When I cook, I usually salt after tasting. (I’ve recently switched to so-called “light salt”, which substitutes some potassium chloride for sodium chloride.)

When I dine out, seldom — I find most restaurants add enough salt for me.

Hope you guys use pink Himalayan salt to avoid plastics in the white salt. No need to add more micro plastic to the food.

I use it all the time because I cook my own meals.

I have some sea salt flakes I use in whatever I’m cooking, if it’s needed. Most things taste nicer with a bit of salt in.

We do quite a bit of cooking at home and we have the following salts which each have their own use. Sea salt is our basic salt we use most often. Kosher salt used as basic salt but always used for salting meats. Flor de Sal our flaky finishing salt. Sea salt and kosher salt can be used interchangeably as long as your scale them. Due to the difference in sizes sea salt will be saltier for the same volume. Shouldn’t matter if you salt based on taste. The finishing salt is just used to top a dish for texture. We never use a shaker on the table but if we need some more we use the flaky Flor de Sal

I cook my own food and salt it while cooking. I never set salt on the table.

I use a sea salt grinder to lightly salt things when cooking. Can’t afford to eat out too often so cooking is my normal routine.

Other people, especially older people, do pour salt on pretty much all meals. Especially with older people who tend to be able to taste things less strongly so their normal response is to add even more salt. And then they wonder why they have high blood pressure, etc.

You mentioned iodine but that’s usually an additive in table salt, not sure how many people eat table salt vs other types of salt… me personally I’ve been using sea salt for years & that type usually does not have iodine.

I cook my own food, from like, vegetables, and meat.

I used one less than 15 second ago and 90% of the time I cook I use one.

I use potassium salt and a lot of the stuff I eat is homemade so I dont feel any guilt pouring the salt on if I choose

I usually get the low/no sodium options so that I can use my salt shaker. I don’t know if it’s the iodine, but pre salted foods are always bland to me and i end up adding a ton of extra salt anyway.

I don’t have one specifically, but I do tend to use one whenever I see it in food places. The salt I get at stores already has the mini holes, if that counts.

Always miss the opportunity to bae things up. Why salt shake when you can salt bae~

I eat out about average 2X per week. I’ve come across plenty of dishes that taste better with a dash of salt.

I use black salt when I cook. I don’t use salt with processed food tho.

Shaker almost never. I will pour iodized salt into things but most meat or fresh vegs I season with kosher salt.