to think there’s not that much of a difference between salt

[Ahardyfool]

I regularly buy a tub of 23p table salt and either expensive sea salt or middle of the road sea salt in varying coarseness levels.

The table salt goes in pasta water and the other stuff in actual recipes. On a salad I like a bit of grainy Maldon for example but I am wondering why the fuck I bother for everything else. AIBU to think that once it’s dissolved into whatever sauce/casserole/etc there is no discernible difference?
Whenever I cook from Nigella’s recipes she gets me doubting myself again.
So, Yes for I am being unreasonable and you can taste the difference - absolutely! Or No for I’m not being unreasonable and it is a total waste to spend money on special salt that has been shaved from the armpit of a sweaty mammal or something special like that.

Salt is salt, but there may be other minerals that affect the taste a bit.

Bit like co-op ibuprofen at 49p Vs Nurofen at 2.99. Exactly the same stuff and works in exactly the same way.

The only difference is whether it grinds or not. Expensive grainy salt soaks up moisture and then does not grind. That is why we have table salt - powdered so no need to grind it.

But yes it is the same, but different. It is possible to be both, as Brian Cox tells us.

The other minerals in Himalayan salt are minuscule amounts better for you.

Salt tastes pretty much the same, but the texture can be important, home made bread rolls finished with poppy seeds and salt flakes are much nicer than finished with ground up salt or table salt for instance.

YABVU. Maldon is THE best.

I agree. As long as it’s not Lo-Salt which is truly grim stuff.

They actually taste quite different. Table salt almost burns my mouth if I try a bit neat. It is horrible. Maldon salt or sea salt tastes salty and sort of tasty!

For cooking eg pasta there is little difference - apart from strength of course, but I would never want to sprinkle table salt on my food.

I think the posh stuff is worth it for a nice salad but use the cheap salt for cooking. Cheap salt tastes metallic compared with expensive ones in my opinion.

Table salt usually contains anti caking agents so I imagine it might possiby alter the taste a little. Also occassional crunchy bits of salt are crazy nice to hit when you're chomping away, don't get that with table salt.

What a pointless, lazy article that Guardian one is. She didn't even do a taste test.

Sea salt tastes different from table salt. Anyone can try both and see for themselves.

We do the same. Big, cheap thing of table salt and "naice" salt for adding to steaks, salads etc (a bit like olive oil too). I also buy those ready filled grinders as I got fed up with trying to clean and manage proper ones

@Haffiana

What a pointless, lazy article that Guardian one is. She didn't even do a taste test.

Sea salt tastes different from table salt. Anyone can try both and see for themselves.

Sorry I'll ask for if to be removed

I think I’m with everyone that says it’s largely the texture that counts when used for anything other than dissolving in water. I too love the crunch and salt hit of a nice hunk of salt in food such as salad, bread, chocolate, salted caramel etc.
Come to think of it I also agree about the almost burning salt taste of basic, cheap salt.
I shall continue then.
Anyone got any views on smoked salt and whether that’s one worth purchasing?

I don't know about smoked salt but I bought some gorgeous Posh Cow smoked sea salt butter in M&S. fab on a baked potato etc