How long does a tub of table salt last you?

[MenoBabe]

We have just finished one, the tall Saxa one, and I can't remember how long we have had it. I think more than 2 years though. I was saying to my DH that I don't know how they make a profit, and he thought other households go through them more quickly. So, just wondering, what is others usage? Trivial I know!

I use loads of salt, just not much table salt. We get through loads of sea salt flakes.

Sacs is now apparently owned by Heinz so they stay in business because it's just one product among many, many others.

In answer to the OP, I bought a new one about 3 months ago but I reckon a tub lasts about 2 years. I only really use a pinch every day.

You don't have to worry, I enjoy my food tasting like, well, my food. I don't want it to taste of salt. I'm quite happy with a potato being a potato, not a salted potato.

Funny how when anyone says they do something different to the majority there is always a comment about it.

Saxa Iodised Table Salt - bought about every ten years.
Used sparingly incooking, for the odd play dough and for soaking wounds.
I tend to use more herbs and spices and less salt.

OK. But some people don't need salt on things like veg. And I wouldn't eat plain fish, I'd season it or make a sauce.

I don't never use salt, but I wouldn't add salt to a pan of boiling water to boil veg in, for example. I'm not 'trying to convince you' of anything, but for me, it doesn't improve the taste at all.

My parents would complain about this because they are used to the salty taste. I simply don't notice/ care about it because I'm not used to it. The vegetables still 'actually taste of something' - they taste of the vegetables that they are.

Everyone's different and likes different things.

You don't put a bit of salt on salad? Eggs? What about when you make tomato based sauces? Curries? Soup? Roasted vegetables? Rubbed over a jacket potato with olive oil before it goes in the oven?

@newmum0604

I don't do those things with salt, no

I don't make tomato based sauces or curry. I love soup but I'm happy for it to taste of soup not salt. Same with salad, put it in plate then eat. I have never roasted a vegetable in my life, nor rubbed a jacket potato with oil.

You know some people are just different. I suspect it's because I am autistic and I just like single flavours, one thing at a time, but adding salt to food really doesn't enhance the taste for me, it just makes it taste bitter, and salty

No to all apart from jacket potato. Who the heck wants salty salad? Soup I use stock. I use herbs on roast veg and curry has plenty of spices for taste.

I grew up without my parents using salt on food, so that’s what I was used to. Things didn’t taste bad, they just tasted of what they’re supposed to taste like. I then met my husband who is a keen cook and can now see how salt enhances the flavour of things, and I now use it in cooking myself (usually sea salt flakes), but I still wouldn’t put salt on a salad, for example, as I like the ingredients to taste of what they are.

I think the excessive salters have just got so used to salt they can’t cope without it.

why salt pasta? I put sauce on pasta so my pasta will taste of sauce

We used to go years between buying salt, but we make all our own bread now so went through a pot in less than a year recently! My kids are older now so I do use salt in cooking a little more than I used to now too.

A box probably lasts us at least a year. But really I've no idea, it's just there, always there, and we never seem to buy it!

The only thing I regularly use salt for is potato water when boiling for mash and directly on top of chips...both rarely.

We got out of the habit of adding salt to veg/veg water/pasta/rice etc when ds1 starred weaning (now 16!) and we never really went back.

I use salt in cooking and baking but we don't add salt to food once served. A large container of cooking salt has been in my cupboard for 4 or 5 years.

Salt isn’t a flavour unless you overdo it, it’s a flavour enhancer. Pretty much everything tastes better with salt added during the cooking process.

we get through quite a lot of maldon salt although I was thinking the other day I need to find a cheaper alternative for salting pasta and veg water really.

I've lived in this house 8 years and definitely only just purchased a second tub. That was the massive one. We now have a plastic grinder of sea salt. This will last a few months I reckon. DH salts and peppers EVERYTHING!

Our tub of table salt I must have bought over 2 years ago.

I use Maldon sea salt flakes though for most seasoning. I buy two or three tubs a year.

I completely get that, but in terms of things like a salad… I don’t really want the flavour enhancing. I’m quite happy with the flavours as they are. Our salads will often have things like feta, or mozzarella, or olives, or capers etc in anyway so they add a salty element.

We get through salt - bread making, salting/brining before preserving, getting rid of ice, cleaning cuts, gargling sore throats, sub for toothpaste if we’ve run out, cleaning, weed killer, slug barriers. And so much cheaper than special products you can buy that do similar things! We buy fancy salt too, but the cheap table salt is an essential here.

Those who use Maldon salt must be spending a fortune! The last time I looked at it, I put it back on the shelf with a sharp intake of breath…
I haven’t bought any for 6 years because I inherited about 2kg from the previous residents.
But I do use cooking salt mixed with gravel for icy pavements.
Maybe Saxa produce salt for dishwashers (5kg a year?).

Plus Heinz will use masses of salt in all their products so owning a producer makes sense and also means they can afford to sell it to for buttons.

I've had the same tub for about 6 years. Rarely use it. I'm not hugely keen on it and don't even put it on chips. I only use it if a recipe specifically calls for it.

It's the pasta water, not the pasta
Traditionally it should be sea water salty, it increases the boiling point of the water (or something) so the pasta is less soggy
You're not directly salting the pasta

Tub on Amazon is £5.50, I've got two thirds left and bought it 6 months ago so it's not expensive how how long it lasts me

Sometimes I can cope. And with Anchor butter, which is as salty as hell. But other times I can't take those things at all. Food intolerances can be like fires, they flame for a bit, die down, flame again etc. I happily added salt to something recently and found myself in the vomit zone, no warning. Cheese and smoked salmon have both made me vomit in the past and I didn't link that with salt - thank you. I don't eat bread very often.

I don't eat pineapple either. Same effect.

WTF would you put salt on salad?!? No to eggs, maybe in tomato based sauces depends what else is going in it, not in soup cos there's enough in the stock, definitely not in roast vegetables and nor on jacket potatoes.
The levels of heart disease in this country are starting to make a lot more sense!