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Kosher Salt

There are two major brands of kosher salt: Diamond Crystal and Morton. We have a longtime favorite—but we can tell you how to use both successfully at home.

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Diamond Crystal Kosher Salt

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What We Learned

Of all the ingredients we call for in our recipes, salt might be the most important. It acts not only as a seasoning but also as a flavor enhancer that brings out the best in other ingredients: A sprinkle of salt makes a tomato’s flavor more vibrant and adds complexity to caramel. Salt can also improve the texture of some foods: Dried beans soaked in a saltwater brine are less likely to burst, and turkey meat and skin rubbed with salt before roasting will be juicier and crispier, respectively. We also use salt to pull excess moisture from vegetables such as cabbage and eggplant before adding them to slaws or stir-fries.

While we call for both table and kosher salt in our recipes, we generally prefer the larger, coarser grains of kosher salt for rubbing onto meat or sprinkling over foods. A handful of smaller companies and artisans manufacture kosher salt, but two major brands, Diamond Crystal and Morton, dominate the American market. While both are labeled kosher salt, the grain sizes of these two products are surprisingly different, so they’re not interchangeable. To make sure your food isn’t bland or overseasoned, especially when using kosher salt in a large quantity to make a brine or a salt rub, it’s important to know how the two major brands differ. 

The Difference Between Diamond Crystal and Morton

Chemically, all salt is sodium chloride (NaCl). Both table and kosher salt can be harvested from either seawater or underground salt beds; Diamond Crystal and Morton both harvest their salt from underground. According to representatives from both brands, the first step in their respective salt-making processes is pumping water into the salt beds to form a brine, which is then forced to ground level. The companies evaporate the brines using strictly controlled methods that determine the size, shape, and density of the salt crystals. 

According to Erica Williams, a senior manager on the consumer insights team at Morton, Morton’s brine is pumped into huge commercial vacuum evaporators that are about three stories high. As the pressure in the vacuum decreases, the brine boils at progressively lower temperatures, saving both time and energy. To give Morton kosher salt its distinctive size and shape, Williams said, the remaining salt particles “are pressed through high-pressure rollers and flattened into large, thin flakes.” Finally, the flakes are run through screens to ensure a uniform shape. 

The process used to make Diamond Crystal salt differs from Morton’s process in a few important ways. Diamond Crystal is the only company in the United States to use the Alberger process, a technique developed in the 1880s tha...

Everything We Tested

Highly Recommended

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

Kate Shannon

Kate is Deputy Editor of ATK Reviews. She attended BU's culinary program and has worked as a cheesemonger and line cook.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.