Salt 101: The Truth About Table Salt vs. Kosher Salt

Ever grabbed a recipe, and seen “salt to taste,” and thought… wait, which salt? You’re not alone! Salt is one of the most essential ingredients in cooking, yet not all salt is created equal. In this post, we’re breaking down the key differences between table salt and kosher salt—what they are, how they’re used, and why choosing the right one can change the way you cook.

Table Salt: The Classic Staple

Fine, uniform, and often iodized, table salt is the go-to for most home kitchens. It dissolves quickly, making it great for baking and seasoning at the table. But did you know? That tiny grain packs a higher sodium punch per teaspoon than coarser salts.

Pro Tip: If a recipe calls for kosher salt and all you have is table salt, use about 25% less, or your dish might end up saltier than intended!

Kosher Salt: The Chef’s Choice

Kosher salt is a favorite in professional kitchens for a reason! It’s coarse, easy to pinch and sprinkle, and it enhances food without over-salting. Unlike table salt, it’s usually free of additives, meaning a cleaner, more natural flavor.

Fun Fact: Despite its name, not all kosher salt is certified kosher—it was originally used in the koshering process to draw out moisture from meat.

Which One Should You Use?

For baking? Table salt (unless specified otherwise).

For seasoning meats, veggies, and finishing dishes? Kosher salt all the way!

For a full-flavored, lower-sodium alternative? That’s where Sideways Seasonings come in—because salt-free doesn’t mean flavor-free!

At Sideways Kitchen, we’re all about bold flavors without relying on salt. If you’re looking to level up your cooking while keeping it heart-healthy, our handcrafted blends are the perfect way to start.

What’s your go-to salt? Drop a comment below and let’s talk seasoning!