Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Coarse Rock Salt
Mineral and salty like other salts, though rarely eaten directly since its main job is heat and moisture control.
Lens analyzedCoarse rock salt comes in large, craggy crystals mined rather than evaporated from seawater, most often used as a heat-retaining bed for roasting oysters or clams rather than sprinkled directly onto food. Its size also suits the ice-and-salt mixture that churns old-fashioned hand-crank ice cream.
Where it comes from
Rock salt is mined from underground deposits left by ancient seas that evaporated millions of years ago, and its industrial-grade form has long been sold for de-icing roads rather than eating. The food-grade version, sold in cooking aisles for its size, plays a supporting role in the kitchen rather than a seasoning one.
Buying it
If it will touch food directly, confirm the package says food-grade rather than the de-icing kind sold in hardware stores, since the two aren't interchangeable.
Storing it
A lidded jar or tin on the pantry shelf keeps the crystals dry; their size means they clump far less than table salt even in a loosely closed box.
Keeps about 1 year in the pantry.
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