I do not recommend doing this.

Each time I washed it salt would recrystallize as it dried, so after 3 washes I decided to soak it in a lot of water which resolved that.

Then I went to use the salt and without any salt build up it poured out way quicker and ruined my breakfast.

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[–] 31 points 1 year ago

Always with a new, modified,refilled or unknown shaker: pour some on your hand first. Always.

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  • [–] 19 points 1 year ago (9 children)

    Didn't grandma tell you to put rice in the shaker?

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  • [–] [S] 5 points 1 year ago (8 children)
  • [–] 16 points 1 year ago* (last edited 1 year ago) (7 children)

    It keeps the salt dry and prevents clumping up. The rice absorbs moisture quicker binds moisture more effectively than the salt.

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  • [–] [S] 5 points 1 year ago (2 children)

    Never tried that

    I don't have issues with clumping, but I do salt boiling water so there was buildup around the holes.

    I just washed it because the shaker top was looking gross.

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  • [–] 13 points 1 year ago

    You season straight from the shaker? Gotta go through my palm first. The palm imparts flavor.

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  • [–] 12 points 1 year ago

    Kosher salt + salt cellar = better salt distribution

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  • [–] 10 points 1 year ago (5 children)

    I do ours before Thanksgiving every year, little glass jars with shiny metal shaker tops. Yeah, they have to be super dry before refilling.

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  • [–] [S] 5 points 1 year ago (4 children)

    To my horror I looked again and it's covered in salt crystals again, so I guess it was not dry enough

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  • [–] 9 points 1 year ago (2 children)

    When I do mine, rather than soaking them until the salt dissolves, I'll put a bunch of elbow grease in with a damp paper towel. It's less washing and more polishing. Perhaps the limited moisture from the paper towel helps? The dry part of the paper towel helps remove moisture as I clean it?

    SAY MOISTURE ONE MORE TIME.

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  • [–] 8 points 1 year ago (1 child)

    Sorry about your breakfast.

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