Salt Mills

Mechanisms: Salt mills are usually made with stainless steel, ceramic, or nylon mechanisms.

Cleaning: Occasionally empty the mill, and use a small tubular brush to clean out the inside. Regularly keep the mechanism clean using a small brush. You can usually wipe the body of the mill with a soft cloth that is moistened with rubbing alcohol and water, or with window cleaner. Unless the instructions specifically allow it, never place your mill in water.

Fineness. Adjust the grind for maximum flavor to suit its intended use. To make it finer, it works best when you free the mechanism of salt.

Turn Clockwise: Most mills have mechanisms that angle in a downward spiral, channeling salt into it, cracking the salt into smaller chunks as they make their way down. So most mills must only be turned clockwise to prevent the cracked salt from being returned into the chamber above. You’ll also get greater output if you only turn the handle or knob clockwise.

Intended Use: Never put salt in a pepper mill, unless the manufacturer's instructions state otherwise. Salt is highly corrosive, and it can easily corrode steel mechanisms. Never put moist salts in salt mills, or they will clog.

Freshness: Salt doesn’t spoil, however you should store it in a dry place to keep it from absorbing moisture. If you live in a humid environment, add a few grains of rice to your salt mill to keep it dry; the rice will grind with the salt and will not be noticeable in your food.

Wet Salt: This increasingly popular type of salt requires its own special grinder, able to withstand the corrosive moisture of the salt. With regular salt mills, be sure to use only dry coarse salt crystals.

Warranties: Initial warranties cover manufacturing defects for the entire mill, however only the mechanism is generally covered by most warranties over time.