Bigger Crystals Deliver Better Control
Kosher salt’s large, flaky crystals are a game-changer when it comes to seasoning. Unlike fine table salt, these bigger flakes make it easier to pinch, scatter, and distribute evenly over food. According to a 2024 study by the Culinary Institute of America, professional chefs overwhelmingly prefer kosher salt for this very reason, saying it helps them avoid over-salting. The tactile feedback you get from kosher salt means you’re less likely to accidentally dump too much salt into your dish. This hands-on control is especially valuable when seasoning meats and vegetables before cooking. It’s like painting with a big brush instead of a fine pen—broad, even strokes. If you’ve ever wondered why your dish tastes just right at a restaurant, kosher salt is often the silent hero.
No Additives Means Pure Flavor
One of the main reasons recipes specify kosher salt is because it doesn’t contain additives like iodine or anti-caking agents, which are commonly found in table salt. Consumer Reports in 2023 noted that these additives can sometimes impart a slightly metallic or bitter aftertaste. Kosher salt, on the other hand, is just pure sodium chloride. That means the clean, straightforward salt flavor blends smoothly into your food, enhancing natural flavors without any weird aftertaste. It’s become a top choice for home cooks and professionals who want to keep flavors pure and honest. The absence of additives also makes kosher salt a more reliable option for pickling and curing, where unwanted flavors could ruin the process.
Consistency Across the Kitchen
When a recipe calls for kosher salt, it’s about standardizing results. Table salt and sea salt grains are much smaller or can vary wildly in size, so a “teaspoon” of each delivers different levels of saltiness. The New York Times’ food section highlighted in 2024 that kosher salt’s consistency helps chefs control seasoning batch after batch. This reliability is crucial for recipe developers and cookbook authors who want readers to get the same results every time. It’s also why so many test kitchens—like America’s Test Kitchen—use kosher salt as a default. With kosher salt, a teaspoon is a teaspoon, no unpleasant surprises.
It Dissolves at the Right Pace
Kosher salt doesn’t dissolve instantly, and that’s actually a benefit in many recipes. Its slow melt gives cooks time to taste and adjust seasoning before the salt fully integrates. A 2023 article in Bon Appétit pointed out that this gradual dissolving helps avoid the dreaded “too salty” outcome. For example, when seasoning steak or chicken, kosher salt gives you a moment to spread it evenly before it disappears into the food. It’s like having a pause button for flavor. This feature makes kosher salt especially valuable when brining or dry-curing meats.
Perfect for Meat and Veggie Prep
Kosher salt was originally used in the koshering process—drawing blood from meat as required by Jewish dietary law. That history isn’t just tradition; it’s practical. The flaky crystals stick well to moist surfaces, making it ideal for prepping meats and veggies before cooking. In a 2024 report, the National Restaurant Association noted that the majority of professional kitchens use kosher salt for pre-cooking prep because it clings better and seasons more evenly. The salt’s texture even helps create a crust on meats when searing or roasting. This is why kosher salt is the go-to for classic dishes like roast chicken or grilled steak.
Better for Baking and Brining
Bakers and briners love kosher salt for its reliable solubility and even dispersion. According to research from King Arthur Baking Company in 2023, kosher salt is more forgiving in doughs and batters, preventing those dreaded salty spots that sometimes show up with table salt. For brining, the larger grains dissolve slowly and evenly, infusing meats with flavor without oversaturating them. This predictability is especially important in baking, where salt interacts with other ingredients like yeast and sugar. Experienced bakers stick to kosher salt to keep results consistent and delicious.
It’s Easier to Measure by Hand
A surprising reason recipes specify kosher salt is the ease of measuring by hand. Cooks often grab a pinch, and the larger flakes make it simple to eyeball amounts. In a 2024 Food Network survey, 82% of chefs said they prefer kosher salt for hand-seasoning because it’s easy to feel and control. This tactile experience is part of why food tastes better when you cook with your hands, not just your eyes. It’s the difference between painting with your fingers and using a tiny brush—sometimes you just need to get in there and feel the flavor.
Less Sodium Per Teaspoon
Here’s a fact that might surprise you: kosher salt actually delivers less sodium per teaspoon than table salt. That’s because the larger crystals don’t pack as tightly, so there’s more air between them. According to the U.S. Department of Agriculture’s 2025 nutrition database, a teaspoon of kosher salt contains about 1,120 mg of sodium, compared to 2,300 mg in table salt. This means you can season generously without overloading on sodium. It’s a subtle health benefit that doesn’t sacrifice flavor or texture. Many nutritionists now recommend kosher salt as a smarter choice for home cooks watching their sodium intake.
It’s the Industry Standard
A huge reason recipes call for kosher salt is simple: it’s what chefs use. The 2023 National Restaurant Association survey found that over 90% of professional kitchens in the U.S. use kosher salt as their primary seasoning salt. This widespread industry preference has shaped how recipes are written and tested. When cookbooks, magazines, and online food sites develop recipes, they do so with kosher salt in mind, ensuring the results will match what you taste in restaurants. If you want to cook like a pro, using kosher salt is the first step to matching those flavors.
Chefs Swear By It—And So Should You
Ask any chef about their favorite kitchen staple, and kosher salt is almost always at the top of the list. In a 2024 interview with Bon Appétit, celebrity chef Samin Nosrat put it bluntly: “It’s the only salt I trust.” Chefs value its purity, texture, and consistency, and they rely on it for everything from seasoning soup to finishing a steak. The growing popularity of kosher salt among home cooks shows people are catching on. It’s not a fancy or fussy ingredient—it’s just the right tool for the job, every single time.
