I usually get the low/no sodium options so that I can use my salt shaker. I don’t know if it’s the iodine, but pre salted foods are always bland to me and i end up adding a ton of extra salt anyway.

I salt my food, of course. I’d like it to taste like things.

It may not be the healthiest, but also bland food is just tragic.

I have some sea salt flakes I use in whatever I’m cooking, if it’s needed. Most things taste nicer with a bit of salt in.

I use it at home. I buy the no-salt version of everything whenever possible and then add salt as needed when cooking. My system doesn’t do so great with processed food, so 90% of what I eat is home cooked.

Hope you guys use pink Himalayan salt to avoid plastics in the white salt. No need to add more micro plastic to the food.

When I cook, I usually salt after tasting. (I’ve recently switched to so-called “light salt”, which substitutes some potassium chloride for sodium chloride.)

When I dine out, seldom — I find most restaurants add enough salt for me.

I use a sea salt grinder to lightly salt things when cooking. Can’t afford to eat out too often so cooking is my normal routine.

Other people, especially older people, do pour salt on pretty much all meals. Especially with older people who tend to be able to taste things less strongly so their normal response is to add even more salt. And then they wonder why they have high blood pressure, etc.

You mentioned iodine but that’s usually an additive in table salt, not sure how many people eat table salt vs other types of salt… me personally I’ve been using sea salt for years & that type usually does not have iodine.

I use a lite salt (50/50 sodium potassium). I take 1g in hot water in the morning and afternoon.

When I eat meals I liberally salt and flavor my food.

I base this on advice from my PCP, and the PURE study which demonstrates a much higher salt range for health then conventional advice would have us consume.

Video for those who don’t like to read studies Blaming Salt

That being said, I avoid processed foods as much as I can.

I use black salt when I cook. I don’t use salt with processed food tho.

I cook 90% of my meals from scratch, and I actually have a tendency to not use enough salt in my cooking. I generally use kosher salt for cooking and table salt for baking. If I’m using a recipe, I always add the amount of salt called for, but if I’m winging it, I usually undersalt by accident and then have to add more once I’m eating it.

We do quite a bit of cooking at home and we have the following salts which each have their own use. Sea salt is our basic salt we use most often. Kosher salt used as basic salt but always used for salting meats. Flor de Sal our flaky finishing salt. Sea salt and kosher salt can be used interchangeably as long as your scale them. Due to the difference in sizes sea salt will be saltier for the same volume. Shouldn’t matter if you salt based on taste. The finishing salt is just used to top a dish for texture. We never use a shaker on the table but if we need some more we use the flaky Flor de Sal

I’ve got some pretty major food allergies, so I eat almost exclusively home-cooked meals, and I use the salt shaker quite a lot

I don’t have one specifically, but I do tend to use one whenever I see it in food places. The salt I get at stores already has the mini holes, if that counts.

Always miss the opportunity to bae things up. Why salt shake when you can salt bae~

I cook my own food, which takes plenty of salt. I just have a little bowl full of kosher salt is use while I’m cooking. Generally, if you are a good cook, you shouldn’t need to add any salt at the table. If you go to a fancy restaurant, you won’t see any salt shakers. Salt typically needs to be worked into food to actually work well. There’s a huge difference in taste between bread made with dough that has salt in it, and bread with the same amount of salt added after baking.

The only times you need to really add salt at the end of cooking is if you taste it and find that you undershot the right amount of salt, or if you want to give a salty “pop” to something like a salted caramel. For those cases, a flaky salt works way better that table salt because its surface area means that it dissolves quicker, giving you that quick taste (and crunch) without actually adding much mass of salt.

I used one less than 15 second ago and 90% of the time I cook I use one.