What is Kosher Salt? The Chef's Preferred Salt Explained
Complete guide to kosher salt - why chefs prefer it, kosher vs table salt vs sea salt, Diamond Crystal vs Morton differences, and essential measuring conversions
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Quick Answer
Kosher salt is a coarse-grained salt with large, flat flakes that chefs prefer for its easy pinching, clean taste (no additives), and better control when seasoning. It's less salty by volume than table salt, so you'll need to adjust measurements.
Understanding Kosher Salt
Larger Flake Structure
Kosher salt has larger, coarser flakes than table salt. This makes it easier to pinch, see, and control when seasoning. The flakes stick to meat surfaces better for seasoning.
Pure & Clean Taste
Unlike table salt, kosher salt typically contains no iodine or anti-caking additives. This gives it a "cleaner" salt taste without any metallic aftertaste.
Less Dense by Volume
The larger flakes mean kosher salt is less dense than table salt. A teaspoon of kosher salt contains less actual salt than a teaspoon of table salt - important for measuring!
Why Chefs Prefer Kosher Salt
Easier to pinch
Larger flakes pick up easily between fingers for controlled seasoning
Visible on food
You can see how much you're adding, unlike fine table salt
Dissolves evenly
Spreads and dissolves more uniformly across surfaces
No additives
Clean taste without iodine or anti-caking chemical flavors
Sticks to meat
Coarse texture adheres to proteins better before cooking
Harder to over-salt
Lower density means more forgiving if you add too much
đź“ş The Name "Kosher Salt"
Kosher salt isn't named because it's certified kosher (all pure salt is kosher). It's called "kosher salt" because it's traditionally used for koshering meat - the Jewish practice of drawing blood from meat. The large flakes are perfect for this purpose, sticking to meat surfaces and dissolving slowly.
Salt Type Comparison
| Feature | Kosher Salt | Table Salt | Sea Salt |
|---|---|---|---|
| Crystal size | Large, coarse flakes | Tiny, fine crystals | Varies (fine to coarse) |
| Density | Low (fluffy flakes) | High (compact) | Medium-High |
| Additives | None (usually) | Iodine + anti-caking | None (usually) |
| Taste | Clean, pure salt flavor | Can be metallic | Mineral undertones |
| Best for | All-purpose cooking | Baking (precise) | Finishing |
| Cost | Inexpensive | Cheapest | Most expensive |
Diamond Crystal vs Morton: The Critical Difference
⚠️ This Matters More Than You Think
Diamond Crystal and Morton kosher salt are NOT interchangeable by volume. Morton is about 1.5x saltier than Diamond Crystal for the same volume measurement. Using the wrong one without adjusting can over-salt or under-salt your food.
| Feature | Diamond Crystal | Morton |
|---|---|---|
| Flake shape | Hollow pyramids | Flat, dense flakes |
| Texture | Light, airy | Compact, heavier |
| Saltiness by volume | Less salty | 1.5x saltier |
| Dissolving | Dissolves faster | Takes longer |
| Sticking to meat | Sticks better | Falls off more |
| Recipe default | Most recipes use this | Reduce by â…“ |
| Availability | Less common | More common |
Diamond Crystal - Chef's Choice
Most professional recipes and cookbooks are developed using Diamond Crystal. If a recipe just says "kosher salt," assume Diamond Crystal.
Morton - More Common
Easier to find in most grocery stores. Use about â…” the amount of what a recipe calls for if using Morton instead of Diamond Crystal.
Measuring Conversions
Volume Conversions
| Table Salt | Diamond Crystal | Morton Kosher | Fine Sea Salt |
|---|---|---|---|
| 1 tsp | 2 tsp | 1½ tsp | 1 tsp |
| 1 tbsp | 2 tbsp | 1½ tbsp | 1 tbsp |
| ¼ cup | ½ cup | ⅓ cup + 1 tbsp | ¼ cup |
Weight to Volume (Most Accurate)
| Weight | Diamond Crystal | Morton Kosher | Table Salt |
|---|---|---|---|
| 1 gram salt | ÂĽ tsp | â…™ tsp | â…™ tsp |
| 5 grams salt | 1 tsp | Âľ tsp | Âľ tsp |
| 10 grams salt | 2 tsp | 1½ tsp | 1½ tsp |
🎯 Pro Tip: Weigh Your Salt
For consistent results, weigh salt in grams instead of measuring by volume. A kitchen scale eliminates the Diamond Crystal vs Morton confusion entirely. Many professional recipes now include salt by weight.
When to Use Each Salt Type
Kosher Salt (Diamond Crystal)
Best For:
- âś“All-purpose cooking
- âś“Seasoning meat
- âś“Pasta water
- âś“Most recipes
- âś“Brining
Avoid For:
- âś—Baking (unless specified)
- âś—Very precise recipes
Table Salt
Best For:
- âś“Baking (precise measurements)
- âś“Salt shakers
- âś“When iodine is needed
Avoid For:
- âś—Seasoning by hand
- âś—When recipe calls for kosher
Flaky Sea Salt (Maldon)
Best For:
- âś“Finishing dishes
- âś“Chocolate/caramel
- âś“Presentation
- âś“When texture matters
Avoid For:
- âś—Cooking (too expensive)
- âś—Dissolving into liquid
Storage Tips
🧂 Storing Kosher Salt
- •Store in a salt cellar or open container near the stove for easy access
- •No need for airtight - salt doesn't spoil or go stale
- •Keep away from direct moisture (near dishwasher or sink)
- •Salt has no expiration date - it lasts indefinitely
đź’ˇ Best Practices
- →Use a salt pig (open container) - allows you to pinch salt easily
- →Keep a small bowl of salt near the stove for seasoning while cooking
- →If salt clumps (humidity), it's still fine - break up clumps with a fork
- →Add a few grains of rice to absorb moisture if clumping is a problem
Frequently Asked Questions
Why do chefs prefer kosher salt?
Chefs prefer kosher salt because the larger flakes are easier to pinch and control, dissolve more evenly, and have no metallic aftertaste (no anti-caking additives). It's also easier to see how much you're using.
What's the difference between Diamond Crystal and Morton kosher salt?
Diamond Crystal has hollow, pyramid-shaped flakes that are lighter and less dense. Morton has flat, dense flakes. By volume, Morton is about 1.5x saltier than Diamond Crystal. Most recipes are developed using Diamond Crystal.
Is kosher salt actually kosher?
All salt is kosher. "Kosher salt" got its name because it's used in the koshering process to draw blood from meat. The large flakes are perfect for this traditional Jewish practice. The salt itself isn't any more kosher than other salts.
Can I substitute table salt for kosher salt?
Yes, but use half the amount. If a recipe calls for 1 teaspoon kosher salt (Diamond Crystal), use ½ teaspoon table salt. Table salt is much denser, so measure by weight for accuracy or taste as you go.
Does kosher salt taste different than table salt?
Yes! Kosher salt tastes "cleaner" because it's pure sodium chloride without anti-caking agents. Table salt can have a slightly metallic or chemical aftertaste from additives. Once dissolved in food, the difference is subtle but noticeable to trained palates.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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