Salt for a Salt Mill – Which Types Can You Use?
Start with the mechanism, not the label
The correct salt depends first on the particular mill. Salt attracts moisture and can attack unsuitable materials. Use it only in a mechanism approved for salt and follow the maker’s recommended crystal size.
Dry grinding salt and rock salt
Dry crystals are normally the natural choice. They must be large enough not to fall straight through, yet small enough to feed freely. Bad Ischler natural pink grinding salt is prepared for this purpose and is a useful reference for suitable texture.
Fine salt rarely needs grinding
Fine table salt is already ground. Putting it in a mill adds little, and tiny grains may pass through without useful adjustment. Keep it in a closed container or salt cellar instead.
Preserve flake salt as flakes
Flake salt is valued for its light, crisp texture. A mill crushes that structure. Pinch it by hand or serve it from a salt cellar, especially as a finishing salt.
Damp sea salt may clog
Moist unrefined sea salt can clump, obstruct the feed and strain the mechanism. Use it only when the manufacturer explicitly supports damp salt; otherwise a salt cellar is more reliable.
Seasoned and flavoured salts
Blends with herbs, chilli or other particles differ in size and oil content. They may clog or leave aromas. Use them only when both mechanism and grain size are compatible, preferably in a dedicated mill.
Keep mill and salt dry
Do not refill above steaming pans. Close the salt package, wipe the mill with a soft cloth and follow its care instructions. If crystals clump, remove the source of moisture rather than forcing the mechanism.
Read next
- Salt mill vs pepper mill – is there a difference in the grinding mechanism?
- Spice Mill, Salt Mill or Pepper Mill – Which One Should You Use?
- How to Choose the Size and Height of a Pepper Mill
