That certainly is not true of the Celtic sea salt we got a few days ago. Made fine in the grinder, no diff. But, it still wouldn’t pour from a regular salt shaker. Use it by fingerfuls like Michael Chiarelli does with his... (4 replies, last updated by kc girl August 20, 2005)

I am too, and I do too, in a little blue vial. I like it much better than the French Fleur de Sel or the Light Grey Celtic Sea Salt, both of which I have around, as well as a no-name brand purchased from a Frenchman here for $2 a... (8 replies, last updated by Laurella September 2, 2004)

So I don’t understand salt. I know sea salt tastes the best. I’ve even bought some truly expensive salt from France which for some reason was called celtic salt. And I know the U.S. started adding iodide to salt for... (2 replies, last updated by David L July 18, 2002)

grinders, etc. 2b. And is Celtic sea salt any better than French sea salt? Personally, I like using kosher salt for cooking. Somehow it flavors food better. Also, can anyone tell me the French perspective on salt? It seems the food... (72 replies, last updated by szmeterling January 28, 2009)

I used to work there. The tomatoes are not canned, they are roasted w/ garlic and thyme, olive oil, and salt and pepper. They also make there own crustini and the mozarella is real buffalo mozarella. All that said, I think the... (6 replies, last updated by Denise L. Johnson June 16, 2006)

I just ate at Sea Salt. For a seafood place there were surprisingly few things on the menu that I could eat (I eat CA kosher style.) We shared some salads that were yum, the chicory salad had a bit of cheese and orange to balance... (52 replies, last updated by Robert Lauriston November 15, 2009)

Had a notably good meal at Sea Salt last night. Monkfish liver torchon with sea urchin and caviar ($12), clam chowder with bacon and cream ($9), grilled sardines ($12.50), bacon-wrapped grilled sturgeon ($22), gigantes with tuna... (4 replies, last updated by cheffytown June 22, 2006)

Hi, Does anyone know where I can buy gourmet sea salts (ie Fleur de Sel, Alaea Hawaiian Sea Salt)? Thanks (5 replies, last updated by Kristine March 15, 2004)

I like salt. Which fancy ones are yummiest to buy and try first? And what are your favorite ways to use them? At moment we’ve got Celtic Sea Salt in the go-to grinder. If I want to expand my horizons, should I be after fleur... (37 replies, last updated by tracylee May 10, 2009)

Are the two interchangeable? I exclusively use coarse sea salt. Are there recipes that specifically call one or the other? (4 replies, last updated by todao June 21, 2009)

Just curious. When you’re boiling pasta water, do you use sea or regular (Mortons) salt. My kids use sea salt and I think it’s just a waste and they think I’m silly. (12 replies, last updated by Kelli2006 February 4, 2009)

I purchased some sea salt recently, coarse grind. Question is, do I use this the same way that I would use Kosher salt? I always cook with Kosher salt so I am wondering if sea salt is ‘saltier’ or about the same in... (3 replies, last updated by kc girl July 3, 2008)

In the United States we have been using iodized table salt for years, in part to reduce thyroid problems. Is the increased use of kosher and sea salt opening us up to thyroid problems? If not, why is it still added to table salt? (3 replies, last updated by Caroline1 July 6, 2008)

I’m on a high-salt diet (don’t ask) and have been experimenting with different kinds of salt. I’ve got big things of both kosher salt and sea salt and am wondering how they are used differently from regular... (11 replies, last updated by paulj May 26, 2008)

Is there a difference between kosher & sea salt (if a recipe calls for 1)? (6 replies, last updated by ChefBoyAreMe September 24, 2007)