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Fine Patagonian sea salt dissolves readily and seasons evenly. Reach for it when you scramble eggs, knead dough, simmer a sauce or put a pot on the stove. The everyday jar, from the Atlantic coast of Argentina.
Use it anywhere a recipe says salt. Fine grain dissolves quickly, so it suits doughs, brines, sauces and anything mixed rather than finished.
Patagonian Atlantic sea salt.
The source changes, and the crystal can change dramatically. By weight, both are still principally sodium chloride. The useful differences are grain size, iodine, additives and how much fits in a spoon.
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Canning salt and pickling salt are the same fine, additive-free format. Kosher salt can work only when a tested recipe permits it and the amount is converted by weight, because flake density varies.
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