Tammy Algood's recommendations for
the best use for each variety
of salt:
Iodized salt is best used for baking.
Rock salt lowers the freezing temperature of ice, making things
colder. It is commonly used to make ice cream and helps to
chill beverages. Add rock salt with ice to a cooler of beverages
to chill drinks faster and keep them colder.
Sea salt in either the coarse or fine form is best for the
dinner table to add to prepared foods.
Kosher salt is best for cooking because it has a slow-release
type effect on foods.
