Bests & Worsts Reviews from Amazon

After going through a couple of the 1 lb. bags, I upgraded to a full five pounds of salt. Maybe I'll pick up meat curing as a hobby now. But really, I just like this salt. I'll heat it up in an oven to about 200F. Then I turn off the oven and just let it cool down (in the oven) overnight. By morning, I've got a cookie sheet full of dry, crispy coarse salt that I then add to my grinder. It's good salt. I'll eat it right out of the bag. We use it as our go-to kitchen salt for cooking, seasoning, grilling, and finishing. Then we've got the regular iodized table salt for brines and, I don't know...goiters? I'm not a connoisseur or anything, but I just like this salt.