Why Kosher salt?

Kosher salt, also known as kitchen salt, cooking salt, or koshering salt, is a type of edible salt that is commonly used in cooking. Here’s what you need to know about it:

Composition: Kosher salt mainly consists of sodium chloride (NaCl), just like other types of salt. However, it typically lacks common additives such as iodine.

Grain Size and Texture:
Coarse and Uneven: Kosher salt has a large, coarse, and uneven grain. Unlike table salt, it doesn’t dissolve immediately.

No Bitter Additives: It doesn’t contain bitter-tasting additives (such as iodine or fluoride), resulting in a pure taste compared to table salt.

Benefits and Uses:
Cooking and Baking: Kosher salt is versatile and commonly used in both cooking and baking.
Measuring and Distribution: Its large grains make it easier to measure and distribute.
Texture and Brine: It adds texture and brine to dishes throughout the cooking process.

Comparison with Other Salts:
Sea Salt: Sea salt has a smaller, but still coarse, grain. It’s made from evaporated sea water and is often used as a finishing touch on dishes.
Table Salt: Table salt has a fine, uniform grain and is more potent than kosher salt. It often contains iodine and other additives.

[VonKirda]

The rabbi laughs all the way to the bank.

[pauldeck]

Kosher salt is mostly hype. In most recipes the salt ends up dissolved anyway. So grain size is irrelevant. The amount of iodine in table salt is very small (like 0.2 milligrams per teaspoon) and you cannot taste that. Iodine is a necessary nutrient and most people should just use iodized table salt in their kitchens.