Kosher salt

Coarse edible salt is a kitchen staple, but its name varies widely in various cultures and countries.

[6] Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, it is often used in the kitchen instead of additive-containing table salt.

[12] The meat is typically soaked in cool water and drained and then completely covered with a thin layer of salt—and then allowed to stand on a rack or board for an hour or more.

[13][12] Due to its grain size, the salt is also used as an abrasive cleaner for cookware such as cast iron skillets.

Mixed with oil, it retains its abrasiveness but can be easily dissolved with water after cleaning, unlike cleansers based on pumice or calcium carbonate, which can leave a gritty residue if not thoroughly rinsed away.