What kind of salt for salt bars?
Iodized, Non Iodized, Sea Salt, Black Salt, Pink Salt, Kosher, Canning, Rock salt, Epsom Salt .... So many salts, so little time
Seriously, is there any issue using iodized salt or should i pick up some non-iodized. Would there be any benefit to using any of the other salts?
Iodized, Non Iodized, Sea Salt, Black Salt, Pink Salt, Kosher, Canning, Rock salt, Epsom Salt .... So many salts, so little time
Seriously, is there any issue using iodized salt or should i pick up some non-iodized. Would there be any benefit to using any of the other salts?