I use a small open wooden bowl on a shelf near the counter/stove. Then you
can pick up a pinch and bam it, just like Emeril.

Chefs use coarse salt because it doesn't stick to their fingers.

Shaker? Never.


"Nancree" > wrote in message
...
> try a sugar shaker.>
>
> Looking for an online source for a nice container my wife can put on the
> >> counter or above the stove that stores the coarse salt she uses to cook
> >> with. Thanks.
>
>