Which One? Kosher Salt vs Table Salt

I'll be honest—years ago, I thought salt was just salt. Boy, was I wrong!

After too many cooking disasters and way-too-salty dinners, I finally learned the real differences between these kitchen staples.

The big difference between kosher salt and table salt is the crystal size and what gets added—kosher salt has big, flaky crystals with no extras, while table salt has tiny, dense grains and usually comes with iodine and anti-caking stuff. It might sound minor, but it actually changes your food a lot.

Once I figured out how crystal size affects measuring and why chefs love kosher salt, my food improved. Let me walk you through what I’ve learned about both salts—from how they’re made to when I reach for each one, and the health bits that matter.

What Sets Kosher Salt and Table Salt Apart

Kosher salt and table salt differ in crystal size, flavor punch, and how they act in your kitchen. These things can change how much salt you use and which salt works best for certain jobs.

Difference in Grain Size and Texture

I can tell the biggest difference just by holding these salts. Kosher salt has large, flat flakes that look a bit like tiny snowflakes. Table salt feels like smooth, fine sand.

Kosher salt crystals:

• Big, flaky, and a bit uneven

• Easy to grab and sprinkle

• Break apart if you rub them

Table salt crystals:

• Tiny and super uniform

• Pour easily from a shaker

• Dissolve almost instantly

The size matters more than you might guess. When I measure by the spoon, kosher salt’s big crystals leave air pockets, so less salt fits in than with table salt’s packed, tiny grains.

Flavor and Taste Profile

Both types taste salty, but kosher salt feels milder to me. The big flakes dissolve slower than table salt’s tiny grains.

Table salt hits your taste buds right away. Its fine grains melt fast and give you a sharp salty blast.

Kosher salt brings its flavor out slower. I find it easier to control the seasoning, so I don’t oversalt as often.

Most table salts have iodine, which can give a faint metallic or bitter taste. Kosher salt usually skips the iodine, so the flavor stays clean and simple.

Common Uses in Cooking

I grab different salts for different things. Each one has its favorite jobs.

I reach for kosher salt when:

• Seasoning meat before cooking

• Salting pasta water

• Rimming cocktail glasses

• Sprinkling on top of finished dishes

Kosher salt’s big flakes stick well to meat and work great for dry brining. I also love the look of flakes on cookies or caramel treats.

I use table salt for:

• Baking

• Making dressings or marinades

• Recipes that need exact measurements

• Dishes where salt must dissolve completely

Table salt is perfect for baking since it blends evenly in doughs and batters. If a recipe says “1 teaspoon salt,” it usually means table salt unless it says otherwise.

Production and Processing Methods

The way these salts are made is pretty different. Kosher salt keeps things simple, while table salt goes through a lot of steps.

How Kosher Salt Is Made

Kosher salt starts with seawater or underground salt deposits. Makers collect the salt by letting the water evaporate naturally.

They filter and refine the salt gently. This keeps those big, flaky crystals just the way I like them.

No harsh chemicals get tossed in. The large crystals form naturally as the water disappears. Kosher salt keeps some natural minerals and has a clean taste I really enjoy.

The whole process tries to keep the salt close to its natural state.

How Table Salt Is Made

Table salt gets a more intense treatment. Producers dissolve raw salt in water, then use chemicals to strip away any impurities.

After that, they evaporate the water again to create tiny, even crystals. But they don’t stop there!

They add anti-caking agents like calcium silicate so the salt won’t clump. Many brands, like Morton Salt, add iodine to help prevent iodine deficiency.

The end result? Fine, pourable crystals that last a long time on the shelf. It’s more processed than kosher salt, but that’s what gives table salt its smooth texture.

Chemical Composition and Additives

Both salts are really just sodium chloride. The real difference comes from what gets added (or not added).

Sodium Content Comparison

Here’s something that tripped me up when I started cooking: kosher salt and table salt have the same sodium per gram. Both are about 99.9% pure sodium chloride.

The confusion comes from how you measure them.

Salt Type Sodium per teaspoon Table Salt ~2,300mg Kosher Salt ~1,800mg

It’s not the sodium that’s different—it’s how much fits in a spoon. Kosher salt’s big, fluffy flakes don’t pack in as tightly.

So if I use a teaspoon of kosher salt instead of table salt, I’m actually using less sodium. That’s why recipes get specific about which salt to use!

Iodine in Table Salt

About 70% of table salt in the US comes with iodine. Back in the 1920s, people needed it to avoid health problems.

Iodized salt has a slightly different taste. I notice a faint metallic or bitter note sometimes.

That’s why I like kosher salt for cooking. It doesn’t have that extra flavor—just pure, clean saltiness.

Kosher salt almost never has iodine. If you need more iodine, you’ll need to get it from seafood, dairy, or other foods.

Role of Anti-Caking Agents

Table salt uses anti-caking agents like calcium silicate to stop clumping.

Ever notice table salt pours smoothly even on humid days? That’s the additives doing their thing.

These extras can sometimes give a faintly bitter or metallic aftertaste. I’ve tasted it when comparing salts side by side.

Kosher salt usually skips these. Its big flakes don’t clump much, so there’s no need for extra chemicals.

That’s another reason kosher salt tastes cleaner to me. No weird aftertaste—just plain salt flavor.

Culinary Uses and Substitution Guidelines

Swapping salts works if you understand the volume differences and know when to use each. Kosher salt takes about 25-50% more by volume than table salt, and each shines in different kitchen jobs.

Impact on Cooking and Baking

These salts don’t always act the same in recipes. Kosher salt is my favorite for seasoning meats because the big flakes dissolve slowly and spread out well.

When I grill or roast, kosher salt helps build a nice crust. The texture draws out moisture and helps with browning.

Table salt rules in baking. The tiny crystals disappear instantly in batters and doughs, so everything’s seasoned evenly.

I’ve messed up bread recipes by using kosher salt wrong. The flakes sometimes don’t dissolve and leave salty spots.

For pasta water, I prefer kosher salt. It dissolves easily in boiling water, and I can see how much I’m adding. Table salt disappears so fast that it’s tough to judge.

Salt Measurements and Conversion Tips

Here’s my go-to conversion chart:

Table Salt Kosher Salt (Diamond Crystal) Kosher Salt (Morton) 1 tsp 1½ tsp 1¼ tsp 1 tbsp 1½ tbsp 1¼ tbsp

Morton salt crystals are denser than Diamond Crystal, so you can’t swap them exactly.

A kitchen scale is a lifesaver for salt accuracy. 1 gram of table salt equals 1 gram of any kosher salt.

When following recipes, I always check which salt the author used. A lot of cookbooks use kosher salt for savory dishes.

If I’m cooking without a recipe, I start with less kosher salt than I think I’ll need. It’s way easier to add more than to fix an over-salted meal.

Chefs' Preferences and Brand Differences

Most pro kitchens I’ve seen use Diamond Crystal kosher salt. The pyramid-shaped flakes dissolve faster than Morton’s, so chefs get better control.

I keep both types around. Morton kosher salt works better for curing meats because it’s denser and dissolves slower.

For everyday cooking, Diamond Crystal just feels right in my hands. The lighter flakes make it hard to overdo the salt.

Table salt with iodine can add a metallic taste that some chefs avoid, especially in delicate dishes. I notice it in soups or when making pasta from scratch.

Cooks in restaurants often use kosher salt because it’s easy to grab a pinch from a bowl. The bigger flakes stick to your fingers, so you can season more precisely.

Health Considerations and Dietary Factors

Both kosher salt and table salt have the same sodium per teaspoon, but table salt usually has added iodine your body needs. The health difference mostly comes from the iodine and how much salt you end up using.

Sodium Intake and Health

Here’s what I’ve learned about sodium: both salts are basically the same for your daily limits.

A teaspoon of table salt has about 2,300mg of sodium. Kosher salt has about the same per teaspoon.

The tricky part is the size of the flakes. Kosher salt’s bigger crystals mean you might use less without noticing. I think this helps me control my sodium intake a bit better.

Quick sodium facts:

• Both salts = same sodium content by weight

• Daily limit: 2,300mg sodium

• Kosher salt’s big flakes might help you use less

• Most sodium comes from processed foods, not what you sprinkle at home

Iodine Deficiency and Supplementation

This is where table salt really shines. Iodized salt showed up in the 1920s to help people avoid thyroid problems, and honestly, it did a great job.

Table salt has extra iodine, which helps your thyroid work right. Kosher salt usually skips the iodine.

If you only use kosher salt, you could miss out on this important nutrient. I found out that not getting enough iodine can mess with your thyroid and leave you feeling tired.

Iodine sources to consider:

• Seafood and seaweed

• Dairy products

• Eggs

• Iodized salt (table salt)

Personally, I cook with kosher salt but always keep some iodized salt around, just in case. You could also eat fish or other iodine-rich foods a couple times a week to stay covered.