Diamond Crystal Kosher Salt Review: 18 Years of Professional & Home Use (2025)

Answer: Yes, for serious cooking. Diamond Crystal has a cleaner flavor profile with no anti-caking agents, and its lighter crystal structure makes it easier to control when seasoning by hand. After using both in professional kitchens, I exclusively buy Diamond Crystal for home use.

Morton's kosher salt is denser and contains anti-caking agents, which can leave a slight chemical aftertaste. The crystal shape also makes it harder to pinch precisely. If a recipe specifies Diamond Crystal, substituting Morton's without adjusting quantities will over-salt your food.

The cost difference is minimal—usually just a few cents per pound—but the cooking experience is noticeably better with Diamond Crystal.

Answer: Professional chefs prefer kosher salt because the large crystals are easy to pinch and control when seasoning by hand—the way most cooking happens in restaurants. You can feel exactly how much salt you're adding, which is crucial when you're cooking without measuring spoons.

The coarse texture also makes it less likely to over-salt. Fine table salt pours too quickly and clumps in humid kitchens. Kosher salt dissolves evenly, has no additives to affect flavor, and provides consistent results across different cooks in the same kitchen.

In my 6 years at Purple Café, we never used anything but Diamond Crystal for actual cooking. It's the industry standard for good reason. Read our complete guide on why chefs use kosher salt for more details.

Answer: Yes, but you need to adjust measurements. Because Diamond Crystal is less dense than table salt, you'll need to use more by volume. Generally, use 2× the amount called for if a recipe specifies table salt.

For precision baking (bread, pastries, cakes), I recommend weighing your salt rather than measuring by volume. 1 teaspoon of table salt = approximately 6 grams, while 1 teaspoon of Diamond Crystal = approximately 3 grams.

Many modern baking recipes now specify Diamond Crystal kosher salt because it's become the test kitchen standard. If the recipe explicitly calls for it, use it as directed.

Answer: The main differences are crystal size, additives, and how you use them:

• Crystal size: Kosher salt has large, irregular crystals that are easy to pinch. Table salt is fine and pours from a shaker.
• Additives: Table salt usually contains iodine (for thyroid health) and anti-caking agents. Kosher salt typically has neither.
• Density: Table salt is much denser. 1 tablespoon of Diamond Crystal ≈ 1¾ teaspoons of table salt.
• Flavor: Pure kosher salt tastes cleaner. Table salt can have slight metallic or chemical notes from additives.

In professional kitchens, we season by pinching salt from a container, making kosher salt's large crystals essential. At home, I keep both—Diamond Crystal for cooking, fine sea salt for the table.

Answer: Diamond Crystal is about half as dense as table salt by volume. Here are the conversions:

• 1 teaspoon table salt = 2 teaspoons Diamond Crystal
• 1 tablespoon table salt = 2 tablespoons Diamond Crystal
• By weight: 1 teaspoon table salt (6g) = 2 teaspoons Diamond Crystal (6g)

This is why weighing salt is more accurate for baking. Volume measurements vary significantly between salt types, but weight stays consistent.

If converting a recipe from table salt to Diamond Crystal, double the volume. If going from Diamond Crystal to table salt, cut the volume in half. When in doubt, undersalt and adjust to taste.

Answer: No, they're significantly different despite both being kosher salt:

• Crystal shape: Diamond Crystal has flat, hollow pyramids. Morton's has dense, irregular flakes.
• Density: Morton's is nearly twice as dense as Diamond Crystal by volume.
• Additives: Diamond Crystal has none. Morton's contains anti-caking agents.
• Flavor: Diamond Crystal tastes cleaner without the slight chemical note from Morton's additives.
• Dissolution: Diamond Crystal dissolves faster due to hollow crystals.

In recipes, 1 tablespoon of Diamond Crystal ≈ 1½ teaspoons of Morton's. They're not interchangeable without adjusting quantities. Most test kitchens and cookbooks that specify kosher salt mean Diamond Crystal.

Answer: No, Diamond Crystal Kosher Salt does not contain iodine. It's pure salt with no additives—no iodine, no anti-caking agents, nothing but sodium chloride.

If you need iodine in your diet (important for thyroid function), you have a few options:

• Get iodine from other sources like seafood, dairy, or eggs
• Take an iodine supplement
• Use iodized table salt for finishing or at the table
• Keep both: Diamond Crystal for cooking, iodized salt for the table

Most people who eat a varied diet get adequate iodine without iodized salt. But if you cook everything from scratch and don't eat much seafood or dairy, consider your iodine intake.

Answer: The name comes from its traditional use in koshering meat—the Jewish process of removing blood from meat to make it kosher. The large crystals are perfect for drawing out blood and moisture from meat surfaces.

Despite the name, kosher salt itself isn't necessarily kosher-certified (though Diamond Crystal is). The term refers to its function in the koshering process, not its religious certification.

The name stuck because these coarse salts became popular in professional kitchens for their ease of use, then spread to home cooking. Now when chefs say "kosher salt," we're referring to the crystal size and texture, not the religious dietary laws.

Answer: Diamond Crystal is available at most major grocery stores, though availability varies by region. I've found it most reliably at:

• Amazon: Most consistent availability, often sold in 3-packs
• Restaurant supply stores: Usually the best value for bulk
• Major grocery chains: Look in the salt/spice aisle, usually on the bottom shelf
• Natural food stores: Often stock it due to the no-additive formula

If your local store doesn't carry it, ask them to order it. Many stores will special-order products if customers request them. The 3-pound boxes last several months in home kitchens, and buying in bulk is more economical.

Answer: Salt doesn't spoil, but proper storage keeps it free-flowing and easy to use:

• Keep it dry: Store in an airtight container or keep the box closed when not in use
• Use a salt cellar: I keep a small open container by the stove for quick access while cooking
• Avoid moisture: Don't use wet hands to grab salt, and keep away from steam
• Room temperature: No need to refrigerate—just keep it in a cabinet or on the counter

In my home kitchen, I transfer some into a small ceramic salt pig that sits next to the stove. The rest stays in the original box in a cabinet. I refill the salt pig every few weeks. This system has worked perfectly for 18 years.

Diamond Crystal doesn't clump as much as Morton's due to the lack of anti-caking agents, but it'll still absorb moisture in very humid environments. If it does clump, break it up with a spoon—it's still perfectly usable.