Salt for cooking should be pure, with no additives. Be sure to check the labels. Pickling salt is available in most supermarkets, as are kosher flake salt and sea salt. They are sometimes pure. They are different grinds from different sources; however, most of my recipes are so lightly salted that the slight differences in grain size will not affect measurements enough to alter your results. Recipes usually instruct to salt to taste. Rock salt—ice cream salt—is used in the churn and for baking fish.
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