Cookaholics Bulletin Board

Lisa, I keep my kosher salt in a similar container, and have never had any problems.

Thanks, all!

--Lisa

All,

So, narrowing down this Salt Pig thing, I've seen two designs. The "angled" one:



... and the "porthole" one:



Which is better? The "angled" one is easier to make, but it seems like the "porthole" design would better keep stuff out of the salt.

I use the porthole design and it is sort of a "good news" "bad news" situation. The "bad news" is that my big paw will not fit in the porthole to grab much salt so I have to use a wooden spoon. The "good news" is that my big paw will not fit in the the porthole so I have to use a wooden spoon. Less chance of contamination.

Yes, I know that salt is one of the most difficult minerals to contaminate, but I still think it is a good idea to keep dirty hands [and cats] out of my salt pig.

I actually own that exact angled one (same colour and brand), but think I would slightly prefer the porthole one, though my paws aren't that big and getting them in there seems essential (I ain't using no spoon!)

I guess the appeal of a salt pig is lost on me. I just use a porcelain ramekin.

Amy

I like the angled one, but whatever is easier / consensus is good with me.

--Lisa

And I use a bamboo container with a sliding lid....keeps everything out and I can get my hand in.

I too grateful for all you do. However, I don't really need a salt pig. I use an AB one with a little glass bowl in a SS frame with a lid. Most of the time I use a spoon, but can keep it open to grab more with hand if needed. It is small enough to fit under the plugs for the mini prep, so does not really take counter space.

I love the blue example, though, but my colors are black, white, and Emile Henry red which I've heard is hard to do.

Alina,

Yeah, I'm firing in oxidation, which means that the reds I have available are a vermillion (fairly orangey) and a rose red. I can't do the "flame" red on the EH stuff.