Salt Doesn't Go Bad — but Volume Isn't Universal
Pure salt has an indefinite shelf life; if it cakes up, that's just humidity, not spoilage. What does matter: a tablespoon of table salt is roughly twice as salty by volume as the same tablespoon of Diamond Crystal kosher salt, because the crystal shapes pack differently. Recipes that don't specify a brand of salt can be wildly over- or under-salted if you swap types 1:1 — measure by weight when precision matters, or under-season and adjust to taste as you go.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.