Having easy access to salt while cooking is important, but pouring little piles into my hand directly from the Diamond Crystal box results in a lot of salt spills. Keeping a little ramekin of the stuff works for an evening, but open containers can gather dust, and no one likes dusty salt. (And no, Diamond Crystal does not work with a salt shaker; the holes are too small.)
As of two minutes ago, I have 17 different types of salt in my kitchen, including a Jacobsen sampler (which I am methodically working my way through) and a packet of THC-infused stuff (which I have not tried). I love all of my salty sons dearly, but the Diamond Crystal Kosher and flaky Maldon get far more use than anyone else—the DC is for cooking; Maldon is for finishing.
I have a little bamboo salt cellar for my Maldon, with a top that swings to the side so I can open it with one hand, and not have to stop whatever stirring, sauteeting, or other cooking motion I’m performing with the other.
But I also have more than one type of salt, which means I need more than one type of salt cellar. It turns out a Mason jar, sans metal band, works quite well.
I realise “putting something in a Mason jar” is not exactly groundbreaking. When I told Alice about this little “hack” of mine, she said “so it’s a Mason jar?,” and was not super-impressed. Yes, it is a Mason jar, but the lack of band means you don’t have to unscrew the jar every time you need salt, while the lip of the lid keeps it in place.
The lid is easily slid to the side with one’s thumb, making it a one-handed manoeuvre you can execute without ceasing your stirring. It’s stupidly simple, but it keeps my salt easily accessible and dust-free.