Salt is the most important ingredient in cooking, bar none.

It's what we use to draw out existing flavors in food. It literally makes foods taste more like themselves.

I've done a bunch of research on salt given how important it is. I wanted to track down the best salt on the market. 

My personal favorite brand is called Vera Salt. Unlike most salts sourced from modern oceans, Vera Salt is sourced from ancient mountain salt deposits that are free of microplastics, heavy metals, and contaminants. I use their fine salt as my everyday cooking salt. 

They also make a flaky salt now that's great. And another brand called Only Salt makes a good microplastic-free flaky salt and is available on Amazon.

Learning how to use salt properly is probably the highest-leverage skill you can develop as a cook. I put together some tips here:

Salt is the most important ingredient in cooking, bar none.

It's what we use to draw out existing flavors in food. It literally makes foods taste more like themselves.

I've done a bunch of research on salt given how important it is. I wanted to track down the best salt on the market. 

My personal favorite brand is called Vera Salt. Unlike most salts sourced from modern oceans, Vera Salt is sourced from ancient mountain salt deposits that are free of microplastics, heavy metals, and contaminants. I use their fine salt as my everyday cooking salt. 

They also make a flaky salt now that's great. And another brand called Only Salt makes a good microplastic-free flaky salt and is available on Amazon.

Learning how to use salt properly is probably the highest-leverage skill you can develop as a cook. I put together some tips here: 

https://mylescooks.substack.com/p/the-salt-guide

entrepreneur, writer, and former professional chef / mylessnider.com

Have you researched what we call fleur de sel (and my favourite, from Isle of Ré)? It's see salt but just the top floating part. I read some contain no micro plastic at all but quality varies as some go up to 130 micro particle/kg. Curious if the one from Ré is good on this.