The Type Of Salt Wolfgang Puck Absolutely Never Uses

Wolfgang Puck is a culinary artist. And when it comes to seasoning foods to perfection, the celebrity chef has some firm thoughts regarding that seasoning of all seasonings: salt. History explains salt doesn't just make our tastebuds happy, we need it to live. Salt was so vital that wars were fought over it as far back as 6000 B.C. It was even an essential commodity during the American Civil War used for preserving and flavoring food to tanning leather.

To truly get our seasoning right, we need to learn by tasting. Puck told MasterClass, "In the kitchen, we have to learn how to train our palate and how to season things properly because without that, you can buy the most expensive ingredients and the food will taste flat." This is why it is important to understand the difference between kosher, table, and sea salt, all of which have different textures and intended uses. While Puck is not one to shy away from using this ingredient, there is one type of salt he claims he will never use.

Wolfgang Puck explains that salt has come a long way in the world of cooking. Puck told MasterClass, "When I started cooking, we had one kind of salt. Now, you have so many different salts, even smoked salts ... What I use all the time is great sea salt or fleur de sel." However, Puck also revealed there is one type of salt he will not use: iodized salt, which he says isn't good for you and that it lacks flavor. 

However, before you push that iodized salt to the back of your spice cabinet, GoodRx Health shares iodized salt can be good for you. The site explains iodized salt is just salt that contains iodine, an element the human body does not produce but is needed for the thyroid. However, you can get iodine from regular foods like yogurt, seaweed, or even cod. So which is better: iodized table salt or sea salt? GoodRx Health says both are good choices; however, they also note that while regular salt has an indefinite shelf life, iodized salt goes bad after five years.