Mostly I was frustrated that the OP didn't seem to understand that salt bars are meant to lather in salt water, and that only CO (ETA: also pointed out in this thread babassu and PKO) will do that. Once I understood that she didn't care if it lathered or not, that was a moot point. Of course I didn't really get that until after my rant. But there were many who chimed in about salt bars with good information and advice, which didn't seem to be heard. Second, frustrated that she said extra-fine Himalayan salt scratches your skin really badly. Plain old salt indeed is fine, but it's simply not true that Himalayan salt is a bad idea in salt bars.
Got it. I am the original poster...and the one that pointed out that other oils lather in salt. I never said that lather was not important (it is!), but acknowledge that it is not the only consideration. My primary criteria were eliminating palm and ensuring enough working time to incorporate some design. I think that we all make compromises when developing any recipe: sacrificing longevity for moisturizing, luxury for cost-efficiency, lather for skin sensitivities, or almost anything in consideration of allergies.
Not only is everyone's skin different, so are their priorities. I prefer natural/organic products, but still choose to use phthalate-free fragrance and micas because the range of colors and scents appeal to me more. I often eat vegan, but am still happy to use lard/tallow/dairy/honey in soapmaking since my reasons for doing so are more rooted in health and environmentalism than a moral conviction. While I am not signing up for MyMountainSoaps 30% rosehip seed oil soap (
http://www.soapmakingforum.com/showthread.php?t=41712&page=2), cost is rarely a consideration as I do not sell.
Penelopejane is the poster who provided her experience with a castille salt bar and cautioned against using Himalayan pink sea salt. She explained that she chose to use only olive oil because her husband hates coconut oil and she has skin sensitivities to palm products. Sacrificing lather was the compromise that she chose to make. I understand that many (including myself) like Himalayan salt, but assumed that her statement was based on what is available in her area. I have a cheap local source for finely ground pink salt in bulk, but know that it can only be purchased in a much coarser grind at $7.00/2oz spice jar where my parents live. I am sure that we have all experienced some disparity in vendor product quality and can only attest to our own experience.
Those who don't know what they're talking about really should not sound so confident and know-it-all.
I respectfully disagree. To me, the beauty of a forum such as this is access to collective wisdom and I genuinely believe that everyone has something to contribute. I was worried about the low quantity of coconut oil in the original recipe and found the information about a castille salt bar to be incredibly helpful. It is not exactly what I am planning to make, but I love knowing that it exists as an option in the event that I have different parameters in the future. It might also influence the decisions that I make in formulating my own recipe. Because I don't sell, it is not prudent to make 100 batches a year. Therefore, I am really dependent on the anecdotal experiences and pooled wisdom that I find here. I feel that in posting a question, the onus of responsibility is on me to vette the information provided. Otherwise, I am just a lazy free-loader that is shoveling my workload onto those too nice to tell me where to shove it:sick:.
Anyway, the discussion has progressed nicely with most of the questions resolved.
I am glad that you feel that is the case and genuinely appreciate you letting me know where you feel the misinformation might lie. Accuracy is important to me and, as diligent as I am in my research, I still screw up more often than I would like. Thanks for double-checking me:grin:.
