely because of it's altogether different make-up. Sea salt and rock salt such as Himalayan salt contains no chemical additives; because they aren't stripped of their minerals. I discovered Himalayan salt more complimentary to sweet dishes and including chocolate... and especially once I realised that different minerals have different flavours, some more sweet, some more salty and some a little bitter; which probably explains why some people care to differentiate the flavours of different salts. Tests have shown that Himalayan salt is lowest in lead compared to other tested natural salts. Therefore, I suggest minimal intake of salt and providing deep red coloured food such as beetroot, red cabbage, black grapes, etc, which helps the body remove heavy metals (as we should when eating any sea food, and stone ground cereals etc).

[@cameronevo]

What about Himalayan salt?

[@brendanstanford5612]

cameronevo. It's considered sea salt. It is still just evaporated sea water, but it wasn't done by us, we just mine it.

[@ryeguy01]

It's just expensive pink sea salt with slightly more minerals. Not worth it.

[@BlueHen123]

Trendy af. Most of it comes from Pakistan, not Nepal or Tibet that most would think. It has no advantage over other sea salts

[@napndash]

BS, it tastes better

[@RokiMowntinHi]

Brendan Stanford - is there a sea in the Himalayas? 🧐

[@pampoovey6722]

This doesn't make any sense. Flaky sea salt is a finishing salt. But you'd never use coarse sea salt to finish, and you can get sea salt that is as fine as table salt. I'm actually convinced that nobody really knows what constitutes 'kosher salt'.

[@scribesforsubscribers8027]

Thanks for explaining this so well, I thought chefs only use kosher salt for "religious reasons".

[@salmonline]

... and it was once more valuable than gold. Imagine that....

[@QualitySound1993]

Thank you.

[@88tongued]

Is salt a mineral we cannot live without, or is sodium an element we cannot live without?

[@tfp0052]

Salt makes food sparkle! If the food police don't like it they can take a flying bite at a rolling donut - Oh, wait!

[@nonanimeprofilepic]

whats the difference in taste?

[@kostasp1269]

Thank you for the video - I recently starting buying and suing Sea Salt.

[@rade1763]

Seriously!

[@CrimsonTemplar2]

No mention of iodized salt?

[@BlueHen123]

That's table salt with added iodine.

[@Rhaspun]

I see iodized sea salt now at the stores.

[@JWAChicago]

Dan's great. Glad he's putting out these videos.

[@mcjsrn]

It was my understanding that the process for obtaining sea salt involves allowing shallow ponds of sea water to evaporate until only a layer of salt remains for harvesting. During the evaporation period, brine (tiny shrimp) thrive and propagate exponentially, turningthe pools a pink color. Since shrimp are not kosher, and therefore forbidden to eat by those who follow the Jewish Doctrine, they use salt mined from the earth, a.k.a rock salt. Which is considered kosher do to the absence of brine in its professing. Am I wrong? If I'm right, about the brine, then how is the brine removed. Be my Google.

[@rfart419]

amazing.

[@pino_de_vogel]

I use himalaya salt and (smoked) sea salt. I have never seen kosher and i prefer my mills as thet give exact amounts. And noone should eat table salt. Noone needs more additives to their food. Kosher salt seems to be a american thing. They like inventing new things that dont need inventing.

[@rogerabernathy5026]

Dan, does ATK use Diamond Crystal or Morton when developing and writing recipes?

[@gerryjtierney]

No chef outside New York ever uses kosher salt.

[@theouthousepoet]

And by no chef you mean every chef? Perfect.

[@gerryjtierney]

@@theouthousepoet cringe. Find a single European chef using that crap

[@theouthousepoet]

@@gerryjtierney I only know one european chef: gordon ramsay. And he uses kosher salt? Regardless, my knowledge of european chefs, while miniscule, is apparently greater than your knowledge of geography. New York and Europe are not the only two regions that humans inhabit. Indeed Europe -- while I'm sure is very important to you -- is the smallest continent (that isn't also one country), which may reveal your degree of bias? The smallest region of the world not using kosher salt hardly equates to "no one outside of new york" so... uh... cringe?

[@JPAnor]

@@theouthousepoet usa population: 320 mio Europe: 740 mio "cringe"

[@AlbaderBohamad]

I either hate salt or I season with too much salt. Most likely I hate salt, I always put a quarter of the amount of salt that a recipe calls for and I end up with extremely salty food. I even resorted to coarse sea salt to further lessen the volume of salt I'm putting and it resulted in even more salty tasting food

[@LadyBovine]

I've rarely seen a recipe call for enough salt.

[@Haroldm814]

@@LadyBovine That's because they don't want to be called out for "this recipe was SOO salty" it's just a smart, defensive move on their part. Most people know to take it as a base and adjust, but there are those out their who literally have no idea what they're doing.

[@d4rksh4dow4]

What salt we use, when someone lose on the game?

[@BlueHen123]

Tears of hillary voters

[@Anne-kz4fi]

great explanation

[@zzyzxPL]

I still don't what the differences are. geez man..

[@calebtoo]

If a recipe calls for "kosher salt," how does one know whether to choose Morton's or Diamond, given one packs 1.5 times as much saltiness than the other in the same volume?

[@danielfield1606]

Because you should season to taste, and not season to measurement

[@tompietr]

Kosher salt does not exist in Europe. It is simply coarse-grained or fine-grained. The method of salt extraction is also defined - evaporated, sea, rock or Himalayan rock salt. With or without iodine added. No need to mix religion.

[@rohansharma7492]

difference kosher salt and dishwasher sold

[@SundayBlues555]

How about using no salt because its best to get your salt naturally?

[@ErikAdalbertvanNagel]

What of the sea salt made out of small crystals? 😦😦😦

[@duncanearley]

Speaking from Australia here but what is kosher salt? I always thought it was a religious thing?

[@colmcoleman3907]

I still do not understand the USA's obsession with kosher salt. Cling evenly to meat surface is a complete bullsh*t answer. I feel theres more to the promotion of this salt then meets the eye. Its ridiculous

[@1afrosamurai2]

Not eating in that kitchen .. All salts mentioned are stripped of minerals and plastics from the sea. Get salt you know the location of origin. Celtic, Real Salt Himalayan and others

[@fnhs90]

Eh, you should measure by weight, not volume

[@MinaF99]

fnhs90 who the fuck measures salt by weight instead of volume when cooking

[@fnhs90]

Mina F nobody (unless it’s large quantities). But if you’re measuring by volume, you’ll get insanely different results. 1 cup of table salt is nearly double weight of 1 cup of kosher salt.

[@fnhs90]

Mina F kzbin.info/www/bejne/jnimimx5pc6UlaM 1:27

[@pulltheskyopen]

fnhs90 I agree, but most every recipe I use calls for volume. I have a scale but don't think it'd measure anything less than a tbl...

[@Norm7264]

salt (and all other ingredients, including water) are typically measured by weight in bread baking.

[@bl6973]

We don’t talk about Mortons iodized salt

[@dr2shay]

Can't you have sea salt as table salt? Or have kosher sea salt??

[@danielleanderson6371]

You can, but they're not as shaker-friendly.

[@IlDeimos]

Of course. Just buy an extra pepper mill, throw in your course sea salt and use the grinder for your salt. I dont use Kosher salt. Sea salt comes course too, and it's the most cleanest and freshest salt out of the three. There is no reason to even use Kosher salt, since sea salt is also course

[@theouthousepoet]

@@IlDeimos hmmm I guess I still don’t understand what kosher IS. I have kosher coarse sea salt. I understand the coarse sea salt descriptors... but why is my salt also kosher? Or is it just a marketing word that they strap on? Halp :(

[@Juznik1389]

NaCl

[@_AmanSingh-xu9bf]

Explore here - alivechemicals.blogspot.com/2020/06/table-salt-vs-kosher-salt.html

[@janehobson2355]

Wrong. 'Kosher Salt' is not the "top salt in professional kitchens". It is not even a type of salt. It is a U.S.A. sub genre of salt. Calling it Kosher does not make it kosher. Sea Salt is the most available other salt, but this also covers a multitude of types and flavours of salt. This stupid video is so crude as to be useless.

[@Drake-xc2qd]

Salt is salt..

[@queststonesllc8853]

Very informative! Salt bae would approve.

[@patriciahowellcassity767]

It would have been good to include pink Himalayan salt.

[@Maltbrew]

Why is it called "Kosher" though? I thought kosher was a Jewish thing?

[@davejones5747]

Maltbrew It's was historically used for koshering meats, and over time it simply became known as kosher salt. A few people call it koshering salt, but most just say kosher salt. It doesn't mean "kosher" in the religious sense, although salt itself IS considered kosher (in the religious sense).

[@Maltbrew]

Ah, interesting! Thanks for the explanation. Here in Denmark, since we don't really have Jews, we just call table salt for fine salt and kosher coarse salt.

[@rickyelvis3215]

Maltbrew ... maltbrew learning hebrew

[@Muddzdk]

​@@MaltbrewI think the equivalent of Kosher Salt in Denmark is sea salt (Havs alt) or Crystal salt (Krystal salt)

[@garlicgirl3149]

anti-caking agents...what does that do your food?

[@janehobson2355]

Stop it caking... (the clue is in the name...)

[@lilnate2552]

what about salty boys

[@theoriginalonion7545]

That didn’t help at all, I’m only buying one salt...which is it?

[@rnempson1]

merph1 Buy one with iodine

[@theouthousepoet]

It’s been 2 years so I’m sure you already bought some by now... But Kosher is the wiser choice. It’s more forgiving and more versatile.

[@nickdudesville5154]

I usually like the brevity and simplicity of these videos, but this was way to incomplete. Didn't even mention the different sea salts. e.g. celtic vs Himalayan. or minerals. I don't think this taught many people anything they didn't already know.

[@syedowais244]

Frome Pakistan manufacturer Himalayan natural salt company

[@R1chardH]

Just threw it in google and it returned Kosher Sea Salt 🤷🏻‍♂️🤯🔫

[@terranceporche-leeobaray1007]

What about pink Himalayan salt. Mineral richer than all the others.

[@mikea7174]

So it’s just salt. Great.

[@MrTbsfan]

What about all the salty exes?

[@quamyy4127]

Anyone here from binging with babish

[@TheEamz]

yep! :)

[@filmeats4057]

@@TheEamz Nope

[@jmvneto51]

Did not say anything important about the different salts!

[@moniquewrites9046]

Kosher Salt has a sweet taste Sea Salt has a full taste Table salt to me has bland taste

[@dr2shay]

No mentions of salt pigs???

[@cleancutguy1892]

Making a video without showing us the salt is stupid! They're just showing a cartoonish image of the boxes

[@FiXato]

Koshering salt would be a more apt name than kosher salt.

[@davejones5747]

FiXato But its main use is not for koshering nowadays, and it's widely known as kosher salt, so it would make no sense to arbitrarily lengthen the name that way.

[@gdevelek]

Kosher salt is used by gawd's favorite people, so I choose to go for that most of the time..... I'm sure they know what's right.

[@davejones5747]

GI D But they don't use it for everything. They also use table salt, et al.