Kosher Salt vs. Table Salt: The Ultimate Conversion Guide

You have likely been there before: You follow a recipe to the letter, measure out the salt exactly as written, and yet, your final dish tastes like seawater. Or worse, it’s completely bland.

The culprit isn't your cooking skills—it is simple chemistry and physics.

Not all salts are created equal. When a recipe calls for a tablespoon of salt, the actual amount of sodium you are adding depends entirely on the type of salt you reach for. This guide goes beyond simple numbers to explain why crystal size matters, the critical difference between salt brands, and provides the definitive conversion charts you need to cook with confidence.

The Science of Salt: Why Crystal Size Matters

Before we look at the numbers, you need to understand the physical difference between the white grains in your pantry. This isn't just trivia; it is the key to understanding why your seasoning might be off.

The Density Dilemma

Imagine filling a measuring cup with marbles, and then filling another cup with sand. The cup with sand is going to be much heavier because the grains pack together tightly, leaving very little air. The cup with marbles has large gaps of air between the glass spheres.

• Table Salt is the sand. It consists of tiny, uniform cubes that pack very densely.
• Kosher Salt is the marbles. It has large, coarse, irregular flakes that stack loosely.

Because of this structure, one teaspoon of table salt contains much more actual salt (sodium chloride) than one teaspoon of kosher salt.

The Weight Data

To prove this, let's look at the weight. According to kitchen science research, here is how much 1 teaspoon of different salts actually weighs:

• Table Salt (Iodized): ~7 grams
• Morton Kosher Salt: ~5 grams
• Diamond Crystal Kosher Salt: ~3 grams

Key Takeaway: If a recipe writer used Diamond Crystal Kosher salt (3g) and you substitute with Table Salt (7g) volume-for-volume, you are adding more than double the saltiness. That is a recipe for disaster.

The "Big Two" Kosher Brands: Diamond Crystal vs. Morton

Many home cooks assume "Kosher Salt" is a single, uniform product. It is not. The two leading brands in the United States have vastly different densities.

1. Diamond Crystal: Produced using a proprietary method that creates hollow, pyramid-shaped crystals. It is incredibly light and dissolves instantly. This is the industry standard for most professional chefs and cookbook authors.
2. Morton Kosher Salt: Made by rolling salt crystals flat between high-pressure rollers. It is much denser than Diamond Crystal and contains an anti-caking agent.

Master Kosher Salt Conversion Chart for Your Kitchen

Below is a synthesized conversion chart based on top culinary data. Use this when your recipe calls for Table Salt and you want to use a different variety.

Quick Reference Rules

• To replace 1 tsp Table Salt: Use 1 ¼ tsp to 1 ½ tsp of Kosher Salt.
• To replace 1 tsp Table Salt: Use 1 tsp of Fine Sea Salt (they are chemically similar in density).

Detailed Volume Conversions

Beyond the Table: Special Salts and Substitutions

While Table and Kosher are the main players, your spice rack might hold other contenders. Here is how to handle them.

1. Pickling and Canning Salt

This is the purest form of salt. It is fine-grained like table salt but lacks additives.

• Substitution: You can generally swap Pickling salt and Table salt 1:1.
• The YPS Warning: When canning, do not use table salts containing YPS (Yellow Prussiate of Soda) or anti-caking agents. These additives can turn your pickling liquid cloudy or weird colors. Pickling salt is formulated to be clear and pure for this exact reason.
• Morton Conversion: Interestingly, Morton's own charts suggest that 1 ¼ cups of their Kosher salt is equal to 1 cup of pickling salt.

2. Sea Salt & Himalayan Pink Salt

• Fine Grain: These behave almost exactly like table salt. Use a 1:1 ratio.
• Coarse Grain: These are large and crunchy, similar to Kosher. However, because they don't dissolve as easily, they are best used as a "finishing salt"—sprinkled on top of a steak or chocolate chip cookie right before serving.
• Fun Fact: According to salt expert Mark Bitterman, Himalayan salt is roughly 600 million years old. While it looks pretty, chemically, it salts food very similarly to sea salt.

Common Salt Mistakes and How to Fix Them

The "Metallic" Taste of Table Salt

Table salt is usually iodized (fortified with iodide). While this resolved goiter issues in the 20th century, many super-tasters detect a distinct metallic or chemical aftertaste in iodized salt.

The Fix: Kosher salt has a "brighter," cleaner taste because it lacks these additives. Using Kosher salt helps bring out the natural flavors of ingredients without masking them with chemical notes.

Using Volume Instead of Weight

If you want to be a better baker or cook, the single best change you can make is to buy a digital kitchen scale.

The Golden Rule: If a recipe lists salt by weight (grams), you can use any salt you want. 10 grams of table salt provides the same salinity as 10 grams of fluffy Kosher salt. Weight eliminates the density variable entirely.

Substituting in Baking vs. Cooking

• Cooking (Soups/Stews): It is easy to taste as you go. Start with the converted amount, taste, and add more if needed.
• Baking: You cannot taste raw dough safely or accurately. You must get the conversion right before mixing. Since baking requires precise chemistry, ensure you check if the recipe author specified a brand (Diamond vs. Morton). If they didn't specify, assume they used table salt and convert accordingly using the chart above.

Conclusion: Which Salt Should You Use for Best Results?

If you are looking for consistency, Kosher salt is the superior choice for everyday cooking. Its coarse texture makes it easy to pinch and control between your fingers, preventing accidental over-salting.

However, keep this rule in your pocket: It is always easier to add salt than to take it away. When converting from Table salt to Kosher salt, start with the 1:1.25 ratio (add a little extra), taste your food, and trust your palate.

Frequently Asked Questions About Salt Conversion

Q: Can I use coarse sea salt instead of kosher salt?

A: Yes. Coarse sea salt is a decent substitute for kosher salt in terms of volume, though it may not dissolve as quickly. Use a 1:1 ratio between the two.

Q: Why do chefs prefer Kosher salt?

A: It's all about "pinchability." The flat, coarse flakes are easy to grab with fingers to season meat evenly. Table salt pours too fast and is hard to distribute by hand.

Q: Does Kosher salt expire?

A: Pure salt is a mineral and does not expire. However, salt with additives (like iodized table salt) can degrade over time, and moisture can cause clumping. Store your salt in a dry, cool place.