Thanks so much for your thoughtful comments and suggestions, everyone. I have a salt pig at home, but, like biondanonima, I hate opening and digging into a salt pig while cooking. I usually measure out the amount of salt the recipe specifies from a Mason jar of salt (which has a plastic screw-on lid). But while tasting what I’m cooking, I may find I need just a tiny bit more salt. I’ve used my shaker at home so often that I know about how much I’m shaking in and nail it correctly about 98% of the time.
But while temporarily in humid Tampa, I will have to a) find a decent shaker, unlike the dreadful one I just ordered from Amazon, and 2) add some rice to that shaker. I really appreciate the suggestions and photos of shakers, the advice to add rice to the shaker, and, even though I don’t use them, the lovely pictures of salt pigs. Thanks!
