Is Fancy Salt Worth It? (AKA: Please Stop Salting Your Pasta Water With $12 Flakes)
Let’s talk about fancy salt because nothing makes you feel both cultured and slightly ridiculous like owning a tiny jar of flaky crystals that cost more than a whole chicken.
I’m not here to tell you fancy salt is a scam. I’m also not here to tell you it’ll “change your life.” (If salt is changing your life, I have questions. And maybe a cookbook recommendation.)
What I am here to tell you is this: most of the time, expensive salt is doing absolutely nothing special. But in a few very specific moments? Oh, it’s magic. Like, “why does this roasted carrot suddenly taste like it got a promotion?” magic.
So here’s my no drama, no marketing, “I’ve been personally victimized by the spice aisle” guide to when fancy salt is worth it and when it’s basically you throwing money into boiling water.
The One Thing You Need to Know: Does the Salt Dissolve… or Sit There Looking Pretty?
If you remember nothing else, remember this:
- If the salt dissolves into liquid, it all tastes basically the same.
- If the salt stays on the surface, fancy salt can actually matter.
That’s it. That’s the whole secret. Everything else is just details and my opinions (which you did, technically, come here for).
When salt dissolves soups, sauces, pasta water, brines it turns into sodium + chloride in liquid. Chemistry does not care that it came from a hand harvested coastal lagoon blessed by mermaids.
But when salt sits on the surface like a final sprinkle on steak, tomatoes, brownies (YES) you taste the texture, the shape, and that little burst of salty sparkle.
The “Should I Buy This Salt?” Checklist (4 Quick Questions)
When I’m standing in the grocery store holding a jar of something that looks like it belongs in a witch’s pantry, these are the four questions I ask:
1) Is this salt going to dissolve?
If yes: buy the cheap stuff and feel smug about it.
If no (it’s a finishing sprinkle): keep reading, because this is where fancy salt can earn its keep.
2) What’s the grain like?
- Fine salt = blends in evenly (great for baking, soups, general use)
- Big crystals / flakes = crunch, sparkle, little pops of salt (great for finishing)
Flakes are like the throw pillows of seasoning. Not required, but they do make things feel a little more “done.”
3) Does it actually taste like something besides “salt”?
Some specialty salts genuinely bring a flavor:
- Smoked salt tastes smoky (shocking, I know)
- Kala namak (black salt) has that sulfur-y egg vibe (very specific, very useful if you’re doing vegan “egg” things or Indian food)
If it doesn’t taste different and it’s not giving you texture… it’s mostly just expensive salt cosplay.
4) Is it iodized?
This is the unsexy but important part. Iodized table salt is a major source of iodine, which your thyroid would like you to have.
Most kosher salt, sea salt, pink salt, and fancy flakes are not iodized unless the label says so.
You don’t need to panic, but if you switch to non-iodized salt for everything, make sure you’re getting iodine somewhere else (more on that later).
When Fancy Salt Is Actually Worth It (Yes, Really)
Finishing salt is where the fancy stuff shines. And I mean actually shines those little flakes catch the light on a brownie like they’re posing for a magazine cover.
Here’s where I personally love using flaky salt (Maldon, fleur de sel, etc.):
- steak or salmon right off the heat
- roasted veggies with crispy edges
- sliced tomatoes with olive oil (summer’s easiest flex)
- fresh salads, especially if they’re simple
- caramel-y desserts: brownies, cookies, chocolate anything
- avocado toast… which I will defend forever, thanks
The rule: if you can see it sitting on top, you can taste it.
Timing matters (and nobody tells you this)
If you sprinkle your finishing salt and then wander off to answer a text and come back three minutes later… those flakes are already halfway dissolved, especially on hot or wet food.
Sprinkle finishing salt right before serving. Like, “food hits the plate → salt hits the food → you eat it” energy.
A quick smoked salt PSA
Smoked salt is one of the few “fancy” salts I think is genuinely fun because it adds real flavor.
But don’t waste it in the cooking process. Heat can mute that smoke vibe, and you’ll end up like, “Did I… imagine that?”
Use smoked salt at the end, on things like:
- grilled meat
- roasted potatoes
- corn
- even popcorn (trust me)
Little trick I’ve stolen from restaurant brains: mix a small amount of smoked salt into kosher salt so it’s not screaming SMOKE! at every bite. (I do about 1 part smoked to 4 parts kosher.)
Where Cheap Salt Is Not Only Fine It’s The Smart Choice
If you use fancy flakes for any of the following, I’m not mad… but I am going to gently take the jar from your hands.
Save the fancy stuff for:
- your mouth (finishing)
- your Instagram (also finishing)
Use basic salt for:
- pasta water
- soups
- braises
- stocks
- sauces
- anything that simmers
- brines/marinades
- baking
Especially baking. Baking wants consistency. Those big flakes can create little salty landmines in your cookies. And nobody wants to bite into a chocolate chip cookie and get assaulted by a salt boulder.
Also: salt crust cooking (like salt crusted fish). You throw the crust away. Using expensive salt there is like lighting a fancy candle outside in a rainstorm. It’s dramatic, but why.
Pink Salt: The Truth (No, It’s Not a Mineral Supplement)
Okay, Himalayan pink salt. The pretty pink salt. The salt that launched a thousand smug kitchen selfies.
Here’s the deal: yes, it has trace minerals. But “trace” is doing a LOT of work in that sentence.
To get any meaningful amount of those minerals, you’d have to eat so much salt you’d be launched into another dimension by your blood pressure.
Also, the pink color is basically from iron compounds. In tiny amounts. It’s not “healthier,” it’s just… pink.
And sometimes it’s slightly less salty by volume because it’s not 100% sodium chloride, so people go, “Ooo it’s milder!” when really it’s just… less salty per teaspoon.
If you like it? Great. Use it. But don’t buy it thinking it’s doing the job of leafy greens.
The Salt Types I Actually Keep Around (And Why)
1) Iodized table salt
I keep this for baking and anything where salt dissolves.
People love to hate table salt because it’s not “cool,” but honestly? It’s consistent, it’s cheap, and it does the job. The anti-caking agents aren’t a big deal in most cooking, but I don’t love table salt as a finishing salt because it can taste a little sharp and… aggressively salty.
2) Kosher salt (my everyday workhorse)
Kosher salt is my main “cooking salt” because:
- it’s easy to pinch
- it’s easy to see
- it seasons meat beautifully
One important nerd note (that saves dinners): measuring different kosher salts matters. Diamond Crystal is lighter and fluffier. Morton is denser and saltier per teaspoon.
So if you switch brands and keep measuring the same way, you might accidentally make your food taste like the ocean is mad at you.
My advice: pick a brand and stick with it, or measure by weight if you’re feeling precise and powerful.
3) One flaky finishing salt
This is your “tiny luxury” salt. You don’t use it by the tablespoon. You use it by the pinch. A jar can last forever if you’re only using it on finished food.
Maldon is easy to find and reliably great. Fleur de sel is a little moister and softer also lovely, just different.
“But Is It Expensive?” Let’s Be Real
Here’s the funny part: finishing salt feels expensive because the jar is small and fancy next to truly extravagant salts. But if you only use it as a finishing move, you’re using tiny amounts. It’s not like you’re shoveling it into the pot.
If you cook a normal amount at home, a practical salt setup usually costs… not much. Like, “less than one takeout order you regretted” money.
One tip if you’re into the flakes: buy a bigger box/bag and refill a cute jar. The cute jar tax is real.
The 5-Minute Taste Test That Settles This for Your Own Tongue
If you’re on the fence, don’t overthink it. Do this:
- Grab avocado slices or roasted potato chunks (something bland-ish and fatty is perfect).
- Salt a few pieces with:
- table salt
- kosher salt
- flaky finishing salt
- Taste side by side.
Most people notice the flaky salt feels more satisfying little bursts, little crunch. Some people genuinely don’t care. And honestly? That is wonderful news for your grocery budget.
Let your tongue decide. Your tongue is the one doing the work here.
My “Perfectly Sensible” Salt Setup (Steal This)
If you want the simplest setup that covers basically everything:
- Iodized table salt (baking + dissolving situations)
- One kosher salt (everyday cooking, meat, seasoning by feel)
- One flaky finishing salt (for the final sparkle moment)
- Optional fun add on: smoked salt if you grill a lot or love that smoky flavor
And if you go mostly non-iodized, just make sure iodine is coming from somewhere else: dairy, eggs, seafood, or iodized salt sometimes. (Not medical advice, just common sense “don’t accidentally ditch iodine forever” advice.)
The Bottom Line (Because You Have Dinner to Make)
Fancy salt is worth it only when you can actually taste what you paid for usually as a finishing salt, right before eating.
For everything else? Use your basic salt with confidence. Put the money toward good olive oil, decent butter, or literally anything that isn’t dissolving into a pot of soup.
And if anyone tries to shame you for using table salt in your cookies, send them to me. I’ll hit them with a (metaphorical) wet noodle.
