The salt mill is one of those tools that we use intermittently. We use gros sel regularly, but usually just in cooking and it doesn't need to be ground. You just pick up a pinch or two and drop it into whatever you're cooking. But on the table I sometimes want some salt with a little more texture than sel fin but not as big as gros sel. Putting gros sel into the mill and grinding it directly onto my food gives me something in between the two : that perfect croquant quality that I'm looking for.
Living outside of Saint-Aignan-sur-Cher since 2003. You'll find here pictures and descriptions of our life in rural France, some travels, and other stuff about me, my husband Ken, our dog Callie, and our cat Bertie.
All photos in this blog were made by and are the property of the blog author, WCS, unless otherwise noted. If a photo is mis-credited, please leave a comment so that it can be corrected. Photos belonging to others will be removed at the owner's request.