Pinching salt is unrefined salt that you can easily take between your fingers and sprinkle onto food that you're cooking or finishing. You're in full control of the seasoning. The crystals are big enough to pick up and hold between your fingers.

What makes a good pinching salt?

Three things matter: crystal size, moisture and trace minerals.

• Crystal size. Flakes, pyramids and flower-like crystals are easy to pick up. Fine table salt slips through your fingers.
• Moisture. A slightly moist crystal sticks to your fingertips, so the pinch lands where you aim it.
• Trace minerals. Unrefined, non-iodized salt with no anti-caking additives delivers a burst of pleasant salinity.

How do you choose pinching salt?

Start with what you cook most, then match the crystal to the dish.

• Steak, roasts and grilled meats. Choose a pyramid crystal. It holds its shape and crunch through a hard sear.
• Desserts, avocado toast and vegetables. Choose a thin flake. It crushes between your fingers, and a sprinkle balances savory and sweet.
• Fish, salads, eggs and pasta. Choose a delicate fleur de sel. It is moist and has a gentle crunch.

Then check the label. Look for unrefined, non-iodized salt with no anti-caking additives, ideally hand-harvested in small batches. Try a jar first. When you find a salt you reach for every day, buy a Chef's Bag and refill from it.

How much is a pinch?

Start small, taste, and add more. One person's pinch is another's two, so salt is best measured by taste. A few crystals give a light shimmer and crunch. A classic pinch suits a steak or a plate of vegetables. A generous hand suits fries, tomatoes and warm bread. Every cook ends up with a signature pinch.

Which salts work as pinching salt?

Montagé salts are hand-harvested in small batches and sold in jars and refillable Chef's Bags:

• Kusamba: small, moist pyramid crystals, made for steak and anything you want to season with control. Refill with the 3lb Chef's Bag.
• Tejakula: large, hollow pyramid crystals that are easy to pick up and hold their shape, made for prime rib, thick-cut steaks and a crunchy finish from the salt cellar. Refill with the 3lb Chef's Bag.
• Himalayas: thin pink flakes that crush between your fingers, good on desserts, avocado toast and vegetables. Refill with the 3lb Chef's Bag.
• Nusa Dua (Flower of Bali): delicate, moist fleur de sel for fish, salads, eggs and pasta. Refill with the 4lb Chef's Bag.

What is a salt cellar?

A salt cellar is a small, open container for salt that lives on the counter or the table. Traditionally, salt cellars sat on the dinner table. Some come with a matching spoon, and others have a wide opening so it's easy to pinch the salt. Salt cellars come in wood, ceramic, marble, stoneware and glass, and a good one is something you keep and use for years.

What is a salt pig?

A salt pig is a wide-mouthed container, traditionally ceramic and often with a lid, that holds salt on the kitchen counter next to the stove. The wide opening lets you reach in with your whole hand to take a pinch while you cook. A salt cellar is usually smaller and sits on the table, while a salt pig is bigger and lives where you cook. Both work the same way: you fill them with pinching salt and take it by hand.

How to fill and keep your salt cellar

1. Choose a salt. Pick a pinching salt with a coarse crystal that you can easily pinch, such as a pyramid, a flake or a fleur de sel.
2. Fill it from a bag. Buy a refillable Chef's Bag and top up your cellar or salt pig from it. A bag costs less per ounce than small jars and gives you plenty of salt to refill with.
3. Keep the bag sealed. Reseal the bag after each refill and store it in a dry cupboard, so the crystals stay crisp.
4. Use it at the end. Pinch salt over the dish just before serving.

Montagé Chef's Bags are resealable and ship free in the US. Shop Chef's Bags for your salt cellar.

Frequently asked questions

What is pinching salt?

It is a coarse salt that is easy to pinch with your fingers.

What is the best salt for a salt cellar?

A flaky, pyramid or fleur de sel crystal that is easy to pick up, unrefined and non-iodized, such as Kusamba, Tejakula, Himalayas or Flower of Bali.

What is the difference between a salt pig and a salt cellar?

A salt pig is a larger container that normally sits beside your stove. Some come with a lid and others just have a wide opening. A salt cellar is smaller and usually sits on the table during dinner. Both hold salt that is easy to pinch.

Can I refill my salt cellar from a bag?

Yes. Every Montagé jar has a matching Chef's Bag, so you can top up your salt cellar, salt pig or jar from the bag.

Is pinching salt the same as finishing salt?

Finishing salt describes when you use it, at the end of cooking. Pinching salt describes how you use it, by hand.

How do I keep pinching salt from clumping?

Keep it in a dry place, reseal the bag after each use, and choose a salt without additives that stays crisp when it is stored properly.